Thanksgiving recipes

Yesterday was nice, quiet, and delicious. It was nice to cook without the stress of pleasing anyone, but Ira and I. We were able to try completely new recipes that we never tried before, which I never would have done if I had to cook for a bunch of people. As promised, I am including some recipes for anyone who is interested.

Awesome Sausage, Apple, and Cranberry Stuffing
The recipe can be found here - http://allrecipes.com/Recipe/Awesome-Sausage-Apple-and-Cranberry-Stuffing/Detail.aspx

A couple of notes:
I used fresh herbs instead of the dried ones that the recipe calls for. Remember to double or triple the amount when using fresh.
I did not bake the stuffing in the bird. I used a large lasagna pan and covered with aluminum foil. I baked it for 55 minutes at 400 degrees. I uncovered and stirred the stuffing in 20 minute intervals and took the aluminum foil completely off for the last 15 minutes that it baked. This helped it keep the moisture but still give it a little crispiness on the top. Because I cooked it this way, I also added a can of chicken broth instead of the cup it calls for.

Sweet Potato Casserole
This is probebly the best sweet potato casserole I have ever had:

3 pounds sweet potatoes, peeled
1/2 cup light brown sugar
1/2 cup unsalted butter, softened
2 TBSP frozen tangerine juice concentrate, thawed (I couldn't find tangerine juice, so I used orange tangerine juice)
1 TBSP Amaretto
1 TBSP Kahlua
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
2 eggs, lightly beaten
1/4 cup toasted pecans (I forgot to toast these until it was too late - it still tasted great)
Miniature marshmallows

Cube sweet potatoes and combine with enough cold water to cover in saucepan. Bring to a boil; reduce heat. Simmer for 30 minutes or until tender; drain. Mash with a potato masher. Spoon the mashed sweet potatoes into a mixing bowl. Beat until blended. Add brown sugar, butter, tangerine juice concentrate, Amaretto, Kahlua, salt, cinnamon, and vanilla. Beat until smooth. Add the eggs, beating until blended. Stir in the pecans. Spoon the sweet potato mixture into a buttered 2 quart baking dish. Sprinkle marshmallows on top. Bake at 350 degrees for 20 minutes.

Cranberry-Port Relish
3 cups fresh cranberries
1 1/2 cups tawny port
1 1/4 cups sugar
1 cup golden raisins
1 small onion, finely chopped
2 TBSP cider vinegar
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg

1 - In large saucepan, combine cranberries, port, sugar, raisins, onion, vinegar, ginger, cinnamon, and nutmeg; mix well. Bring to a boil over medium-high heat, stirring occasionally.

2 - Reduce heat to medium-low; simmer, uncovered, 30 minutes until cranberries have popped and liquid has slightly thickened. Cool to room temperature. Cover and store in refrigerator.

Notes - this is great as a topping or complement to chicken, pork, or turkey. If you want to eat as a cranberry sauce without the meat I would suggest leaving out the onion.

Apple Stuesel Pie
This has been my favorite apple pie recipe for years.

3 cups apples, sliced and peeled
1/2 tsp cinnamon
Place apples in 9 inch pie shell and sprinkle with cinnamon.

Cream Cheese filling:
2/3 cup sugar
2 eggs
2 TBSP soft margerine
1/8 tsp salt
1 1/2 tsp vanilla
3 oz. cream cheese, softened
Cream sugar, eggs, butter for 2 minutes. Add salt, vanilla, and cream cheese. Blend until smooth and pour over apples.

Struesel topping:
1/3 cup brown sugar
1/2 cup flour
2 TBSP soft margerine
1/2 cup chopped pecans
Mix together and spread on top of pie.

Bake at 375 degrees for 45 minutes, then at 350 degrees for 15 minutes.
Let cool and refrigerate.

Enjoy!!