You most probably have a glass bowl already, so think about filling it with various sizes of pumpkins and colourful gourds – definitely not difficult and not expensive at all. But it does look great and I am sure it will add a special touch to any table

Do you have children’s table to set up? What a great idea this is – just get some colouring placemats. decorate a napkin paper ring and a crayon pouch with Thanksgiving theme pictures (you can use stickers you buy at your local discount store) and you will have something that will keep the kids occupied!

I love the simplicity of this setting and the use of colour. Adding a little pumpkin adds just the right accent and the moss green colour is very effective in contrast. matching the potted, simple centerpieces.

How adorable is this centerpiece? And all it will take is a pumpkin – fresh or a plastic one can be used here. Collecting some branches outside and adding colourful leaves, little birds and a cute little bird house can be very easy and very inexpensive. i have seen all these items in our local dollar store – and this is the centerpiece I am definitely going to make! I would recommend placing a florist foam into the pumpkin first and securing all decoration in that way.

Again  – simplicity is what makes this decoration effective. Most items used can be gathered outside – why not take your kids out for a nature walk and make several of these beautiful decorations together?

One of my favourites – using different heights and colours of pillar style candles – especially adding a metallic one, nestled on a bed of fall leaves, along with a few colourful gourds will make a centerpiece all your guests will admire! And think about using this concept for your Christmas table – it would be very easy to replace the leaves with pine branches, add some pine cones and colourful Christmas balls or bells…. are you thinking?

Warm and very friendly – that is what I would call this design. Love the round wicker place mat under the plate – think about how well this would work if you are using disposable plates! The leaves could also be replaced with ones you could gather outside, or you could purchase silk leave garlands or arrangements at your local craft store and remove individual leaves. The candle holders are great – and definitely easy and inexpensive!

Hope you have enjoyed this information – please send me your comments. suggestions and experiences – and pictures of your holiday table settings! Your input is always very welcomed and much appreciated!

Cranberry Walnut Bread

• 2 tablespoons of butter – room temperature
• 2 cups of flour
• 1-1/2 teaspoon of baking powder
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• 1 cup of sugar
• 1 large egg
• 1 teaspoon of orange zest
• 1 cup of fresh orange juice
• 1 cup of fresh cranberries
• 1 cup of chopped walnuts

Directions:

1. Preheat oven to 325F
2. Butter and flour 8-1/2 x 4-1/2 inch loaf pan
3. In a medium bowl, stir together flour, baking powder, baking soda and salt and set aside
4. With an electric mixer, cream butter and sugar on medium speed until creamed
5. Add egg and beat well
6. Gradually add flour mixture, mixing until combined – dough will appear dry
7. Reduce speed to low, add orange zest and orange juice
8. Fold in cranberries and walnuts
9. Spread batter in prepared pan and smooth top evenly
10. Bake until toothpick inserted into the centre comes out clean – 50 minutes to 1 hour – tent with foil if the top is browning too quickly
11. Cool in pan for 10 minutes then invert onto a wire rack
12. Cool completely before slicing

Cornbread Pudding

1. Preheat oven to 300F with rack in the centre position
2. In a large bowl, beat together 4 large eggs, 3 cups of half and half cream, ½ cup of maple syrup and ¼ teaspoon of salt
3. Stir in about 1-1/2 lbs. of cornbread cut into 1 inch cubes (10-12 cups
4. Let sit until cornbread has absorbed the liquid – about 5 minutes (the bread will break down to small pieces)
5. Pour mixture into 8 inch square baking dish, flatten and smooth top with a spatula
6. Bake until toothpick inserted into centre comes out clean – 1 hour to 1 hour and 15 minutes
7. Serve with more maple syrup and cream if desired or top with fresh fruits and cream

Corn Pudding with Chives

Ingredients:

• 3 packages ( 10 oz.each) of frozen corn, thawed
• 3 cups of milk
• 4 large eggs
• 1/3 cup of sugar
• ½ cup of flour
• ¼ teaspoon of ground nutmeg
• Coarse salt
• ¼ cup of sliced fresh chives

Directions:

1. Preheat oven to 350F
2. In a blender, puree half the corn with 2 cups of milk, until almost smooth
3. In a large bowl, whisk eggs with sugar, flour, nutmeg and 2 teaspoons of slat
4. Whisk in puree corn mixture, along with remaining corn and 1 cup of milk\Pour mixture into 9 x 13 inch baking dish and sprinkle with chives
5. Bake until golden brown around edges and very loosely set – about 40-45 minutes
6. Let cool 5-10 minutes before serving

Hope you enjoy these recipes – please send in your comments – your input is always welcomed and very much appreciated!

I recommend the Cornbread and Sausage stuffing - but you can choose from any one of my top 5!

The combination of herbs is what makes the difference here. And when you use Sausage and Cornbread stuffing, you will be creating a definite holiday favourite!

Roast turkey with Herb Butter

Ingredients:

• 5 tablespoons of butter(at room temperature)
• 1 tablespoon each of fresh chopped rosemary, sage and thyme
• Coarse salt and pepper
• 1 whole turkey – about 12 lb.s)
• Cornbread and sausage stuffing (recipe below)
• 4-6 large carrots, halved crosswise
• 2 large onions, cut into 8 wedges
• 2 stalks of celery, halved crosswise

Directions:

1. Preheat oven to 350F with rack in the lowest position
2. Make herb butter: In a small bowl, mix together 4 tablespoons of butter with chopped herbs, season generously with salt and pepper.
3. Prepare and stuff the turkey
4. Mix carrots, onions and celery with 2 cups of water in a large roasting pan. Set roasting rack over vegetables in a pan
5. Lift turkey on rack, rub with remaining butter
6. Season generously with salt and pepper
7. Tent turkey loosely with a foil
8. Roast for 1 hour, then baste every 30 minutes until meat thermometer inserted into thickest part away from bone registers 125F – that should take about 3 hours
9. Remove foil and raise oven heat to 400F
10. Continue roasting, basting occasionally until thermometer reaches 180F – that should take 45 – 60 minutes longer
11. Tent with foil if your turkey starts browning too quickly
12. Add more water if pan becomes dry
13. Transfer turkey to serving platter and cover with foil – let rest for about 30 minutes before carving

Making gravy:

1. Take your turkey out of the pan and let it rest before carving
2. Place pan on the stove across two burners
3. Bring pan liquid to boil over high heat, cook, stirring occasionally for about 5 minutes, until liquid boils out
4. Continue to cook until vegetables are browned – 8-10 minutes longer
5. Add one cup of white wine and cook, stirring constantly until syrupy – 1-2 minutes
6. Add 2/3 cups of flour and cook, stirring until flour is browned, about 2 minutes
7. Slowly add 8 cups of water, bring to simmer, stirring for about 5 minutes
8. Continue cooking until gravy reaches desired consistency – 10-15 minutes
9. Pour gravy through a fine mesh sieve into a medium saucepan and discard solids
10. Season with coarse salt and ground pepper
11. Keep warm and whisk before serving

Cornbread and Sausage Stuffing:

You can make a choice here – click on the link to see my top 5 Turkey Stuffing Recipes

I recommend the Cornbread and Sausage Stuffing, but you can use one one of the 5 recipes listed here

Enjoy your holidays and please send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated!

1. Mushroom Stuffing:

I have made this stuffing with a mixture of fresh mushrooms and also with mixed dried mushrooms - both worked very well

Ingredients:

• 4 tablespoons of butter
• 2 large onions, diced into ¾ inch pieces
• 6 celery stalks, sliced crosswise, ¼ inch thick
• Coarse salt and ground pepper
• 1-1/2 lbs. of assorted mushrooms, trimmed and sliced
•  2 loaves of Italian bread (1 lb. total) cut into 1 inch cubes and dried
• 1 can – 14 oz. of chicken or vegetable broth
• 1 cup of coarsely chopped parsley
• 3 large eggs, lightly beaten

Directions:

1. Preheat oven to 400F
2. Butter 8 inch square pan for extra stuffing
3. Heat butter in large skillet over medium heat, add onions, celery, 1-1/2 teaspoons of salt and ¼ teaspoon of pepper
4. Cook, tossing often until beginning to brown – 12-15 minutes
5. Add mushrooms
6. Cover and cook until the mushrooms release liquid – 5-7 minutes
7. Uncover, cook, tossing occasionally until tender and the liquid has evaporated – 10-12 minutes
8. Transfer to a large bowl and let cool completely
9. Add bread, parsley and ¾ cup of water to bowl – toss well
10. Season with salt and pepper and mix in eggs
11. Prepare and stuff turkey
12. Transfer extra stuffing to prepared baking dish and cover with buttered foil
13. Refrigerate until ready to bake
14. Bake for 20 minutes and then remove foil and bake for about 20 minutes longer until top is golden

2. Cornbread and Sausage Stuffing

I love using cornbread instead of regular white bread for stuffing - it breaks up very nicely and adds to the taste

Ingredients:

• 1 lb. Of fresh pork sausage, casings removed, crumbled
• 1 large onion, finely chopped
• 3 stalks of celery, finely chopped
• Coarse salt and ground pepper
• 2 lbs. of prepared cornbread, cut into ¾ inch cubes
• 3 tablespoons of finely chopped fresh sage
• 3 large eggs, lightly beaten
• 1-2 cups of chicken broth

Directions:

1. Preheat oven to 350F
2. In a large non stick skillet, cook the sausage meat over medium heat, stirring often, until browned and cooked through – 5-8 minutes
3. Transfer to a large bowl
4. To the pan, add onion, celery and ¼ cup of water
5. Reduce heat to medium, cook, stirring and cook, scrapping up browned bits with a wooden spoon, until vegetables soften – about 10 minutes
6. Season generously with salt and pepper
7. Add to sausage
8. Add cornbread, sage and eggs to the sausage
9. Bring broth to a simmer in a small saucepan, pour ½ over stuffing and toss gently (cornbread will break into small pieces)
10. If needed, add up to ½ cup more broth, until stuffing feels moist but not wet.
11. Stuff into turkey, using about 4 cups
12. Spoons remaining stuffing into a baking pan – it should reach the top.
13. Refrigerate stuffing in pan and remaining broth separately, covered until ready to bake
14. How to bake extra stuffing:
15. An hour or so before serving, moisten stuffing in pan with reheated broth (up to 1 cup) Bake, covered about 30 minutes, then uncover and bake until browned on top – 15 to 30 minutes

3. Basic Bread Stuffing:

Just like grandma used to make - this one was always liked by everyone I served it to

Ingredients:

• 1/4 cup finely chopped onions
• 1/2 cup chopped celery
• 1/3 cup butter
• 4 cups bread cubes
• 1 teaspoon pepper
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon ground sage
• 1/4 to 1/2 teaspoon poultry seasoning
• turkey or chicken broth

Directions:

1. Sauté onion and celery in the butter until softened.
2. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl.
3. Stir in broth until well moistened.
4. Enough for an 8 to 10-pound turkey.
5. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes.
6. Take the cover off the last 5 minutes to brown.

4. Apple Pecan Stuffing

I got this one from The Food Network and absolutely loved it! The combination of apples and pecans is definitely one of my favourites

Ingredients:

• 1 cup chicken broth
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 4 tablespoons butter
• 1/2 teaspoon salt
• 4 cups dry wheat bread cubes, about 8 slices
• 2 medium apples, peeled, cored, and finely chopped
• 1/2 cup chopped pecans
• 1 teaspoon ground sage
• 1/4 teaspoon ground cinnamon

Directions:

1. In a small saucepan, combine chicken broth, celery, onion, butter, and salt.
2. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, about 5 to 7 minutes.
3. In a large mixing bowl, combine bread cubes, chopped apples, chopped pecans, sage, cinnamon, and pepper.
4. Pour broth and vegetable mixture over the bread cubes.
5. Gently stir to moisten.
6. Spoon into a greased 1 1/2-quart casserole. Bake, covered, at 350° for 25 to 30 minutes.
7. May also use as a stuffing for an 8 to 10 pound turkey.

5. Cherry Stuffing:

I used this recipe last Christmas and it was a definite hit! It was hard to believe that cherries can taste that good in a stuffing

Ingredients:

• 8 bacon strips, chopped into small pieces
• 1-1/2 cups of chopped celery
• 3/4 cups of chopped onion
• 4 cups of bread cubes
• 1-3/4 cups of chicken broth
• 1-1/2  teaspoons of sage
• 1 teaspoon of thyme
• 1/2 teaspoon of ground pepper
• 1/4 teaspoon of salt
• 1/2 cup of dried cherries, chopped into halves

Directions:

1. In a skillet, cook bacon over medium heat until crisp.
2. Remove and place on paper towel, reserving 1 tablespoons of drippings.
3. Saute celery and onion in drippings until tender.
4. In a large bowl, combine bread cubes, broth, sage, thyme, pepper and salt. Stir in the bacon, celery mixture and cherries.
5. Just before baking, loosely stuff turkey. Skewer turkey openings and tie drumsticks together. Place breast side up on a rack in a roasting pan and brush with melted butter.
6. Bake, uncovered at 325F for 3-1/2 to 4-1/2 hours or until meat thermometer reads 180F for the turkey and 165F for the stuffing. Baste occasionally during baking and if turkey browns too fast, cover loosely with aluminum foil.
7. Let turkey stand covered for at least 20 minutes before removing stuffing and carving.

Have a wonderful holiday season and please share your experiences – your input is very welcomed and much appreciated!

Roast Turkey with Sage

Ingredients:

1 whole turkey - about 12 lbs

Mushroom stuffing (recipe below)

• 4 large carrots, halved crosswise
• 2 large onions, cut into 8 wedges
• 2 bunches of fresh sage – leaves separated from stems, stems saved
• 2 tablespoons of butter, softened
• Coarse salt and ground pepper

Directions:

1. Preheat oven to 350F with rack in lowest position
2. Prepare and stuff the turkey
3. If you have the turkey neck, cut it into pieces and combine in large roasting pan with carrots, onions and saved sage stems
4. Set rack in pan, over vegetables and place turkey on rack, breast side up
5. Rub turkey with butter and generously season with salt and pepper
6. Pour 6 cups of water in bottom of pan, tent pan with foil
7. Place in the oven
8. Roast, basting every 30 minutes with pan liquids, until thermometer inserted in thickest part of tigh (avoiding bone) reaches 125F – that should take about 3-1/2 hours
9. Remove foil, raise heat to 400F
10. Continue roasting, basting occasionally, until thermometer reaches 170F – about 45 – 60 minutes
11. Tent with foil again, if the turkey is browning too quickly and add more water if pan becomes dry
12. Transfer turkey to a serving dish and cover with foil again

Mushroom Stuffing

Ingredients:

• 4 tablespoons of butter
• 2 large onions, diced into ¾ inch pieces
• 6 celery stalks, sliced crosswise, ¼ inch thick
• Coarse salt and ground pepper
• 1-1/2 lbs. of assorted mushrooms, trimmed and sliced
•  2 loaves of Italian bread (1 lb. Total) cut into 1 inch cubes and dried
• 1 can – 14 oz. of chicken or vegetable broth
• 1 cup of coarsely chopped parsley
• 3 large eggs, lightly beaten

Directions:

1. Preheat oven to 400F
2. Butter 8 inch square pan for extra stuffing
3. Heat butter in large skillet over medium heat, add onions, celery, 1-1/2 teaspoons of salt and ¼ teaspoon of pepper
4. Cook, tossing often until beginning to brown – 12-15 minutes

Hope you enjoy this recipe – please send me your comments, suggestions adn experiences, your input is welcomed and very much appreciated!

1. Just in case you are one who likes to plan and be organized – sure – we all are! here is helpful article on that subject:

 Getting Ready for Thanksgiving

2. Turkey is the word – find out all about this traditional bird:

All About the Thanksgiving Turkey

3. How handy will it be to have a complete Thanksgiving Dinner Menu at your fingertips? Check this out – simple, easy, traditional recipes – all in one place:

Traditional Thanksgiving Dinner Menu

4.Here are some my favourite recipes – I think these are the best, you can let me know what you thought!

Best of Thanksgiving Dinner Recipes

5.Maybe you want to try to cook light this year – here is a complete menu with recipes:

Light Thanksgiving Dinner Menu

6.It doesn’t always have to be pumpkin pie – here are some great alternative dessert recipes:

Best Thanksgiving Desserts

7.I made this one last year and it was a huge hit – give a try to Caramel Custard:

Thanksgiving Caramel Custard Recipe

8.And I wouldn’t want to forget that traditional Pumpkin Pie recipe  – this one always works for me:

Old Fashioned Pumpkin Pie

 I do hope this will make your Thanksgiving preparations easier – please send in your comments. suggestions and experiences – your input is always welcomed and very much appreciated

Here is what you need to know about cranberries:

How to Choose Your Cranberries:

Fresh cranberries are available in stores until December – but they are also present in the frozen form. When choosing fresh cranberries, check that they are plump and vary in colour from rich pink to crimson. Watch so that they are not shrivelled or have brown spots. And as far as dried cranberries go – the come lightly sweetened (e.i. brand name such as craisins) or unsweetened and they resemble large raisins.

How to Store Cranberreis:

Fresh, unwashed cranberries can be stored in refrigerator for up to 6 weeks. Frozen ones will keep up to 18 months and believe it or not – dried cranberries will be good for up to 2 years at room temperature and tightly sealed container.

How to Prepare Cranberries:

First, pick through your cranberries to remove stems and leaves and rinse them in a colander. Dried cranberries can be used as they come – they do not require additional preparation or cleaning before use. Fresh cranberries have to be cooked before eating – so find a recipe and make your delicious fresh cranberry dish.

How to Cook Cranberries:

They are tart, so the flavour will work in both – sweet and savory recipes. You can make chutney, stuffing, muffins, cakes or cobblers – they also pair well with citrus flavours like orange or lemon. And are a great flavour addition to white chocolate as well as rosemary, garlic and balsamic vinegar.

Benefits of Cranberries:

Whether you use fresh or dried cranberries, they are great addition to your dietary fibre. Additionally, they are an excellent source of vitamin C. Consuming cranberries has been proven to prevent urinary tract infections – they contain PAC (proanthocyanidins) which inhibit the adhesion of bacteria to the inside of the urinary tract. And -0 cranberries also serve as a good source of supplemental antioxidants, protecting our bodies from harmful molecules that we are exposed to in our everyday lives.

Hope you have enjoyed this information – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!

…

Pear Apple Crisp:

Ingredients:

• 6  cups of cored peeled pears
• 2 cups of chopped cored peeled apples
• 2 tablespoons of flour
• 2 tablespoons of packed brown sugar
• 2 tablespoons of lemon juice
• 1/2 teaspoon of cinnamon

Topping:

• 1 cup of quick cooking oats (not instant)
• 1/2 cup of packed brown sugar
• 1/2 cup of flour
• Pinch of ground nutmeg
• 1/3 cup of butter, melted

Directions:

1. In a bowl, toss together pears, apples, flour, sugar, lemon juice and cinnamon until combined.
2. Spread in 8-inch square glass baking dish and set aside.
3. Topping: In a small bowl, whisk together oats, sugar, flour and nutmeg; drizzle with butter, tossing with a fork until crumbly.
4. Sprinkle over pear mixture.
5. Bake at 350F until pears are tender and topping is golden and crisp – about 1 hour.
6. Try serving this warm with vanilla ice cream!

Lemon Squares

Ingredients:

Crust:

• 1/2 cup of flour
• 6 oz. of chopped walnuts
• 1/4 cup of icing sugar
• 3 tablespoons of cornstarch
• Pinch of salt
• 1/3 cup of cold unsalted butter, cubed

Custard:

• 4 Large eggs
• 1 cup of sugar
• 2/3 cup of lemon juice
• 1/4 cup of flour
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• Icing Sugar for dusting

Directions:

1. Preheat oven to 350F
2. Grease a 9 inch square baking pan and line with two rectangles of parchment paper. The paper should hang over edges of the pan to create handles.
3. Combine flour, walnuts, icing sugar, cornstarch and salt in food processor and pulse until blended.
4. Add cubes of butter and pulse until mixture resembles coarse crumbs.
5. Press evenly into prepared pan and bake on a middle rack for 25 minutes – until golden brown.
6. Remove and reduce oven temperature to 325F
7. Meanwhile, lightly beat eggs, sugar, lemon juice, flour, vanilla and salt in a mixing bowl.
8. Carefully pour custard over the warm crust and bake until set – about 25 minutes.
9. Let c ool to room temperature and then refrigerate for at least 4 hours.
10. Lift square out of the pan using the parchment paper handles, dust with icing sugar and cut into 16 squares.

Chocolate Crumb Cake

Ingredients:

• 1/2 cup of butter, softened
• 1/2 cup fo sugar
• 1 egg
• 1 egg yolk
• 1-1/3 cup of flour
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/2 cup of sour cream
• 3 oz. of bittersweet chocolate, melted

Topping:

• 1/2 cup of packed brown sugar
• 1/4 cup of granulated sugar
• 1/4 teaspoon of cinnamon
• Pinch of salt
• 1/2 cup of unsalted butter, melted and warm
• 1-1/3 cup of flour
• 1/3 cup of ground almonds

Directions:

1. In a bowl stir together brown sugar, granulated sugar, cinnamon and salt
2. Stir in butter
3. Stir in flour and ground almonds, using hands to press mixture together.
4. Let cool
5. In a large bowl, beat butter with sugar until combined.
6. Bear in egg and egg yolk
7. In a separate bowl, whisk together flour, baking soda nad salt.
8. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
9. Stir in chocolate
10. Spread in alrchment paper-lined 8 inch square metal cake pan.
11. Crumble topping evenly over batter
12. Bake at 350F oven until tester inserted in centre comes out clean – 35 – 40 minutes
13. Let cool on rack before cutting

Hope you have enjoyed these delicious recipes – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated

Thanksgiving Table Settings Ideas:

Hope you have enjoyed getting creative ideas from these pictures – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated