The Holidays seems to bring the best out of us all! Family, friends and loved ones alike are all around as we gather, live, laugh, love and give thanks to Almighty God for the lives He’s given us. Over the years I have adapted one of my favorite foods to fit one of my favorite Holidays, Thanksgiving! I hope you enjoy making this recipe as much as I do, I also hope you enjoy the look of delight on people’s faces once they taste this unique treat!
To the entire Juniper Berry Family, thank you for creating such a fantastic forum to all of us who seek to celebrate our past and look forward to our bright future. It is an honor and a pleasure inviting you into my kitchen regularly!
Thanksgiving Meatball Parm Sandwich
- 3 Pounds Fresh Ground Turkey
- 1 Pound of cooked Stove Top or Pepperidge Farm traditional turkey stuffing
- 1 Cup Craisins (soaked in orange juice over night drained and rough chopped)
- 1 Cup Freshly Grated Pecorino Romano Cheese
- 1 Cup Fresh Milk
- ½ Fresh Chopped Parsley
- 2 Eggs
- 4 Cloves fresh Peeled Garlic minced
- 1 TBSP Kosher Salt
- 2 TSP Ground Black Pepper
- 1 TSP Paprika
- 1 TSP Onion Powder
- Freshly baked Ciabatta or Seeded Italian Bread
- 1 Quart of Turkey Gravy
- 1 Pound of Manchego Cheese
Take all the except for the ground turkey and mix very well together. In a different bowl put the ground turkey and add the other already mixed ingredients to the protein until well incorporated. Next on a large sheet tray, oil well with olive oil. Portion out 2-ounce meatballs. Place them in neat rows, be careful not to let them touch one another. Bake at 350 Degrees for approximately 45 minutes to an hour depending on your oven. Once the balls are done place them in a sauce pan and dress in your turkey gravy. Add the meatballs to your bread, drizzle some extra gravy, put a few of the extra soaked craisins on top and finish with some shredded Manchego Cheese, you may toast or eat just as is.
Spiced Pumpkin Pancakes
This recipe makes approximately 6 servings or 12 individual pancakes.
Dry Ingredients Needed:
- 2 Cups All Purpose Flour
- 2 TBSP Brown Sugar
- 1 TBSP Regular Granulated Sugar
- 2 TSP Baking Powder
- 1 TSP Baking Soda
- 2 TSP Ground Cinnamon
- 1 TSP Ground All Spice
- ½ TSP Kosher Salt
- ½ TSP Nutmeg
- Toasted Pumpkin Seeds (as a topping)
Wet Ingredients Needed:
- 1 Cup Pumpkin Puree
- 1 ½ Cups Whole Mik
- 1 Egg
- 2 TBSP Melted Butter
- 2 TBSP White Vinegar
- Whipped Cream (as a topping)
- Organic Maple Syrup (as a topping)
In a bowl mix the Pumpkin, milk, egg, butter and vinegar until well blended together. In a separate bowl add all the dry ingredients together. I like to whisk all the dry ingredients together in order to fully integrate all the ingredients properly. Next simply fold the wet into the dry until mixed but not over mixed. Preferably in a cast iron skillet, bring the temperature up to medium high heat and butter the pan, scoop about 2 ounces of the batter onto the hot skillet and cook on each side until golden. Once the pancakes are done add whipped cream topped with toasted pumpkin seeds and your favorite maple syrup and enjoy! Best served with either regular or Canadian bacon and or breakfast sausage.
Cream of the Fall Harvest Soup
This soup is an amazingly hearty and velvety blend that really captures this time of year like none other. The flavors are simple yet the soup is quite sophisticated, with layers of well-balanced flavors throughout you will be looking for this soup every time the leaves start falling off the trees! Enjoy! This recipe will serve 12-14 ppl making it great for the Holidays!
- 5 Cups of Butternut Squash
- 2 Cups of Sweet Potatoes
- 7 Small Sugar Pumpkins Halved and Seeded
- 4 Carrots Chopped
- 1+1/2 Cups Celery Hearts Chopped
- 2 Large Onions Chopped
- 9 Cups of Chicken Stock
- 1+1/4 Cup Heavy Cream
- 1+1/4 Cup Sour Cream
- 2 TSP Kosher Salt
- 2 TSP Cracked Black Pepper
- 1+1/4 TSP Ground Nutmeg
- Shelled, Toasted & Salted Pumpkin Seeds
- Crème Fraiche
Boil off the cubed butternut squash & sweet potatoes until tender, drain well put on the side. In a large greased sheet/ baking pan place the pumpkin halves cut side down and roast on 350 degrees for about 15 minutes then turn them cut side up and finish them for another 15 minutes or until tender. Next, sweat the carrots, celery and onion in a skillet with the butter and cook until they are slightly carnalized.
Next working in batches take all the pumpkin, squash, sweet potato as well as the carrots, celery & onions with their Sautee liquids and blend with the sour cream and the heavy cream until you have a beautiful smooth puree. Next take the puree and add it a stock pot. Now you will incorporate your chicken stock whisking it in cup by cup and adding the salt, pepper & nutmeg. Bring the soup to a high simmer and lower the heat some, continue stirring and simmer for a total of about 30-45 minutes. Serve in a bowl with a dollop of creme fraiche topped with the toasted pumpkin seeds.