Jim and Marilyn Bero show you an easier, better way to cook your Thanksgiving turkey and stuffing along with a preview of the It’s A Wonderful Life Festival coming up in Seneca Falls in December. Happy Thanksgiving!
CRANBERRY CHUTNEY
In a slow cooker add:
12 ounces of fresh cranberries,
16 ounces frozen chopped peaches,
11/2 cups chopped onion
1/2 teaspoon ground cinnamon
1/4 teaspoon grated ginger
1 cup of chopped pecans
Cook for 3 or four hours
Add sweetener, Maple syrup or honey or sugar to taste.
BRUSSEL SPROUTS SLAW
Mix:
1/3 cup of olive oil, 3 tablespoons of cider vinegar 1 clove of finely shopped garlic,
1/2 teaspoon of salt and pepper
Add and mix:
1 pound of shredded brussel sprouts, 1/2 cup dried cranberries, 1/4 cup toasted chopped pecans
MASHED PARSNIPS WITH DIJON MUSTARD AND HONEY
Bring to a boil a pot of water with 1 teaspoon of salt
Add 2 pounds of peeled and cored parsnips cut into 1 inch pieces
Gently boil of 7 minutes ,drain, let stand for 5 minutes
Heat in a pot 4 tablespoons of butter
2 tablespoons of cream
1 teaspoon dijon mustard
2 teaspoons of honey
1/2 teaspoon salt and pepper
Add parsnips and mash. serve
ROASTED PEARS, WITH ARUGULA AND POMEGRANATE SALAD
4 red pears, peeled,cored and quartered,
Mix in baking pan covered with foil the pears
Drizzle:
2 tablespoons of olive oil over the pears and add a pinch of salt and pepper
Bake at 450 degrees for 35 to 40 minutes
Mix the pears with
10 ounces of arugula,
5 ounces of pomegranate seeds,
1 cup of of unsalted toasted cashews,
2 ounces of goats cheese
Serve tossed with lemon dressing
LEMON DRESSING
Mix
3 anchovies,
1/2 cup olive oil,
1 teaspoon of chopped garlic,
1 teaspoon dijon mustard,
3 tablespoons lemon juice,
1 teaspoon maple syrup
salt and pepper to taste
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