I think I have mentioned that I love the holidays. Valentine’s day we make lots and lots of candy, Easter, we decorate eggs and love a good Easter egg hunt, Passover we become a macaroon factory, Fourth of July it’s all about the red, white and blue accents, New Years it’ all about the cocktail, and Thanksgiving – it’s all about the sides, the table decorations, and the annual Salzman family turkey “football” bowl.
I started collecting Thanksgiving recipes all the way back in the late 70’s. Even before Miguel and I were married (25 years ago!), I enjoyed making Thanksgiving dinner. The more guests, the merrier. I love to feed a crowd and Thanksgiving is that one holiday that makes feeding a crowd really fun. I love to mix the flavors, the colors, the savory with the sweet. And I especially love Thanksgiving because it is that one holiday where nothing is expected. No gifts, no candy, no gestures. It is just a way to get everyone together, be grateful, and simply say “thanks”.
This year, I am sticking with some old favorites, but introducing some new hopefuls!
• refrigerate. can stay for about 1 month.
Brussels Sprout Salad
1/4 cup grainy Dijon mustard
2 Tbls. apple cider vinegar
2 Tbls. fresh lemon juice
1 Tbls. sugar
1/3 cup grapeseed oil
fresh ground pepper
1/2 cup brown sugar
3 Tbls. unsalted butter
3/4 cup pecans, chopped + toasted
1 1/2 lbs brussels sprouts, trimmed
1/4 cup pomegranate seeds
• bring a pot of water to boil
for the candied pecans
• in a heavy duty pan, melt butter with sugar. bring to a boil. boil for one minute.
• remove from heat and add the pecans.
• spread mixture onto a silpat lined baking sheet and bake for 8 minutes.
• cool completely
for the dressing
• make dressing, combine all ingredients and mix well. taste for seasoning. set aside
• once the water has boiled, add 1 tablespoon kosher salt. add brussels sprouts and cook for
5 minutes or until tender.
• drain, rinse with cold water. cool on paper towels.
• using a food processor fitted with the 1/8 or 1/4″ slicing disc, slice brussels sprouts. transfer to a large bowl. cover and chill.
when ready to assemble
• toss brussels sprouts with enough dressing to coat. let marinate for 30 minutes.
• top with candied pecans and pomegranate seeds.
Rustic Herbed Stuffing
11 cups (16oz.) country style french bread, cut into 1″ cubes
10 Tbls. unsalted butter
2 bunches green onions, thinly sliced
2 cups chopped celery
3/4 cups chopped, fresh italian parsley
1 Tbls. chopped, fresh oregano
1 Tbls. chopped, fresh sage
1 Tbls. chopped fresh thyme
1 large garlic clove, minced
1 tsp. kosher salt
1 tsp. fresh ground pepper
1 large bunch of Swiss chard, stems removed, chopped coarse (12 cups)
3 large eggs
3/4 cup chicken stock (I used homemade)
3 oz. grated Parmesan cheese
2 oz. grated Gruyere cheese
• spread bread cubes on a large sheet pan. bake until very dry, 15 minutes. cool.
• melt butter in a heavy large skillet over high heat. add green onions and next 8 ingredients. saute until celery is tender, 6-8 minutes.
• add Swiss chard and saute for 3 minutes.
• place bread crumbs in a very large bowl. add warm veggies and toss to coat.
• whisk eggs and 3/4 cups broth(i used a 1/2 cup more) and add this to the bread mixture. mix in Parmesan.
• transfer to prepared dish. cover with buttered foil and bake for 30 minutes. remove foil and bake for an additional 30 minutes or until golden.
The Urban Baker / SusanSalzman.com
I wish Thanksgiving was a week long holiday. If it were, I could then make all the dishes that I desire. Here are some amazing recipes that have inspired me:
Spiced-Mulled-Cider by Organic Spark
Chestnut Soup by The Italian Dish
Bacon-Sweet Potato-Spinach Salad by Family Fresh Cooking
Pumpkin Scones by The Little Teochew
Gluten Free Stuffing by Gluten Free Girl
Carmelized Onion Cornbread Stuffing by Organically Delicious
Pumpkin, Quinoa + Hazelnut Gnocchi by Cannelle et Vanilla
Roasted Turkey Breast by What’s Gaby Cooking
Thankful Cookies + Blessings by I am Mommy
Spiced Pear + Cranberry Pocket Pies by The Cilantropist
Pumpkin Crumble Cake by Indigo’s Sugar Spectrum
Pear-Frangipani Galette by The Wives with Knives
How to make Pie Crust by Brown Eyed Baker
for more great recipes and inspiration, check out Tastespotting and Foodgawker.
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This is such an excellent Thanksgiving line up that I will refer back to again & again. Your recipes look great as does your well chosen line up of others! xo
This is quite possibly the best Thanksgiving round up I have ever seen. The diversity is just amazing… yet you managed to make it cohesive!! And I LOVE your recipes!!I think you need to pimp this post ALL over the web… if only everyone had access to this compilation!Blessings!AManda
Oh my, that brussel sprout recipe looks fantastic (as does the actual salad!) I have to try it very soon!
YOU are going to have one beautiful feast!!! Can I come over for a second Thanksgiving after I eat with my folks? 😉
Heather, I would LOVE to have you at my dinner table, any night of the week!!!! x
Wow! I would lokie to eat at your place at Thanksgiving… Everything looks delicious!
You Brussels sprouts salad looks superb. And the stuffing! Lovely recipes.
Awesome round up. Thanks so much for sharing it with us. Now I’m even more excited for Thanksgiving.
This is such a great round up! Thanks for all the yummy links.
Kim, you come visit me in sunny Cal, and I will visit you in France! Sounds like a good exchange, don’t ya think?