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