We are just a week (and one day) out from Thanksgiving, I have had so much fun recipe testing and eating Thanksgiving food for breakfast lunch and dinner these past few weeks. The more the years go on the more appreciation I have for Thanksgiving food.
Although I have a soft spot for all the baked goods & desserts…at the end of the day the savory, salty, creamy & herbaceous main meal is my favorite part. Plus no matter how hard I try to save room and go for the after-dinner walk, I am never really hungry when dessert begins (…that doesn’t stop me from tasting every dish).
I am the type of person who keeps everything separated on their plate, but then combines all of the different dishes and flavor for each individual bite. It is truly my favorite way to eat & that is the best to do with Thanksgiving food because there are so many different dishes and they all mesh together really well.
SO with that being said here are all of the savory, main plate dishes that I will be making for my Thanksgiving table this year!
Seasonal Charcuterie Board
Apple Cranberry Sauce
Triple Honey Cornbread
Creamy Roasted Beets with Savory Granola
Sweet Potato & Onion Gratin
White Cheddar & Parmesan (GF) Mac n’ Cheese
Let’s get intoooo it…..
Apple Cranberry Sauce
Ingredients
12oz fresh cranberries
1 apple (I prefer sweeter like fuji, gala, honeycrisp)
1/3 cup freshly squeezed orange or mandarin juice
1/4 cup maple syrup/sugar
1/4 cup filtered water
1 tbsp freshly squeezed lemon juice
optional: 1/2 tsp lemon zest, 1/2 tsp orange zest
Recipe
Finely dice apple
Combine cranberries, apple, zest, orange juice, water, and maple sugar in a pan over medium heat
Cook for about 10 minutes, stirring occasionally, until the cranberries start to burst
Reduce heat to low and simmer for another 10-15 minutes until thickened, stirring occasionally
Remove from heat and let cool (the sauce will thicken more as it cools)
Add to a jar and seal, store in the fridge
Triple Honey Cornbread
Ingredients
