**Bumped up from last year 
**
Cranberry Sauce is my expert dish for Thanksgiving. Here is the best recipe, a variation by me of one used by the very excellent Paula Deen. I also suggest replacing the apple ingredient with pear if you so choose!
1 cup sugar
1 cup water
1 (16-ounce) bag fresh cranberries
1 cup chopped apple
1 cup chopped walnuts
1/2 cup raisins
1/4 cup Grand Marnier
1/2 orange, juiced (you can also add orange zest and little bits of orange if that’s your fave!)
1/2 lemon, juiced
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool. Makes 4-5 cups.
Mmmm….
And please do add your own special recipes for everyone in the Comments section!
Tammy- thanks for the recipe. Have a very blessed Thanksgiving with your cherished ones.We do have so much to be thankful to God for.
I tweeted a recipe for this earlier today, but here’s how I’ll be making my version later tonight:
– CHOCOLATE BOURBON PECAN PIE –
(1) 9 inch pie shell
1 cup brown sugar
1 cup light corn syrup
1/2 cup butter
4 eggs (beaten)
1/4 tsp salt
6 oz. dark chocolate chips
1 cup chopped pecans
and last but not least….1/4 cup bourbon. Maker’s Mark works well.
Preheat oven to 325 degrees
Combine sugar, corn syrup & butter. Cook over medium heat, stirring constantly, until butter melts & brown sugar dissolves, then let that cool a little bit.
In a large bowl combine eggs, bourbon & salt. Mix well. Slowly whisk in sugar mixture into egg mixture, then stir in chocolate chips, pecans. Pour mixture into pie shell.
Bake in preheated oven for 50-55 minutes or until it’s set up, watch that center.
Happy Thanksgiving !
-sm
Thanks Tammy! I made this last year….looking for the recipe again! HAPPY THANKSGIVING TAMMY & TAMs : )
What? No mandarin oranges? Mine always has lots of mandarin oranges!!!
Wow, Tammy! That sounds delicious. Thank you!
Making these for the 3rd year in a row.
Happy Thanksgiving everybody!
I love this recipe Tammy, it’s quite the hit at our table. Thank you and have a very Blessed Thanksgiving!
Sounds good. I will have to try it. Happy Thanksgiving Tammy! Happy Thanksgiving Fellow TAMS!!
My favorite Thanksgiving recipe has one ingredient:
*****A husband who loves to cook*****
Gobble Gobble
Wild Rice, Fruit, and Pecan Stuffing from Epicurious:
8 to 10 servings
1 1/2 tablespoons olive oil
3 large celery stalks, finely chopped
1 cup finely chopped onion
1 garlic clove, thinly sliced
1 1/2 cups wild rice
2 cups low-salt chicken or turkey broth
1 bay leaf
1 teaspoon kosher salt plus more (I use Real Salt)
3/4 cup (3 ounces) pecans
1/2 cup dried cranberries
1/4 cup (about 3 ounces) dried apricots, coarsely chopped
1/4 cup (about 2 1/2 ounces) golden raisins
Freshly ground black pepper
1/2 cup (about 4 ounces) fresh cranberries, thinly sliced
1 1/2 cups thinly sliced small celery stalks (from celery heart)
1/2 cup celery leaves from celery heart, coarsely chopped
http://www (dot) epicurious (dot)com/recipes/food/views/Wild-Rice-Fruit-and-Pecan-Stuffing-368309#ixzz2CvSgeWGf
Heat oil in a large saucepan over medium heat. Add chopped celery and onion; cook, stirring occasionally, until softened and almost translucent, about 8 minutes. Stir in garlic; cook, stirring often, until fragrant, about 2 minutes. Add wild rice; stir for 1 minute. Add broth, bay leaf, 1 teaspoon salt, and 1 1/2 cups water; increase heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes. Uncover, stir, and continue cooking, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, 20–40 minutes.
Meanwhile, preheat oven to 325°F. Spread out pecans on a rimmed baking sheet. Toast until fragrant, 5-7 minutes. Let cool; coarsely chop. DO AHEAD: Can be made 1 day ahead. Store nuts airtight at room temperature. Let stuffing cool, then cover and chill. Rewarm over medium heat, adding water by tablespoonfuls if too dry, before continuing.
Discard bay leaf. Stir in dried cranberries, apricots, and raisins. Let sit, covered, for 5 minutes.
Season rice to taste with salt and pepper. Fold pecans, sliced cranberries, and sliced celery into mixture. Garnish with celery leaves.
Norwegian Potato Lefse
8 cups baking potatoes, scrubbed
1/2 cup heavy whipping cream
1/2 cup butter
1 tablespoon salt
1 tablespoon white sugar
4 cups all-purpose flour
Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain potatoes and mash well. Ricing the potatoes is preferable.
In a large mixing bowl, combine 8 cups of mashed or riced potatoes, cream, butter, salt and sugar. Cover the potatoes and refrigerate overnight.
Mix flour into the mashed potatoes a cup at a time and roll the well-mixed mixture into balls the size of a large golf ball. Keep the balls on a cookie sheet in the refrigerator while waiting to roll.
Using a pastry cloth on the board and a cotton rolling pin sleeve, flour the board lightly and roll the potato balls as thin as you can.
Fry the lefse on a cast iron griddle at high heat. Lower the heat if the lefse browns too quickly. Brown on both sides.
Using a dish towel, after cooking each piece, place it on the dish towel and be sure to keep them covered so they don’t dry out. Keep rolling, grilling and stacking.
After completely cooled, divide and place in baggies and store in refrigerator until ready to serve. Heat slightly before serving. Delicious with butter.
This is a delicious, labor-intensive recipe passed down from my Norwegian Grandmother and enjoyed by our family since I can remember. Eventually, you grow old enough that you have to learn to make these recipes yourself!
Happy Thanksgiving Tammy and TAMS!
HAPPY THANKSGIVING TAMS! Impossible for me to go into chat. HAPPY THANKSGIVING Tammy! I’ll be grateful for Tammy Bruce Radio Show on Thanksgiving Day
I just spotted the Tammy Music. Thank you!
In honor of my family’s current Hawaiian home, I’ve decided to make a kalua turkey. Hawaii is famous for kalua pork, which traditionally involves digging a pit in the ground. I’ve no intention of digging a pit in my backyard, so I’m making it in the oven instead.
Ingredients:
* 18-20 lb turkey
* 2 handfuls of coarse Hawaiian or sea salt
* 1/2 bottle of mesquite liquid smoke
* about 8 ti leaves
* heavy duty aluminum foil
Directions:
1. Remove neck, giblets, and heart from turkey cavities
2. Wash turkey well with cold water
3. Drain turkey and pat dry
4. Line baking pan with heavy duty aluminum foil. Place turkey in foil.
5. Rub inside cavity and outside of turkey well with the salt.
6. Pour liquid smoke inside cavity and outside of turkey
7. Cover with washed and boned ti leaves
8. Wrap turkey with heavy duty aluminum foil, sealing all edges so no steam can escape. Bake in a pre-heated oven at 350 for 2 hours. Lower temperature to 225 and bake an additional 5 hours.
9. Remove from oven, then open top foil.
10. Separate the turkey meat from the bones and shred
11. Add more salt and liquid smoke to juices if needed
12. Place shredded turkey in another pan, pour juices over turkey and eat.
I know it’s a bit late to post this for anyone who would have wanted to make it for today, but it’s up in case anyone is interested in having some for Christmas. (There are places to buy ti leaves online; I’ve also seen recipes that use green cabbage instead.) Our turkey is much smaller, so I adjusted the ingredients accordingly. I personally don’t like the taste of turkey (gasp!), so I’ll update on whether the family likes it or not.
I not only made the Cranberry Sauce, but also Shifra’s Yams for Tams from last year. Both Yummy. Happy Thanksgiving all!
ohh, rrthorne, I forgot about my yams-baked-in-bourbon-sauce recipe. Glad you enjoyed
“Yams for Tams” — ROFL!
how about a bump up for this Yams for Tams recipe, Shifra!!??
Pweeze?
OK…. Here goes
4-5 lbs. sweet potatoes (look up “difference between yams and sweet potatoes” — apparently, almost all varieties of yams in the U.S. are from the sweet potato family)
4 tbls. (1/2 stick) margarine
1 cup dark brown sugar
1 tbls. vanilla extract
1/4 teaspoon salt
1/4 cup whiskey or bourbon
Preheat oven to 375 degrees. Cut sweet potatoes into 1/2 inch slices. Steam for ten minutes or until soft but not mushy. Remove potatoes from steamer and set aside.
In small saucepan, melt margarine over medium heat. Add the brown sugar, vanilla and salt, stirring until sugar is dissolved. Stir in whiskey or bourbon and cook for 5-10 minutes or until slightly thickened, stirring occasionally.
Spray a large 9 by 13 inch glass baking dish with nonstick cooking spray. Place sweet potatoes in pan and drizzle sauce over the top.
Bake uncovered for one hour. Baste with sauce every ten minutes to keep potatoes from drying out.
Enjoy
may I forgo the potatoes and just have the bourbon?