Monthly Archives: November 2013

Recipes: Cauliflower-Goat Cheese Gratin & Cranberry Sauce

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Still looking for a couple new Thanksgiving recipes to try out tomorrow? These next recipes are some of our favorites and are the perfect simple recipes to start teaching the next generation with… they can tackle the harder recipes next year! Nana’s Cranberry Sauce with walnuts is a homey-twist on a classic Thanksgiving dinner staple, and for most of us Cauliflower-Goat Cheese Gratin is a brand new addition to the menu. From everyone at Passanante’s Home Food Service, we hope you have an incredible Thanksgiving holiday with your family and friends. Enjoy!

 

Cauliflower-Goat Cheese Gratin

Photo Credit: The Red Spoon

Cauliflower-Goat Cheese Gratin:
  • 1 head cauliflower, cut into florets
  • 2 cups heavy cream
  • 1/2 pound Monterey Jack cheese, coarsely ground
  • 2 cups Parmesan cheese
  • 6 ounces goat cheese, cut into small pieces
  • Salt and freshly ground pepper
  1. Preheat oven to 400 degrees F
  2. Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper
  3. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly
  4. Remove from the oven and let rest for 10 minutes before serving
Nana’s Classic Cranberry Sauce:
  • 4 cups fresh cranberries
  • 2 cups sugar
  • 12 ounces orange marmalade
  • juice of one lemon
  • 1 cup chopped walnuts
  1. Preheat oven to 350 F
  2. Combine cranberries, lemon juice and sugar
  3. Cook for 1 hour covered
  4. Take out of the oven and stir in the marmalade until mixed well
  5. Add walnuts last

Other Thanksgiving Recipes:
Herb Roasted Turkey
Dressing/Stuffing
Thanksgiving Turkey Gravy

Recipe: Thanksgiving Turkey Gravy

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No Thanksgiving feast is complete with out an oversized gravy boat full of rich and flavorful homemade turkey gravy. This next recipe for our favorite turkey gravy is not for the faint of heart. Many cooks are quick to discard the bag of giblets found in the cavity of the turkey, but this tasty topping requires every last bit of them. Enjoy turkey gravy on mashed potatoes, dressing (stuffing), sopped up in homemade rolls, over thick slices of freshly cut herb roasted turkey… now that I think about it… just spoon it over your entire plate and enjoy!

Thanksgiving Dinner

Ingredients for Turkey Gravy:

  • Turkey giblets (found in turkey cavity )
  • 8 Hard boiled eggs
  • 3 Cups of milk
  • 1 Cup of turkey broth
  • 3 Tablespoons flour (may add more to thicken)
  • Salt and pepper

How to prepare Thanksgiving Day Turkey Gravy:

  1. Peel and chop boiled eggs. Set aside
  2. Simmer all of the giblets that come inside the turkey in just enough water to cover them. It will cook down quickly. Continue to add water and cook it down until very done. The giblets will make their own soupy gravy.
  3. Remove giblets with slotted spoon and chop all of them finely. Take the meat off of the neck and chop it. (Be brave!)
  4. Add the giblets back to the soupy gravy
  5. Add the milk and broth from the baking turkey
  6. Add the eggs
  7. Thicken the gravy with a rue of flour mixed with milk. It may take more than 3 tablespoons of flour. Your rue should be smooth and pourable so you don’t end up with little flour balls in the gravy.
  8. When done the gravy should be thin.

Recipe: Thanksgiving Dressing

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Happy Turkey Month! To celebrate every foodie’s favorite time of year, Passanante’s Home Food Service will be posting 4 all new Thanksgiving recipes on our blog this month and tons of other great tips and tricks on our Facebook page!

First up; no Thanksgiving is complete without a delicious homemade dressing … also known as “stuffing.” Our recipe has been a family favorite for generations and all of the cooks over the years swear the most important things to remember are 1. get a juicy turkey and 2. this recipe takes practice, but the key is to not skimp on the broth!

Thanksgiving Meal Recipes

What you’ll need for our favorite Thanksgiving Dressing:

  • 4 organic eggs
  • 2 pans of cooked cornbread (crumbled)
  • 6 stalks of celery (chopped)
  • 1 onion (chopped)
  • 3 or more cups of turkey broth (we take it right out of the turkey pan)
  • sage to taste
  • poultry seasoning to taste
  • pimento
  • 1 cup bread crumbs
  • 1/2 cup milk

How to:

1. Boil the celery and onion together in just enough water to cover.

2. In a very large bowl combine all ingredients including the celery and onion along with the water they cooked in and 3 or more cups of turkey broth from your cooking turkey.

3. Add sage and poultry seasoning (we always add at least 2 tablespoons of each).

Note: At this stage your dressing should be somewhat soupy, but not too thin.

4. Pour mixture into a baking dish or two. Bake at 400 degrees for about 25 minutes — don’t let it get dry!

Happy Thanksgiving!