Keep your Thanksgiving dinner simple this year with these recipes from Adrien Sharp, host of “Five & Dine” on myrecipes.com. You don't need to go crazy with ingredients to make an excellent dish so try these recipes with 5 or less items on their ingredients list!
- 1/2 cup peeled, chopped fresh ginger
- 1/2 cup sugar
- 4 cups pomegranate juice
- 4 cups pineapple juice
- 6 cups ginger ale
Stir 1/2 cup peeled, chopped fresh ginger, 1/2 cup sugar and 1 1/2 cups water in a saucepan over medium heat until sugar dissolves. Bring mixture to a boil, reduce heat and simmer for 20 minutes. Let cool and strain. Mix syrup with 4 cups pomegranate juice, 4 cups pineapple juice and 6 cups ginger ale. Serve over ice.
- 1 (14 pound) turkey, ready to cook
- Salt and pepper
- 3 tablespoons dijon mustard
- 3/4 cup good-quality molasses
Preheat oven to 350 degrees F. Position a rack in a large roasting pan. Rinse turkey inside and out; pat dry. Place turkey, breast side up, on rack in roasting pan. Season inside and out with salt and pepper. Tuck under skin at neck end, fold wings under and, using kitchen string, tie legs together.Roast turkey for 2 1/4 hours. When pan juices begin forming (check after first hour) baste with juices every 30 minutes. Whisk together mustard and molasses. Remove turkey from oven and brush with molasses mixture. Return to oven and continue roasting about 45 minutes longer, basting every 10 to 15 minutes (tent bird lightly with foil if it begins to get too dark), or until a meat thermometer inserted in thickest part of thigh, away from bone, registers 165 degrees F.Remove string from legs and let turkey stand, loosely covered with foil, for 20 minutes to let juices set. Carve turkey and arrange on a platter. Serve warm with your favorite gravy.Cook time: 3 Hours Prep time: 10 Minutes
- 1/2 cup diced apple
- 8 ounces brussels sprouts, trimmed and quartered
- 2 tablespoons apple cider
- 2 teaspoons olive oil
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Preheat oven to 375 degrees F. Combine apple and brussels sprouts in an 11 x 7-inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375 degrees F for 25 minutes or until sprouts are tender.
Add amazing flavor to brussels sprouts by combining them with sweet-tart apples and roasting them for about 25 minutes or until they are tender and mellow.
- 1 baked pumpkin pie*
- 1/2 gallon premium vanilla ice cream
- Caramel topping
- Toasted pecan halves
Place pie in freezer for 1 hour; remove pie from freezer, and chop 3/4 of pie into 1 inch chunks. Allow ice cream to stand about 8 to 10 minutes to slightly soften. "Chunk up" ice cream into a large bowl. Gently fold in pie chunks until blended. To serve, scoop each serving into wine glasses or dessert bowls. Drizzle with caramel topping, and top with pecans.*We used a Mrs. Smith's frozen pumpkin pie, baked according to package directions. We let it cool completely on a wire rack, and then froze it briefly for easy chopping. You can use any type of pumpkin pie here — a deli baked pie or, better yet, a homemade pumpkin pie. (In fact, this idea would also work with a baked pecan pie. Just omit the toasted pecan halves.)