Thanksgiving in Pictures…

Thanksgiving on Mahogany Trail 2014. Recipes by request.

Prep Day 1- veggies, chicken stock and cranberry butter.

If you don’t have this, you need it in your life! Thank you Sur la Table!

Prep Day 2- brine, pie crust, cornbread and cranberry sauce.

Prep Day 3- pies, pies and more pies! Pumpkin, chocolate pecan, fudge and honey balsamic blueberry.

The big day! Not sure how I kept my new apron so clean!

Maple bourbon glazed turkey and citrus peppercorn rubbed turkey.

Jason’s famous cornbread dressing

Jalapeño cornbread dressing with chorizo

Old fashioned sweet potato casserole

Corn casserole

Green bean casserole from scratch! No cans involved. Lol! We topped it with crispy baked shallots.

Mac and cheese per Rosa’s request.

Vanilla bourbon cranberry sauce

30 minute yeast rolls

Baked mashed potatoes

The birds!

The table!

The fam!
Rosa, Natalie, Jason, Madden and Collin

The leftovers…

You have no idea…mind blowing…

Yes please! Pass the gravy.

Next up- Christmas!!!

 

Cranberry Butter

So this Fall I’m loving cranberries. I’ve tried a ton of recipes and this is my absolute favorite! We’ve already made it 3 times. You can eat this on anything! It’s perfect for biscuits, toast, scones or even with cheese and crackers. You won’t believe how incredibly flavorful it is! Perfect combination of sweet, tart and spice.

2 12oz bags of cranberries
1 cup brown sugar
1 cup apple cider
1 cinnamon stick

Place all ingredients in crockpot and cook on low for 2-3 hours. Remove cinnamon stick and purée with immersion blender. Strain cranberry butter through fine mesh sieve and return to crock pot for an additional hour. Store in jars in fridge for up to one month (it’ll never last that long).

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