I’m sensing a theme in these last two posts ;)
For somebody as obsessed with food as I am, it’s hard to believe I’ve never cooked a whole turkey before. Sure, I’ve helped my mom when I was younger but I’ve never made one by myself. Especially since I’m only cooking for two now. I decided to go ahead and make one this year so I could have turkey for two Thanksgiving dinners, leftovers, and freeze some for the several holiday parties I’ll attend around Christmas. Plus I get the carcass which is the best part because I LOVE turkey bone broth! It was also my first time making giblet gravy which turned out great as well.
For as long as I can remember, I’ve been on “cranberry sauce duty” for the holidays. It’s my favorite side dish. It’s also the single reason a food processor ended up on my wedding registry (thanks lil brother!) I’ve experimented with the recipe quite a bit and made 3 variations this year. It was pretty cool to taste all 3 versions side-by-side. I just wish I would have had time to post the recipe before Thanksgiving instead of after. Oops. Sorry.
I had two dinners to go to this year so I packed up two identical meals (see my previous post if you’re wondering why). Turkey, gravy, green beans, cranberry sauce, and gluten free pumpkin pie with coconut milk whipped cream. I didn’t feel like I was missing out at all. Actually Thanksgiving two years ago, I was terrified of getting sick and stressed about it for probably an entire month before it happened. Then last year, I was so scared that people would be offended because I couldn’t eat their food anymore. I really thought everyone was going to hate me….but everyone completely understood and was really supportive! This year, I was finally looking to the holiday. Everyone understands why I have to do what I do and it wasn’t a big deal. It was just a normal holiday dinner again.That made me SO HAPPY!
I had to throw in these pictures of our annual (day after) Thanksgiving bowling outing. It has become a pretty big part of the holiday over the years and is always so much fun.
- 2 C cranberries
- 1 orange with zest
- 1/2 C pecans
- 1 C cherry juice
- 1 20 oz can crushed pineapple
- 2 Tbsp gelatin
- Heat cherry juice on the stovetop or in the microwave. I just put mine in the microwave on the beverage setting. You want it just hot enough to dissolve the gelatin.
- Whisk the gelatin into the cherry juice and transfer to a large bowl. Stir in the crushed pineapple with juice.
- In a food processor, pulse cranberries and pecans until just roughly chopped. Stir into cherry juice mixture.
- Stir orange zest into the mixture. Add orange wedges to the food processor and process until you get a uniform consistency then stir that in too.
- Place cranberry sauce in the refrigerator overnight or just until cold (about 4 hours). Serve chilled.
Allow 4 hours to chill.
Try substituting cranberry juice or half cranberry juice for a more tart cranberry sauce.