Thanksgiving Dinner - Traditional or Not

The first Thanksgiving meal was probably much different from today's traditional menu of turkey, dressing or stuffing, sweet potatoes, mashed potatoes, gravy, cranberry salad, and pumpkin pie.
According to Smithsonian, the Pilgrims and the Wampanoag may have feasted on waterfowl, venison and corn in 1621. Other sources suggest that fish, lobster, clams, berries, fruit, pumpkin and squash were also a part of the menu. Today's fall holiday recipes include many of these seasonal foods as well.
For many families, Thanksgiving is a time of traditional menus. For some it may not even be turkey, but ham or prime rib. Others may opt for a time to try many new foods. Or, as we do, serve some traditional foods and try some new recipes too.
Our traditions are usually flexible, and this year included several new tries. The menu was: herb-baked turkey, roasted vegetables, cornbread dressing, kale salad, cranberry relish, and pumpkin cheesecake.

Here are the recipes we used for three of the new foods - the cranberry relish, cornbread dressing, and roasted vegetables.

CRANBERRY POMEGRANATE RELISH        

Blend together:

1 (12 oz) bag cranberries (fresh or frozen)

1 apple (cored and cut into large chunks)

1 cup pineapple (fresh, or if frozen, thawed)

3 Tbsp pure maple syrup (or honey)

Add to a food processor blender and blend until well combined. Pour into a serving bowl.

Add the Pomegranates:

½ cup pomegranate seeds

Add to the bowl and stir to combine.

(from EatRealAmerica)    Only 35 calories for a ¼ cup serving!

CORNBREAD DRESSSING

Ingredients:

½ cup unsalted butter

1 Tbs. dried parsley

¾ tsp. dried thyme

½ tsp. dried sage

½ onion, chopped

3 celery ribs, thinly sliced

½ cup golden raisins

½ cup dried cranberries

1 Tbs. balsamic vinegar

2 Tbs. maple syrup

5-6 cups crumbled cornbread

2-3 cups chicken or vegetable broth

Kosher salt and freshly ground black pepper, to taste

Instructions:

Prepare cornbread (a prep that is easy is 2 Jiffy corn muffin mixes, 2 eggs, ⅔ cup milk, plus 1 can of cream style corn. Mix and bake as directed).

Sauté onion and celery in butter with herbs until softened.

Stir in raisins, cranberries, vinegar, syrup, and cornbread. Season. Add broth.

Transfer to a baking dish and bake at 350 for 30 minutes.

(Original recipe from Chef Alli for baking in an electric pressure cooker. I adapted the ingredients a bit and chose the traditional oven prep)

SALT AND VINEGAR ROASTED VEGETABLES

 2 sweet potatoes, peeled and cut into chunks

4 carrots, peeled and cut into chunks

6 parsnips, peeled and cut into chunks

1 cup white vinegar

½ cup balsamic vinegar

½ tsp sea salt

olive oil

Preheat oven to 400 degrees.

Prepare vegetables (your choice – we liked the fall collection of sweet potatoes, carrots and parsnips). Add both vinegars and let marinade about 10-15 minutes.

Drain the vegetables and place in a single layer in a shallow oiled baking pan. Sprinkle with olive oil and stir to cover with oil. Bake 20 minutes, stir, and bake another 20 minutes or until tender. Sprinkle with sea salt.

(Adapted from EatRealAmerica)