Our favorite Thanksgiving recipes
Thanksgiving is by far our favorite holiday! We’re doing it Friends style – not sitcom style – with our own real, live friends. Over the years we have learned the science of making an amazing Thanksgiving meal. With these years of experience, here are our favorite Thanksgiving recipes.
Our favorite holiday and our best Thanksgiving recipes
Every Thanksgiving morning we run the Denver Turkey Trot 5K with a group of friends as a precaution before stuffing ourselves with tryptophan. Afterwards we went to a local bar to start our Thanksgiving libations. Yes, it’s only 10 a.m., but who’s to judge? After the preparatory drinks, we either host or attend a Thanksgiving dinner with our other friends, one of whom is a professional chef. So the bar is set high, but it’s a relaxed, relaxed day. We traditionally have the best food and laughter of the year. Oh, and we wear sweatpants. Sweatpants are crucial.
David loves the traditional Thanksgiving dinner so much that he’s already dreaming about it and wants to share his food fantasies with you. We I love saving money Therefore, we recommend you download the Ibotta app Get discounts on many of the ingredients listed below. In honor of our favorite holiday, here are three of our favorite Thanksgiving recipes. One of David’s recipes below is world famous and we have shared it with friends and family to make all year round.
Thanksgiving Brussels sprouts
Ingredients:
- 2 pounds Brussels sprouts
- ½ cup shallots, finely chopped
- 2 T “Better Than Bullion” (beef flavor, low sodium)
- ¼ C extra virgin olive oil
- 3 °C warm water
Instructions:
Mix the gold broth with the warm water and set aside. Wash and clean the Brussels sprouts. Do not cut or puncture the base like your mother told you.
In a large, covered skillet, heat the olive oil to high heat and add the sprouts. Allow the sprouts to cook until dark brown on each side until almost charred and almost flipping, stirring regularly.
Once the sprouts are dark on all sides, reduce the heat to low, add the shallots and mix until the shallots are lightly brown, about 2 minutes. Then add the gold bar and water mixture and stir.
Cover the pan and simmer on low for about 35 minutes (the time it takes to drink a glass of wine, maybe two…three) or until the sprouts are extremely tender and stick with a Pierce the fork as easily as you like. Your best friend from school has stabbed you in the back. Check every 5 minutes to make sure the water doesn’t boil away completely. Add water as needed.
Thanksgiving Red Wine Cranberry Sauce
Ingredients:
- 2 – 1 pound bag of cranberries
- 1 ½ C sugar
- 1 orange
- ½ T ground cinnamon
- ½ t ground nutmeg
- ¼ t ground cloves
- 3°C water
- 1 C Cheap red wine (Trader Joe’s Albero Tempranillo for $6 works well)
Instructions:
Sit down, drink a glass of wine, then pour another glass while you cook. Rinse and strain the cranberries. Take a sip of wine. Rinse the orange, then grate the peel and set the rest aside. Sip your wine. Halve the orange and squeeze it. drink wine.
If you’ve drunk all your wine, now is a good time to send your partner out to get another bottle. Who are we kidding? Have them get a box of Cardbordeaux or one of those affordable wines these are cheaper with Ibotta.
In a medium saucepan, combine water, sugar, wine, orange peel and spices. Simmer over medium heat while stirring until the sugar has completely dissolved. Add cranberries and orange juice and cover. As the liquid simmers, the cranberries will begin to pop. Stir frequently to prevent the sauce from boiling. Once the popping subsides, like microwave popcorn, mash the cranberries completely and mix them into the sauce with a potato masher.
Don’t taste it or you’ll kill your taste buds. Before serving, allow the sauce to cool while you drink another glass or two of wine. I prefer to make this early in the day or even the day before serving to allow the spices and flavors to develop.
Thanksgiving golden beet with arugula salad
Ingredients:
Lettuce:
- 2 large golden beets, cooked and diced
- 8 ounces arugula
- 1/4 cup sweet onion, chopped
- 1/2 cup walnuts, toasted and crushed by hand
- 1/4 C dried cranberries
- Salt and pepper to taste
Dressing:
- 1/4 C olive oil
- 1/2 cup lemon juice
- 1 T crushed garlic
- 2 T Dijon mustard
- Salt and pepper to taste
Instructions:
- Place all salad ingredients in a salad bowl and mix
- In a separate bowl, combine and whisk together all the dressing ingredients
- Shortly before serving, add the dressing to the salad if desired
The best part is that all of these Thanksgiving recipes can be made in advance, except don’t mix the salad and salad dressing until just before serving. Some dishes are actually better prepared in advance. We’ll start cooking with that over the course of the week next week as I massage my bird in its brine each night. Writing this almost makes me want to run to Boston Market, but I’m even fancier Theso I just drink my wine.
Happy Thanksgiving!