Favorite Thanksgiving Recipes

With the holidays just around the corner, I thought I would share a few of my favorite Thanksgiving recipes. Gather your family and friends for a holiday meal they will never forget. We start the festivities with a traditional turkey but adding on a few unexpected side dishes can really elevate your meal. Start with this nutted wild rice with pecans and sultana raisins beside your main dish.

Nutted Wild Rice with Pecans and Sultana Raisins

Serves 15- 20

• 1 lb wild rice
• 6 cups chicken (or vegetable) stock
• 2 each oranges, zest, then juiced
• ¼ cup olive oil
• 2 cups pecan halves, toasted, slightly chopped
• 2 cups sultana (or golden) raisins
• ½ cup fresh mint, chopped
• 1 bunch green onions, chopped
• ½ Tbsp salt
• pepper to taste

1. Place rice in pot, add stock and bring to a boil. Reduce heat to simmer and cook uncovered until done, preferably al dente, about 30-40 minutes. Add additional stock, or water, if liquid falls below the level of the rice. Drain rice very well in colander. Transfer to bowl.
2. Add orange juice and mix well so it absorbs into the rice. Add olive oil and mix well. Allow to cool slightly.
3. Add remaining ingredients and toss. Let stand for two hours for flavors to develop. Adjust seasoning if needed. Serve at room temp or can be reheated. Dish can be made day before and refrigerated overnight. Allow to return to room temp before serving.

   Another family favorite around our home is roasted cauliflower with pumpkin seeds, brown butter, and lime. That title alone will make your mouth water!

Roasted Cauliflower with Pumpkin Seeds, Brown Butter and Lime

• 2 Tbsp olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 large head of cauliflower (about 2 1/4 to 2 3/4 pounds)
• 2 Tbsp unsalted butter
• 1/4 cup hulled pumpkin seeds (aka pepitas) toasted and salted
• 1/2 tsp crushed red pepper flakes, or less to taste
• Juice of half a lime (about 1 tablespoon)
• Handful chopped fresh cilantro, parsley or chives

1. Heat oven to 450°F. Coat a large rimmed baking sheet with just over 1 tablespoon of the olive oil. Sprinkle the sheet with salt and pepper. Trim cauliflower and cut into 1/2-inch slices. Arrange in a single layer on baking sheet, then drizzle with remaining scant 1 tablespoon olive oil and sprinkle with more salt and pepper. Roast for 15 to 20 minutes, until underside is deeply browned. Carefully flip pieces and roast until dark brown and crisp on second side, about 15 to 20 minutes longer.
2. While cauliflower roasts, in a small skillet over medium heat, melt butter, then reduce heat to medium-low and add pumpkin seeds. Stirring the whole time, cook until butter becomes light brown and smells toasty, about 4 to 6 minutes. Let cool for 10 minutes, then add lime juice and season with salt, black pepper and red pepper flakes to taste.
3. Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with herbs.
   You of course need a great dessert to finish off the meal. This chocolate ganache tart with toasted pecan crust is a most delectable way to end an amazing meal.

Chocolate Ganache Tart with Toasted Pecan Crust

Crust

• 9 each whole graham crackers, broken
• ½ cup pecans, toasted
• ¼ cup dark brown sugar
• generous pinch salt
• 5 Tbsp unsalted butter, melted
• ½ tsp vanilla extract

Filling

• 1 cup plus 2 T heavy whipping cream
• 2 Tbsp dark brown sugar
• generous pinch salt
• 6 oz bittersweet chocolate, chopped
• 1 Tbsp brandy
• 1 tsp vanilla extract
• 3 oz white chocolate, chopped

Crust:

1. Preheat oven to 350. Spray 9 inch tart pan with removable bottom with nonstick spray. Combine graham crackers, pecans, sugar and salt in food processor and blend until nuts and crackers are finely ground. Mix in melted butter and vanilla.
2. Press crumbs evenly on bottom and up sides of pan. Crust will be thick.
3. Bake until set and just beginning to turn golden brown, about 20 minutes. Cool.

Filling:

1. Bring cream, sugar and salt to simmer. Remove from heat and add chocolate and whisk until melted. Whisk in brandy and vanilla. Pour filling into crust.
2. Melt white chocolate in heavy small skillet over very low heater. Transfer to plastic baggie, cut tip and pipe in a continuous spiral beginning at center working outward spacing lines ½ inch apart.
3. Use small sharp knife, draw tip of blade from center to outer edge. Repeat and draw second line from outer edge to center, creating a spider web appearance. Repeat until complete. Chill until set, about 2 hours. Can be made 3 days ahead. Tent with foil and keep chilled.

Add my favorite Thanksgiving recipes to your menu this holiday season. Your family will love these recipes as much as mine does!