I hope you had a great Thanksgiving. We had a wonderful time. Though it was cold outside but it was warm indoors with family, friends, and abundant food. We had a traditional Thanksgiving at home and a fun gathering at a friend’s house. It was good to reflect on God’s blessings for the year, hang out, eat, and catch up with friends.
There was also shopping on Black Friday. In past years when the boys were little, only Ro-Ri San would brave the cold weather to go to the stores. This was the first time we went out as a family at the wee hours to get some shopping done. It was fun and we found some really good deals.
Do you brine your turkey before roasting it? It is a little more work but I like to brine mine as it is more flavorful and moist.
This is our favorite pear and chestnut stuffing and it is gluten-free. I saved all the Rice Bread ends to use in this stuffing.
My plate of goodies…..
Look at all the yummy stuff at this gathering. My contribution was a gluten-free gingered pear upside down cake (top left corner). The recipe will follow…..
Candied Sweet Potatoes is a favorite of mine. I make this side dish every year and I normally add some chopped pecans and use apple juice. This time I added dried cranberries and orange zest and used freshly squeezed orange juice instead. It was delicious!
- 4 medium sized sweet potatoes
- ¼ cup (35g) dried sweetened cranberries
- 1 tbsp orange zest
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup freshly squeezed orange juice
- 2 tbsp (28g) butter
Preheat oven to 350°F (180°C).
Scrub sweet potatoes and prick skin all over with fork. Bake for about 40 to 45 minutes until slightly under done. Peel and slice into ¼-inch thick slices.
Place sweet potatoes in a casserole. Sprinkle cranberries, orange zest, sugar, cinnamon, and nutmeg onto sweet potatoes. Pour in orange juice and dot with butter. Bake for 20 minutes.
Remove and serve immediately.
Enjoy…..and have a wonderful day!