Thanksgiving Leftovers!

  

 Happy late Thanksgiving to everybody! Here are some recipes that we used this thanksgiving and a recipe for left overs. Let’s get started!

Cranberry Sauce:

12oz bag of cranberries

1c water

1c sugar

1c toasted almond slivers

1 can pineapple

Cook cranberries in water and sugar.

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Bring to a boil for ten minutes. Remove from heat and add pineapple and toasted almonds.  Pour into a bowl and cover—let cool to room temperature and then refrigerate for at least an hour.

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Toasting the almonds: put on baking sheet at 350’ for about 12 minutes.

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Creamed Onions:

Pearl Onions

2Tbsp butter

1/2 c heavy cream

Peel the onions. Steam them for about 15-20 min. Melt 2 Tbsp butter in a sauce pan and sauce the onions until golden. Add 1/2 c heavy cream. Stir and heat until creamy. Add salt and pepper to taste.

Spinach Artichoke Dip:

1 c chopped spinach

1 (8.5 oz) can chopped artichoke hearts

1 c shredded cheddar cheese

3/4 c shredded parmesan

1 c mayo

1 tsp minced garlic

Heat oven to 350’. Mix all ingredients and put in a pie dish.

Cook for 20 min. Serve with chips.

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Coleslaw:

1 16oz bag shredded coleslaw

1/2 cup mayo

2 tsp apple cider vinegar

1/4 c sugar

salt and pepper

Mix all ingredients. Refrigerate until ready to serve.

Turkey and Havarti Sandwiches:

Moms homemade Gluten Free Bread

Boars Head Maple Glazed Honey Coat Turkey

Boars Head Havarti Cheese

Top with Cranberry Sauce, Creamed Onions, Mayo, and Coleslaw! YUM!

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Hope y’all enjoyed your Thanksgiving! 🙂

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