Thanksgiving recipes from food magazines - a compendium

[Cornelia]

http://thebittenword.typepad.com/thebittenword/2009/11/thanksgiving...

Holy cow! The gents over at The Bitten Word have created an incredible list of thanksgiving recipes from these nine publications:
Bon Appétit
Cook's Illustrated
Everyday Food
Fine Cooking
Food & Wine
Food Network Magazine
Gourmet (*Sob* their last issue!)
Martha Stewart Living
with links for many of them. I'm thinking of trying the chicken liver mousse - maybe with whole milk rather than half n half. What are you making for thanksgiving?

[Signe Porteshawver]

I am unfortunately out of the country and away from my family for Thanksgiving this year. But if I were there I would make my very own Potluck Yams: a much healthier way to do sweet potatoes than whipped up with a pound of butter and topped with marshmallows, but every bit as delicious. My blog isn't a food magazine, but I try my best.

[Marianne Smith]

I used a few new recipes last Thanksgiving:

Cranberry Chutney Appetizers 

http://back2basichealth.blogspot.com/2011/11/thanksgiving-recipe.html

And Roasted Pumpkin!

servings:4-6

2 lbs fresh pumpkin, peeled & seeded

2 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon fresh ground black pepper

1 teaspoon ground cumin or 1 teaspoon cumin seed

 

Directions:

Pre-heat oven to 200 C or 400°F.

Quarter and then carefully peel and seed the pumpkin.

Cut into chunky 2" cubes.

Place pumpkin into a large & sturdy roasting tray.

Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.

Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.

Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this - as well as pasta dishes too - recipes to be posted for those!