By Dawnye Appel
Using less ingredients and picking a few dishes instead of a full spread makes Thanksgiving dinner more affordable and easier to prepare. Make these trimmings to accompany your turkey or any main dish you prefer.
Starter: Buffalo Deviled Eggs
12 large eggs
3 tablespoons buffalo wing sauce
3 tablespoons blue cheese dressing
2 green onions, chopped
2 ounces blue cheese, crumbled
Place eggs in a large pot then cover tops by one inch with water. Bring water to a boil then remove pot from heat, place a lid on top, and let sit for 14 minutes. Transfer eggs to a bowl of ice water then peel when cool enough to handle.
Slice eggs in half then pop out egg yolks into a plastic bag, using a small spoon to help if necessary. Add buffalo wing sauce and bleu cheese dressing to the bag then seal and smash until the yolks are completely smooth. Snip off a corner of the bag then pipe into egg halves. Top with green onions and blue cheese, if using, then serve immediately or refrigerate until ready to serve.
Salad: Mini BLT Wedge Salad
1 bag bacon crumbles
1 head iceberg lettuce
1/2 cup blue cheese or ranch dressing
2 Roma tomatoes, diced
1/2 cup crumbled blue cheese
Kosher salt and ground black pepper
Cut lettuce in half right through the middle, then cut the halves into four wedges each. Cut each wedge in half. Repeat with remaining lettuce to make 16 wedges.
Top each wedge with dressing, tomatoes, blue cheese crumbles, bacon; season with salt and pepper to taste. Serve immediately.
Sides: Honey Glazed Baby Carrots
2 tablespoons unsalted butter
16-ounce bag baby carrots
2 tablespoons honey
2 tablespoons brown sugar, packed
2 teaspoons fresh dill
2 teaspoons fresh thyme leaves
Melt butter in a large skillet over medium heat. Add carrots, honey, brown sugar, dill and thyme and gently toss to combine. Cook, stirring
occasionally, until carrots are tender, about 15 minutes. Serve immediately.
Sides: Classic Bread Stuffing
1 cup butter
1 cup chopped onion
1/2 cup pine nuts
6 to 8 cups fresh bread crumbs
1 tablespoon minced sage leaves (or 1 teaspoon dried)
Salt and black pepper
1/2 cup chopped scallion
1/2 cup chopped parsley leaves
Heat oven to 375 F.
Place the butter in a large, deep skillet or Dutch oven over medium heat. When melted, add the onion and cook, stirring, until it softens, about five minutes. Add the nuts and cook,
stirring almost constantly, until they begin to brown, about three minutes.
Add the bread crumbs and the sage and toss to mix. Turn the heat down to low. Add the salt, pepper, and scallion. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat. At this point, you can refrigerate the stuffing in a covered container for up to a day before proceeding.
Place stuffing in a casserole dish (3 quart or 9-by-13-inch) and bake for about 45 minutes, or until crisp and heated through.
Sides: Crock-pot Cranberry Sauce
12-ounce bag fresh cranberries, rinsed
1/2 cup orange juice
1/2 cup water
2 tablespoons sugar (or more to taste)
1 teaspoon orange zest
1 teaspoon ginger, grated
Place all ingredients into a slow cooker and cook on low heat for three hours. Using a wooden spoon, gently mash the cranberries until desired consistency is reached.
Bread: Cheesy Biscuit Bombs
1 container of flaky layers biscuits
3/4 pound of mozzarella
1/4 cup olive oil
1/4 Parmesan cheese
1 teaspoon oregano
Heat the oven to 350 F.
Open and slightly flatten each biscuits, add two or three 2-inch mozzarella chunks. Place them seam side down into baking pan.
Brush with olive oil and sprinkle Parmesan and oregano.
Bake for 15 to 20 minutes, or until golden and firm.
Dessert: Easy Apple Crisp
1/2 cup flour
1/2 cup old-fashioned oats
1/2 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
A dash of salt
1/3 cup unsalted butter, diced small
3 or 4 large Granny Smith apples, peeled and sliced thin
3 tablespoon butter, melted
2 tablespoon flour
1 tablespoon lemon juice
3 tablespoon milk
1/2 teaspoon vanilla extract
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Dash of salt
Preheat oven to 375 degrees F.
In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
For the Apple Filling: In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.