- Cranberry Chutney
- Curried Turkey
- Pesto Mashed Potatoes
- Basmati Rice
- Veggie Sausage Stuffed Pumpkins
- 4 cup quinoa
8 veggie sausages
4 cloves garlic
2 cup sweet onion, diced
1 cup apple, diced
1 cup Pine nuts
2 small sugar pumpkins - Hollow out pumpkin and bake in a 350 degree oven for 1 hour face down, in 1 inch of water
- Prepare quinoa by rinsing in cold water and boiling. Saute onion and garlic, add sausage and apple and brown.Mix quinoa, sausage mixture and pine nuts. Fill pumpkins. Brown lightly in a low oven.
- 4 cup quinoa
- Spinach Salad with Chutney Dressing
- 1 pound fresh spinach, turn into bite-size pieces
16 mushrooms, sliced
2 c. sliced water chestnuts
12 slices bacon, crisply cooked & crumbled
1/2 c. fresh bean sprouts
1 c. shredded Gruyere cheese
1 c. thinly sliced red onion
- Combine all the ingredients in a large bowl. Mix lightly. Add dressing.
- DRESSING
1/2 c. wine vinegar
8 tbsp. chutney
4 cloves garlic, crushed
4 tbsp. Dijon mustard
1 c. vegetable oil - Combine vinegar, chutney, garlic and mustard in food processor or blender. Blend until smooth. With machine running, slowly pour in oil through feed tube and process until smooth.
- 1 pound fresh spinach, turn into bite-size pieces
Get Cookin'!
More Nutrition Info...
Thanksgiving Recipes from Cooking with Rose
On November 18, 2007, we cooked: