4 Thanksgiving Recipes You Need to Bookmark

Spice Islands Shares Their Thanksgiving Recipes With Us

Thanksgiving will be here before we know it. Through tradition and the company of friends and family, tried and true dishes are devoured in mass quantity on this particular day, and rightfully so! We need to be fueled and ready to go for an ample day of shopping for Black Friday.

This upcoming holiday might mark your culinary debut, or you’re well versed in the kitchen but looking to break beyond your grandmother’s green bean casserole. Regardless of where you’re coming from, take a look at these recipes from Spice Islands and see how you can revamp your dinner spread this year.

Without a doubt, the seasoning of a dish will always leave a lasting impression. In my experience, that can sometimes be the case especially when your technique fails you. On the opposite side of the spectrum, an adequately seasoned dish allows the spice to accent the natural flavors without overpowering them. You can see that your seasoning game needs to be on point this year — it’s crucial. It might be one of those tricks that will save the day.

We’re sure you’ve seen Spice Islands in your grocery store, and we highly recommend you pick up some fresh spices for the big day. Spice Island’s intense flavors deliver authentic spices and herbs from around the world. From your starters to your sides you can’t get enough of, flavorful seasonings can make a standard, slightly-overcooked recipe turn out great. For more ideas on how to spice up your holiday menu, check out the recipes below, or visit spiceislands.com.


TRADITIONAL TURKEY RUB


Prep time: 5 minutes

Yield: rub for 1 turkey

Ingredients
  • 2 teaspoons Spice Islands Crushed Rosemary
  • 1  teaspoon Spice Islands Thyme
  • 1 teaspoon Spice Islands Onion Powder
  • 1/2  teaspoon Spice Islands Garlic Powder
  • 1/8 teaspoon Spice Islands Ground Saigon Cinnamon
  • freshly ground Spice Islands Black Pepper
  • freshly ground Spice Islands Sea Salt
  • pure olive oil (optional)
  • 1 turkey
Directions
  1. In a small bowl, combine rosemary, thyme, onion powder, garlic powder and cinnamon. Generously add pepper and salt. Lightly coat turkey with oil, if desired.
  2. Rub all surfaces of turkey with seasoning. Roast according to package directions.


CRANBERRY APPLE CHUTNEY


Prep time: 15 minutes

Total time: 45 minutes

Yield: 2 cups

Ingredients
  • 1 bag (12 ounces) fresh or frozen cranberries
  • 1/4   cup water
  • 2  large apples, cored and chopped
  • 1 1/2 cups sugar
  • 2/3  cup finely chopped onion
  • 2/3   cup golden raisins
  • 2  teaspoons minced fresh ginger
  • 1  teaspoon Spice Islands Minced Garlic
  • 1   teaspoon salt
  • 3/4   teaspoon Spice Islands Ground Allspice
  • 1/4 teaspoon Spice Islands Ground Saigon Cinnamon
  • 1/8  teaspoon Spice Islands Ground Cloves
  • 2/3  cup dark corn syrup
  • 1/3  cup cider vinegar
  • 2/3 cup chopped pecans
Directions
  1. In a large saucepan, combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves. Bring to boil over medium-high heat. Reduce heat; cover, stirring occasionally, 15 minutes. Add corn syrup, vinegar, and pecans. Cook uncovered 15 minutes, stirring frequently.
  2. Serve with roast turkey, pork roast or baked ham.


BUTTERNUT SQUASH SOUP WITH THYME BUTTER


Prep time: 35 minutes

Total time: 1 hour, 30 minutes

Yield: 6-8 servings

Ingredients
  • 1   tablespoon vegetable oil
  • 1  teaspoon Spice Islands Ground Ginger
  • 1/4  teaspoon Spice Islands Cayenne Pepper
  • 3   pounds (about 7 cups) butternut squash, peeled and cut into 1-inch pieces
  • 2  medium cooking apples, peeled, cored, coarsely chopped
  • 2   small onions, coarsely chopped
  • 2 cans (14 1/2 ounces each) chicken broth
  • 1/2  cup water
  • 1/4  cup butter, softened
  • 1/2  teaspoon Spice Islands Thyme
  • 1/2  teaspoon Spice Islands Garlic Powder
Directions
  1. Heat oven to 425 F.
  2. In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.Working in batches, combine squash mixture and chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.
  3. Working in batches, combine squash mixture and chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into
  4. Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm. To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with
  5. To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.

Tip: Puree can be made in advance, covered and refrigerated up to 2 days.



MINI PUMPKIN CHEESECAKES


Prep time: 15 minutes

Total time: 1 hour, 50 minutes

Yield: 18 mini cheesecakes

Ingredients
  • 18  paper baking cups (2 1/2 inch diameter)
  • 18 gingersnap cookies
  • 12 ounces cream cheese, softened
  • 3/4  cup sugar
  • 1  tablespoon corn starch
  • 1  teaspoon Spice Islands Pumpkin Pie Spice
  • 2  eggs
  • 1  cup canned pumpkin
  • 1/3  cup light corn syrup
Directions
  1. Heat oven to 325 F. Line muffin tin with paper baking cups. Place 1 cookie in each cup.With
  2. With an electric mixer, beat cream cheese, sugar, cornstarch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
  3. Pour filling into liners, dividing evenly. Bake 30-35 minutes until just set.
  4. Chill 1 hour.


For more recipes, visit SpiceIslands.com

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