Written By TravelingMom with Teens Friday, November 12, 2010 10:09
Got a family favorite recipe for turkey leftovers? A pumpkin pie secret? A side dish you always bring to the family Thanksgiving holiday dinner? Please share it below in the comments section and join our Nov. 15 Twitter party to tell us about it. Related Articles/Posts
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http://travelveggiemom.blogspot.com/search?q=Chestnut+soup
Not only is this delish, but your house will smell unbelievable. In a big sauce pot mix 1 gallon of cider, 1/2 bottle of red wine, mullen spice, and stir with a 12 inch cinnamon stick. Leave the stick in the pot to stir occasionally and simmer. Have a ladle and cups near so people can help themselves. I usually start it at least an hour before guests arrive.
Roasted Corn and Red Pepper Soup
See the recipe here:
http://bit.ly/b8gi5D
(I skip the crab meat part.. weird?)
Enjoy!
Warning it feeds an army:
5 LARGE cans sweet potatoes
2 raw eggs
1 medium sized can evaporated milk
1 cup sugar
1 half box brown sugar
4 tablespoons vanilla (or more to taste)
3 tablespoons nutmeg
½ cup cinnamon (of course this is purely an estimate I like a TON of cinnamon so you decide)
1 stick of melted butter
Blend all together in a VERY LARGE bowl and then pour into 3 buttered large casserole dishes. Bake at 325 for about 45 minutes then place marshmallows on top and then put back into oven until marshmallows are melted.
****This recipe makes enough to feed MANY people, so you can cut it down to feed your number of people.******
In a large pot, combine the following ingredients:
Chopped turkey pieces (I use the food processor b/c I like the pieces small. Ditto for the carrots (I perfer fast over beautifully sliced).
2 carrots sliced thin
2 zucchini & yellow squash diced
¼ green pepper
¼ red pepper
2 cans diced Italian tomatoes
2 cans water (tomato cans)
1 whole jalapeno
2 chicken bouillion cubes
½ tsp ginger
Italian seasoning; sprinkle dill weed, celery salt
1 can whole kernel corn, drained, rinsed
1 can navy beans
1 can peas (add later)
No, the squash will not get too soft and yes, you can use frozen veggies instead of canned. The soup does NOT have a tinny taste but I rinse the canned stuff first anyway. The dill weed is an important ingredient so don't skimp unless you don't like dill.
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