Mama Stamberg's Cranberry Relish

This recipe is one I've never made... actually, I had intended to make it this Thanksgiving but misplaced it.  Now it's on my blog and hopefully I'll be able to find it next year.

It comes from NPR, and belongs to Susan Stamberg's mother.
The Recipe's Origins

As Susan Stamberg has noted, her mother-in-law got the recipe from a 1959 New York Times clipping of Craig Claiborne's recipe for cranberry relish. In 1993, Claiborne told Stamberg: "Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I've printed."

Every year as Thanksgiving approaches, fans ask NPR's Susan Stamberg for her mother-in-law's recipe for cranberry relish.

"It sounds terrible but tastes terrific," Stamberg says of the Pepto Bismol-pink dish.

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2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")


Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.")

Slow Cooker Stuffing

Serves 8

1/2 cup butter or margarine


1 cup chopped onion

1 cup chopped celery

2 tablespoons chopped fresh parsley

6 ounces sliced mushrooms

6 cups dry bread cubes

1/2 teaspoon poultry seasoning

3/4 teaspoon dried sage

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/4 cups chicken broth, or as needed depending how dry your bread is

1 egg, beaten


1.Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.

2.Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.

3.Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).

This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

If desired, cook, drain and add, 1# of Jimmy Dean sausage with sage

If too soggy, simply take the lid off the last hour or put it in the oven

The issue with the ammount of broth does depend on the kind of bread you use. Use less for fresh bread and more for store bought hard packaged. I used the packaged and used all the broth. I think taking the time to mix it thourghly to absorb the liquid is essential also. I also got the feeling it was on edge of being over cooked, so I skipped the 45 min high setting and I put the crock pot on Low for 4 hours and it was perfect.

Easy Thanksgiving Recipes that Can Travel

Turtle Pumpkin Pie

Ingredients

---

• 1/4 cup + 2 tbsp caramel topping
• 1 graham cracker pie crust (6 oz)
• 1/2 cup + 2 tbsp peacan pieces
• 1 cup cold milk
• 2 pkg vanilla instant pudding
• 1 cup pumpkin puree
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tub whip topping

How to make it

---

• Pur 1/4 cup caramel topping into pie crust and sprinkle with pecans
• beat milk, dry pudding mixes, pumkin, and spices with whisk until blended, stir in 1 1/2 cups whip topping, and spread into crust
• Top with remaining whip topping
• Refridgerate 1 hour
• Top with pecans and drizzle remaining caramel with fork
• Enjoy!
• Store any leftovers in refrigerator

Thanksgiving Potatoes from the Silver Palate Cookbook

This is the recipe from the book....my modifications are in bold print and make a richer and moister pan of potatoes that don't need anything on them... I basically do 10 pounds of potatoes for Christmas and add the "good stuff"........ so fattening but soooooooooooooo good!

9 lg. baking potatoes, peeled and diced  (10 pounds)
1/2 c. (1 stick) unsalted butter, room temperature (2 sticks melted)
(1/2 tsp minced garlic added to the melted butter)
12 oz. cream cheese, room temperature ( 2 oz pkgs of cream cheese)
3/4 c. sour cream (16 oz - more if needed to get the right consistency)
1/2 tsp. ground nutmeg ( I don't use)
Salt and freshly ground black pepper to taste
I use Lawry's seasoned salt and freshly ground pepper to season 
I also season with garlic POWDER, not garlic salt




Place the diced potatoes in a large saucepan and add water to cover. Heat to boiling. Reduce heat and simmer over medium heat until tender; drain.

Place the potatoes in a mixer bowl. Cut the butter and cream cheese into small pieces and add to the potatoes.

Beat with an electric mixer until light and fluffy. Beat in the sour cream. Season with the nutmeg, salt, and pepper to taste. Serve immediately or reheat in a buttered casserole at 300 degrees for 20 minutes. Yields 8 portions.

I omit the nutmeg and use garlic powder instead..  I use maybe a tsp... don't want it to overpower the taste, just season it.   I make this a day ahead of time and put it in a large baking pan...then shake paprika over the top to make it pretty.......cover with saran wrap and refrigerate.  Before baking, I take it out of the refrigerator several hours ahead of time so it won't take so long in the oven.  Adding the extra butter, the top tends to get a little brown.  Sometimes, I divide this into two baking pans, one to serve soon and one for later in the week.


I have also put the finished potato mixture into a crockpot - works fine... butter will rise to the top but just stir in before serving.

Mom's Fruit Salad

It would not be Thanksgiving or Christmas without this salad... everyone loves it.


2 cans pineapple tidbits or chunks in heavy syrup (drained very well, even overnight) If using chunks cut them again.
2-3 three apples peeled or not
lots of green & red grapes cut in half seeded - put on paper towels to absorb moisure
6 bananas or more
1 jar of maraschino cherries - Cut in half and place cut side down on paper towel to drain excess moisture
a bag of miniature marshmallows
2 pints heavy whipping cream

Whip the cream till quite stiff (don’t over whip or you’ll have butter)
Sweeten with 2-3 TB sugar
Add 1/2 tsp cream of tarter at the same time.

Mix all together. You can add other fruits if you like.