Here’s hoping you had a lovely Thanksgiving along with the blessings of sharing a wonderful meal and happy times with family and friends.
As we finish up the leftovers around here, or in this case, remnants of two stuffed turkeys, one smoked ham, and including a few dishes prepared by guests, a feast with about 16 sides (you can get the idea in my photo below.) I’m now feeling rather exhausted and at the moment am hoping the quick run for a 16 ounce WaWa Pumpkin Spice Coffee might at least revive me for attending a surprise party in, well, in about 2 hours from now.
The tradition of the 2 stuffed turkeys each Thanksgiving began with the free supermarket turkeys offered upon spending a designated amount on groceries over the course of the year. Since the turkey feast is the one occasion that my own family loves leftovers, I thought preparing the free turkey would be a great way to provide leftover meals for the elder family members who also enjoy the turkey trimmings and sandwiches on the following day. This year, since we had 18 guests, I roasted both at the same time using my next door neighbors oven for the extra turkey. Following the meal then, guests were provided with take-out size aluminum tins to fill to their hearts content, including all those specialties missed as leftovers when you aren’t the one hosting the occasion.
We had lots of the traditional favorites besides the turkey, stuffing, and gravy, including mashed potatoes, Brussels sprouts, green bean casserole (made by Mom,) with some newer additions to the table as well. Besides homemade cranberry sauce prepared with the assistance of my grandson, the J-Dude, I decided to get his opinion on changing out the Cranberry Orange relish a bit beginning with testing it in a small amount. The Dude thought our twist on Cranberry Orange Relish with Toasted Walnuts and Coconut was all the bomb, in a delicious way, that is. The combination went over better than ever, with barely any left in the bowl all said and done, following our Thanksgiving meal. With the holiday season now in official full swing, including lots of parties and more feasts ahead, I thought this little adapt of the old fashioned classic might be fun one to share. Your kids and grand kids can even help prepare it, and may even think it all the bomb too.
- 3/4 pound fresh cranberries, rinsed and picked through of any stems
- 1 orange, both ends removed, cut in half, any seeds removed, then sliced
- 3/4 cup sugar
- 1/2 cup walnuts, toasted, directions below, chopped fine
- 1/3 cup coconut, toasted, directions below
- Add walnuts to a small pan on low heat, cook a couple minutes, more or less, shaking pan until walnuts are scented and lightly colored, remove from heat immediately, transfer to a cutting board, cool, chop finely. Clean pan from walnuts and on low heat add the coconut, shaking or stirring coconut continuously until just beginning to develop a golden color, remove from heat immediately and transfer to a small bowl. Add cranberries to the bowl of a food processor and pulse until fine chopped, remove to a large glass bowl. Repeat the process with the oranges blending the chopped fruit with the cranberries, stir through the sugar. Add in the walnuts and coconut, stir, cover, and chill until serving.