While Thanksgiving is long past here in Canada already, it is just around the corner in the U.S. With my American readers in mind, and giving a nod to the creeping chill that is wrapping itself around folks in many areas, I’ve put together a compilation of a few recipes featuring seasonal foods that are abundant right now. Enjoy!
Leftover Turkey Soup
After a few days of leftovers, I get tired of dishes that taste like, well, leftovers. This soup fixed my problem, with a hearty dose of southwest flavour courtesy of smoked paprika and barbecue sauce. You can mix it up however you like. What I love about this soup is that it makes use of more than just the turkey, with gravy and even cranberry sauce finding their way into the pot. ~ Leftover Turkey Soup
These had interested me for some time, after reading about them amid an assortment of condiments in a Thanksgiving cookbook. Having made them, I can pass on some wisdom which I gleaned from the process. Make sure you use a heavy pumpkin. Not a huge one, but one heavy for its size. That will hopefully ensure that yours isn’t stringy inside like mine was. And cut it into slightly smaller pieces than I did. These are full of flavour, and a large bite can be a tad overwhelming. ~ Pumpkin Pickles
I love cranberries. Not just for their tangy flavour and amazing gelling ability, but also for the fact that they freeze so perfectly. They also play well with other, sweeter tastes, like bananas. This loaf is a marvel of taste and texture. And a great way to make the most of all the fresh cranberries that are in the stores now. ~ Cranberry Banana Nut Bread
Salted Caramel Corn
And just because, I’m adding this recipe for salted caramel corn. It just makes a fabulous treat with hot drinks after late autumn/early winter pursuits in the chilly air. ~ Salted Caramel Corn
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No need to quit making these recipes once Thanksgiving’s done. They all look fantastic!
Thanks. I am thinking that I need to make the cranberry loaf soon, actually!