With only one week left until Thanksgiving Day, now's the time to start getting your meal plans in order.
But coming up with the right recipe for Thanksgiving dinner might be a challenge, and as such, we're using this week's Patch Picks to highlight a few recipes Dedham residents can try this coming holiday.
Below is a sampling of some ideas you can keep in mind moving into Thanksgiving Week.
We want to hear your recipe ideas as well. Just add them to the comment section below.
- 1 8 oz. brick of cream cheese
- 1/4 lb. cooked shrimp, chopped into small pieces (about 12 medium shrimp)
- 1 jar of cocktail sauce
- Assorted crackers
- Parsley for garnish (optional)
Combine first three ingredients using an electric mixer. Chill. Serve with cracker assortment.
Merritt's Butternut Squash Gratin
submitted by Rachel Tuerck
- 3 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks
- 1 teaspoon brown sugar
- 1 cup chicken broth
- 8 ounces shredded Gruyere cheese
- 8 ounces shredded extra-sharp Cheddar cheese
- 1 cup dry bread crumbs
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1/4 cup grated Parmesan cheese
- Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
- Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
- Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.
- 1 bag (14 ounces) fresh cranberries
- 1 small navel orange or 2 citrines, quartered with peel left on
- 1 to 1 1/2 cups sugar
- 3 tablespoons brandy (Note: for the non-alcoholic version, use orange juice.)
- Using a food processor, chop cranberries and orange pieces together until it reaches desired texture.
- Add brandy and 1 cup sugar to mixture. Use the food processor to mix. Add additional sugar to taste, if desired.
- Store in an airtight container in the refrigerator.