Tuesday, November 22, 2016

4 Thanksgiving Day Appetizers

4 Thanksgiving Day Appetizers

Makes 8

1 pound breakfast sausage
½ cup onion, diced
¾ cup cheddar cheese, shredded
2 eggs
½ cup dried cranberries, chopped
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon salt
½ teaspoon black pepper
1 (6 ounce) box of stuffing mix
1 cup chicken broth

Cook sausage in a skillet over medium heat. Add onion after 1-2 minutes and cook until sausage is cooked and onion is tender.
Remove sausage from heat and transfer to a large mixing bowl and let cool.
Add remaining ingredients to the bowl and mix until thoroughly incorporated.
Using a large spoon or ice cream scoop, measure out mixture into 8 evenly sized balls and space them out on a parchment paper lined baking sheet.
Bake at 350˚F/180˚C for 20 minutes or until bites are cooked and slightly browned on top.

Makes 12

4 sweet potatoes, peeled
3 tablespoons melted butter
3 tablespoons maple syrup
½ teaspoon salt
½ teaspoon black pepper
12 marshmallows

Peel potatoes and cut into ¼ in rings. Move rings to a medium-sized mixing bowl.
Add butter, syrup, salt, and pepper to the bowl of rings and toss to coat evenly.
Spray down a standard 12-cup cupcake tray with nonstick cooking spray and place sweet potato rings inside, stacking them up until level with the rest of the tray. Cover with aluminium foil.
Bake at 350˚F/180˚C for 15 minutes. Remove foil, then bake the potatoes uncovered for 5 additional minutes.
Once cooked, remove tray from the oven and quickly add marshmallows, placing 1 marshmallow on top of each stack of potatoes. Turn oven to broiler setting and place the marshmallow topped stacks under the heat for 1 minute.
Using a fork or spoon, carefully remove stacks from baking tray and transfer to plate for serving.

Serves 4

12 bacon strips
12 brussels sprouts
maple syrup
black pepper

Lay out stips of bacon on a clean cutting board or other clean flat surface.
Lightly brush each strip of bacon with maple syrup making sure to coat the entire surface of the meat.
Lightly sprinkle with black pepper.
Take a brussels sprouts and starting from the bottom, roll up each piece of bacon so that it evenly wraps the vegetable.
Lightly brush the tops of each wrapped brussels sprout with more maple syrup and sprinkle on additional pepper. Transfer the pieces to a baking sheet making sure to place each piece of rolled-up bacon with the seam side down.
Bake at 350˚F/180˚C for 20-25 minutes or until bacon is done and thoroughly cooked.
Remove from baking tray and place on paper towels to remove excess bacon fat.

Green Bean Onion Stacks
Makes 8

1 (14 ounce) can fresh cut green beans
1 (10 ½ ounce) can cream of mushroom soup
½ cup French fried onions
1 package of frozen onion rings

In a medium bowl, mix together green beans, soup, and French fried onions.
Spray down a medium-sized baking sheet with nonstick cooking spray and arrange onion rings so that they are all 1.5-2 inches apart.
Using a spoon or spatula, scoop soup/green bean mixture into the middle of each onion ring, making sure to fill each ring evenly before placing another onion ring on top and repeating the process. (NOTE: Make sure to use the largest onion rings first as the base to your stacks, using the smaller rings later towards the top.)
Bake stacks at 350˚F/180˚C for 18-22 minutes or until onion rings are crisp and golden and green bean mixture is bubbling on top.
Let cool for at least 5 minute before transferring to a plate to serve.

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