Thanksgiving is upon us and a question on many family’s and cooks mind is, what are we making for Thanksgiving Dinner? Dishes symbolize family traditions and are expected each year, however many families like to try some new items or improve on the old. The below are a few recipes that include the classic items, such as pumpkin pie, turkey, and sweet potatoes, but also a few new items! Have a joyous Thanksgiving, at Beachfront we are thankful for you!

Cranberry Glazed Turkey Breast

Ingredients

Brine

• 8 cups water
• 1 cup white wine
• 1 cup orange juice
• ½ cup kosher salt
• ½ cup brown sugar
• 2 tbsp ginger
• 1 tbsp peppercorns
• 4 bay leaves
• 4 sprigs fresh thyme
• 3-4 lb. boneless turkey breast

Rub

• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp onion powder
• ½ tsp cayenne pepper
• ½ tsp ground cloves
• ½ tsp oregano
• ½ tsp thyme

Cranberry Glaze

• 12 oz cranberries
• ¼ cup chopped ginger
• 2 tsp orange zest
• ¼ cup honey
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ cup orange juice
• 1 cup water
• ¼ cup orange flavor liqueur

Instructions

Carmelized Brussel Sprouts

2 Tbsp olive oil
3 cups fresh Brussels sprouts, sliced in half
1 onion, chopped
2 Tbsp sesame seeds
1/2 tsp coarse sea salt

Heat a heavy skillet (I love my cast iron) over medium-high heat, add sesame seeds and toast for about 3-5 minutes, or until golden brown and fragrant. Remove from pan and set aside.

Add 1 Tbsp olive oil and onions to hot pan and cook until caramelized – soft and nicely browned around the edges. Remove onions and set aside. Add 1 Tbsp olive oil to hot pan and add Brussels sprouts, placing them face down. Cook for 5-7 minutes, and when Brussels sprouts are beautifully caramelized, turn over and cook for an additional 5-7 minutes. Add onions back to pan to heat up, stirring to mix with Brussels sprouts.

Season with toasted sesame seeds and coarse sea salt.

Maple Roasted Root Vegetables

Ingredients

• 1 1/2 pounds thin carrots kept whole
• 1 1/2 pounds sweet potatoes, chopped into 1 inch squares
• 2 red onions, sliced thickly
• 1/2 pound rutabaga's, chopped into 1 inch squares
• 1 1/2 pounds parsnips, sliced thinly and diagonally
• 1/3 cup olive oil/canola oil blend
• 2 tsp fine sea salt
• 2 tsp ground black grind pepper
• 1 tsp fresh chopped rosemary
• 1 1/2 Tbsp dry Herb De Provence
• 1 cup pure maple syrup
• 1/4 cup balsamic vinegar

Directions

Notes

Only add as much syrup as you desire, keeping any leftovers in the fridge. If the syrup gets hard like a caramel and is too stiff to pour, gently warm it in the microwave or stove top for about one minute. It's a good idea to gently move the vegetables around on the pan about half way through cooking to ensure even cooking. This recipe makes a lot and can easily be halved, keeping the syrup reduction for a later use.

Turkey Stuffing

INGREDIENTS 1- 1 pound loaf of french bread (homemade or store bought), cut into cubes 5 tablespoons butter 1 large yellow onion, diced 5 stalked celery, diced 1 large egg, lightly beaten 3 cups low-sodium chicken or turkey broth 6 sage leaves, finely chopped 4 sprigs thyme, just the leaves, chopped 1 sprig rosemary, finely chopped 1 tablespoon fresh parsley, chopped 3/4 teaspoon salt 3/4 teaspoon black pepper DIRECTIONS At least one day in advance, cut the bread into cubes. Arrange on a baking sheet and allow to sit, uncovered to dry out. Stale, dried out bread works the best! On the day you’re going to make the stuffing, preheat the oven to 400 degrees. Place the tray of bread in the oven for 10-15 minutes, or until the bread starts to brown. Meanwhile, melt 5 tablespoons butter in a large non-stick skillet. Sauté the onion and celery until soft and tender. When the bread is toasted, transfer it to a large bowl. Add in the onion and celery mixture, all of the chopped up herbs, 3/4 teaspoon each of salt and black pepper, and 1 large egg, lightly beaten. Add in 3 cups low-sodium chicken or turkey broth and stir to combine. Spray a large 3 quart casserole dish with non-stick cooking spray. Transfer the stuffing mixture into the casserole dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for 10-20 minutes longer, or until the top of the stuffing starts to brown. Serve immediately. Serves 8-10.

Recipe: http://centercutcook.com/turkey-stuffing/

Bourbon Maple Apple Cider
Makes 2

6 ounces Bourbon
4 teaspoons fresh lemon juice
4-6 teaspoons pure maple syrup to taste
1 cup spiced apple cider
apple slices for garnish
ice

Directions:
1. Fill glasses and a cocktail shaker with ice. To shaker, add bourbon, lemon juice, maple syrup, and apple cider; shake vigorously.
2. Strain into glasses and garnish each with a slice of apple. Enjoy!

Courtesy: http://www.freutcake.com/in-the-kitchen/drinks-anyone/bourbon-maple-apple-cider/