As all the spooky festivities and sugary candy of Halloween comes to an end, the excitement of the Holidays is beginning to take over. November is filled with delicious Thanksgiving classics, such as carved turkey sandwiches, sweet potato dishes, and most importantly: the festive stuffing! Here are some delicious recipes for Thanksgiving and just if you want to be festive all November long!

Mrs. Mcmanus graciously offered her favorite Thanksgiving side recipe, Cranberry Apple Butter:   

Cranberry Apple Butter

INGREDIENTS

• 5 or 6 apples
• 1 12-ounce bag of fresh cranberries (they can be frozen and thawed)
• 1 stick of cinnamon (or powdered cinnamon to taste)
• honey (optional)
• Get Ingredients

INSTRUCTIONS

1. Wash the apples well, and cut them into large chunks, discarding the core and seeds. Add to the crock pot.

Rinse the cranberries and add them to the crock pot. Give the fruit a stir and then cover and cook on HIGH for 4 hours.      

From: http://theviewfromgreatisland.com/cranberry-apple-butter

1. Give the pot a stir every once in awhile to prevent sticking. If the mixture is sticking you can add a bit of water, but I didn’t have to, the natural juices of the fruit should be sufficient.
2. Puree the softened fruit in a high speed blender or food processor, working in 2 batches.
3. Push the puree through a mesh strainer with the back of a large spoon, Force the puree through, you should be left with just a light layer of solids. Rinse out the strainer between batches.
4. Rinse out the crock pot and return the strained puree to the pot. Bury a stick of cinnamon into the puree. Cook on HIGH, uncovered, for another 2 hours, or until thick and spreadable, stirring occasionally to prevent sticking. When the fruit has thickened, spoon it into clean glass jars. Let cool, and then cap and refrigerate. The butter will keep for 4 weeks in the refrigerator, or up to a year in the freezer. (If you plan to freeze, leave a little space at the top of each jar to allow for expansion.)
5. If you want to can your butter, make sure your jars are super clean, and process in a hot water bath for 10 minutes.

Once the most delicious holiday of the year comes to an end, many people don’t know what to do with leftovers. No one wants to eat the exact same thing everyday for a week! So here are a few creative recipes to add some spice to your leftovers!

Turkey Hash with Sunny-Side-Up Eggs

(Left Overs)

INGREDIENTS

• 1 lb. red potatoes
• 1½ tsp. salt
• 3 tbsp. olive oil
• 4 tsp. olive oil
• 1 small yellow onion
• 3 clove garlic                                                             
• 1 red be
  ll pepper
• 1½ tbsp. chopped fresh thyme
• ½ tsp. Freshly ground pepper
• 3 c. diced leftover white and dark meat roast turkey
• 8 large eggs

 From: http://www.countryliving.com

Directions

1. In a medium pot of cold water over high heat, bring potatoes and 1 teaspoon salt to a boil. Cook for 3 minutes, drain potatoes, and set aside.
2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-low heat. Sauté onion and garlic, stirring occasionally, until soft, about 5 minutes. Add red bell pepper, 1 tablespoon thyme, pepper, and remaining salt, and sauté for 3 minutes more.
3. Increase heat to medium-high, add 1 tablespoon more oil, reserved potatoes, and turkey and cook, stirring occasionally, for 5 minutes. Add 1/4 cup water and stir to mix. Cover, reduce heat to low, and cook for 10 minutes more. Remove hash from heat and cover loosely with foil.
4. In two large nonstick skillets over medium heat, heat 2 teaspoons oil in each. Add 4 eggs to each pan and fry until whites are cooked, about 4 minutes. Divide hash among serving plates and top each with a fried egg, taking care not to break yolks. Garnish with remaining thyme.

Leftover Turkey Chili

• 2 tbsp. olive oil
• 1 lb. ground turkey or 95 percent lean beef
• ½ tsp. salt
• 3 large Garlic cloves
• 1 large onio
  n
• 1 can whole peeled tomatoes
• ¼ c. tomato paste
• 2 medium Green Bell peppers
• 2 medium red bell peppers
  
• 1 tbsp. sugar
• 2½ tsp. ground chili powder
• 1½ tsp. dried oregano
• 1¼ tsp. ground cumin         
• 1 can pinto beans
  
• 1 can kidney beans
• 1 can black beans

Directions

1. In a large pot over medium-high heat, heat 1 tablespoon olive oil. Brown turkey, breaking up with a wooden spoon as meat cooks. Season with salt. Using a slotted spoon, remove turkey and reserve; discard any liquid.
2. Add remaining tablespoon oil to pot over medium heat. Add garlic and onion and cook until softened, about 5 minutes. Add tomatoes, tomato paste, peppers, sugar, and spices, using wooden spoon to break up tomatoes. Add reserved turkey and bring mixture to a boil.
3. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add beans, stirring gently, and simmer 15 more minutes.

To ensure a safe and enjoyable Holiday season, it is very important that everyone follows all recipes exactly. Food safety is imperative,  and one of the most common food related accidents during Thanksgiving is deep frying a Turkey. In order to do this correctly and safely, the Turkey must be completely defrosted, if there is moisture, it will cause an explosion. Also, make sure you do this outside and not in a confined place! We hope everyone has an amazing Holiday Season and enjoys all the delicious foods!