Today, I have a great Autumn Salad recipe that I found in a new Thanksgiving cookbook that I picked up called “Thanksgiving Cooking Made Easy” I love how this cookbook has all the classic Thanksgiving recipes along with some new creative holiday dishes as well.

The cookbook also came with 5 additional cookbooks that feature Thanksgiving Leftover Recipes, Appetizers, Desserts, Cranberry Recipes and more. I recommend grabbing this cookbook before this amazing deal is gone.

You can check out the cookbook here.

Autumn Tossed Salad

1/2 cup lemon juice
1/2 cup sugar
2 tsp finely chopped onion
1 tsp Dijon mustard
1/2 tsp salt
2/3 cup vegetable oil
1 Tbs poppy seeds
1 bunch romaine, torn
1 cup (4 ounces) shredded Swiss cheese
1 cup unsalted cashews
1 medium apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries

Dressing:
In a blender, combine the lemon juice, sugar, onion, mustard, and salt.
While processing, gradually add oil in a steady stream.
Stir in poppy seeds.
Transfer to a small pitcher or bowl.
Cover and refrigerate for 1 hour or until chilled.

Salad:
In a large salad bowl, combine the romaine, cheese, cashews, apple, pear, and cranberries.
Drizzle with dressing and toss to coat.

Servings: 12

Get this recipe and MANY more great holiday recipes at www.cookbookholiday.com.

Here is an easy way to add an adult twist to your favorite apple cider. This is perfect for parties!

1/2 gallon Apple Cider
750mL Bacardi Gold Rum
2 liters Ginger Ale
ice

In a large punch bowl, combine the cider, rum and ginger ale. Stir together and then add ice.
Serve and drive responsibly.

This year was a pretty small Thanksgiving for us. With the help of my wonderful Aunt Peggy, I cooked thanksgiving dinner at my house. It was only my aunt, grandma, brother and I–but we still prepared a FEAST! We made a traditional roast turkey stuffed with my Aunt Peggy’s famous stuffing. Along side we served creamy mashed potatoes, green bean casserole, cauliflower with cheese sauce, corn and cranberry sauce. Of course a few glasses of fresh apple cider! I took a couple quick videos of a couple dishes…. have a look below:

My Roast Turkey

Cheesy Cauliflower & Green Bean Casserole

So many leftovers from Thanksgiving! I’ve been stuffing myself on leftovers ever since the big day. Today, I finally had some free time to make some turkey soup. I used mostly leftover ingredients in my soup. I had a ton of leftover corn and green beans, so I threw that in as well.

Turkey Stock
1 turkey carcass
6 quarts of water, or more to cover
2 cups chopped celery
2 cups chopped carrots
2 cups chopped onions
1 bay leaf
small bunch of fresh parsley
salt, to taste
black pepper, to taste

Turkey Soup
1 cup chopped carrots
1 cup shopped onions
1 cup chopped celery
2 cloves garlic, chopped
1 1/2 cups corn
1 1/2 cups green beans, chopped
leftover turkey meat, chopped
salt, to taste
black pepper, to taste
chopped parsley
marjoram

To make the stock, place the turkey carcass in a large pot and cover with water. Place over high heat. Add the onions, carrots, celery, parsley, bay leaf, salt and pepper. Bring to a boil, then simmer for at least 4 hours while skimming the top. After the stock is ready, pour it through a strainer and discard the bones, veggies.

Take the stock and place it over medium-high heat. Add the carrots, onions, celery, corn, green beans, turkey meat, salt, pepper, parsley and marjoram. Simmer for about 45 minutes until all the veggies are tender.

I hope you all have a wonderful thanksgiving with your friends and family. Eat well! I’ll be cooking at home. I’ll be sure to take some pictures to share with you all.

Just in time for the holiday season, I have a special free cookbook to offer for a limited time. This cookbook features over 65 delicious cranberry recipes. You will add a little excitement to this years holiday spread when you prepare one of these recipes with your meal.

Note: If you are already a subscriber of the Chef Tom Recipe Newsletter, then you do not need to do anything. You will be e-mailed the cookbook automatically in 2 days.

Download Now: http://cheftomcooks.com/cran/

Recipe List:

Acorn Squash With Cranberry Filling
Apple-Cranberry Casserole
Baked Cranberry Squash
Boston Chicken Cranberry Sauce
Braised Cabbage With Cranberry Beans & Rice
Candied Cranberry Clusters
Citrus-Scented Roast Turkey With Cranberry Sauce
Cooked Cranberry-Orange Relish
Cooked Cranberry-Orange Relish
Cranberry and Apricot Chutney
Cranberry Apple Relish
Cranberry Orange Glaze
Cranberry Pear Crisp
Cranberry Pecan Pie
Cranberry Punch
Cranberry Salad
Cranberry Salsa
Cranberry Sauce with Lime and Ginger
Cranberry Spritzer
Cranberry Stuffed Turkey Breasts
Cranberry Turnovers with Maple Glaze
Cranberry, Apple Conserve
Cranberry, Orange And Apple Relish
Cranberry, Orange And Walnut Relish
Cranberry, Shallot, And Dried-Cherry Compote
Cranberry-Apricot Sauce
Cranberry-Basmati Rice
Cranberry-Blueberry Muffins
Cranberry-Ice Cream Soda
Cranberry-Nut Rugalach
Cranberry-Orange Bars
Cranberry-Orange Hazelnut Dip
Cranberry-Orange Sauce
Cranberry-Pineapple-Orange Sauce
Cranberry-Raspberry Sauce
Cranberry-Rice Stuffing
Cranberry-Sage Couscous Stuffing
Cranberry-Tangerine Relish
Fresh Cranberry Relish
Ginger Cranberry Relish
Holiday Cranberry Salad
Hot Cranberry Toddy
Hot Spiced Cranberry Punch
Jellied Cranberry Sauce
Lamb Chops With Cranberry-Pear Chutney
Light And Fruity Cranberry Salad
Open Faced Hot Turkey Sammys With Stuffing, Potatoes, Cranberry Sauce
Orange Cranberry Relish
Panna Cotta Brain With Cranberry Glaze
Pork Chops In Cranberry Mustard
Pork Roast, Cranberry-Ginger
Pumpkin Cranberry Muffins
Pumpkin Pie with Cranberry Marmalade
Pumpkin-Cranberry Cake
Raspberry Cranberry Cheesecake
Raspberry Cranberry Lemon Berry Squeeze
Raspberry Cranberry Yogurt Dressing
Roast Turkey With Cranberry Stuffing
Roast Turkey With Honey Cranberry Relish
Roasted Turkey with Cranberry Glaze
Sausage, Apple, and Dried Cranberry Stuffing
Spiced Cranberry Sauce
Tiny Tim Cranberry Tarts
Turkey Tartlets with Cranberry Salsa
Turkey with Cranberry Glaze
Warmed Cranberry Brie
Whole Wheat Cranberry Muffins

Download All of These Cranberry Recipes:
http://cheftomcooks.com/cran/

1 lb ground turkey
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 Bottle (12 ounces) chili sauce
2 Tbs prepared mustard
1 Can (8 ounces) jellied cranberry sauce
6 Buns (6-inches each)

In large skillet, over medium-high heat, saute turkey, onion, celery, and green pepper 5 to 7 minutes, or until turkey is no longer pink. Drain and return mixture to skillet.
Add chili sauce, mustard, and cranberry sauce; stir and bring to boil. Reduce heat to medium-low and simmer 25 to 30 minutes, or until mixture is heated throughout. Serve on toasted buns.

Servings: 6

1 skinless, boneless turkey breast
2 Tbs corn oil
1/2 oz preserved ginger
scant 1/2 cup fresh or frozen cranberries
1/2 cup canned chestnuts
4 Tbs cranberry sauce
3 Tbs light soy sauce
salt and pepper

Slice the turkey thinly. Heat the oil in a preheated wok or large, heavy-skillet.
Add the turkey to the wok and stir-fry for 5 minutes, or until the turkey is cooked through.
Finely chop the preserved ginger and add to the wok with the cranberries. Stir-fry for 2-3 minutes, or until the cranberries have softened.
Add the chestnuts, cranberry sauce, and soy sauce, then season to taste with salt and pepper and let bubble for 2-3 minutes.
Transfer the turkey stir-fry to warmed serving dishes and serve immediately.

Serves 4

1 package corn bread mix, prepared as per the directions on the box.
3/4 lb turkey sausage, casings removed
1 Tbs butter
2 cups chopped onions
1 1/2 cups chopped celery
2 tsp dried sage
1 tsp dried marjoram
1 tsp dried rosemary, crumbled
1/2 cup nonalcoholic white wine
1/2 cup sliced scallions
1 egg
1 cup reduced-fat chicken broth

Crumble corn bread into a large, shallow pan. Bake at 375 degrees, stirring often, until golden brown, 15 to 20 minutes. Break up sausage and cook over medium-high heat in a nonstick skillet until browned and cooked through, 5 to 7 minutes. Transfer to a bowl.
Add butter to skillet and heat until melted. Add onions and celery. Cook, stirring often, until vegetables are tender, 4 to 5 minutes. Add sage, marjoram and rosemary. Cook, stirring constantly, for 2 minutes. Add vegetable mixture to sausage. Mix in corn bread, wine, scallions and egg.
Coat a 3-quart casserole with nonstick spray. Spoon stuffing into casserole and drizzle with broth. Cover and bake at 325 degrees for 30 minutes. Uncover; bake until golden, 20 to 30 minutes.

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