Rather than sticking with the old stand-bys, some families choose to make their own traditions, noshing on Chinese food or pizza on what most of America affectionately calls “Turkey Day.” If you’re ready for something new but hesitant to abandon traditional ingredients, try these reworked and revamped Thanksgiving selections.
• 2 tablespoons butter
• 1/4 cup chopped onion
• 1/2 cup chopped celery, with leaves
• 1 Granny Smith apple, peeled, cored and chopped
• 3/4 cup dry bread crumbs
• 1/2 cup shredded Romano cheese
• 2 eggs
• 1/4 cup milk
• 1 teaspoon poultry seasoning
• 1-1/2 pounds ground turkey
1 Preheat oven to 375 degrees F. Grease a 9-inch loaf pan.
2 Melt the butter in a skillet over medium heat, and cook and stir the onion, celery, and apple until the onion is translucent and the apple is softened — 5 to 8 minutes. Let the mixture cool.
3 In a bowl, mix the cooked apple mixture with the bread crumbs, Romano cheese, eggs, milk, and poultry seasoning until well combined, and lightly stir in the ground turkey. Do not over-mix, or the meatloaf will be tough.
4 Spoon the mixture into the prepared pan and bake in the preheated oven until the loaf is cooked through to the center, about 45 minutes. Serves 6 • Allrecipes.com
Pumpkin Swirl Brownies
• 8 tablespoons (1 stick) unsalted butter, plus more for pan
• 6 ounces bittersweet chocolate, chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 1/4 cups solid-pack pumpkin
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped hazelnuts or other nuts
1 Preheat oven to 350 degrees F. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
2 Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3 Whisk together flour, baking powder, cayenne and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
4 Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
5 With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
6 Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack.
Serves 16 • Marthastewart.com
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