Born and raised on the East Coast, I grew up spending every Thanksgiving sharing a turkey and a table with some of my closest and quirkiest relatives: Uncle Boo Boo, Grancy, Gigi, Jeddyboy, Uncle Biddy, Aunt Steph, and "the girls." Since moving to Aspen more than a year ago, the cost of flights, the inconvenience of traveling across country, and a busy work schedule have prohibited me from making it back east. For now, Aspen is my home and my friends and older brother (who also resides in town) are the ones who I will celebrate with.
And while I cannot eat, drink, and give thanks with my whole family, my mother (who is an amazing cook) has passed on some of my favorite Thanksgiving recipes. This year, like the last, will be spent with the friends who are now my family, gathered around a big table, sharing what we are thankful for. And to me, that feels just like home.
Enjoy these recipes and feel free to share your favorite family recipes, traditions, and memories by submitting a comment below or shooting us an email at aspeneditors@plumtv.com. And happy (almost) Thanksgiving.
by Courtney Fisher
Bevie's Walnut Sausage and Apple Stuffing
serves 10
1 1/2 c. diced celery
1 c. diced shallots
2 tbsp. butter, plus 6 tbsp. melted butter
1 1/2 lbs. Italian sausage links (remove the casing)
1 1/4 c. walnuts
2 c. peeled and diced Granny Smith apples
1/4 c. minced parsley
1/4 c. minced rosemary
1/4 c. minced sage
6 c. herbed and cubed bread stuffing (Pepperidge Farm)
2 c. warm low sodium chicken broth
salt and pepper to taste
Preheat the oven to 325 degrees. Over low to medium heat, saute the shallots, celery, and 2 tbsp. of butter in a saucepan. Once soft (approximately for seven minutes) remove shallots and celery from the saucepan and place in a large mixing bowl. Add sausage to the empty saucepan and cook until brown (approximately 10 minutes). Remove from heat and add to the mixing bowl. Toast walnuts on a baking sheet for about 10 minute in oven until brittle but not burnt. Remove from oven, chop the walnuts and add to the mixing bowl. Cube apples and add to the bowl along with the minced herbs. Add the bread stuffing to the bowl with warm chicken broth and melted butter until the ingredients are evenly coated. Add mixture to a buttered casserole dish and cover with tinfoil. Bake for 30 minutes, remove foil and enjoy.
Orange Zest Cranberry Sauce
serves 10 people
2, 12 oz. bag of whole cranberries
1/4-1 c. of water
1/2 c. orange juice
2 c. sugar
1 tbsp. orange zest
1/2 lemon
Place cranberries, orange juice, and water into a pot. Boil until the skin of the cranberries burst (approximately 15 minutes). Add sugar, lemon juice, and orange zest to the pot. Return to a boil. Simmer the mixture for about 25-30 minutes or until sauce turns to a jelly-like consistency.
Bacon-tossed Brussels Sprouts
serves 10
5 pints of brussels sprouts
12 slices of thick-cut bacon, cut into sm. pieces
1 sm. onion chopped
3-4 tbsp. white wine vinegar
1 tbsp. butter
salt and pepper to taste
Cut the stems off the brussels sprouts and remove any yellow leaves. On cutting board dice sprouts and put to the side. In a saucepan, cook bacon for 5 minutes or until crispy. Remove bacon and grease from the pan, but do not wash the pan. Saute onions in the pan until they get soft. Add the diced brussels sprouts, vinegar, butter, and salt to taste. Once the mixture is warm, remove from heat and serve.
