To help you kick off menu planning, here's a recipe round-up from notable food bloggers. Appetizers, drinks, side dishes and breakfast/brunch items are gathered in one list featuring 101 recipes
Honey- Sage Sweet Potatoes with Pears, Cranberries and Walnuts
Cook's notes: Combine colorful vegetables and a fruit with simple seasonings on an ordinary roasting pan that results in a delicious autumn side dish. Sprinkle vegetables and fruit mixture with a dash of pumpkin pie spice or cinnamon and the dish is irresistible. One small butternut squash can be substituted for sweet potatoes.
Sausage Apple Cornbread Stuffing
Cook's Notes: For some it's all about the stuffing- three recipes to choose from on this link
Cook's Notes: A decadent finish to a holiday meal
- One 8-ounce bag fresh cranberries
- 6-ounces frozen blueberries (about 1 1/2 cups), unthawed
- 1 cup Cabernet Sauvignon (or Shiraz, Merlot)
- 1 cup granulated sugar
- 2 tsp. Saigon cinnamon
- 1/8 tsp. to 1/4 tsp. ground cloves, taste test
- Combine all ingredients in a medium to large pot and bring to a rolling boil, stirring intermittently. Make sure the pot has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
- Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
- Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.
Cook's Notes: A vegan gluten-free light salad for your holiday meal. https://sockfairies.blogspot.com/2017/01/welcome-back.html
"Reflect upon your present blessings, of which every man has plenty;