A Thanksgiving Menu from Spice Islands!

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Oh, Thanksgiving!! My friends over at Spice Islands have created the perfect Thanksgiving menu for us, with everything from a fabulous rub for your turkey to dessert! If you’re struggling to put together your Thanksgiving meal plan, check out this little cheat sheet and take the guesswork out of it! You can also serve up these dishes for Christmas too!

A Full Thanksgiving Menu from Spice Islands!

Let’s start with the main event, shall we? It is called “Turkey Day,” after all!

Traditional Turkey Rub

Traditional Turkey Rub

 

  • 2 teaspoons Spice Islands Crushed Rosemary
  • 1 teaspoon Spice Islands Thyme
  • 1 teaspoon Spice Islands Onion Powder
  • 1/2 teaspoon Spice Islands Garlic Powder
  • 1/8 teaspoon Spice Islands Ground Saigon Cinnamon
  • freshly ground Spice Islands Black Pepper
  • freshly ground Spice Islands Sea Salt
  • pure olive oil (optional)
  • 1 turkey

Directions

In small bowl, combine rosemary, thyme, onion powder, garlic powder and cinnamon. Generously add pepper and salt. Lightly coat turkey with oil, if desired. Rub all surfaces of turkey with seasoning. Roast according to package directions.

Cranberry Apple Chutney

Cranberry Apple Chutney

 

  • 1 bag (12 ounces) fresh or frozen cranberries
  • 1/4 cup water
  • 2 large apples, cored and chopped
  • 1 1/2 cups sugar
  • 2/3 cup finely chopped onion
  • 2/3 cup golden raisins
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon Spice Islands Minced Garlic
  • 1 teaspoon salt
  • 3/4 teaspoon Spice Islands Ground Allspice
  • 1/4 teaspoon Spice Islands Ground Saigon Cinnamon
  • 1/8 teaspoon Spice Islands Ground Cloves
  • 2/3 cup dark corn syrup
  • 1/3 cup cider vinegar
  • 2/3 cup chopped pecans

Directions

In large saucepan, combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves. Bring to boil over medium-high heat. Reduce heat; cover, stirring occasionally, 15 minutes. Add corn syrup, vinegar and pecans. Cook uncovered 15 minutes, stirring frequently. Serve with roast turkey, pork roast or baked ham.

Butternut Squash Soup with Thyme Butter

Butternut Squash Soup with Thyme Butter

 

  • 1 tablespoon vegetable oil
  • 1 teaspoon Spice Islands Ground Ginger
  • 1/4 teaspoon Spice Islands Cayenne Pepper
  • 3 pounds (about 7 cups) butternut squash, peeled and cut into 1-inch pieces
  • 2 medium cooking apples, peeled, cored, coarsely chopped
  • 2 small onions, coarsely chopped
  • 2 cans (14 1/2 ounces each) chicken broth
  • 1/2 cup water
  • 1/4 cup butter, softened
  • 1/2 teaspoon Spice Islands Thyme
  • 1/2 teaspoon Spice Islands Garlic Powder

Directions

Heat oven to 425 F. In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven. Working in batches, combine squash mixture and chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes. Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm. To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.

Tip: Puree can be made in advance, covered and refrigerated up to 2 days.

And last but certainly not least, of course we have dessert!

Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

 

Ingredients

  • 18 paper baking cups (2 1/2 inch diameter)
  • 18 gingersnap cookies
  • 12 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1 tablespoon corn starch
  • 1 teaspoon Spice Islands Pumpkin Pie Spice
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/3 cup light corn syrup

Directions

Heat oven to 325 F. Line muffin tin with paper baking cups. Place 1 cookie in each cup. With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute. Pour filling into liners, dividing evenly. Bake 30-35 minutes until just set. Chill 1 hour.

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