REPORT #1614
"I think people would be really surprised if you brought something maybe a little bit more nontraditional to an everyday Thanksgiving meal."
Angie Armenise
Executive Chef
Waterplace Restaurant
Delicious Thanksgiving Side Dishes
Vanilla Bean Whole Cranberry Sauce
Ingredients:
12-ounce bag fresh cranberries
1 cup orange juice
1 cup granulated sugar
1 vanilla bean split lengthwise
2 tablespoons Grand Marnier (optional)
Directions:
In a heavy non-reactive 2-quart saucepan, combine cranberries, juice and sugar. Scrape the vanilla been seeds and remaining bean into the cranberry mixture. Cook over medium high heat for 5 minutes stirring constantly; the cranberries will pop. Remove the cranberry compote from the heat and stir in the Grand Marnier. Cool to room temperature, then refrigerate. Before serving remove the vanilla bean.
Croissant and Apricot Stuffing
Preheat oven to 350°
Ingredients:
10 large croissants
1 celery stalk, diced
1 small red onion, diced
3-4 tablespoons olive oil
1 cup dried apricots, diced
1 large Granny Smith apple, diced
Chicken broth (about 1-2 cups)
2 teaspoons dried sage
salt and ground black pepper (to taste)
Directions:
Tear the croissants into small pieces; place in large bowl and set aside. Sauté chopped celery and onion in the oil on low heat until lightly browned; about 5 minutes. Remove the celery mixture from the heat and stir in the apricots and apples. Immediately blend this mixture into the croissants. Moisten the croissant mixture with the chicken broth (don't make it too mushy). Stir in the sage and season with salt and pepper. Transfer to a buttered backing dish and bake until it's firm and there's a slightly crispy top.
Serves: 6
Smart Women Contact: Chef Angie Armenise, Waterplace Restaurant, Providence, RI, (401)465-0939
