Join Carabiner’s Thanksgiving Table

Our very own Peter Baron shared his favorite Thanksgiving dish, turkey. Our team has pulled together a complete meal so add these ingredients to your list and bring something new to the table this year. Enjoy and have a happy Thanksgiving!

 

Cranberry Salsa
Virginia Cochran, Account Director

Ingredients:
12 oz bag of cranberries
1 bunch cilantro, chopped
1 bunch green onions, cut into 3-inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
¾ cup white sugar
1 pinch salt

Directions:
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Serve at room temperature

 

Sausage and Sourdough Bread Stuffing
Michele Cramer, Account Director

Ingredients:
10 cups fresh cubed sourdough bread
2 cups chopped onion
15 oz of hot turkey or pork Italian sausage with casings removed
2 tbsp chopped fresh sage
1 tsp black pepper
1 cup water
Cooking spray
4 tbsp unsalted butter
1 cup finely chopped celery
3 tbsp chopped fresh thyme
3 tbsp chopped flat leaf parsley
2 cups chicken broth
1 large egg, slightly beaten
Optional – 1 cup sliced mushrooms

Directions:
Preheat oven to 350 degrees. Arrange bread in single layers on 2 jelly-roll pans. Bake at 350 for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off, leave pans in oven for 30 minutes or until bread is crisp. Melt butter in a large skillet over medium heat. Add onion and celery, cook 11 minutes or until tender, stirring occasionally. Add mushrooms for last 3 minutes if adding mushrooms. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; sauté 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon, add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water and egg, stir well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 9×13 inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350 for 25 minutes.

 

Grandma’s Asparagus Casserole
Susan Weber, Marketing Assistant

Ingredients:
2 cans whole asparagus
12 green olives
Small jar sliced pimento
White sauce
Grated cheddar cheese
Saltine crackers
2 ½ tbsp butter
2 ½ tbsp flour
½ tsp salt
Dash nutmeg
Dash pepper
1 cup milk

Layer asparagus, olives, pimento and white sauce in a glass loaf pan. Crush 4 crackers on top. Spread two cups of cheese on top. Bake for 30 minutes or until cheese melts. To make white sauce, melt butter in saucepan over low heat. Stir in flour and whisk until smooth. Add seasoning and cook, stirring constantly until thick.

 

Gourmet Potatoes
Paulette Brown, Account Director & Writer

Ingredients:
6 medium potatoes
2 cups shredded cheddar cheese
¼ cup butter
1 ½ cups sour cream (room temperature)
1/3 cup chopped green onion
1 tsp salt
¼ tsp pepper
2 tbsp butter

Directions:
Cook potatoes in skin; cool, peel & shred. In saucepan over low heat, combine ¼ cup butter and cheese, onion, salt & pepper. Fold in potatoes & turn into greased casserole dish. Dot with 2 tbsp butter. Bake at 350 degrees for 25 minutes until heated through.

 

Strawberry Cake
Dana Cogan, Vice President

Ingredients:
Cake –
1 box white cake mix
1 3 oz package strawberry Jell-O
1-3 tbsp flour
1 cup vegetable oil
4 eggs
½ cup of milk
1 tsp vanilla
½ – 1 cup mashed strawberries, fresh or frozen

Icing –
1 box powdered sugar
1 stick of butter (softened)
1/3 cup of mashed strawberries
½ cup pecans (optional)
½ cup coconut (optional)

Directions:
Cake – Blend together cake mix, Jell-O and flour. Add other ingredients (eggs a little at a time). Bake in two 9-inch round pans at 350 for 25-25 minutes.

Icing – Cream sugar and butter. Add other ingredients. Mix well and spread on cake. Refrigerate immediately.