The Waterford Receptions Kitchen – Thanksgiving Recipes

Waterford’s Chef will be on Let’s Talk Live today sharing some great tips and recipes for Thanksgiving. Check him out on News Channel 8 at 11 a.m. this morning and see below for the full recipes he will discuss. Enjoy!

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Turkey
1 Turkey, 4 Oranges, 3 med onions cut into 1/8 , ½ cup cider vinegar and ½ cup sugar

Toss vinegar and sugar over orange and onion wedges.  Stuff bird and cook 20 min per pound.  Glaze chicken after taking lid off to brown

Glaze
2 cups of orange juice, ¼ cup soy sauce, ¼ cup brown sugar, ½ cup cider vinegar and 2 tbsp red pepper flakes

Stuffing
1 14oz bag cornbread stuffing, 1 stalk celery small diphoto 1ced, ½ onion small diced, 12 oz sweet Italian sausage, 2/12 cup chicken broth and 1 cup cranberries

Cook sausage, onions and celery, add stuffing mix and chicken broth, add cranberries and keep warm

Brussels Sprouts
2# Brussels sprouts cleaned and split, ½ cup blue cheese crumbled, 2 cup red seedless grapes split, 1 cup frosted walnuts, ½ stick butter and 1 tsp salt

Steam sprouts in vegetable broth (you can use chicken broth for extra flavor) until fork soft. Drain and add grapes, salt and butter. Toss until butter is melted, than place in serving bowl. Top with blue cheese crumbles and frosted walnuts

Cranberry Sauce
2 cans of whole cranberry sauce, 1 small onion diced, 1 cup fresh cranberries, ½ cup white Zinfandel (optional), 2 Tbsp stone ground mustard

Saute onions until golden brown, add Zinfandel, fresh cranberry and reduce by half. Add cranberry sauce and mustard.  Stir until smooth.  Refrigerate and serve cold

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