For something different, try the Jalapeño Cranberry Sauce. The bright taste of the peppers makes this perfect.
Ingredients
1 cup water 1 cup white sugar 1 (12 ounce) bag fresh cranberries 3 med, jalapeño peppers, minced 2 teaspoons lemon juice
Directions
Combine sugar and water in a saucepan over medium heat. Bring to a boil.
Add the cranberries, jalapenos, and lemon juice.
Return to a boil, then reduce to a simmer until the berries have broken down and the sauce has thickened.
Remove from the heat, let cool completely, and transfer to an airtight container.
Refrigerate until ready to serve. Make it at least one day before serving. Can be frozen.
Collard Greens Ingredients
Directions 1 lb. smoked turkey legs 1 2 lb. bag collard greens 1 Tbsp. olive oil 1 large onion 4 garlic cloves 2 tsp. salt 1 tsp. paprika ½ tsp. ground black pepper ½ tsp. crushed red pepper flakes 1 qt. chicken broth 3 tsp. apple cider Boil turkey legs in 2 quarts of water over medium heat and simmer until turkey is tender. Remove turkey from stock; when cool, remove bones and skin and shred meat into bite-sized pieces. Pour stock into large bowl.
In same pot, heat the olive oil over medium heat and other ingredients and cook, stirring frequently, until lightly golden, 3 to 4 minutes. Add chicken broth, turkey stock and vinegar.
Add greens one handful at a time, stirring until wilted. Fold in shredded turkey and add enough water to just cover the greens. Cook until tender.
May be served with pepper sauce, if desired.
Easy Turkey Strawberries
Ingredients
Fresh Strawberries Ghirardelli Milk Chocolate Wafers to dip and coat the strawberries. Candy Eyes Candy Corn to create the turkey beak and feathers
Directions
Melt chocolate.
Dip each strawberry into the chocolate making sure it is coated.
Add decorations while chocolate is still soft, quickly press on the candy eyes and candy corn to form the turkey’s beak and feathers. Finish and serve.