Putzel Kitchen

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Thanksgiving Recipes

Whether you are hosting the holiday or are grateful to be the guest at another home, surely you must be cooking something to gobble up this Thanksgiving.

Here are a few of my favorite seasonal dishes:

Fennel Orange Cranberry Sauce

If you are a cranberry sauce fan, then you will gobble this one right up with your turkey. This tart & sweet sauce blows away the 1950′s canned version with its fresh ingredients & hints of fennel (apologies to all the 60 somethings out there). Put your kids to work at the stove and supervise while you prepare the other Turkey Day fixings.
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes


Yield: 2 cups
  • 8 ounces fresh or frozen Cranberries
  • Zest & Juice of 1 Orange
  • 1/2 C Sugar
  • 1/2 C Water
  • 1/2 tsp Fennel Seeds
  • a few sprigs of Fresh Mint


Step 1

Combine all ingredients in saucepan over medium heat. Stirring periodically until cranberries breakdown and reduce to a sauce.

Step 2

Cool and serve garnished with mint.


Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from Dave Lieberman

Short Cut: Make it ahead of time…Cranberry Sauce can be stored in the refrigerator for up to 5 days or can be frozen and defrosted prior to serving.

Think Out of the Icebox: Try lemon in place of orange zest. If you are not a fan of fennel, then skip it and add some fresh mint upon serving.

Smashed Red Skinned Potatoes

This is a colorful and more current twist on the traditional mashed potato dish we all ate as children.


  • 2 lbs. baby red potatoes, cut into quarters
  • 4 oz. cream cheese
  • 4 oz. butter
  • Salt & Pepper to taste
  • Chives, Scallions or Basil
  • Sour Cream for garnish


Step 1

Fill pot with water and bring to a boil. Add potatoes and cook until tender. Remove with a spider or slotted spoon. Reserve 1/4 C of the hot water from pot.

Step 2

Combine cooked potatoes, softened cream cheese and butter, salt & pepper in a bowl and smash together.

Step 3

Add up to 1/4 C hot water to potatoes and season with freshly chopped chives or basil.

Step 4

Serve hot with sour cream on the side.


Short Cut: Cut the potatoes earlier in the day and reserve in a bowl of cool water to prevent oxidation.

Think Out of The Ice Box: Try using cottage cheese instead of cream cheese for a slightly different flavor and texture.

Citrus Brined Turkey

Brining a turkey is a simple step that MUST be done ahead of time in order for it to do the job of keeping the meat moist. This can be done with an entire turkey or just your favorite cuts of the bird.
Prep Time
5 minutes
Total Time
5 minutes


Yield: Brine for a 7.5 lb turkey breast
  • 1 Gallon Water
  • 1/2 C Kosher Salt
  • 1/2 C Sugar
  • 1 Lime, quartered
  • 1 Lemon, quartered
  • 1 Orange, quartered
  • 2 Bay Leaves
  • 2 Cinnamon Sticks
  • 1 Star Anise
  • Handful of Whole Cloves
  • 7.5 lb. Turkey Breast, bone-in


Step 1

Fill a large container with water and dissolve salt & sugar. Add other ingredients. Cover with a lid and refrigerate for 6 hours to 1 day.


Source: Adapted from Dave Lieberman

Short Cut: Sorry, but there’s no going around this one.

Think Out of The Icebox: Try adding some of your other favorite barmy spices to the brine.

If you need a refresher on how to brine your turkey, see the video below:

Happy Thanksgiving to all of you and your loved ones!

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