Thanksgiving - Entirely by Way of Pampered Chef

[BadGirl]

If you could do a jazzed-up, but yet somewhat traditional, Thanksgiving dinner for +/- 15 people, what food items would you serve that utilizes Pampered Chef products?

For instance, I'm thinking that preparing a spiral-sliced ham in the Deep Covered Baker, a pumpkin pie in the Deep Dish Pie Plate, a turkey in the Rectangular Baker, lemon bar cookies on the Medium Bar Pan, homemade rolls on the Rectangle Stone, stuffing in the Square Baker, a Turkey-Crabnerry wreath on the Large Round Stone, etc.

I'd love to showcase some of my wonderful PC products, but I'd love to also highlight some of their delicious recipes, too.

Anyone have any suggestions for mouth-watering recipes that would go well with Thanksgiving Dinner?

Thanks!

 

[pampchefsarah]

I'm curious, too. If everyone comes whom we've invited so far for Thanksgiving, we'll have 16 people (I'm soooo excited). I'm thinking a ham (hmm, in the DCB might be a good idea!) and a turkey (if I can borrow my Director's roaster - she's already said we can borrow her house, haha).

I make an awesome green bean dish, which I'll probably do in the Deep Dish Baker, now that I have it. Maybe biscuits or rolls on the Medium Round Stone. I found a delicious looking recipe for Southwest Cranberry Sauce (spicy instead of sweet!). I can't really decide, though, until everyone involved helps to decide the menu, since there are at least 4 cooks among us!

Definitely trying out that cranberry sauce, though. And, making the Fudge Brownie Tiramusu Trifle for dessert! That is soo good!

 

[PamperedSheep]

save my place for later tips. thanks for the great ones so far!!!

 

[Teresa Lynn]

please post the spicy cranberry recipe

 

[pampchefsarah]

Here you go Teresa! Sounds easy and different, doesn't it? I'll probably add a little more heat, personally.

Southwestern Cranberry Sauce (from Goodhousekeeping, Nov. 2008 edition)

1 bag (12 oz) cranberries (3c) picked over
1 jalapeno pepper, seeded and finely chopped
1 t grated fresh lime peel
2 t fresh lime juice
3/4 c sugar
1/4 c water

1. In 3-quart saucepan, heat all ingredients to boiling on high, stirring occasionally
2. Reduce heat to medium and cook, uncovered 3 to 4 minutes or until most craberries pop (mixture will thicken as it chills).
3. Spoon sauce into serving bowl; cover and refrigerate 3 hours or up to 4 days.

Makes 3 cups