A Mouthful of Thanksgiving

Thanksgiving Themed Party w/ Friends

A friend inspired me to come up with a Thanksgiving themed menu for my Bunko night.  My Oct/Nov issue of Taste of Home magazine had the perfect appetizer recipes for a fun night.  Most of the prep-work I was able to do the night before, so all I had to do was pop them in the oven.  I must say that the house definitely was filled with all the familiar Thanksgiving aromas: cranberry, pumpkin, cinnamon, and green bean casserole.  For the menu, cream cheese topped with pepper jelly as a dip, mini turkey sausage in canned cranberry sauce, green bean casserole stuffed mushrooms, turkey cranberry minis, sweet potato casserole crostinis, mini pumpkin cupcakes with fudge frosting, and of course cranberry champagne. 

Green Bean Casserole Stuffed Mushroom Recipe
  

My new table with the spread, minus the sausages, turkey minis, and stuffed mushrooms.

Turkey Cranberry Minis
 Ingredients

• 1/3 cup mayonnaise
• 4 teaspoons minced fresh parsley
• 4 teaspoons honey mustard
• 1/2 teaspoon chopped seeded jalapeno pepper
• 1/8 teaspoon pepper
• 2 cups cubed cooked turkey breast
• 1/3 cup chopped celery
• 1/3 cup dried cranberries, chopped
• 1/3 cup shredded Swiss cheese
• 1/4 cup chopped pecans, toasted
• 30 frozen miniature phyllo tart shells

Directions

• In a large bowl, mix the first five ingredients. Add the turkey, celery, cranberries, cheese and pecans; toss to coat.
• Arrange tart shells on an ungreased baking sheet. Fill with turkey mixture. Bake at 375° for 10-12 minutes or until heated through. Serve warm. Yield: 2-1/2 dozen.

Sweet Potato Crostini

 Ingredients

• 24 slices french bread baguette (1/4 in thick)
• 1/4 cup butter, melted
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 2 cups mashed sweet potatoes
• 1/4 cup chopped Diamond of California® Pecans
• 3 tablespoons packed brown sugar
• 2 tablespoons butter, melted
• 1-1/4 cups miniature marshmallows, halved
• Minced fresh rosemary, optional

Directions

• Place bread in a single layer on ungreased baking sheets; brush with butter. In a small bowl, mix sugar and cinnamon; sprinkle over tops. Bake at 400° for 2-3 minutes or until lightly browned.
• Meanwhile, in another bowl, mix the sweet potatoes, pecans, brown sugar and butter. Spoon onto toasts; top with marshmallows, pressing lightly to adhere. Broil 3-4 in. from the heat for 1-2 minutes or until marshmallows are lightly browned. Sprinkle with rosemary if desired. Yield: 2 dozen.