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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
These lovely additions to Turkey Dinner are not to be missed. The gravy works best with the drippings off of the bird. The Pumpkin Custard is truly dessert, but gluten-free. A dollop of Persimmon Whipped Cream is a seasonal touch. Plain whipped cream is perfect as well.
The Cranberry Ginger Relish is an essential in our home and the ginger is a great digestive aid when you are enjoying such an extravagant meal. Happy Thanksgiving!
An almost spicy twist on the simple Cranberry Relish that appeared on my childhood Thanksgiving table every year without fail. By far the best way to prepare this is in a food processor, so I apologize if you are without. This is high in sugar, but a little dab will do.
Try this with turkey, quesadilllas, sandwiches or more.
This is best with the drippings off of the bird- fat and all. While your turkey roasts, the innards can simmer. If you need space on your stove a crockpot set on high heat will help get the job done. If you want a tad extra flavor, add fresh herbs, garlic or onions to the simmering innards.
If you have a lot of drippings and broth from the innards, double the roux to prepare more. If you want a thicker gravy, double the roux again.
Baked in small dishes these are basically crustless pumpkin pies. Therefore, feel free to pour this into a crust if you prefer. A dollop of our Persimmon Cream completes this dish, but plain, lightly sweetened whipped cream works well too.
The soft Hachiya Persimmon is only edible when it is soft and the innards are almost liquid in texture. They have a tip, rather than the firmer variety that has a flat bottom. Peel and chop or blend this to a pulp to be whipped in with the cream. This is yummy enough to eat by itself, but is extra special dolloped on pancakes, waffles or pumpkin custards.
