Cranberry, Juicy Turkey,

When I was a young woman I had never heard of cranberry sauce. I think it is used regularly in the UK nowadays though. I have tried it several times and it has never done much for me so I don't bother. Told the friends who are joining us for Christmas Day to bring some if they would like. They don't much like it either. However, on Wednesday Denise from My Life in Retirement posted a recipe for a delicious sounding chutney which I think even I would like.


I haven't counted, but every foodie email has sent me a no fail recipe for cooking turkey plus they are all sending me recipes for sides for the big day, some of which I wouldn't touch with a barge pole. I am definitely going to try Justin Chapple's Juicy Turkey. This time I found a link on YouTube.


Obviously, I couldn't possibly be left out of the turkey advice stakes even if it isn't my advice exactly.

Having never been particularly enamoured of Green Bean Casserole, I came across this green been recipe today and thought it sounded good.

Lemon-Dill Green Beans

1 lb green beans, trimmed
4 tsp chopped fresh dill
1 Tbs minced shallot
1 Tbs extra-virgin olive oil
1 Tbs lemon juice
1 tsp whole-grain mustard
1/4 tsp salt
1/4 tsp freshly ground pepper

1. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.

2. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

Yield: 4

Tips
To make this recipe serve 10, multiply all the ingredients by 2 1/2: Use 2 1/2 pounds green beans, 3 tablespoons dill, 2 1/2 tablespoons each shallot, oil and lemon juice, 2 1/2 teaspoons mustard and 3/4 teaspoon each salt and pepper.

Source: EatingWell


Have a great day and a Happy Thanksgiving.