If you are looking for quick and easy Thanksgiving recipes, then you and I should probably be friends. The words “quick” and “easy” are in almost all my favorite recipes. I’m okay with that! Thanksgiving is one of my...
If you are looking for quick and easy Thanksgiving recipes, then you and I should probably be friends. The words “quick” and “easy” are in almost all my favorite recipes. I’m okay with that!
Our family’s Thanksgiving in 2015.
Thanksgiving is one of my favorite holidays. There is no pressure to give out “good” candy, hide eggs, or buy presents. The only thing needed is food and people you love to share it with. I also love that the food you serve on Thanksgiving is includes some of my all-time favorites. Yum!
However, I don’t have the time or patience to spend hours…or DAYS even…in the kitchen preparing Thanksgiving as my Mom did. I need some quick and easy Thanksgiving recipes, and I figured you might too, so I decided to get professional help. I went straight to the top and asked Chef Bill Rosenberg, an executive chef at one of New York City’s top restaurants, NoMa Social, for some help.
About Chef Rosenberg
Chef Rosenberg graduated from the Culinary Institute of America in 1992 and has earned critical praise. He has spent his 20-year career as executive chef for some of the New York metro area’s top restaurants and is the executive chef at NoMa Social. He provided MamaliciousMaria readers with several distinct Thanksgiving recipes with a unique Mediterranean flair. Best of all, though, they fit my definition of quick and easy.
Check out these two quick and easy Thanksgiving recipes to add to your meal. The Butternut Squash Soup with fresh cranberry and crushed ginger snaps, and Homemade Cornbread are sure to impress. I can’t wait to try these recipes!
Two Quick And Easy Thanksgiving Recipes
Homemade Cornbread
Prepared by Chef Bill Rosenberg, Executive Chef of NoMa Social
Ingredients:
1 lb Butter 1-quart sugar 9 eggs ½ quart cornmeal 1 ½ quarts all-purpose flour ½ quart cream ½ quart milk ½ quart sour cream 2 tablespoons salt 2 ½ tablespoons baking powderDirections:
Preheat oven to 325 degrees.
Mix butter and sugar until fluffy. Add eggs 2 at a time until smooth. Next, add cream, milk and sour cream. Scrape bowl; add flour, cornmeal, salt, and baking powder until combined. Do not over-mix. Pour into a buttered hotel pan & bake for 40 minutes until a toothpick comes out clean. Cut and serve.
Butternut Squash Soup
Prepared by Chef Bill Rosenberg, Executive Chef of NoMa Social
Ingredients:
4 Butternut Squash (peeled, seeded and cut into 2? chunks) 2 Spanish onions (rough diced) 5 pieces of celery (rough diced) 11 ½-inch piece of ginger (peeled) ½ pound of butter (2 sticks) Chicken stock (just to cover) 1 cup brown sugar 1/4 cup granulated sugar (more or less, depending on what you prefer) salt and pepper to tasteDirections:
Place all ingredients into a large stock pot except sugars, salt and pepper.
Bring to a boil, then reduce to a simmer. Cook until all vegetables are soft. Remove from heat and puree in a blender until smooth. (Note: Use caution as the soup is hot. Cover lid to blender with a hot towel and only fill blender just over halfway full.) Once finished blending, pour the mixture into another pot and add sugars, salt, and pepper. Garnish with fresh cranberry sauce and crushed gingersnaps.
What is on your menu for Thanksgiving?
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