This Thanksgiving Roast is a dish I created by putting together several other dishes that I make throughout the year. I just wrapped it in some phyllo dough and it came out as something very special. It doesn't only look good, it tastes great too.
I created these stuffed sweet potatoes as a way to use my leftover cranberry relish. But it is so good, that now I make cranberry relish all year round just so I can make this. Freeze the cranberries when they are in season.
Why cook your relish or use sugar when you can make this easy fresh version instead? This cranberry relish recipe tastes delicious on morning oatmeal, so freeze some cranberries when they’re in season, then enjoy this treat all year around.
For this breakfast polenta, you should use the ripest pears you can find and if possible, fresh cranberries when they are in season (usually from October through December).
Before carving another pumpkin for your front porch, consider cooking it instead. In this case we will make a savory salad roasted kabocha squash.