The recipes from this post have won 1st Place in the Thanksgiving Your Way! Recipe Contest on Very Good Recipes.
Thanksgiving Holiday Menu
Lemon Ginger and Black Pepper Turkey with Pan Drippings Gravy
Mango Cranberry Chutney
Baked ‘Aloo Gobi’ Casserole, Indian-style Potatoes and Cauliflower (recipe)
Coconut and Pine Nut Basmati Rice (recipe)
Continuing from last week, get prepared to be amazed by what common household Indian flavors like ginger, garlic and onion along with lemon, honey and black pepper can do to create a turkey centerpiece worthy of any Thanksgiving or Holiday table.
Accompanying our Lemon Ginger and Black Pepper Turkey is a delightful gravy made with turkey pan drippings, and an extremely flavorful Mango Cranberry Chutney, which takes under 20 minutes to prepare, leaving the kitchen permeated with the signature aromas of a holiday meal.
This Thanksgiving, as you sit down to a plateful of India’s unique delights from the Lemon Ginger and Black Pepper Turkey served with Pan Drippings Gravy and ginger touched Mango Cranberry Chutney, along with fitting sides like the Baked ‘Aloo Gobi’ Casserole & Coconut and Pine Nut Basmati Rice, the only thing everyone will be wishing for is turkey day leftovers…
Wish all my fellow Americans a very Happy Thanksgiving Day next Thursday!
The recipes for Lemon Ginger and Black Pepper Turkey with Pan Drippings Gravy occupy a place of pride in my cookbook ‘Spice Up Your Celebration’ which offers Indian Inspired recipes for your occasions, holidays and entertaining. Click This Link for Details.
Using old Indian entertaining wisdom and today’s modern approach to food from a global perspective, my cookbook ‘Spice Up Your Celebration’ offers an easy to prepare collection of mouthwatering recipes that can be used for any occasion from intimate family and friends dinners, to hosting larger holiday celebrations.
As always, my dishes are inspired by India’s varied and flavorful smorgasbord of regional cuisines and made with everyday fresh ingredients, basic spices and simple step-wise directions.
- 1 ½ cup mango cubes, thawed if frozen
- 1 ½ cup fresh cranberries (half the amount if using dried cranberries)
- 1 teaspoon grated ginger
- 3 tablespoons sugar
- ¼ teaspoon salt
- 1 cinnamon stick, about 2 inches
- ¼ teaspoon ground cardamom
- 1 tablespoon balsamic vinegar
- In a saucepan on a medium low flame, cook all the ingredients for the chutney for 7-10 minutes. Once it reaches a jelly-like chutney consistency, turn off the flame. Keep in mind that chutney thickens further upon cooling. Discard the cinnamon stick prior to serving.
- Serve the delicious Mango Cranberry Chutney with the above Lemon Ginger and Black Pepper Turkey. Leftovers can be bottled and refrigerated; this chutney also makes an amazing sandwich spread or accompaniment to your favorite Indian lentils-Daal and rice.
These recipes have been entered into the Thanksgiving Your Way! Recipe Challenge on Very Good Recipes.