I’m not a huge fan of turkey, but as I was browsing in the supermarket (yes browsing, I enjoy grocery stores) my eyes came across turkey wings. I saw the possibility of making a fun twist on Thanksgiving dinner.
So, what’s on the menu? Roasted turkey wings, vegetable slaw, sweet tattie wedges with cranberry ketchup and a cocktail, that Cobra Commander named The Pilgrim.
Everything is really quick to whip up and would be great to have the day after Turkey day.
Makes about 22oz
12oz Fresh cranberries
1 Small white onion
1 Garlic clove
1 1/2 Light brown sugar
3/4 Tsp mustard powder
1/4 Tsp salt
1/4 Tsp pepper
1/8 Tsp ancho chili powder
1/3 cup Balsamic vinegar
3/4 Cup water
You’ll also need enough canning jars to hold 22-24oz.
In a saucepan combine the cranberries, onion, garlic and water. Stirring constantly, bring to the boil over high heat. Once merrily bubbling and boiling, turn the heat down and simmer for about 5 minutes, until the cranberries are soft.
Take off the heat and use an immersion blender or regular blender to blitz until smooth. You might need to add a dash more water, to get a smooth texture.
Return the sauce to the pan and add in the sugar and spice and vinegar. Bring to the boil again over high heat. Once boiling simmer for 30 minutes stirring frequently.
While the ketchup is simmering prepare your jars, by soaking them in some hot water. I do this in the canning pot. It kills two birds with one stone, the jars are simmering and the water is on its way to boiling. Just dont’ let the water get to the boil.
Spoon the ketchup into the jars, It’ll be hot so take care. Leave about 1/2 inch clear at the top of each jar. Gently knock the jars on the counter to remover any air bubbles. You may need to add more ketchup. Wipe the rims and add the lids or bands, remember not to over tighten if using bands.
Put the jars in to boiling water for 15 minutes. Remove and let cool.
Vegetable Pecan Cranberry Slaw
This yields a lot, but it keeps well in the fridge for a couple of days. I also find that I enjoy it more if it’s made a day ahead of when it’s needed.
1 Small red onion
1 Broccoli crown
1/2 cauliflower head
1 1/2 cups of grated carrots
1 1/2 cups Sliced brussels sprouts
3/4 Cup pecan chips
1 5oz bag of dried cranberries
1/4 cup Greek yogurt
2 Tbsp Dijon country mustard
1/4 Cup Apple cider vinegar
1/4 plus 2 Tbsp Cup Apple cider
Finely chop the onion, place this in a bowl and sprinkle with a pinch of salt and 2tbsp of apple cider vinegar. Set this aside and prepare the other vegetables.
Chop the broccoli and cauliflower into small pieces and put in a large mixing bowl. Add to this the grated carrot, Brussels sprouts, dried cranberries, pecan chips and onion. Mix this thoroughly.
In a jug beat together the Greek yogurt, mustard, apple cider vinegar and apple cider. Pour this over the vegetables and toss.
Put this into an air tight container and into the fridge. I like to give it a good shake in the container every so often.
Taste test before serving and add salt and pepper accordingly.
Turkey Wings and Sweet Potato Wedges
1 Turkey wings
1 Tbsp Unsalted butter
2 Tbsp dried Oregano
1 Tbsp fennel seeds
1 Tsp paprika
1 Tbsp Olive oil
2 Tbsp honey
2 Small sweet potatoes
Pre heat the oven to 350°F.
Mix 1 Tbsp of oregano, the fennel and paprika together with the butter and rub over the wings. Sprinkle with a little salt and pepper.Place them in an oven proof dish and covered with foil, put in the oven for 1 hour.
After an hour turn the oven up to 420°F.
While the oven is heating peel the sweet potatoes, cut in half and cut each half into thirds. Place on a baking sheet and drizzle over the oil, season with the rest of the oregano, salt and pepper. Place on the upper rack of the oven.
Baste the turkey wings with half of the honey and the pan juices. Set the timer for 15 minutes.
After 15 minutes, Turn the turkey wings and baste with the rest of the honey and some more pan juices. Rotate the baking sheet with the sweet potatoes on it. Set timer for an additional 15 minutes.
Remove from the oven and plate up.
All through the summer I have been making frozen cocktails. It’s a trend that has carried on into late Autumn. I make a batch and freeze.
1 1/2 Cups of Moscato
3/4 Cup of Wild Turkey honey bourbon
1/4 Raspberry or cranberry vodka
1/4 Apple liqueur
3/4 Cup Apple cider
1/4 Cup Sparkling blueberry pomegranate juice
Combine all the ingredients in a jug and distribute into freezer safe containers. Or you can keep the cocktail in a pitcher in the fridge.
If they are frozen, remove from the freeze 5 minutes before serving, I love it when they turn to slush, I use a spoon straw to ingest these.