We caught up with Newstalk 99.7 FM & 630AM WPRO’s Matt Allen as he shares some of his favorite Thanksgiving recipes with us! Check them out below!
In this video I show you how to make SOURDOUGH bread for your Thanksgiving meal. The method I use is meant for a sourdough starter. As I stated in the video, below you will find links to the videos I used to learn to make my starter and an Alton Brown “Sourdough” recipe that uses commercial yeast that’s REALLY good in case you don’t have time to create your own yeast culture.– Matt Allen
This is my mother in-law’s life changing Cranberry Sauce. This is so very simple and delicious it will shame any canned cranberry nonsense!!!– Matt Allen
- 2 cups sugar
- 1/4 cup water
- 1 lb. fresh cranberries
- 2 heaping tablespoons orange marmalade
- Rum or rum extract to taste
- Put sugar in a microwave safe bowl.
- Heat until sugar is dissolved (about 2 minutes) and stir once. Add cranberries.
- Toss with the melted sugar.
- Cook 5 to 6 minutes more, stirring once or twice.
- When berries start to split, remove from microwave.
- Add marmalade and rum.
- Chill mixture. It will thicken as it cools.
- Chopped walnuts are an option.
Here’s the recipe as it was told to me by my Nana. Feel free to tweak the amounts to serve your own tastes.– Matt Allen
- Use two loaves of stale Italian bread
- Put it in a pan, cut it up into pieces and soak it in water until it gets soft and then drain it in a colander.
- Set aside.
- Get 1 a stick of Chourico, take the casing off of it and cut into little pieces (add more or less based on taste)
- Put in a frying pan.
- Add one large, onion minced, and a clove of garlic minced.
- Sauté Chorizo, onion, and garlic clove
- Add a tablespoon of parsley, fresh or dry
- One tablespoon of Poultry seasoning
- Then add the secret ingredient: ½ cup of ketchup
- Keep stirring.
- Next add the soft bread, keep stirring.
- What I do next is put the whole thing in a casserole dish and bake it at 375 until the top has a brown crispy layer that I like
So this is a no bake cookie that my great grandmother used to make. I believe she got the recipe off the back of a Quaker Oats box back in the 50’s or 60’s but I’m not sure. I like The Food Network’s version of the recipe and so I used their ratio of ingredients in this video although the ingredients are the same in both. Here’s the recipe my mom and great grandmother use– Matt Allen
- 2 C. sugar
- 1 stick margarine or butter
- 1/2 C. milk
- 1 tsp. vanilla
- 2 tblsp. unsweetened cocoa
- 3/4 C. peanut butter — measure out and set aside
- 3 C. Quick Quaker Oats (cooks in 1 minute) — measure out and set aside
- Wax paper — spread on the counter in approx. 2 — 1.5 – 2 foot lengths
- Combine the first 5 ingredients in a sauce pan
- Stirring constantly, bring to a frothy boil–looks foamy; let boil at this heat for 15 seconds
- Remove from heat and immediately add the peanut butter, stir until melted
- Immediately add the three cups of quick oats
- Once the oats are incorporated, drop by the spoonful onto the wax paper
- Let stand until set; pop them off the wax paper.
This is the way I do my turkey. ALL HAIL ALTON BROWN!! Here’s the video from his Good Eats episode “Romancing the Bird” (See below). I learned the technique with the “Turkey Bra” (Alton calls it the Turkey Triangle) from this episode. I works so well I’ve never gone any other direction. The rub I used I made from watching my Nana do it years ago. ENJOY!!– Matt Allen
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