The largest meal of the year is quickly approaching! If you haven’t decided on every last detail of the Thanksgiving menu yet, don’t worry. We’ve found a few recipes that may just become the start of a new tradition!
While turkey, ham, and even duck are traditional, all-time favorites, introducing a seafood lasagna this year could be a welcomed addition.
Seafood Lasagna
Ingredients (Makes 6 servings)
4 tablespoons butter
1/2 pound fresh shrimp, boiled, shelled and chopped
1/2 pound lump crabmeat
6 lasagna noodles
1 medium onion, finely chopped
1/2 pound fresh mushrooms, thinly sliced
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
3 large eggs, beaten
2 cups half-and-half
1/4 cup freshly grated Parmesan cheese
3/4 cup shredded mozzarella cheese
Directions
1. Preheat oven to 350. Butter a shallow 2-quart casserole with 1 tablespoon butter.
2. Combine shrimp and crab in a large mixing bowl, and toss well.
3. Heat a large pot of salted water to boiling and cook the noodles according to the package directions, until just tender. Drain and set aside.
4. Melt remaining 3 tablespoons butter in a large skillet, add onion and mushrooms and cook, stirring until softened, about 5 minutes. Add onion mixture and lemon juice to the seafood. Season with salt and pepper and toss again.
5. Combine eggs, half-and-half, and Parmesan in another large bowl and stir until well blended. Add about two-thirds of the egg mixture to the seafood mixture and stir again to mix well.
6. Spread about a third of the seafood mixture over the bottom of the prepared casserole. Cover with 2 of the noodles, then spread another third of the mixture over the noodles, cover with 2 more noodles, and spread the remaining mixture over the top. Cover with the last 2 noodles, pour the remaining egg mixture over the noodles and sprinkle the mozzarella evenly over the top. Bake on the center oven rack until bubbly and golden, about 35 minutes. Let stand 10 minutes before serving.
Note: Any poached and flaked white fish, or a mix of salmon and white fish, may be substituted for the shrimp and crabmeat. Original recipe.
Maple-Whipped Sweet Potatos
Ingredients (Makes 8 servings)
4 pounds sweet potatoes (about 7 medium)
4 tablespoons unsalted butter, melted
1/4 cup pure maple syrup
Coarse salt and ground pepper
Directions
1. Preheat oven to 400 degrees.
2. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet.
3. Bake until very tender when pierced with a knife, 1 hour.
4. When cool enough to handle, halve sweet potatoes.
5. With a spoon, scoop out flesh (discard skins); transfer to a food processor. Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm. Original recipe.
Apple-Cranberry Crisp
Ingredients (Makes 8 servings)
2 pounds Granny Smith apples – peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Directions
1. Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
2. In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
3. In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
4. Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender. Original Recipe.
What are your favorite dishes for Thanksgiving?
From our family to yours, happy Thanksgiving!
My name is Barbara Bottitta and I am a Realtor/Partner with Keller Williams Real Estate and team leader for the Barb Bottitta Team of Lehigh Valley Home Experts. Our team of professionals include a listing and closing specialist so that from the starting line to the dotted line you won’t find another agent or team that provides better service, works harder – or cares more – than my team. My husband, Lou, and I have lived in Lower Macungie for over 30 years; our grown children attended Emmaus High School and we feel fortunate that our grandson is growing up in the Lehigh Valley as well!
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