THE UNEMPLOYED CHEF: My Big Fat Italian Thanksgiving...

Being a holiday week and all, I thought I'd switch things up a bit. As the official Tailgate Blogger for Buffalo Sports Daily, I've been supplying you loyal readers tailgate recipes ever since the start of football season. However, any tailgating food I whip up this Sunday will most likely be some concoction of Thanksgiving leftovers and scraps. So it's only right to show you guys the origins of those leftovers and scraps, right?

Here's a little peek at Thanksgiving, done the fat I-talian way. To me, it's one of those days where I always make sure I have a festive pair of stretch pants on hand. Although this year, I'm not sure stretch pants did the trick. I needed a stretch stomach.

He knows what I'm talking about.

Now, some of these photos are just teases. I'm not writing out 20 recipes. One, I don't feel like it. And two...well, some of them I don't know offhand.

I'm lucky I got any photos at all...people kept reaching for food as I was trying to get my 'Photographer' on. Rude.

Because I'm exhausted (turkey hangover), I kept the recipes short and simple. I know they're usually a bit more detailed, but let's be honest--50% of those details are dirty jokes and sexual innuendos that have nothing to do with anything.

Before we down the traditional Thanksgiving spread, we pregame. With this:

Before dinner, I served up some Butternut Squash & Potato Soup. It was done in about 5 seconds. R. I. P., you sexy squash. I regret not being able to photograph you before your depletion.
But we can always relive your glory days via this post from 8/3/09:

http://theunemployedchef.blogspot.com/2009/08/butternut-squash-soup.html

Oh yea, the above link also contains the soup's recipe. Check it out.
(I used Baby Dutch Yellow Potatoes instead of the Baby Reds, and doubled the recipe.)

From left: Stuffing with Sausage, Bacon, and Mushrooms; Stuffing with Apple, Cranberry, and Walnuts; Candied Yams with Marshmallows
I had to stick with the past 2 weeks' sausage-fest theme (If you're a new reader or have no idea what I'm referring to, click here and here.

Stuffing with Sausage, Bacon, and Mushrooms

-16-ounce bag seasoned cornbread stuffing of your choice, moisted with chicken stock instead of water (To avoid overpowering the remaining ingredients, use less stuffing. 10-12 ounces should be enough.)
-Onions and celery, sautéed in butter and olive oil
-16-ounce Italian sausage, crumbled and browned in olive oil
-Bacon, fried and crumbled (as much as desired)
-1 box mushrooms, sliced and sautéed briefly

-Combine all above ingredients, and place in a sprayed baking pan. Top with pats of butter.
-Loosely cover with tin foil, and bake in oven for 30 minutes. Uncover the pan for the last 5 minutes.

Believe it or not, there are actually people at our dinner table who don't eat red meat. I know, right?

Stuffing with Apple, Cranberry, and Walnuts

Use the same base recipe for the stuffing as above:
-16-ounce bag seasoned cornbread stuffing of your choice, moisted with chicken stock instead of water (To avoid overpowering the remaining ingredients, use less stuffing. 10-12 ounces should be enough.)
-Onions and celery, sautéed in butter and olive oil

New ingredients:
-2 Granny Smith apples, cut up
-Dried cranberries, soaked in chicken broth for about an hour
-Walnut halves
-sugar (as much as desired)
-cinnamon (as much as desired)
-Maple syrup (as much as desired)

-Combine all above ingredients, and place in a sprayed baking pan. Top with pats of butter.
-Loosely cover with tin foil, and bake in oven for 30 minutes. Uncover the pan for the last 5 minutes.

From left: Butternut Squash and Cranberry Salad; Baked Artichoke Hearts with Breadcrumbs

Butternut Squash and Cranberry Salad

-Butternut squash, peeled and cut into cubes
-Maple syrup
-Dried cranberries
-1 cup apple cider
-2 tbsp apple cider vinegar
-2 tsp dijon mustard
-2 Shallots, diced
-Olive oil

-Combine butternut squash with olive oil and maple syrup, and toss to coat. Spread out on a baking pan, and bake at 450 degrees for 20-25 minutes.
-Add dried cranberries to the cubed squash, and bake for another 5-10 minutes, or until squash is tender and cranberries plump up.
-In a saucepan, combine apple cider, apple cider vinegar, and mustard. Cook until mixture reduces, add shallots and cook until heated through (not browned). Add 1/2 cup olive oil.
-Pour saucepan mixture over squash and cranberries. Toss to coat, and serve.

Baked Artichokes with Breadcrumbs

-3 cans artichoke hearts, cut into quarters (no marinade)
-Seasoned breadcrumbs
-3 8-ounce boxes fresh mushrooms, sliced
-6 cloves garlic, chopped
-1 cup grated Parmesian cheese
-Olive oil
-Salt & pepper

-Combine all ingredients in a large bowl, with enough olive oil to coat mixture (you want everything to be moist, but not mushy)
-Transfer to a greased baking pan. Bake at 350 degrees for 30 minutes, or until crispy.

Cranberry-Apricot Sauce

-2 bags fresh cranberries (12-ounce)
-2/3 cup orange juice (I used Orange-Peach-Mango juice)
-3 cups dried apricot halves, cut into thin strips
-1/2 cup white sugar
-1/2 cup brown sugar
-Orange zest
-Dash of salt

-Combine all of the above ingredients in a saucepan. Cook over medium high heat, stirring constantly. Keep cooking until the cranberries burst and thicken into a jellied consistancy. Cool before serving.

Oh, and of course, dessert.