Giving Thanks - Two New Recipes Just in Time to Impress Your Guests from Susan Taves of

The clock is ticking.  Are you in Florida and out of sorts in a strange kitchen?  Still fretting over what to serve or bring for Thanksgiving? Looking for a departure from the de rigeur stuffing and canned yams with stale marshmallows?  Or are you already thinking of creative leftovers after Thanksgiving Day?

Well, I am at your service.  The original thanks spawned from a bountiful harvest and sharing cultures through Food Glorious Food!  The new American cuisine of the 1600's, coupled with EuroBritish technique of the time, forged a longstanding tradition that has taken few diversions, even after a handful of centuries.

Well, seeing as this is the year of change and our ever diverse population is mixing it all up, why not tweak a few of the old standbys; not with reckless abandon, but just a curve or two here and there, for flavor’s sake.

Is the stuffing getting you stuffed but not hitting the spot?  This has become a favorite in my family, especially for my vegetarian daughter.  Tastier, moister and more substantial than typical stuffing, it is a savory twist of what used to be deemed only a dessert. To use it after Thanksgiving, simply add shredded cooked turkey and drippings for a delicious light entrée.  Bon appétit!

Editor's Note: Susan will be in Wellington Florida to visit Dec 25-January 2, and again Jan 28-Feb 1. Her daugter Illanah is a working student for Nancy Later. Need a chef for New Year's, or a special occasion? Contact Susan today.

  • Asparagus and Shitake Mushroom Bread Pudding – serves 6-8
  • Sweet Potato Souffle – serves 4-6