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Thanksgiving
Recipes
shared by Harrah's
Chef Marti Cerrito
for more of Chef Marti's
Recipes click here
For a side dish on turkey day:
Orange Pecan Slaw
2 cups shredded red cabbage
2 cups shredded green cabbage
2 Florida oranges, peeled, seeded and diced
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup honey
1 cup chopped pecans
1 Tbsp. lemon juice
1/2 Tbsp. salt
Serves 20 ( 3 oz. portions)
Procedure:
In large mixing bowl, combine cabbage, pecans and orange pieces.
In small bowl, combine sour cream, lemon juice, honey and salt.
Blend well and add to cabbage. Mix well. Chill for 1 hour and serve.
Now for dessert-
Pumpkin Pecan Bites
1 cup whole wheat flour
1 cup oat bran
3/4 cup brown sugar
3/4 tspn. baking soda
3 tspn. Allspice
1/2 cup canned pumpkin
1/4 cup honey
40 pecan halves
Makes 40 pieces
Procedure:
Preheat oven to 350 degrees.
In a bowl, combine the flour, oat bran, brown sugar, baking soda and
allspice and stir to mix well. Add pumpkin and honey and mix well. Roll
dough into 1 inch balls and place 11/2 inches apart on greased cookie sheet.
Place pecan halves in center and flatten dough. Bake at 300 degrees for 15
minutes or until golden brown. Cool on rack and serve.
*Note* Keep hands moistened with water while rolling.
Now for that leftover turkey!
Turkey Pepperonata
1 lb. leftover turkey
1 1/2 Tsp. Italian seasoning
1/4 Tsp. salt
1/4 Tsp. crushed red pepper
1 1/2 Tbsp. olive oil
1 medium red bell pepper (thinly sliced)
1 small onion (thinly sliced)
1/3 cup bottled Italian Dressing
1 Tbsp. capers
Procedure:
Season turkey with Italian seasoning, salt and hot pepper. In large skillet,
heat oil over medium-high heat. Add turkey and cook, turning until browned,
about 1 minute on each side.
Add bell pepper and onion. Cook, stirring occasionally until all vegetables
are slightly softened, 2-3 minutes.
Reduce heat to low. Stir in dressing and capers. simmer for about 5-7
minutes. Serve with fresh garlic bread.
The above were just some Turkey Treats, but this month in the Steakhouse we
will have:
Pears Cerrito
1 large can Bartlett Pear halves
1 stick butter
1 cup brown sugar
2 oz. Grand Marnier
2 oz. Amaretto
4 oz. chopped pecans
corn starch
Procedure:
Strain pear halves and reserve juice.
In sauce pan melt butter; Add brown sugar. Simmer, stirring constantly until
sugar caramelizes. Take pear juice and add 5 Tbsp. corn starch. To sugar add
Grand Marnier, Amaretto, pecans and pear juice. simmer about 3 minutes or
until sauce is thick. Add pear halves and serve over vanilla ice cream.
Serves 4.
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