Veggie Turkey with dip from Mélange Catering & Special Events

Thanksgiving 2016 Recipes from Melange Events

Cinnamon Roll Turkeys (Recipe
from Pillsbury)
1 can (17.5 oz) Pillsbury™ Grands!™
refrigerated cinnamon rolls with icing
10 slices thick-cut bacon
5 candy corns
5 red mini candy-coated chocolate candies
10 candy eyeballs
15 mini pretzel sticks, cut in half
Parchment paper
Heat oven to 350°F. Line cookie sheet with
cooking parchment paper.
Set icing aside. Separate dough into 5 rolls; place about 3 inches apart on cookie sheet. Unroll each
roll about 1 inch; tuck dough into roll to create neck of turkey.
Bake 20 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool 5
Meanwhile, cook bacon until crisp; drain on paper towel-lined plate. Cut bacon slices in half. Tuck 4
halves of bacon into back of each cinnamon roll so they stick up and look like tail feathers.
Drizzle tops of rolls with icing. Decorate turkeys with candy eyeballs, candy corn and candy-coated
chocolate candies. Before serving, place halved pretzel sticks underneath each turkey to resemble
turkey’s feet.

Cherry Cheesecake Gingerbread
1 box Gingerbread Cake Mix
2 cans Cherry Pie Filling
2 c. heavy cream, very cold
8 oz. cream cheese, at room temperature
4 Tbsp. sugar
1 tsp. vanilla extract
Trifle serving dish or large clear glass serving bowl
Prepare gingerbread cake according to package
instructions. Cool completely.
(Or purchase gingerbread at grocery store.)
Cut into 1 inch squares; layer half of cake in the
bottom of an 8 inch trifle dish.
In a large chilled mixing bowl, combine heavy cream, sugar, and vanilla extract.
Using chilled beaters, beat on high speed until stiff peaks form.
Cut cream cheese into four pieces and add them to whipped cream.
Continue beating on high speed until cream cheese is fully incorporated.
Layer half of cream cheese mixture on top of gingerbread cake in trifle dish.
Top with 1 can cherry pie filling.
Repeat layers, ending with cherry pie filling on top.

Sweet Potatoes with Stilton & Walnuts
2 tablespoons sugar
½ cup walnut halves
4 pounds sweet potatoes (about 8–10 medium), peeled,
sliced on a diagonal ½” thick
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 large shallot, finely chopped
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons walnut oil or olive oil
Vegetable oil (for frying; about ½ cup)
12 fresh sage leaves
4 oz. Stilton cheese, shaved
Parchment paper
Preheat oven to 400°.
Mix sugar and 1 Tbsp. hot water in a small bowl until
sugar dissolves. Add walnuts and toss to coat. Spread out on a baking sheet. Toast, tossing halfway
through, until golden brown, 18–20 minutes. Let cool then break into pieces (sugar will harden as nuts
Toss sweet potatoes and olive oil on a parchment-lined baking sheet; season with salt and pepper.
Arrange in a single layer and roast until tender and golden brown, 25–30 minutes. Let cool.
Combine shallot and vinegar in a medium bowl and let stand 15 minutes. Whisk in lemon juice and
walnut oil; season with salt and pepper.
Meanwhile, pour vegetable oil into a small skillet to measure ½” and heat over medium heat. Add
sage leaves and fry until crisp, 30–40 seconds. Using a slotted spoon, transfer sage leaves to a
paper towel–lined plate; set aside. Place sweet potatoes on a platter; drizzle with vinaigrette and top
with blue cheese, walnuts, and fried sage.