Feast on this complete Thanksgiving dinner featuring the native North American Blueberry!
Imagine how excited pilgrims were to learn about blueberries and to taste them for the very first time! Ever since then, cooks have been experimenting and learning tasty new ways to use them in just about every culinary capacity. Below, you'll find a complete Thanksgiving dinner utilizing blueberries in the most delicious and creative ways imaginable. So get ready to feast on some yummy Turkey Blueberry Pan Sauce to put on top of your juicy and succulent turkey, Blueberry Buttermilk Corn Muffins, Blueberry Couscous Salad with Mango and Onion and Lemon Dressing. 5 Star Thanksgiving Blueberry Pie, and some thirst-quenching Lemon-Blueberry Sweet Tea to drink. Afterwards, it may be time to take a nap. Enjoy.
1 tablespoon turkey drippings & bits
1/4 cup chopped shallots
1 tablespoon chopped fresh thyme
2 cups blueberries
3 tablespoons balsamic vinegar
1/4 teaspoon salt
Add turkey drippings & bits to skillet
Place the skillet over medium heat
Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute
Add blueberries, vinegar and teaspoon salt
Stir occasionally mixing up brown bits
Continue until blueberries burst, release their juices, and become thick and syrupy, 4 to 5 minutes.
Serve blueberry pan sauce on top of turkey
1 1/3 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour, plus 1 tablespoon
1 1/3 cups yellow cornmeal (about 7 ounces)
3/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon fine salt
1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups frozen blueberries (7 to 8 ounces; do not thaw)
Position an oven rack in the center of the oven and preheat to 400 degrees F.
Line a standard 12-cup muffin pan with paper liners.
In a large bowl, whisk the buttermilk, eggs and vanilla to blend.
In a processor, combine 1 1/3 cups flour, cornmeal, sugar, baking powder and salt, about 30 seconds.
Drop in the cold butter cubes.
Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal
Stop occasionally to check the size of the butter pieces, (they should be the size of rice kernels).
Pour the dry ingredients over the buttermilk mixture.
Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries.
Toss to coat the berries.
Scatter the berries over the batter and fold in.
Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center.
Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes.
Let the muffins stand 5 to 10 minutes.
Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
1/2 cups orange juice
1/3 cups water
1/2 teaspoons salt, divided
3/4 cups whole wheat couscous
1 package Driscoll's Blueberries
1 cup fresh mango cubes
1/3 cups chopped red onion
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/8 teaspoons ground black pepper
Combine orange juice, water and 1/4 teaspoon salt in a small saucepan.
Bring to a boil.
Stir in couscous; cover, remove from heat and let stand 5 minutes.
Transfer couscous to a bowl and fluff with a fork; cool 10 minutes.
Stir in remaining 1/4 teaspoon salt, blueberries, mango, onion, mint, lemon juice, oil and pepper; mix well.
Serve immediately or refrigerate until serving.
5 cups fresh blueberries
1 tablespoon lemon juice
1 (15 ounce) package refrigerated pie crusts
1 cup sugar
1⁄2 cup all-purpose flour
1⁄8 teaspoon salt
1⁄2 teaspoon ground cinnamon
2 tablespoons butter or 2 tablespoons margarine
1 large egg, lightly beaten
1 teaspoon sugar,
Sprinkle berries with lemon juice; set aside.
Fit half of pastry in a 9-inch pieplate according to package directions.
Combine 1 cup sugar, flour, salt & cinnamon; add to berries, stirring well.
Pour into pastry shell, and dot with butter.
Unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
Place pastry over filling; seal and crimp edges.
Cut slits in top of crust to allow steam to escape.
Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar
Bake at 400° for 35 minutes or until golden.
Cover edges with aluminum foil to prevent overbrowning, if necessary.
Serve with vanilla ice cream, if desired.
1 (12-oz.) package frozen blueberries
1/2 cup fresh lemon juice
3 family-size tea bags
3/4 cup sugar
Garnishes: fresh blueberries, lemon rind strips, mint leaves
Bring blueberries and lemon juice to a boil in a large saucepan over medium heat; cook, stirring occasionally, 5 minutes.
Remove from heat; pour through a wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice.
Discard solids and rinse saucepan clean.
Bring 4 cups water to a boil in same saucepan
Add 3 tea bags; let stand 5 minutes.
Discard tea bags.
Stir in sugar and blueberry juice mixture.
Pour into a pitcher; cover and chill 1 hour.
Serve over ice and garnish if desired
Special Thanks to:
Turkey Blueberry Pan Sauce
Blueberry Buttermilk Corn Muffins by Giada De Laurentiis
Blueberry Couscous Salad with Mango, Onion and Lemon Dressing
5 Star Thanksgiving Blueberry Pie
Lemon-Blueberry Sweet Tea