3 Thanksgiving recipes you have to try

Searching for some fresh flavors this Thanksgiving? Publix has you covered with recipes for every table. Here are 3 delicious creations to try and explore more for any occasion from Aprons.

Apple Pie Punch

Ingredients

  • 1 (1/2 gallon) bottle apple cider
  • 2 cups orange juice
  • 20 whole cloves
  • 8 cinnamon sticks
  • 1 large apple (such as Red Delicious, Fuji, or Macintosh)

Instructions

Place cider, orange juice, cloves, and cinnamon sticks in large saucepan; bring to boil. Reduce heat to low; simmer 10 minutes. Remove pan from heat and let stand 30 minutes. Strain cider (reserving cinnamon sticks); chill for 1 hour. Cut across apple, forming round 1/4-inch-thick slices. Serve cider over ice with apple slices and cinnamon sticks for garnish.

Smoked Turkey Sliders

Ingredients

  • 12 Bakery water rolls
  • 2 lb dry-brined smoked turkey
  • 1 (8 oz) wheel Brie
  • 1/4 cup stone-ground mustard
  • 1 cup arugula
  • 3/4 cup Deli cranberry-orange relish

Instructions

Preheat oven to 375°F. Slice rolls in half horizontally. Slice turkey and Brie into 12 portions each. Spread mustard on bottom halves of rolls, then top evenly with turkey and Brie.

Place 6 bottom rolls each in 2 (9- x 13-inch) baking dishes. Cover both dishes with foil; bake 15 minutes.

Remove foil; bake 2 minutes more to melt cheese, if needed.

Place bottom rolls on serving platter; top evenly with arugula. Spread approximately 1 tablespoon cranberry relish on top halves of rolls and complete sandwiches. Serve hot.

Tres Leches Cake

Ingredients

For sugared cranberries

  • 1 cup water
  • 1 cup sugar
  • 1 cup cranberries (fresh or frozen)
  • 1/3 cup superfine sugar

For Tres Leche Cake

  • 1 1/4 cups flour
  • 1 tablespoon butter
  • 5 large eggs
  • 3/4 cup granulated sugar
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 2 cups heavy cream, divided
  • 1/2 teaspoon vanilla extract
  • 1/8 cup powdered sugar

Instructions

Make the sugared cranberries. Bring water and sugar to boil in medium saucepan. Place cranberries in pot and boil for 1 minute, then remove from heat and drain. Spread out on a plate or pan; refrigerate 30 minutes. Remove from refrigerator and roll in superfine sugar until coated; set aside to dry.

Make the cake. Preheat oven to 325°F. Sift flour; use butter to grease 9- x 13-inch glass baking dish. Beat eggs and sugar with an electric (or stand) mixer on medium for 12 minutes. Fold flour into mixture and pour into baking dish. Bake 48–50 minutes or until a knife inserted in center comes out clean.

Combine condensed milk, evaporated milk, and 1 cup heavy cream. Poke small holes all over top of cake and pour milk mixture over cake. Refrigerate until chilled.

Place remaining 1 cup heavy cream, vanilla extract, and powdered sugar in a chilled mixing bowl and beat with an electric (or stand) mixer on high until stiff peaks form. Spread the whipped cream evenly on the cake and garnish with sugared cranberries.

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