Are you looking for just the right dish to kick things up a notch at your Thanksgiving dinner this week? Several soap stars wanted to help and share their favorite recipe that is a must-have on turkey day. See if one of them is right for you.
Soap Stars Reveal Their Favorites
First up is Tamara Braun, currently Ava on Days of our Lives but formerly Carly and Kim on General Hospital and Reese on All My Children. She told Soap Hub, “Happy Day of Thanks! Extremely thankful for all of you!! Many smiles!” Here is her recipe — she also shared it on Instagram, so you can see her put it into action at the end.
Thanksgiving Stuffed Acorn Squash
INGREDIENTS:
Two acorn squashes halved and seeded
8 oz Mushrooms (I use cremini)
1 cup chopped Celery
1 cup peeled, cored and chopped Apple
1 cup chopped Onion
2-4 cloves minced Garlic
1/4 cup Dried cranberries
1 15 oz can chickpeas (drained and rinsed)
1 t Sage powder
1 t fresh chopped Rosemary
1 t dried Thyme (if using fresh add more)
1/4 t Salt
1/4 t Black Pepper
1-1/2 t Liquid amino acids
Minimal Olive oil or water to sauté
FOR QUINOA:
1/2 C quinoa
1 C Vegetable broth
(Follow quinoa package cooking instructions.)
Preheat oven to 375. Place acorn halves on baking tray skin side up for a more caramelized bake and down if you want it less brown. Cook for 30-35 minutes until tender.
Roughly chop onions, apples, mushrooms, celery, garlic and cranberries.
In a large pan, sauté onions with the herbs for a minute or two. Add the garlic, mushrooms, celery, and apples. Sauté until mushrooms release their juices. Add salt and pepper. Add chickpeas and cranberries. Let cook until all is warmed through. Add the cooked quinoa and mix in. Do yourself a favor and taste as you go along. If you want more herbs (I always like lots of herbs!), add more. And here is my must…once you add the quinoa and mix in, add a splash (about a teaspoon or so of liquid aminos. (I forgot to video it) It gives it that deep rich flavor. YUM!!
Once everything is mixed together and cooked through, fill up the cooked acorn squash and serve!!! Great as a main or slice it to share as a side dish.
Lydia Look has been wowing fans of GH as Selina, and now she’s ready to wow you with this — courtesy of her mother.
My Mother’s Spicy Sambal
A chill paste to go with the turkey and anything savory.
Ingredients:
🌶️ chilies
ripe tomatoes
shallots
garlic
sugar & salt to taste
Blend everything in a blender.
In a very hot oiled wok, put your blended lot in and start frying it up slowly till you smell the unmistakable umami -ness of the fiery chili goodness! Sugar & salt to taste.
Cook with love
Accept no other substitutions.
❤️😻❤️
Another GH favorite, Carolyn Hennesy, who plays attorney Diane, has a dish she would love you to try.
Poached Pears in Sweet Sherry
Very large glass Pyrex oblong
6 firm Bartlett pears (best)
½ cup brown sugar
2-3 cinnamon sticks
1 tbs whole cloves
2 tbs butter
1 bottle sweet sherry or marsala
Optional 1 tbs vanilla (I really like this)
Preheat oven 350.
Rub butter over the entire Pyrex.
Clean and Cut pears in half, cut out seed and pith up to the stems. Leaving stems on one half for esthetics. Place cut side down in Pyrex. You can quarter additional to fit in. They will shrink so you can fit in tightly. Sprinkle brown sugar. Pour sherry over up to ½ inch from the top of the pan. Distribute cloves and sticks broken in half. Drop the remaining butter in bits around the pan.
Bake 350 for 1 hour + plus. You want pears to be easily pierced but not too soft. You can baste with the sauce at the 30-minute mark. You don’t want the sauce so bubbly and thick that the pears are mushy…I now take them out at 1 hour and drain off the sauce (carefully, as it is very hot and deadly).
And I reduce carefully on the stove to a thick consistency, knowing that as it cools, it will also thicken. This is to deliver the pears in one container and the lovely sauce in another that you reheat before serving. The pears needn’t be warm. And serve with dense whipped cream, only lightly sweetened, as the sauce should be crazy sweet and spicy. Yum. x
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