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Thanksgiving Cooking With Chef Hermann

Planning a delicious Thanksgiving meal doesn’t have to be stressful.

It’s a time to enjoy a meal with loved ones.

These easy and delicious recipes from Chef Hermann will have your guests going back for seconds!

Sweet and Sour Brussels Sprouts

2 ½ pounds Brussels sprouts, trimmed, halved lengthwise

4 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

¼ red wine vinegar

3 tablespoons sugar

1 tablespoon fish sauce

1 tablespoon white soy sauce or reduced sodium soy sauce

2 tablespoons unsalted, roasted pumpkin seeds

1 teaspoon finely chopped fresh rosemary

1 teaspoon Aleppo pepper or ¼ crushed red pepper flakes

-Preheat oven to 400. Toss sprouts and 3 Tbsp oil on a rimmed baking sheet season with salt and pepper. Roast, halfway through, until softened and cut sides are brown, about 20-25 minutes.

-Whisk vinegar, sugar, fish sauce, soy sauces and remaining oil in a large bowl, add Brussels sprouts and toss to coat, transfer to platter, top with pumpkin seeds and rosemary, sprinkle with Aleppo pepper.

-Note: sauce to coat can be made a day ahead, cover and chill.

Red Cabbage and Apples

-2 Tablespoons vegetable oil

-8 cups shredded cabbage

-1 onion, chopped

-2 tart apples, peeled, cored and sliced

-2 tablespoons water

-1 ½ teaspoons salt

-ground black pepper to taste

-3 tablespoons white sugar

-3 tablespoons distilled white vinegar

-Heat oil in a medium saucepan, stir in cabbage and onion, fry until wilted. Stil in apple and water, salt and pepper. Cover and simmer about 25 minutes.

-Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5-6 minutes.

Sweet Potato Cranberry Bake

1 (12 ounce) package of cranberries

1 small unpeeled orange, sliced

-1 1/3 cups white sugar

-1/2 cup pecan pieces

-1/4 orange juice

-3/4 teaspoon ground cinnamon

-1/4 teaspoon ground nutmeg

-1/8 teaspoon ground mace

40 ounces fresh cut baked sweet potatoes

Preheat oven to 375.

Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg and mace in a 2-quart baking dish

Bake in preheated oven until cranberries soften, about 30 minutes. Stir sweet potatoes into cranberry mixture and continue baking until heated through, about 15 minutes more.

Chestnut Stuffing

-2 cups chestnuts

-1 ½ cups margarine

-1/2 cup chopped onion

-1 teaspoon salt

-1/4 teaspoon pepper

-2 teaspoons poultry seasoning

-2 (1 pound) loaves of day old bread, cubed

-3 eggs

-1/4 cup milk

-With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover and boil. Cook 25 minutes or until tender. Drain, peel, and chop.

-Preheat an oven to 350

-Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper and poultry seasoning and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish and mix with the cubed bread

-In a small bowl beat together the eggs and milk and drizzle over the cubed bread mixture

-Bake 30-40 minutes in a preheated oven, until the surface is lightly brown and crispy