Cherry Street Mission

A taste from the mission's kitchen...

Thanks to our generous community, these delicous Thanksgiving recipes were previously created from various donated food items that were served to the hundreds of men, women and children we see every day and invented by our own Chef, John Kusner.

Caramelized Apples with Cabbage

½ head of cabbage chopped

½ of large Spanish onion julienne

3 strips of turkey bacon cut into small strips

3 Red Delicious apples peeled and sliced thin

2 cups of apple cider

Pinch of cinnamon

Pinch of brown sugar

2 TBS balsamic vinegar

2 TBS extra virgin olive oil

½ cup craisins (optional)

Start by heating a medium sauce pan, drizzle extra virgin olive oil into heated pan.

Add onion and bacon, sauté until onion turns light brown.

Add cabbage, sauté for 3-5 minutes, and then add the apples.

Deglaze pan with balsamic vinegar, then add 2 cups of apple cider (or apple juice), pinch of brown sugar and cinnamon.

Cover and simmer for 1 hour or until cabbage is tender.

To add color and extra flavor to your dish, add craisins if desired.

Note:Dish can be held warm for up to an hour prior to serving.

Yield: 4 servings

Maple and Cider Basted Turkey

1- 12 lb. turkey

1 TBS garlic powder

1 TBS onion powder

1 TBS salt and pepper each

1/4 cup chopped fresh sage or 1 TBS dried sage

1 cup apple cider

¼ cup maple syrup

1 small white onion julienne

Place the turkey in a roaster.

Rub entire turkey with garlic, onion, salt, pepper, and sage to season.

After seasoning, stuff onion inside the turkey.

Turn the turkey upside down, pour apple cider into bottom of roaster and roast on high for 4 hours or until done (180 degrees Fahrenheit, thermometer reading taken from thickest part of turkey breast or behind leg).

Remove turkey from roaster and place the turkey into a large glass or oven safe dish breast side up.

Drizzle maple syrup on top and cook at 350 for 5-10 minutes or until skin is crispy and golden brown.

Let the turkey rest outside of oven for 30 minutes prior to carving.

Yield: 10-12 generous servings