Preserved Lemon and Herb Roasted Turkey
| Ingredients | Quantity |
|---|---|
| Whole turkey | 12-14 pounds |
| Preserved lemons, rinsed and chopped | 2-3 lemons |
| Fresh rosemary, chopped | 2 tablespoons |
| Fresh thyme, chopped | 2 tablespoons |
| Fresh sage, chopped | 1 tablespoon |
| Garlic, minced | 4 cloves |
| Olive oil | 1/4 cup |
| Salt | 1 tablespoon |
| Black pepper | 1 teaspoon |
| Chicken broth | 2 cups |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the chopped preserved lemons, herbs, garlic, olive oil, salt, and pepper to create a herb paste.
- Carefully loosen the skin of the turkey and rub the herb paste evenly under the skin and inside the cavity.
- Place the turkey on a roasting rack in a large roasting pan, and pour the chicken broth into the bottom of the pan.
- Roast the turkey in the oven for about 3-4 hours, basting occasionally, until the internal temperature reaches 165°F (75°C).
- Let the turkey rest for at least 20 minutes before carving and serving. Enjoy!
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Quinoa Salad With Preserved Lemons and Cranberries
Quinoa Salad with Preserved Lemons and Cranberries is a vibrant, nutritious dish that brings together the nutty flavor of quinoa, the tartness of preserved lemons, and the sweetness of cranberries. This refreshing salad is perfect as a side dish for your Thanksgiving feast or as a light main course.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Water | 2 cups |
| Preserved lemons, rinsed and chopped | 2 lemons |
| Dried cranberries | 1/2 cup |
| Red bell pepper, diced | 1 medium |
| Cucumber, diced | 1 medium |
| Fresh parsley, chopped | 1/4 cup |
| Olive oil | 1/4 cup |
| Lemon juice | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Cooking Steps:
- Rinse quinoa under cold water, then cook it with water in a saucepan according to package instructions. Once cooked, let it cool.
- In a mixing bowl, combine the cooked quinoa, chopped preserved lemons, cranberries, red bell pepper, cucumber, and parsley.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper; pour over the salad and toss to combine.
- Adjust seasoning if necessary and serve chilled or at room temperature. Enjoy!
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Sautéed Green Beans With Preserved Lemons and Almonds
Sautéed Green Beans with Preserved Lemons and Almonds is a delightful and zesty side dish that pairs perfectly with your Thanksgiving turkey or any festive main course. The bright, tangy flavor of preserved lemons complements the fresh crispness of green beans, while toasted almonds add a crunchy texture. This dish is not only visually appealing but also brings a unique twist to your holiday table.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Preserved lemons, rinsed and diced | 2 lemons |
| Sliced almonds | 1/2 cup |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Lemon zest | 1 teaspoon |
Cooking Steps:
- Trim the ends of the green beans and blanch them in boiling water for 2–3 minutes until bright green, then transfer to an ice bath to stop the cooking. Drain and set aside.
- In a large skillet, heat olive oil over medium heat; add minced garlic and sauté for 30 seconds until fragrant.
- Add the blanched green beans to the skillet and sauté for about 5 minutes, stirring occasionally.
- Stir in the diced preserved lemons, sliced almonds, salt, black pepper, and lemon zest; cook for an additional 2–3 minutes until everything is heated through and well combined.
- Serve warm and enjoy the burst of flavors!
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Mashed Potatoes With Preserved Lemon and Garlic
Mashed Potatoes with Preserved Lemon and Garlic is a creamy and flavorful twist on traditional mashed potatoes that will elevate your Thanksgiving feast. The addition of preserved lemons introduces a tangy brightness, while roasted garlic provides a rich, aromatic depth. Together, these ingredients create a comforting side dish that pairs beautifully with turkey or any holiday main course.
| Ingredients | Quantity |
|---|---|
| Russet potatoes | 2 pounds |
| Preserved lemon, rinsed and chopped | 1 lemon |
| Garlic cloves, roasted | 4 cloves |
| Butter | 4 tablespoons |
| Heavy cream | 1/2 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh parsley, chopped (for garnish) | optional |
Cooking Steps:
- Peel and chop the russet potatoes into evenly sized pieces. Boil them in salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash them using a potato masher or ricer.
- Add the roasted garlic, preserved lemon, butter, and heavy cream to the mashed potatoes. Mix until smooth and creamy.
- Season with salt and black pepper to taste. Adjust the consistency with more cream if desired.
- Serve warm, garnished with chopped parsley if using, and enjoy this bright and savory side dish!
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Thanksgiving Stuffing With Preserved Lemons and Sausage
Thanksgiving Stuffing with Preserved Lemons and Sausage is a delightful and zesty twist on the classic stuffing that brings a burst of flavor to your holiday table. The combination of savory sausage, aromatic herbs, and tangy preserved lemons creates a stuffing that complements roasted turkey perfectly, making it a standout dish in your Thanksgiving spread.
| Ingredients | Quantity |
|---|---|
| Bread cubes (stale or toasted) | 8 cups |
| Sausage (breakfast or Italian) | 1 pound |
| Onion, diced | 1 medium |
| Celery, diced | 2 stalks |
| Preserved lemons, rinsed and chopped | 1 lemon |
| Chicken or vegetable broth | 2 to 3 cups |
| Fresh parsley, chopped | 1/4 cup |
| Fresh thyme leaves | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Olive oil | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned; break it up with a spoon as it cooks.
- Add the diced onion and celery to the skillet, cooking until softened, about 5-7 minutes.
- In a large bowl, combine the bread cubes, cooked sausage mixture, chopped preserved lemon, parsley, thyme, salt, and pepper.
- Gradually add the broth to the mixture, stirring until the bread is moist but not soggy. Transfer the stuffing to a greased baking dish.
- Bake uncovered for 25-30 minutes or until the top is golden and crispy. Serve warm and enjoy!
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Roasted Brussels Sprouts With Preserved Lemon Vinaigrette
Roasted Brussels Sprouts with Preserved Lemon Vinaigrette is a vibrant and flavorful side dish that elevates your Thanksgiving feast. The Brussels sprouts are roasted to perfection, allowing their natural sweetness to shine through, while the preserved lemon vinaigrette adds a zesty and tangy contrast that brightens the entire plate.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts, trimmed and halved | 1.5 pounds |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Preserved lemons, rinsed and pureed | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
| Honey or maple syrup | 1 teaspoon |
| Water | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper.
- Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes until crispy and golden, tossing halfway through.
- While the sprouts roast, whisk together the pureed preserved lemons, Dijon mustard, honey or maple syrup, and water in a separate bowl.
- Once the Brussels sprouts are done, remove them from the oven and drizzle with the preserved lemon vinaigrette. Toss to coat and serve warm. Enjoy!
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Sweet Potato Mash With Preserved Lemon and Maple Syrup
Sweet Potato Mash with Preserved Lemon and Maple Syrup is a delightful twist on the classic mashed sweet potatoes, bringing a touch of brightness and sweetness to your Thanksgiving table. The combination of creamy sweet potatoes, zesty preserved lemons, and rich maple syrup creates a unique flavor profile that complements savory dishes beautifully.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, peeled and cubed | 2 pounds |
| Butter | 4 tablespoons |
| Cream or milk | 1/2 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Preserved lemons, rinsed and chopped | 2 tablespoons |
| Maple syrup | 2 tablespoons |
Cooking Steps:
- Boil the sweet potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot.
- Add butter, cream or milk, salt, black pepper, chopped preserved lemons, and maple syrup to the sweet potatoes.
- Mash until smooth and creamy, adjusting with more cream or milk as needed.
- Serve warm, garnished with additional preserved lemon if desired. Enjoy!
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Spinach and Feta Pie With Preserved Lemon
Spinach and Feta Pie with Preserved Lemon is a savory and satisfying dish that combines the earthy flavors of spinach with the tangy, bright notes of preserved lemon and rich feta cheese. This delightful pie can serve as a wonderful appetizer or a main dish during your Thanksgiving feast, offering a delicious contrast to the traditional holiday fare.
| Ingredients | Quantity |
|---|---|
| Fresh spinach, chopped | 4 cups |
| Feta cheese, crumbled | 1 cup |
| Preserved lemons, rinsed and chopped | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Eggs | 3 large |
| Phyllo dough | 1 package (about 1 pound) |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, then add spinach and cook until wilted. Remove from heat and let cool slightly.
- In a mixing bowl, combine the sautéed spinach, crumbled feta, preserved lemons, salt, pepper, and beaten eggs.
- Brush a 9-inch pie dish with olive oil, and layer several sheets of phyllo dough, brushing each layer with oil.
- Pour the spinach mixture into the pie crust and fold the excess phyllo over the filling. Brush the top with olive oil.
- Bake for 30-35 minutes or until the phyllo is golden brown and crispy. Let cool slightly before slicing and serving. Enjoy!
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Citrus Glazed Carrots With Preserved Lemons
Citrus Glazed Carrots with Preserved Lemons is a vibrant and zesty side dish that brings color and flavor to your Thanksgiving table. The sweetness of the carrots is perfectly complemented by the tangy notes of preserved lemons and a citrus glaze, making it an exceptional addition to holiday meals.
| Ingredients | Quantity |
|---|---|
| Carrots, peeled and sliced | 4 cups |
| Olive oil | 2 tablespoons |
| Honey or maple syrup | 2 tablespoons |
| Fresh orange juice | 1/4 cup |
| Preserved lemons, rinsed and thinly sliced | 2 tablespoons |
| Fresh parsley, chopped (for garnish) | 1/4 cup |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat; add sliced carrots and sauté for about 5-7 minutes until they begin to soften.
- Stir in honey or maple syrup and fresh orange juice, cooking for another 3-5 minutes until the carrots are tender and glazed.
- Add the preserved lemons, salt, and pepper; cook for an additional 2 minutes, stirring gently.
- Remove from heat and garnish with fresh parsley before serving warm. Enjoy your Citrus Glazed Carrots!
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Preserved Lemon Cranberry Sauce
Preserved Lemon Cranberry Sauce is a delightful twist on the traditional cranberry sauce that adds a unique and vibrant flavor to your Thanksgiving feast. The tangy and salty notes of preserved lemons complement the tartness of fresh cranberries, creating a perfect balance of flavors that will elevate your holiday meal.
| Ingredients | Quantity |
|---|---|
| Fresh cranberries | 12 ounces |
| Sugar | 1 cup |
| Water | 1 cup |
| Preserved lemons, chopped | 1/4 cup |
| Orange zest | 1 tablespoon |
| Cinnamon stick | 1 medium |
| Salt | to taste |
Cooking Steps:
- In a medium saucepan, combine water and sugar over medium heat; stir until the sugar is dissolved.
- Add fresh cranberries, preserved lemons, orange zest, and the cinnamon stick; bring to a boil.
- Reduce heat and let it simmer for about 10-15 minutes until the cranberries burst and the sauce thickens.
- Season with salt to taste, remove the cinnamon stick, and let the sauce cool before serving. Enjoy your flavorful Preserved Lemon Cranberry Sauce!
Butternut Squash Soup With Preserved Lemon Cream
Butternut Squash Soup with Preserved Lemon Cream is a rich and velvety soup that brings warmth and comfort to your Thanksgiving table. The natural sweetness of roasted butternut squash is beautifully complemented by the tart, bright flavors of preserved lemon cream, creating an elegant dish that’s sure to impress your guests. This soup is not only delicious but also easy to make, perfect for a festive gathering.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and diced | 2 pounds |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Vegetable broth | 4 cups |
| Ground cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Heavy cream | 1/2 cup |
| Preserved lemons, pureed | 2 tablespoons |
| Fresh parsley, for garnish | Optional |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper, then spread on a baking sheet and roast for about 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat and sauté onion until translucent. Add garlic and cumin, cooking for an additional minute.
- Once the squash is roasted, add it to the pot along with vegetable broth. Bring to a boil and simmer for about 10 minutes.
- Blend the soup until smooth and creamy using an immersion blender or a regular blender. Adjust seasoning with salt and pepper.
- In a small bowl, mix the heavy cream with pureed preserved lemons. Swirl this mixture into the soup before serving and garnish with fresh parsley if desired. Enjoy your warm bowl of Butternut Squash Soup with Preserved Lemon Cream!
Grilled Vegetable Platter With Preserved Lemon Dressing
Grilled Vegetable Platter with Preserved Lemon Dressing is a vibrant and wholesome dish, perfect for adding color and flavor to your Thanksgiving spread. This platter showcases a variety of seasonal vegetables, all beautifully charred and enhanced by a zesty preserved lemon dressing. It makes for a stunning appetizer or side dish that celebrates the freshness of the harvest.
| Ingredients | Quantity |
|---|---|
| Assorted vegetables (bell peppers, zucchini, eggplant, asparagus) | 4 cups (cut into bite-sized pieces) |
| Olive oil | 3 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Preserved lemons, finely chopped | 3 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Garlic, minced | 1 clove |
| Fresh herbs (parsley, thyme) | for garnish |
Cooking Steps:
- Preheat your grill or grill pan over medium-high heat.
- In a large bowl, toss your assorted vegetables with olive oil, salt, and black pepper until well coated.
- Grill the vegetables in batches for about 4-6 minutes per side, or until you obtain nice grill marks and they are tender.
- In a small bowl, whisk together the finely chopped preserved lemons, fresh lemon juice, and minced garlic to make the dressing.
- Arrange the grilled vegetables on a platter, drizzle with the preserved lemon dressing, and garnish with fresh herbs. Serve warm or at room temperature. Enjoy your colorful Grilled Vegetable Platter with Preserved Lemon Dressing!
Cheese Board With Preserved Lemons and Olives
Cheese Board with Preserved Lemons and Olives is an elegant and delicious addition to your Thanksgiving feast. This sophisticated platter combines a variety of cheeses, crackers, and nuts, elevated by the tanginess of preserved lemons and the briny flavor of olives. It’s not just a visual treat; the contrasting flavors create a delightful experience that pairs perfectly with your holiday spread.
| Ingredients | Quantity |
|---|---|
| Assorted cheeses (cheddar, brie, goat cheese) | 12 ounces (cut into slices) |
| Crackers | 1 box (for serving) |
| Mixed nuts | 1 cup |
| Kalamata olives | 1/2 cup (pitted) |
| Preserved lemons, quartered | 3-4 pieces |
| Fresh herbs (rosemary, thyme) | for garnish |
| Honey or fig jam (optional) | for drizzling |
Cooking Steps:
- Arrange assorted cheeses on a large wooden or marble board.
- Fill in the spaces with crackers, mixed nuts, and pitted olives.
- Nestle the quartered preserved lemons among the cheeses and olives for added color and flavor.
- Garnish the board with fresh herbs for a touch of greenery.
- Drizzle honey or fig jam over the cheeses if desired, and serve. Enjoy your Cheese Board with Preserved Lemons and Olives as a refined appetizer at your Thanksgiving gathering!
Pumpkin Bread With Preserved Lemon and Spices
Pumpkin Bread with Preserved Lemon and Spices is a delightful twist on the classic pumpkin bread, incorporating the bright, tangy notes of preserved lemons to enhance the warm spices. This moist and flavorful bread makes for a wonderful addition to your Thanksgiving spread, perfectly complementing the flavors of the season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/2 tsp |
| Eggs | 3 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Preserved lemon, finely chopped | 1/4 cup |
| Chopped walnuts (optional) | 1/2 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mix the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, and finely chopped preserved lemon.
- Combine the wet ingredients with the dry ingredients until just blended. Fold in chopped walnuts if using.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve to enjoy this aromatic Pumpkin Bread with Preserved Lemon and Spices!
Preserved Lemon Tart With Almond Crust
Preserved Lemon Tart with Almond Crust is a refreshing and zesty dessert that combines the luscious flavors of tangy preserved lemons with a buttery almond crust. This tart is the perfect balance of sweet and tart, making it an exquisite addition to your Thanksgiving dessert table that is sure to impress your guests.
| Ingredients | Quantity |
|---|---|
| Almond flour | 1 1/2 cups |
| Granulated sugar | 1/4 cup |
| Unsalted butter, melted | 1/2 cup |
| Egg | 1 large |
| Salt | 1/4 tsp |
| Preserved lemons, puréed | 1/2 cup |
| Heavy cream | 1/2 cup |
| Eggs | 3 large |
| Granulated sugar | 3/4 cup |
| Vanilla extract | 1 tsp |
| Powdered sugar (for dusting) | Optional |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and lightly grease a tart pan.
- In a large bowl, combine almond flour, granulated sugar, melted butter, egg, and salt to form the tart crust. Press the mixture evenly into the bottom and up the sides of the tart pan.
- Bake the crust for about 10-12 minutes or until lightly golden, then remove it from the oven and allow it to cool slightly.
- In another bowl, whisk together the puréed preserved lemons, heavy cream, eggs, granulated sugar, and vanilla extract until smooth.
- Pour the lemon filling into the cooled crust and bake for an additional 25-30 minutes, or until the filling is set.
- Allow the tart to cool completely before dusting with powdered sugar and slicing to serve. Enjoy your delicious Preserved Lemon Tart with Almond Crust!
