Rose Harissa Roasted Turkey
Rose Harissa Roasted Turkey is a delightful and flavorful twist on the traditional Thanksgiving turkey. This dish combines the aromatic, spicy, and slightly sweet characteristics of rose harissa with the juicy tenderness of the turkey, creating a mouthwatering centerpiece for your holiday feast. Perfect for those looking to add an exciting twist to their Thanksgiving menu!
| Ingredients | Quantity |
|---|---|
| Whole turkey | 12-14 lbs |
| Olive oil | 1/4 cup |
| Rose harissa | 3-4 tablespoons |
| Garlic cloves, minced | 4 cloves |
| Fresh lemon juice | 1/4 cup |
| Fresh rosemary, chopped | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable or chicken broth | 2 cups |
Cooking Steps:
- Preheat your oven to 325°F (165°C).
- In a bowl, mix together olive oil, rose harissa, minced garlic, lemon juice, chopped rosemary, salt, and black pepper to form a marinade.
- Pat the turkey dry with paper towels and rub the marinade all over the turkey, making sure to get under the skin as much as possible.
- Place the turkey in a roasting pan and pour the broth into the bottom of the pan.
- Roast the turkey in the preheated oven, basting every 30 minutes, until the internal temperature reaches 165°F (75°C), about 3-4 hours depending on the size.
- Let the turkey rest for at least 20 minutes before carving and serving.
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Spicy Rose Harissa Mashed Potatoes
Spicy Rose Harissa Mashed Potatoes are a deliciously creamy side dish that adds both flavor and a touch of heat to your Thanksgiving table. The comforting texture of mashed potatoes is perfectly enhanced by the aromatic and spicy notes of rose harissa, making this dish a unique accompaniment to your holiday feast. Your guests will love the bold flavors, and it’s incredibly easy to whip up!
| Ingredients | Quantity |
|---|---|
| Potatoes, peeled and cubed | 2 lbs |
| Butter | 4 tablespoons |
| Heavy cream | 1/2 cup |
| Rose harissa | 2-3 tablespoons |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Chopped fresh parsley (for garnish) | Optional |
Cooking Steps:
- Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add butter, heavy cream, rose harissa, garlic powder, salt, and black pepper to the pot, then mash until smooth and creamy.
- Taste and adjust seasoning if necessary. Garnish with chopped parsley before serving.
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Honey-Rose Harissa Glazed Carrots
Honey-Rose Harissa Glazed Carrots are a delightful and vibrant side dish that perfectly balances sweetness and spice. These roasted carrots are coated in a luscious glaze made from honey and rose harissa, enhancing their natural sweetness while adding a unique, warming flavor that will impress your Thanksgiving guests.
| Ingredients | Quantity |
|---|---|
| Carrots, peeled and cut into sticks | 1 lb |
| Olive oil | 2 tablespoons |
| Honey | 2 tablespoons |
| Rose harissa | 1-2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro or parsley, chopped (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the olive oil, honey, rose harissa, salt, and black pepper.
- Add the carrot sticks into the bowl and toss until evenly coated with the glaze.
- Spread the coated carrots on a baking sheet lined with parchment paper in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized.
- Garnish with fresh cilantro or parsley before serving.
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Rose Harissa Stuffing With Dried Fruits
Rose Harissa Stuffing With Dried Fruits is a unique and flavorful twist on traditional stuffing, perfect for enhancing your Thanksgiving spread. This dish combines the warmth and spice of rose harissa with sweet dried fruits such as apricots and cranberries, resulting in a stuffing that’s both savory and slightly sweet. It’s an excellent accompaniment to roasted turkey or can be enjoyed on its own as a hearty vegetarian option.
| Ingredients | Quantity |
|---|---|
| French bread, cubed | 4 cups |
| Olive oil | 3 tablespoons |
| Onion, chopped | 1 large |
| Celery, chopped | 2 stalks |
| Garlic, minced | 2 cloves |
| Rose harissa | 2 tablespoons |
| Vegetable broth | 2 cups |
| Dried apricots, chopped | ½ cup |
| Dried cranberries | ½ cup |
| Fresh parsley, chopped | ¼ cup |
| Salt and black pepper | To taste |
| Walnuts, chopped (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- In a large skillet, heat olive oil over medium heat. Sauté the onion and celery until softened, about 5 minutes.
- Add the minced garlic and rose harissa, cooking for another minute until fragrant.
- In a large bowl, combine the cubed bread, sautéed mixture, vegetable broth, dried fruits, parsley, walnuts, salt, and pepper. Mix until the bread is moistened.
- Transfer the stuffing mixture to the prepared baking dish and cover with foil.
- Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until golden on top. Serve warm.
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Creamy Rose Harissa Pumpkin Soup
Creamy Rose Harissa Pumpkin Soup is a delightful and comforting dish perfect for the Thanksgiving season. This velvety soup combines the sweetness of pumpkin with the spicy complexity of rose harissa, creating a bowl of warmth that’s both flavorful and satisfying. It serves as a wonderful starter that will impress your guests and add a vibrant touch to your holiday table.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Onion, chopped | 1 large |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tablespoons |
| Vegetable broth | 3 cups |
| Rose harissa | 2 tablespoons |
| Coconut milk | 1 cup |
| Salt and black pepper | To taste |
| Fresh herbs (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
- Add minced garlic and rose harissa, stirring for another minute until fragrant.
- Stir in the pumpkin puree and vegetable broth, bringing the mixture to a simmer.
- Cook for about 10-15 minutes, allowing the flavors to meld, then stir in coconut milk and season with salt and pepper.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Serve warm, garnished with fresh herbs if desired.
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Roasted Brussels Sprouts With Rose Harissa
Roasted Brussels Sprouts with Rose Harissa is a vibrant and flavorful side dish that brings a unique twist to your Thanksgiving table. The combination of crispy roasted Brussels sprouts coated in a spicy rose harissa glaze creates a delicious contrast of textures and tastes, making it a perfect complement to your holiday feast.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts, halved | 1 pound |
| Olive oil | 2 tablespoons |
| Rose harissa | 1 tablespoon |
| Honey (or maple syrup) | 1 tablespoon |
| Salt and black pepper | To taste |
| Lemon juice | 1 tablespoon |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss the halved Brussels sprouts with olive oil, rose harissa, honey, salt, and black pepper until evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until golden brown and tender, tossing halfway through.
- Drizzle with lemon juice and garnish with fresh parsley before serving.
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Rose Harissa-Infused Cranberry Sauce
Rose Harissa-Infused Cranberry Sauce is a vibrant and zesty twist on traditional cranberry sauce, perfect for your Thanksgiving feast. The addition of rose harissa adds a sweet-spicy depth of flavor that elevates the usual tartness of cranberries, making this sauce an exciting complement to turkey or as a spread for sandwiches.
| Ingredients | Quantity |
|---|---|
| Fresh cranberries | 12 ounces |
| Sugar | 3/4 cup |
| Water | 1/2 cup |
| Rose harissa | 1 tablespoon |
| Orange zest | 1 tablespoon |
| Salt | 1/4 teaspoon |
| Fresh orange juice | 1/4 cup |
Cooking Steps:
- In a saucepan over medium heat, combine fresh cranberries, sugar, and water. Stir until the sugar dissolves and bring to a boil.
- Reduce the heat and let the mixture simmer for about 10 minutes, or until the cranberries have burst and the sauce thickens.
- Stir in the rose harissa, orange zest, salt, and fresh orange juice. Mix well and cook for an additional 2-3 minutes.
- Remove from heat and let the cranberry sauce cool before serving. Adjust seasoning if necessary. Enjoy!
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Sweet Potato Casserole With Rose Harissa
Sweet Potato Casserole with Rose Harissa is a beautifully layered dish that marries the sweetness of roasted sweet potatoes with the warm, aromatic kick of rose harissa. This casserole adds a unique spin to a classic Thanksgiving side, transforming it into a flavorful and visually appealing centerpiece on your holiday table.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 large, peeled and cubed |
| Olive oil | 2 tablespoons |
| Rose harissa | 2 tablespoons |
| Brown sugar | 1/2 cup |
| Heavy cream | 1/2 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Pecans (chopped) | 1 cup |
| Marshmallows | 1 cup (optional) |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Spread sweet potato cubes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes or until tender.
- In a large bowl, mash the roasted sweet potatoes, then stir in rose harissa, brown sugar, heavy cream, eggs, vanilla extract, and salt until smooth.
- Transfer the mixture to a greased baking dish. Top with chopped pecans and marshmallows, if using.
- Bake in the preheated oven for 25-30 minutes, or until heated through and the tops are golden brown. Serve warm and enjoy!
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Harissa-Spiced Green Bean Almondine
Harissa-Spiced Green Bean Almondine is a vibrant and flavorful dish that brings together the crispness of fresh green beans with the nutty aroma of toasted almonds and the warm, spicy notes of rose harissa. This dish is a delightful complement to any Thanksgiving feast, offering a refreshing contrast to richer side dishes.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Olive oil | 2 tablespoons |
| Rose harissa | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Almonds (sliced) | 1/2 cup |
| Lemon juice | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Cooking Steps:
- Bring a pot of salted water to a boil and blanch the green beans for 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into an ice bath.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced almonds; sauté until the almonds are lightly toasted.
- Stir in the rose harissa, lemon juice, salt, and black pepper. Add the blanched green beans and toss to combine until heated through.
- Serve warm as a side dish and enjoy the spicy, nutty flavors!
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Rose Harissa Deviled Eggs
Rose Harissa Deviled Eggs are a unique twist on the classic deviled eggs, bringing warmth and depth with the addition of rose harissa. This dish adds a touch of sophistication and spice to your Thanksgiving spread, making it a perfect appetizer that’s both creamy and flavorful.
| Ingredients | Quantity |
|---|---|
| Hard-boiled eggs | 6 |
| Mayonnaise | 3 tablespoons |
| Rose harissa | 1 tablespoon |
| Dijon mustard | 1 teaspoon |
| Lemon juice | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Black pepper | To taste |
| Fresh herbs (for garnish) | Optional |
Cooking Steps:
- Cut the hard-boiled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl.
- Mash the yolks with mayonnaise, rose harissa, Dijon mustard, lemon juice, salt, and black pepper until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with fresh herbs if desired and serve chilled. Enjoy the spicy and creamy flavors!
Grilled Corn With Rose Harissa Butter
Grilled Corn with Rose Harissa Butter is a vibrant and flavorful side dish that elevates your Thanksgiving feast. The sweet, smoky taste of grilled corn pairs beautifully with the rich, spicy notes of rose harissa butter, making it a delightful addition to your holiday table.
| Ingredients | Quantity |
|---|---|
| Fresh corn on the cob | 4 ears |
| Unsalted butter | 1/2 cup (1 stick) |
| Rose harissa | 2 tablespoons |
| Garlic (minced) | 1 clove |
| Fresh lime juice | 1 tablespoon |
| Salt | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Preheat your grill to medium-high heat.
- In a bowl, combine the softened butter, rose harissa, minced garlic, lime juice, and salt to create the spiced butter mixture.
- Peel back the husks of the corn, removing both the silk and outer leaves, then brush the corn with some of the rose harissa butter.
- Grill the corn for about 10-15 minutes, turning occasionally, until tender and charred.
- Once grilled, brush the corn with additional rose harissa butter and sprinkle with fresh cilantro before serving. Enjoy the robust flavors!
Rose Harissa Roasted Cauliflower
Rose Harissa Roasted Cauliflower is a delicious and visually stunning side dish that will add a burst of flavor to your Thanksgiving spread. The spicy and aromatic rose harissa complements the nutty taste of roasted cauliflower, making it a perfect accompaniment to your holiday meal. This dish is also vegan and gluten-free, appealing to different dietary preferences.
| Ingredients | Quantity |
|---|---|
| Cauliflower (cut into florets) | 1 large head |
| Olive oil | 3 tablespoons |
| Rose harissa | 3 tablespoons |
| Garlic powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, rose harissa, garlic powder, cumin, and salt until well coated.
- Spread the coated cauliflower evenly on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through, until the cauliflower is golden brown and tender.
- Garnish with fresh parsley before serving. Enjoy the vibrant flavors!
Macaroni and Cheese With Rose Harissa
Macaroni and Cheese with Rose Harissa is a delightful twist on the classic comfort food, infusing creamy cheese and al dente pasta with the vibrant flavors of rose harissa. This dish brings a perfect balance of spice and creaminess, making it an enticing choice for your Thanksgiving feast or any family gathering.
| Ingredients | Quantity |
|---|---|
| Macaroni pasta | 8 ounces |
| Butter | 3 tablespoons |
| All-purpose flour | 3 tablespoons |
| Milk | 2 cups |
| Shredded sharp cheddar cheese | 2 cups |
| Rose harissa | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Bread crumbs (for topping) | 1 cup |
Cooking Steps:
- Cook the macaroni according to package instructions; drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly.
- Gradually whisk in the milk, continue stirring until the sauce thickens.
- Stir in the cheese, rose harissa, garlic powder, salt, and pepper until the cheese is melted and the sauce is smooth.
- Combine the macaroni with the cheese sauce, and transfer to a baking dish. Top with bread crumbs.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until golden and bubbling. Enjoy your spicy and creamy macaroni and cheese!
Spiced Apple Pie With Rose Harissa
Spiced Apple Pie with Rose Harissa is a unique twist on a classic dessert that combines the traditional flavors of cinnamon and nutmeg with the warm, aromatic notes of rose harissa. This pie enhances the sweetness of apples and adds a subtle spicy kick, making it an exciting addition to your Thanksgiving table.
| Ingredients | Quantity |
|---|---|
| Pie crust (store-bought or homemade) | 1 |
| Apples (peeled and sliced) | 6 cups |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Rose harissa | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Cornstarch | 2 tablespoons |
| Butter | 2 tablespoons (to dot the filling) |
| Egg (for egg wash) | 1 |
| Milk (for egg wash) | 1 tablespoon |
Summary of Cooking Steps:
- Preheat your oven to 425°F (220°C) and roll out the pie crust to fit a pie dish.
- In a mixing bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, rose harissa, lemon juice, and cornstarch until well combined.
- Pour the apple mixture into the prepared pie crust, and dot with butter.
- Cover with a second pie crust (if desired) and cut several slits to allow steam to escape, or leave it open-faced.
- Beat the egg with milk and brush it over the crust for a golden finish.
- Bake for 25-30 minutes or until the apples are tender and the crust is golden brown. Allow to cool slightly before serving. Enjoy your spiced apple pie with a kick!
Rose Harissa Pecan Pie
Rose Harissa Pecan Pie is a delightful fusion of the traditional southern pecan pie with the vibrant, aromatic flavors of rose harissa. This unique dessert adds a warm spiciness that beautifully complements the rich, nutty filling, making it the perfect sweet finish for your Thanksgiving feast.
| Ingredients | Quantity |
|---|---|
| Pie crust (store-bought or homemade) | 1 |
| Pecans (chopped) | 1 ½ cups |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Corn syrup | 1 cup |
| Eggs | 3 large |
| Vanilla extract | 1 teaspoon |
| Rose harissa | 2 tablespoons |
| Salt | 1/4 teaspoon |
| Butter (melted) | 2 tablespoons |
Summary of Cooking Steps:
- Preheat your oven to 350°F (175°C) and roll out the pie crust into a pie dish.
- In a bowl, whisk together the granulated sugar, brown sugar, corn syrup, eggs, vanilla extract, rose harissa, and salt until well combined.
- Stir in the chopped pecans and melted butter until evenly mixed.
- Pour the pecan mixture into the prepared pie crust.
- Bake for 50-60 minutes, or until the filling is set and the top is lightly browned.
- Allow to cool before slicing and serving. Enjoy your spiced pecan pie with a twist!
