Posted on November 20, 2015
Thanksgiving Cocktail Recipes To Make With Alcohol
Thanksgiving is the best time to pull out favorite recipes for a day of delicious meals. This Thanksgiving, spice up some holiday favorites with the boozy alternatives.
Yield: 4 cups
4 cups turkey or chicken stock
3 Tbsp. butter (unsalted)
⅓ cup flour
Pan drippings from turkey (pour fat off first)
½ cup bourbon
Salt and pepper to taste
1.Cook the butter in a large saucepan on a medium flame.
2.Whisk in the flower, softly until it is all blended.
3.Pour in the stock, make sure it is heated first, and simmer on low heat while still whisking. You can make this part of the recipe a few days beforehand and refrigerate it until you pull the turkey out of the oven and have the drippings necessary for the rest of the recipe.
4.After you pull the turkey out of the oven, keep the drippings that collect in the pan and separate out the fat from the pan.
5.Heat the roasting pan over your stove burner and add bourbon, stirring with a wooden spoon. You don’t want to cook the bourbon down too much, just until the alcohol smell dies down.
6.Pour the dripping/bourbon mixture from the roasting pan into the arm gravy, and simmer on low heat for about 10 minutes.
7.Add salt and pepper to taste.
Vodka Cranberry Sauce
Yield: 6 to 7 servings
1 Tbsp. unflavored gelatin
⅓ cup vodka
2 Tbsp. orange liqueur
1 14-oz. can jellied cranberry sauce
1.In a small bowl, combine the gelatin, vodka, and orange liqueur, and let it sit until the gelatin is completely soft, which will be about 10 minutes.
2.Pour the cranberry sauce into a small saucepan and use its can for the next few steps.
3.Rinse out the can, dry it, and spray the inside with cooking spray.
4.Heat the cranberry sauce in the saucepan over medium heat, and whisk it when it starts to bubble. Make sure to whisk vigorously to get rid of any lumps.
5.Remove the cranberry sauce from the stove and add the gelatin, which will be softened by now, and stir well.
6.Pour this mixture into the cleaned and greased can.
7.Have the cranberry sauce sit at room temperature to cool off, just until the can is warm to the touch.
8.Cover the top of the can with plastic wrap and pop it into the refrigerator to have it set completely, which is at least four hours, but overnight is recommended.