Creative Recipes for The Thanksgiving Table By Julia Mullaney

More ArtQuench Favorites from Julia Mullaney

Each month Julia will be sharing amazing mouthwatering recipes from her kitchen.

Check out Julia’s November Recipes!


Thanksgiving is right around the corner! Serve up some sliders for a twist on the typical turkey dinner, and pair them with these delicious appetizers.


Turkey-Blue Cheese Sliders with Cranberry Sauce Topping (makes 10 sliders)

For turkey burgers:

    2 lbs ground turkey

    ½ tsp salt

     4-5 tbsp fresh blue cheese, crumbled

     4 tbsp olive oil

     10 slider buns

     Fresh lettuce (optional)

For cranberry sauce:

    1 c fresh cranberries

    2 tbsp granulated sugar

    ½ c water

    1 tsp. orange zest

Combine turkey, salt, and blue cheese and form into patties. Refrigerate for 30 minutes. Then, pulse cranberries in a food processor until they are finely chopped. Combine all cranberry sauce ingredients and let simmer on low for 20-30 minutes, until thickened. Then, heat olive oil in a grill pan and cook turkey patties on medium until fully cooked, about five minutes on each side (should reach an internal temperature of at least 165). Top slider buns with lettuce, patties, and cranberry topping. Tip: Once the turkey patties are cooked, toast the slider buns by grilling them with some butter in the grill pan for extra flavor!



Baked Mushrooms with Turkey Stuffing (makes 12 mushrooms)

     1 c finely chopped sweet onion     

     2 celery stalks, peeled and finely chopped

     2 tbsp olive oil

     ½ c chicken stock

     10 slices of white bread, crusts removed, broken into small pieces

     12 stuffing mushrooms

      2 tbsp freshly grated parmesan

      Garlic powder to taste, optional

Preheat oven to 350. Rinse and hollow out mushrooms. Then, sauté celery and onion in olive oil over medium heat until softened, about four minutes. Add chicken stock and simmer for five minutes. Add bread and heat until bread soaks up all moisture. Stuff the mushrooms with stuffing, top each with a small amount of fresh parmesan and garlic powder, and bake for 12-15 minutes. Serve immediately.     



Tangy String Bean Salad

      16 oz. string beans

      ½ c chopped red onion

      5 tbsp olive oil

       3 tbsp red wine vinegar

      Salt & pepper to taste

Cook string beans in boiled water until they have a firm crunch, about four minutes, then run under cold water for 10 seconds. In a bowl, combine string beans and red onion. In a separate bowl, combine oil and vinegar; pour over string bean mixture and add salt and pepper to taste. Stir to combine. Refrigerate for at least an hour before serving.


Great News!


ArtQuench Gallery is holding 2 new art contests with a very low entry fee of 5.95 per image!

“Illusions” and “My Life in Color” Oct. 15 – Nov. 15, 2016

View the latest entries and enter your artwork today!


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