Monday, November 30, 2009

Smoked Turkey Dip with Cranberries


The word STUFFED describes two things: A). What I'm still feeling after our big Thanksgiving dinner and B). The turkey we ate on Thanksgiving!  This year, Chris and I tried our hand at making all the fixings for Thanksgiving and even though it was just the two of us, we had a meal to feed our entire family!  In addition to the usuals of turkey, cornbread stuffing, homemade mashed potatoes and gravy, the infamous green bean casserole, rolls, cranberries, corn and pumpkin flavored desserts, we had a couple of appetizers that seemed to keep us even more full while preparing our hearty dinner!  We over-indulged in baked Brie with peach preserves and my "go-to" appetizer for any holiday get-together, Smoked Turkey Spread with Cranberries.  This dip has been a staple at parties and family gatherings around the holidays for many years now and is a recipe that is given out to many by the time the night is over!  It is a very rare occasion that I have any left to take home with me! 

The base is a simple cream cheese and mayonnaise mixture and while not all that "figure-friendly," it certainly provides a great base for any homemade dip at any occasion!  A combination of smoked turkey, cranberries and parsley bring back fond memories of gatherings in the past.  The medley of holiday-inspired ingredients make this a "must-have" for Fall and Winter celebrations alike!  This recipe, once again, is taken from my favorite, Grand Temptations, and was adapted to my taste pallet by leaving out the pecans in the original version!

Smoked Turkey Dip with Cranberries
Print This Recipe

8 oz. Cream Cheese, softened
1/4 cup Mayonnaise
1 cup Smoked Turkey, chopped
1 Tsp. Green Onion, Minced
1/4 cup Fresh Parsley, chopped
1/4 cup Dried Cranberries

Combine the cream cheese and mayonnaise in a medium bowl and mix well. Mix in the turkey, green onion, parsley and cranberries. Add salt and pepper to taste.

Spoon the mixture into a small serving bowl. Chill, covered, until ready to serve. Garnish with parsley sprigs. Serve with crackers. - I usually serve on a serving platter, spread out with crackers around the edges of the platter for a nice display.

Source: Adapted from Grand Temptations


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