My little sister is studying abroad in Denmark and we decided to bring a little bit of southern comfort to Copenhagen. Finding the ingredients that we needed in Europe actually wasn't too hard. All of the basics were there and we were able to find large enough sweet potatoes for our casserole. I loaded up my suitcase with pecans and Tony's spice since those were the final two items on our list! (As well as a box of pre-made stuffing... we couldn't attempt everything!).
Here are the highlights from the their big meal...
Apple Pie from Denmark
double crust (2 pie crusts, top and bottom)
6-8 cups apples, peeled, cored, sliced
the recipe also calls for raisins which I don't use, so 8 cups apples (8-10 big ones)
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon lemon juice
1 1/2 tablespoons butter
1 egg, beaten
Cajun Turkey Tenderloins
2 lbs turkey breast tenderloins
1/4-1/2 cup butter
2 tablespoons cajun seasoning (optional)
1 small onion, sliced
2 carrots, sliced
2 potatoes, diced
1. In an 8x8 glass dish (or something similarly sized) lay a large piece of foil (large enough to wrap the veggies and meat.)
2. Place the vegetables on top of the foil, followed by the turkey loin. Rub the seasoning (I use Tony's) on top of the meat. Lay the butter on top.
4. Bake in a 350*F oven for an hour and 20 minutes, or until the meat reaches 160* and the vegetables are tender. I just stick a thermometer through the foil to keep the moisture inches Let it rest for 10 minutes or so before serving.
And, of course, no Thanksgiving table is complete - Denmark or not - without a version of Lizzie's Sweet Potato Crunch!
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