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Almanac Thanksgiving Recipes - 2022

Two recipes from Chef Amalia Moreno-Damgaard as seen on 'Almanac'

November 18, 2022

Almanac Thanksgiving Recipes


Vegetable and Fruit Stuffing
Recipe by Chef Amalia Moreno-Damgaard,

Makes about 4-1/2 cups


1 tablespoon canola oil
4 tablespoons butter

1 1⁄2 cups finely diced onion

1 tablespoon minced garlic

1⁄4 cup panela (piloncillo) or dark brown sugar

1⁄2 cup raisins
3 small, dried bay leaves 1⁄2 cup red wine (Malbec, Rioja, or Carménère)

1 1⁄4 cup julienned chiltomas or equal parts green and red bell peppers

1 1⁄2 cups diced or julienned carrots

1 1⁄2 cups diced Yukon Gold potatoes

1 1⁄2 cups diced chayote squash 1 cup diced fresh pineapple
1⁄2 cup olives stuffed with pimentos
1 cup canned crushed tomatoes
1 1⁄2 teaspoons kosher salt Freshly ground black pepper 1 cup toasted bread cubes or mashed potatoes (optional) 1 cup chicken stock


Step 1: Melt the butter in the oil in the skillet over medium high heat.

Step 2: Add the onion and sauté until translucent, about 3 minutes. Add the minced garlic and sauté 1 minute. Add the panela, raisins, and bay leaves, stir well, and sauté 1 minute.

Step 3: Add the wine, deglaze the pan, and reduce the wine by half. Add the chiltomas, carrots, potatoes, squash, pineapple, olives, tomatoes, 1 1⁄2 teaspoons salt, black pepper to taste, and bread cubes (if using), and the rest of the juice.

Step 4: Cook over high heat, uncovered, for 5 minutes.  Serve.




Fresh Pineapple and Dried Fruits Hot Holiday Punch
Recipe by Chef Amalia Moreno-Damgaard,

Serves 4 to 6 people


Spice Sachet

1/2 canela stick (Ceylon cinnamon)

1 star anise

6 allspice berries

6 cloves

6 black peppercorns

½ cup sliced fresh ginger


3 cups water

2 tablespoons sugar


1 cup finely chopped pineapple

1/4 cup diced apples

1/4 cup diced peaches

1/2 cup sliced dried fruits

2 tablespoons raisins

6 sliced dried pitted prunes



Step 1: Guatemalan dark rum or Indita (Guatemalan sugarcane aguardiente) or other rum of choice (optional)

Step 2: Enclose all the spices in a 4×4-inch piece of cheesecloth. Tie with kitchen twine, leaving a long string. Tie the string to the handle of a medium saucepan and place the sachet inside the pan.

Step 3: Add the water and sugar to the pan and bring to a quick boil. Lower the heat, cover, and simmer until aromatic (about 10 minutes).

Step 4: Add all the fresh and dried fruits and simmer for 20 to 30 minutes. Taste and adjust sweetness or spices, if needed.

Step 5: Serve the punch in mugs with bits of fruit and some rum, if you like.

Amalia’s Note: Serve in mugs or cups and provide small spoons to your guests to eat the fruit. Add 1-2 ounces of rum per cup, if using.

© Twin Cities Public Television - 2022. All rights reserved.


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