This Thanksgiving, It’s All About Depth Of Flavor

Are you prepared for Thanksgiving this year? If you’re in charge of hosting the holiday this year, there is a lot you’ll need to prepare for. What’s the menu going to be? Do you have enough space for all of your family and friends?

This year, try changing up your Thanksgiving menu. We all love the classics like mashed potatoes, cranberry sauce, and Brussel sprouts. But maybe it’s time to switch your flavors up. We partnered with Kikkoman to show you just how easy and delicious it is to add bold flavors to your Thanksgiving meal.

Everyone loves apple pie, but have you ever thought to add soy sauce for a delicious and gooey salted caramel flavor? We have four new recipes for you to add to your Thanksgiving menu this year. If you’re a fan of the classics, then you’ll absolutely love the flavor-boost Kikkoman will add. Check out our recipes below and consider making them yourself.

Soy Caramel Apple Pie

Serving Size: 8 servings

Prep Time: 20 minutes

Total Time: 1 hour and 20 minutes

Complexity: Easy

Crust Ingredients:

• 2 frozen, pre-made pie crusts, (store-bought)
• 1 egg, for egg wash

Apple Filling Ingredients:

• 30 hard caramel candies
• ¼ cup heavy cream
• 8 high large granny smith apple, with a splash of lemon juice
• 2 tbsp of Kikkoman® Soy Sauce
• Turbinado sugar, for garnish

Instructions:

1. Preheat oven to 375°F.
2. In a medium-sized pot on low heat, melt caramel candies slowly, and add heavy cream.
3. Allow heavy cream to come to a boil. Stir and incorporate the caramel and heavy cream until smooth.
4. Stir in 2 tablespoons of Kikkoman® Soy Sauce to the pot, then remove from the heat.
5. In an unbaked pie crust with beautifully arranged sliced and raw granny smith apples, pour over the caramel mixture.
6. On a lightly floured cool surface, on the top pie crust, use an apple corer to indent multiple areas. Once indented, carefully push up and fold over each small “segment” onto itself, creating a perforated pinwheel design on each circle.
7. Put the finished crust on top of the apples and caramel mixture. Pinch and trim to seal the edges of the pie.
8. Lightly brush with egg wash and sprinkle with turbinado sugar.
9. Bake in the middle rack for 45 minutes until golden brown and cooked inside.

Cranberry Stuffing Muffins

Serving Size: 8 servings

Prep Time: 10 minutes

Total Time: 35 minutes

Complexity: Easy

Ingredients:

• 10 cups of bread, cut into small cubes
• 2 tbsp of olive oil
• 2 tbsp of Kikkoman® Soy Sauce
• 1 medium red onion, diced
• 3 celery stalks, diced
• ¼ cup dried cherries
• ½ cup of chicken broth
• 2 large eggs
• 1 tbsp of fresh sage, chopped
• 1 tbsp of fresh rosemary, chopped
• Canned cranberry sauce

Instructions:

1. Preheat to 325°F.
2. Pour cranberry sauce into an ice cube tray and freeze solid.
3. In a large mixing bowl, mix together all ingredients: bread cut into small cubes, olive oil, Kikkoman® Soy Sauce, onion, dried cherries, eggs, chicken broth, and rosemary.
4. In a greased muffin pan, scoop out 2 ounces of the mixture, place a cube of frozen cranberry sauce and scoop more of the stuffing mixture on top.
5. Bake for 40 minutes until golden brown. Serve warm.

Glazed Bacon-Wrapped Dates

Serving Size: 8 servings

Prep Time: 10 minutes

Total Time: 35 minutes

Complexity: Easy

Ingredients:

• 20 Medjool dates, pitted
• 1 pack of thick-cut bacon
• ¼ cup of brown sugar
• 2 tbsp Kikkoman® Soy Sauce, for brushing

Instructions:

1. Preheat oven to 375°F.
2. Lay bacon slices on a cutting board.
3. With a pastry brush, brush some Kikkoman® Soy Sauce on one side of the bacon. Place the bacon on a bed of brown sugar.
4. Place a date at the beginning of each bacon slice and roll tightly to secure the date.
5. Then place it on a baking sheet to bake for 10 minutes.
6. Then flip them and bake another 8 minutes to finish crisping the bacon.

Root Vegetable Gratin

Serving Size: 12 servings

Prep Time: 30 minutes

Total Time: 1 hour and 30 minutes

Complexity: Easy

Ingredients:

• 2 tbsp of unsalted butter, melted
• 1 tbsp of minced garlic
• 1 cup of heavy cream
• 2 tbsp of Kikkoman® Soy Sauce
• ¼ cup of Parmesan
• 2 Sweet potatoes, sliced
• 4 Purple carrots, sliced
• 2 Parsnips, sliced
• 2 Yellow carrots, sliced
• 2 Orange carrots, sliced
• 1 medium Red onion, sliced
• 1 cup of Kikkoman® Panko Bread Crumbs
• Herbs, for garnish
• ¼ cup pistachios, chopped

Instructions:

1. Preheat oven to 400°F.
2. Using two wooden spoons, thinly and carefully hasselback all root vegetables.
3. In a baking dish, add heavy cream, garlic, butter, pepper, and Kikkoman® Soy Sauce. Stir together.
4. Gently lay down hasselback vegetables in the cream sauce. Make sure all liquid is evenly dispersed. Sprinkle with Parmesan cheese and Kikkoman® Panko Bread Crumbs.
5. Cover the pan with foil and bake for 50 minutes, remove foil and continue to bake for another 25 minutes.
6. Top with fresh herbs and pistachios. Serve warm.