Cranberry Spritzer

Thanksgiving and Christmas – the combined season – is of my favorite times of year primarily because of all of the fun flavors you get to enjoy. I love a good mimosa, but sometimes orange juice feels a bit summer-y. Right? This Cranberry Spritzer is a Mule that meets a Mimosa that has a splash of gin in it! Bottom line… this holiday drink can be enjoyed any time of day and is the perfect addition to your Holiday festivities… or really just any day really!

This Cranberry Spritzer gets me in the mood for all of the fall things!! Especially since I use Rosé with it! I’m even known to toss a little sparkling Rosé in there for a festive fizz and that is always the right decision to make.

Do you have recipes that get you in the holiday mood? I sure do. And this holiday drink is one of them!

Cranberry is one of those flavors. I love my cranberry chutney and, in my cookbook, coming out I have a festive cranberry and jalapeno dip that accompanies a whipped cream cheese that is to die for.

Have you ordered my cookbook yet? If not, you still have time! You can order that here.

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Cranberry Spritzer

Cranberry Spritzer


  • Author: Abby Turner
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Ingredients

  • 1/2 cup honey
  • 2 cups fresh cranberries
  • 2 sprigs fresh rosemary, plus more for serving
  • 1 tablespoon cinnamon
  • 1 bottle (750 ml) Rosé wine
  • 4 ounces elderflower liquor 
  • 1/3 cup cranberry juice
  • 2 blood oranges or regular oranges, sliced for garnish
  • 46 (12 ounce) ginger beers
  • 4 ounces London dry gin

Instructions

  1. 1. To make the cranberry simple syrup: In a medium pot, bring 1/2 cup water, the honey, cranberries, rosemary, and cinnamon to a boil over high heat. Boil 3-5 minutes until the cranberries begin to burst, then remove from the heat. Let cool. Remove the rosemary and cardamon pods. Dump into a strainer to extract all of the syrup.
  2. 2. In a large pitcher, combine the cranberry syrup, rosé, elderflower liquor, cranberry juice, and gin. Chill until ready to serve, up to 2 days. (if using a sparkling rosé, add with ginger beers in step 3 just before serving) 
  3. 3. Add the orange slices and ginger beer (and sparkling rosé, if using) just before serving. 

Want more Festive Party Recipes?

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Cranberry and Pistachio Bark

Cranberry and Pistachio Bark

Are you looking for a quick and easy treat to curl up and watch Hallmark movies with this Christmas? Look no further than my special Christmas Candy! Not only is this a great treat to enjoy, it’s a great treat to gift to your neighbors and loved ones.

Start with melted white chocolate.

Mix pistachios, cinnamon, and dried cranberries in and sprinkle a few on top!

Let harden and then Enjoy this tasty Christmas Candy!!

It can’t get easier than that can it!?

I also love all of this Dayspring wrapping paper that I use as my table runner during the holidays! It reads – Be Still and Know that I am God. What a great reminder when the holidays can get crazy and busy, to stop and remember that Jesus is King! He came as a baby in a simple manger as a reminder that we should be still, be quiet, and listen to His voice.

You can shop those great Dayspring items here.

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Cranberry and Pistachio Bark

Cranberry and Pistachio Bark


  • Author: Abby Turner
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Ingredients

  • 10 ounces White Chocolate Bark
  • 1 cup roasted & salted pistachios, with shells off
  • 1 cup dried cranberries (craisins)
  • 1/4 cup each pistachios and cranberries for topping
  • 1 tablespoon cinnamon 
  • parchment paper

Instructions

  1. Melt the white chocolate according to the packaging. 
  2. Mix in 1 cup of pistachios and cranberries and cinnamon 
  3. Lay out on parchment paper sheet.  Spread mixture so the bark is 1/4 inch – 1/2 inch thick. 
  4. Sprinkle remaining 1/4 cup pistachios and cranberries on top and let harden. 
  5. Break into pieces and enjoy! 

Mixture can be doubled and tripled!


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Thanksgiving Leftover Stuffing Waffles

Biggest question I get for Thanksgiving is what to do with Thanksgiving leftovers. I love all of the food, but sometimes with 8 or 9 different side dishes, you just don’t eat as much and therefore can have food for days. I’ve also not known many people that like to eat the same meal over and over again. That is where my fun thanksgiving leftovers come in!!

You know how you put sugar on your bacon? That’s what this recipe reminds me of. Sweet and Savory. I little bit of maple syrup added to gravy and it completely transforms the taste. Make sure to save some if you need a bit to top your turkey for traditional leftovers later!

Next up, you need your stuffing a little soggy so that it will all stick together which is where the egg and the chicken broth come in! If you feel like it needs a bit more, than add ¼ cup at a time.

This is such a great recipe for an afternoon snack or lunch time meal!

I hope you enjoy this recipe and would love to hear from you what type of recipes you make for your leftovers!

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Leftover Thanksgiving Stuffing Waffles

Thanksgiving Leftover Stuffing Waffles


  • Author: Abby Turner
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Ingredients

  • Leftover Stuffing – need a good Sausage and Sage Stuffing
  • 1 egg
  • 1 cup of chicken broth
  • 1 cup of Gravy 
  • ¼ cup maple syrup

Instructions

  1. Mix egg and chicken broth and add to 3 cups of Leftover stuffing.  Let soak for 5-8 minutes until well combined. 
  2. On belgium waffle iron put 1/4 – 1/2 cup mixture in greased iron and let cook. 
  3. While cooking, mix warmed gravy and syrup together. 
  4. Transfer waffle to a serving platter and serve with hot maple syrup gravy. 
  5. Enjoy! 

Try this recipe for your Thanksgiving Leftovers

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Leftover Turkey and Brie Sandwich

Biggest question I get for Thanksgiving is what to do with Thanksgiving Turkey leftovers. I love all of the food, but sometimes with 8 or 9 different side dishes, you just don’t eat as much and therefore can have food for days. I’ve also not known many people that like to eat the same meal over and over again. That is where my fun thanksgiving leftovers come in!!

This is your basic turkey sandwich with a little pizzazz. I mean come on – everyone eats a turkey sandwich and this one spices it up just a little bit. Using brie cheese really brings out the flavors of the cranberry chutney. If you need that recipe… you can check that out here.

One of the traditions my family has is having Thanksgiving dinner on Wednesday night. That means that we are together the rest of the weekend with dinner and lunches that need to be made.

Creating different options for leftovers really helps us make good use of the food we have made. The kids always love being creative with how we repurpose the same food for days.

This Thanksgiving Turkey Leftovers Sandwich will be a winner… I’m sure of it!

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Leftover Thanksgiving Turkey Sandwich

Leftover Turkey and Brie Sandwich


  • Author: Abby Turner

Ingredients

  • Brie Cheese
  • Turkey Breast
  • Cranberry Chutney
  • Sourdough Bread, toasted
  • Optional: salad greens of some kind (spinach, kale, etc..)

Instructions

  1. Toast sandwich slices.  I like to use mayo to toast mine! 
  2. The last-minute it’s on the grill top, add the brie cheese so it will get soft and melted. 
  3. Layer Cranberry Chutney, Turkey, and greens – which is optional.
  4. Enjoy!

You could also try this Thanksgiving Leftover Recipe!

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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Cranberry Chutney

This is one of my favorite Thanksgiving recipes. I just love a good Cranberry Chutney. But I’m not sure if it’s because how much I love the ginger and cinnamon in it or how much I love the color of the cranberries and how beautiful the recipe is to make.

Overall, I think it’s one of my favorites and we always have soo much leftover. This means it’s great for days and also great in this leftover Turkey Sandwich Recipe.

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Cranberry Chutney

Cranberry Chutney


  • Author: Abby Turner
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Ingredients

  • 4 cups fresh cranberries
  • 1/2 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon minced fresh ginger root
  • 1/4 teaspoon ground cloves
  • 1 cup water

Instructions

  1. Combine everything in a saucepan over medium-high heat. 
  2. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.
  3. Transfer to a container and cool slightly. Refrigerate overnight to allow flavors to meld together. 
  4. Enjoy!

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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Sausage and Sage Stuffing

My favorite holiday by far is Fourth of July. There is just something about a holiday in the middle of the summer without all of the hulla-ba-loo. But in a very close second is Thanksgiving. And I think I might like Thanksgiving food the most of any food because of my Sausage and Sage Stuffing. This is unlike any stuffing, or technically dressing, that you will ever eat.

I adapted this recipe from my grandmother’s growing up. There were some years she would put turkey and chicken in it as well, but the sage and spices that build out the robust flavor profile of this recipe make this one you just can’t miss during the holidays.

And yes… I make this Sausage and Sage Stuffing for Friendsgiving AND Christmas Parties

Do you have recipes like that? Recipes that you have carried down through generations, tweaking as you go? My family also has a sweet potato casserole recipe that is amazing that my aunts have made for years. My family is huge… like 30 strong on a Tuesday. Dividing a conquering meals is what we do best.

However, I don’t make the stuffing. I am always relegated to the appetizers. In part because I am what we call G3. Generation 3 – so Gen 1 delegates, Gen 2 cooks the main parts, and then G3 gets the fringe parts of the meal.

With dozens of family members it is a well-oiled machine. And so is this recipe. I do use Sourdough bread instead of white sandwich bread and I love Fresh Market’s Poultry, Rubbed Sage, and Pressed Thyme seasonings – but you can use anything.

My Sausage and Sage Stuffing Recipe is super simple!

1. Make sure your bread is toasty, 2. cook the sausage then add onions and celery and seasonings, dump together 3. Add bread then eggs and chicken broth 4. cook and enjoy!

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Sausage and Sage Stuffing

Sausage and Sage Stuffing


  • Author: Abby Turner
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 1012 1x
Scale

Ingredients

  • 1 lb dense white sandwich bread, cut into 3/4 inch cubes (about 12 cups) and left out overnight.
  • 1 1/2 tsp poultry seasoning
  • 2 medium yellow onions, finely diced
  • 2 stalks celery, finely diced
  • kosher salt
  • 1 lb Italian sausage, cooked
  • 8 tbsp (1 stick, 4 oz) unsalted butter, divided: 6T in the stuffing, 2T on top
  • 2 large eggs, beaten
  • 1/4 cup fresh sage, chopped
  • 2 cups chicken stock, low sodium or unsalted

Instructions

  1. Preheat oven to 400F. Grease a large casserole dish.
  2. Place bread chunks in a bowl.  I like to use old bread or sit mine out overnight so that they are a bit crunchy.  You can always toast it in the oven on a low temp like 200F for 20-ish minutes.  
  3. Cook sausage in stove over medium heat.  I like to create different sizes of sausage chunks, so I don’t chop it up too much while I cook it.  
  4. Add the onions and the celery to the skillet and sprinkle them with a bit of salt. Sauté until they are fragrant.
  5. Add 6 tablespoons of the butter to the skillet with the mixture.  When butter is melted, toss in bowl with the bread.
  6. Mix in eggs and sage.
  7. Pour in chicken stock ½ cup at a time until your bread and mixture stick together like a casserole.  I like to make sure that my stuffing is more of a bread pudding and doesn’t fall apart. 
  8. Pour the mixture into your casserole dish and cook for 40 minutes with foil over the top. 
  9. Remove the foil and cook for 3-5 more minutes until the top of the stuffing is toasted.
  10. Let sit for 10 minutes and then enjoy!

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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A Covid Thanksgiving: Recipes and Inspiration

Covid Thanksgiving. A day to remind us of the things we are thankful for and the people that we have in our life. This year Thanksgiving will look a little bit different. Whether you are celebrating Thanksgiving virtually or with your smaller family unit, I want to encourage you that there are ways to celebrate to still have a special and meaningful day.

Side note: this year my table is set for 4, but that meant I could use special plates and silverware I don’t have many sets of.

Life can be challenging sometimes and, in some instances, I can even have a hard heart when I hear I should have a thankful heart or a happy spirit. However, scripture is so specific about being thankful.

“Give thanks in all circumstances; for this is the will of God in Christ Jesus for you.” 1 Thessalonians 5:18

“Do not be anxious about anything, but in everything by prayer and supplication with thanksgiving let your requests be made known to God.” Philippians 4:7

“Let us come into his presence with thanksgiving; let us make a joyful noise to him with songs of praise!” Psalm 95:2

“Giving thanks always and for everything to God the Father in the name of our Lord Jesus Christ” Ephesians 5:20

So why should we be thankful? Because having a gracious and thankful heart helps us recenter and refocus on a God who is bigger than our circumstances and loves us.

Don’t let Thanksgiving be a day… let it be a season. Even though this day will not be like years past, let’s use this day as the starting line for a new attitude of gratefulness.

Side note: Did you know gratitude has health benefits like improving your immune system, lowering your risk for mental health issues, handling stress, and creating a healthier lifestyle.

So here are three ways to celebrate Covid Thanksgiving this year:

  1. Use a Rotisserie Chicken instead of a full Turkey. These are a lot easier (and the grocery store makes them for you!) and you won’t have as many leftovers. Pro Tip: If you are intimidated about roasting a Turkey, don’t be! I have several blog posts that can help you. Here and here.
  2. Choose 2-3 side items you want to make full out. I would make my Cranberry Chutney and my Sausage and Sage Stuffing. Both are easy and delicious as leftovers.
  3. Fill in with freezer vegetables, but don’t forget to put them in another bowl and spice them up with garnish! For example, use store-bought sweet potato casserole, put a little brown sugar and fresh chopped pecans on top, broil for 3-4 minutes and then put it in another serving dish! Super easy and nobody will ever know! See my recipe here.

These recipes are all pint-sized and smaller… just for me. When I make smaller recipes I like to find fun small and unique dishes that still make small feel special!

Have any questions – feel free to DM me over on Instagram! I would love to see your creations!

Want other Thanksgiving Recipes?

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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DIY Eeek Cupcakes

What is better than a DIY Cupcake? Not much. And this isn’t really a recipe given that we are just writing words with chocolate and sticking it on a cupcake, but never-the-less I thought I would share the how to do it here.

  1. Take the Hershey candy bar and stick the entire bar into a double boiling pot of water. (don’t open the candy bar), and melt the candy bar all the way.
  2. Cut a very small slit in the side of the candy bar wrapper to use that as your opening. You are essentially creating a piping bag!
  3. On parchment paper, write your words!
  4. Let cool overnight and then carefully scrape off the parchment with a clean edge.
  5. Stick on store-bought cupcakes!

Have fun with these with your kiddos! These are so fun and I had a blast learning how to write with the chocolate. I did learn something, though. Dark chocolate works better. I’m not quite sure if that is the dairy content in the dark chocolate or what, but the Hershey Dark Chocolate bar works better than the regular bar.

Again, these are so fun and could even be a fun table treat for a Halloween luncheon – functioning as a place setting. How cute would it be if you wrote names in chocolate for each cupcake!

I hope you enjoy making these as much as I did!

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Pumpkin & Ricotta Flatbread

Do you love flatbread pizza? Do you love pumpkin flavor? Do you fast, easy and simple recipes for dinner? Then you will love this quick and easy Pumpkin Flatbread with Ricotta. The sage you sprinkle on it gives it such an earthy flavor that helps bring out the robust pumpkin flavors and it all melts so nicely on the Naan bread.

I’m not quite sure why we love Pumpkin so much, but this year Pumpkin and Sweet Potato are my go-to. I think I have 3 recipes in the queue to put online that have these root vegetables in them and I’m not complaining at all.

This flatbread name is a bit misleading… it isn’t just Ricotta cheese, but also has sprinkled mozzarella on top. You actually mix the Ricotta and Pumpkin together as the base for the flatbread and then you sprinkle the sage and salt and pepper on top and cook it for 8-10 minutes and viola… amazing!

This is actually a better appetizer then meal because it doesn’t have a meat in it. And I’m not sure I would add one. But this is an awesome vegetarian meal!

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Pumpkin & Ricotta Flatbread

Pumpkin & Ricotta Flatbread


  • Author: Abby Turner
Scale

Ingredients

  • 2 pieces large flatbread
  • 1/2 cup pumpkin puree
  • 1/2 cup Ricotta Cheese
  • 1/2 teaspoons Garlic Powder
  • 1 1/2 cup Thick Shredded Mozzarella Cheese
  • 3 tablespoons rubbed sage
  • 1 tsp salt
  • Salt and pepper, to taste

Instructions

  1. Heat oven to 425 degrees F.
  2. Next, mix pumpkin puree, ricotta cheese, and garlic powder in a bowl until blended; then spread it over the Naan leaving a 1-inch border.
  3. Sprinkle the mozzarella cheese, sage, and salt; then bake for 12-15 minutes until the cheese is melted and lightly brown.

Want more pumpkin recipes?

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Garlic and Sage Pumpkin Ravioli

Don’t stop reading. This ravioli is store bought and I’m about to show you how in a few easy steps an Easy Pumpkin Dinner comes together in minutes. And how you can take store bought ravioli, make your very own sauce and wow your guests.

Pumpkin Dinner in minutes. #nomnomnom

My Pumpkin Ravioli came from The Fresh Market, but I’ve also seen it at Trader Joes, Kroger, and Whole Foods. If you are in a big city you might even be able to find some fresh made at a speciality store.

The garlic butter and Sage sauce comes together in minutes. You will just want to make sure that the Ravioli is al dente before you start this recipe. That usually means putting it in boiling water for 5-7 minutes. Doesn’t take long for Ravioli.

I liked to sauté Rotisserie Chicken and mushrooms in my pan, but you could literally put anything in there! But the chicken is the best decision, in my humble opinion. I mean it is my recipe – but I want to give you options.

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Garlic and Sage Pumpkin Ravioli

Garlic and Sage Pumpkin Ravioli


  • Author: Abby Turner
Scale

Ingredients

  • 1 package Pumpkin Ravioli, cooked to al dente
  • 1/4 cup butter
  • 1/8 cup heavy cream or whole milk (additional 1/4 cup cream, in needed)
  • 1 tablespoon minced garlic
  • 2 tablespoons rubbed sage
  • 2 stalks fresh sage, de-stemmed 
  • 1 cup mushrooms
  • 2 cups pulled rotisserie chicken
  • salt and pepper to taste

Instructions

  1. In a sauté pan, melt butter with fresh sage and minced garlic. 
  2. Once the butter has melted, add cream and stir until combined and simmer. 
  3. Add mushrooms and chicken with rubbed sage and cook until mushrooms are cooked down. 
  4. Stir in Ravioli, carefully, and mix up.  Add an additional 1/8 cup of cream as needed if it evaporates before you eat it.* I end up using this because I let my ravioli simmer for a while.  (Shake my head)
  5. Serve with toasted bread. 

Notes

*This is not a cream sauce – there should be enough of the butter and sage mixture that the Ravioli get seasoned and coated, but not sit in a butter/cream soup.

The longer you let the Ravioli simmer, the tougher they will get.  This should be a flash simmer recipe – not a stew.

Want other pumpkin recipes?

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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welcome to my table

I’m Abby, and I’m all about setting the table every day and making a simple dinner with easy recipes to enjoy with friends. The inspiration you’ll find here are simple and meant to encourage you to declutter your table and invite friends over! I spend my days working as a marketer for a retail company and dreaming of dinner time. I really hope that through A Table Top Affair you will find a newfound love for your kitchen and that relationships would be formed around your table.

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