Thanksgiving Shopping in Stockholm

Fellow Americans out there, tomorrow is the most important food day of the year, Thanksgiving! For everyone else, you will think we are crazy folks who stuff ourselves silly with turkey, watch a parade, and yell at the Dallas Cowboys.

It is my favorite holiday of the year though! While Thanksgiving has dirty roots and is followed by the vain Black Friday, to me it’s about family. I will leave mushy family post until tomorrow.

Right now it is about buying all the supplies to make a proper turkey dinner. This will be my third Thanksgiving in Sweden and I have all my spots scored on making a proper American dinner.
thanksgiving in sweden
Here’s a rundown of what I make and where I buy the ingredients.

Forget the store bought, Stovetop crap, make your own stuffing, it’s super easy.
What you need:
2-3 stalks of celery (not heads!), sliced into 1/4cm pieces
1 onion, diced
1 carrot, sliced into 1/4cm pieces
1 garlic clove, diced into little pieces
1 tbsp olive oil
1/4 cup dried cranberries. Cranberries are tranbär in Swedish and you can dried ones in the Fruit/Nut bins or some in snack packs. If you cannot find them at all, grab a box of frozen tranbär.
1/4 cup chopped walnuts
day old bread, cibatta or any large loaf. no sliced bread
salt, pepper to taste

You also need – skillet (frying pan), large bowl, large spoon, foil, 1/2 cup boiling water

1. Heat oil in a small pan on medium heat.
2. Add onions and saute for 4-5 minutes.
3. Add garlic and carrot and continue to saute for another 4-5 minutes. It’s okay if the vegetables turn slightly brown.
4. Add celery and saute again for another minute or two.
5. Turn off and remove from heat.
6. In a large bowl, add the vegetable mix. Chop the bread into small pieces (about 1 cm) and throw into bowl.
7. Pour 1/2 cup boiling water and immediately cover with aluminum foil. This keeps the steam inside and softens the bread. However, we don’t want the bread mushy. Let sit for 5 minutes.
8. Take off the foil and give everything a mix with a large spoon. [If you find the bread to be rock hard, add another 1/4 cup (very small amounts!) and cover again with foil.]
9. Add the nuts and cranberries.
10. Finally season with salt and pepper and even a dash of oregano.

thanksgiving desserts stockholm

Pumpkin Cranberry Bread
This is one of my favorite and easiest dishes to make. It is like a banana bread and served as a dessert. It will make four small loaves or one very large loaf.

Pumpkin – Can buy at most large ICAs now or at Ingelsta Kalkon. Ingelsta Kalkon is all over Sweden and your best bet for finding American turkey day sides as well as delicious turkey.
Cranberries – Buy them frozen from any grocery store.

Adapted from the
4 eggs
2 cups pumpkin puree
3/4 cup vegetable oil
1/4 cup sour cream (gräddfil)
4 cups sugar
4 1/2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground ginger
1 teaspoon ground clove
1 teaspoon ground allspice
3 teaspoons baking powder
1 teaspoon salt
4 cups cranberries

Preheat oven to 180 degrees Celsius.

In bowl combine eggs, pumpkin puree and oil.
In another bowl, add all dry ingredients and mix.
Combine the two bowls and gently mix with a hand whisk.
Add cranberries and mix for a couple more minutes.
Divide dough into 4 small loaf pans or two large ones. You should not fill more than 75% of the pan with batter.
Bake for 50 minutes or until a toothpick comes out clean.

Pumpkin Bread

Cranberry Sauce
Again, forget the Ocean Spray cranberry gelé in a can. Instead, make a fresh sauce. You’ll never turn back after.
What you need:
1 box (225g) frozen cranberries
1 orange
1/2 cup sugar
1 cups water
Dash of vanilla extract

1. Bring water to a boil and add sugar. Stir so the sugar dissolves.
2. Add frozen cranberries and bring down to medium heat (4-5 on an electric stovetop). Cover the pot with a lid and let simmer for 20 minutes.
3. Check on the sauce. It should be thicker and the cranberries should have burst apart by this point. Continue cooking with the lid off so that the sauce can become a bit thicker (should be thick enough to cover a spoon).
4. Using a microplane or small grater, grate the peel off the orange and add to the sauce.
5. Turn the heat off and add a dash of vanilla, about a 1/4 teaspoon.
6. If too tarty still, add another few spoons of sugar.

Ready to serve alongside the turkey and stuffing.

Pumpkin Pie

I can’t find my favorite recipe at the moment, but send me yours or post a link your favorite!

Fresh Whipped Cream
3dl whipped cream (vispgrädde), 36% or 40%
approx 100 dl powdered sugar (florsocker)
1 teaspoon vanilla extract

Endive Goat Cheese Salad
This salad provides a balance to the heavy dishes offered on thanksgiving day. It also takes out the drab in some old dishes, like the mushy green been casserole.

I don’t even make a dressing for it since it would add a heaviness to the dish. Besides, once everything ends up on the plate, it gets all mixed.
3 endives
1 packet goat cheese – the President pre-chopped 12 pieces is the best one
1 pomegranate
1/4 cup walnuts
1 package arugula
1 pink lady apple
salt, pepper

Large serving bowl.
1. Chop up the endives into small pieces. Give it a quick rinse using a strainer so that there’s no dirt.
2. Throw the endives into a bowl. Add the package of arugula.
3. Open the package of the goat cheese and crumble into small pieces. Add to salad. If you find a log of goat cheese, just make sure not to use the ‘skin’, it has a bitter taste and doesn’t go well with the salad.
4. Cut open the pomegranate and get out all the red seeds. Throw into the salad bowl.
5. Chop up the pink lady apple into small pieces.
6. Chop the walnuts into small pieces and add.
7. Toss together and add salt and pepper to taste.

endive salad

More to read:
Thanksgiving Wines – Check out the New York Times for the best pairings
Vegetarian dishes – Plenty covered by the NYT for those looking for meatless dishes

6 thoughts on “Thanksgiving Shopping in Stockholm”

  1. Interesting! I have heard and read about stuffing and cranberry sauce, but never knew how to make it (or even exactly what it was). Sounds good, and very easy! But I must say – I’m baffled that anyone would buy that ready made when it’s so easy to make. And obviously much tastier.

    The endive goat cheese salad seems very good too, but do you use canned arugula or did you find fesh at this time of year? I’m not a fan of the canned ones, but I know it’s hard to find anythin else now when it’s not season.

    Thank you for sharing this!

  2. By the way – one of my favorite things to do with endives is to soften them just shortly in boiling water, cut them i halves and then put some olive oli and (plenty of) goat cheese on. Then into the oven for a while. Mmm.

  3. Haha, my bad, I thought arugula was something completely different (sparris, is that asparagus maybe?)! Makes much more sense now! :)

  4. Ahhhh, yes sparris is asparagus. I did buy sparris in the glass jar once…wasn’t so exciting.

    You can substitute arugula for ruccola as well.

  5. I am getting very hungry.
    Looks like you will have repeat all those delicious dishes again in few more weeks.

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