Summertime Thanks

August 31, 2013 by Kenmore

Thanksgiving in my family has always been a tradition and so is sitting out on the deck in the summer grilling with our family. I have cooked Thanksgiving dinner for my family since I was 14. Our Thanksgiving has many dishes which are always tradition. We always have turkey, sweet potatoes my favorite, corn casserole my dad’s favorite, brussel sprouts my mom and sister’s favorite, Grandma’s Favorite cranberry sauce and my famous stuffing, my husband and son’s favorite. This usually gets made only at Thanksgiving. Everyone in my family loved the idea that we could have a Thanksgiving dinner in the summer outside on the grill. We all help prep in the kitchen and then out to the deck to grill and have some fantastic family time.


preparation time
0 mins

cook time




2 pounds Turkey thighs or legs cut into 1 1/2" pieces

2 sweet potatoes peeled & sliced 1/2"

1 loaf of Italian bread crusted removed, cut into 1" cubes

1 tablespoons crystallized ginger chopped finely

1.5 cup celery chopped

0.75 cup onion

4 ears of corn cut into 1" rounds & hole through center of cob

1.5 cup butter

1 pounds brussels sprouts cleaned & trimmed

1 cup dried cranberries

3.5 cup cranberry juice

2 tablespoons balsamic vinegar

2 teaspoons orange zest

1 teaspoons salt

1 teaspoons sage

1 teaspoons poultry seasoning

1 teaspoons thyme

0.25 teaspoons pepper



In a small saucepan add dried cranberries, cranberry juice, balsamic vinegar, orange zest, & crystallized ginger. Bring to a boil over med. high heat and boil for 2 minutes. Remove from heat and let cool. Reserve 1/2 cup of sauce for garnish. Remaining sauce place in blender and puree. May need to add a little more cranberry juice if too thick for brushing on turkey (can be done up to 2 days in advance).


Melt butter in medium sauce pan over medium heat and cook celery and onion until soft. Stir in salt, sage, poultry seasoning, thyme, and pepper. Place in bread crumbs in a 9x13 dish and pour butter, celery mixture over bread, turn bread cubes over and coat each piece well. Cover and place in refrigerator (can be done up to 1 day in advance).


Place slices of sweet potatoes in water and microwave for 8 minutes to soften, if desired cut out shape, such as a star, with a cookie cutter. Steam brussel sprouts in microwave for 6 minutes.


Preheat grill. Assemble ingredients at grill. Over low heat, place turkey pieces on foil to cook, place brussel sprouts and sweet potatoes on grill. Place bread cubes on grill and add remaining butter, celery mixture to turkey. Add corn to grill. Keep turning all foods until cooked through.


Assemble on kabobs. Brush turkey and sweet potatoes with cranberry glaze to serve. If desired, place reserved cranberry on plate as garnish. Enjoy a Summertime Thanksgiving on a stick.


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