Published on November 25th, 2014 | by Samantha Levine0
Sweet Sides of Thanksgiving
Last month I was carving pumpkins, this month I’ll be carving a turkey; or at least someone I know with a good steady hand will be taking care of that job for me. Actually, let me just come clean and admit that I’ll probably only be bopping in and out of the kitchen when the big turkey day has arrived. I’m not exactly the greatest chef around (and not for a lack of trying that is). However I am great at assisting! So let’s get to it and talk some festive side dishes!
Classic Sweet Potato Casserole
4 1/2 pounds sweet potatoes
1 cup granulated sugar
1/2 cup butter, softened
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.
Makes 14-16 servings
1/2 cup butter
3 cups diced celery
2 cups diced sweet onions
1/2 cup finely chopped fresh sage
3 cups soft, fresh breadcrumbs
4 large eggs, lightly beaten
7 cups chicken broth
1 tablespoon freshly ground pepper
1. Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
2. Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
3. Bake at 400° for 45 to 55 minutes or until set and golden brown.
Take your mashed potatoes to the next level with this great recipe!
Caramelized Onion-and-Gorgonzola Mashed Potatoes
3 pounds Yukon gold potatoes, peeled and quartered
1 3/4 teaspoons salt, divided
2 tablespoons butter or margarine
1 tablespoon olive oil
2 medium onions, diced
4 garlic cloves, minced
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/2 cup butter or margarine
3/4 cup half-and-half
3/4 cup crumbled Gorgonzola or blue cheese
3/4 teaspoon pepper
Garnish: fresh rosemary sprigs
1.Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender. Drain and keep warm.
2.Melt 2 tablespoons butter with oil in a skillet over medium heat; add onion, and cook, stirring often, 12 to 17 minutes or until tender. Add garlic, and cook 3 minutes. Stir in rosemary; remove from heat.
3.Mash potato with a potato masher; stir in 1/2 cup butter, half-and-half, and cheese until blended. Stir in onion mixture, remaining 3/4 teaspoon salt, and pepper. Spoon enough mixture into a decorative, ovenproof dish or 13- x 9-inch baking dish to fill bottom; pipe or dollop remaining mixture over top.
4.Broil, 3 inches from heat, 5 minutes or until top is lightly browned. Garnish, if desire
Two Cheese Squash Casserole
4 pounds yellow squash, sliced
1 large sweet onion, finely chopped
1 cup (4 oz.) shredded Cheddar cheese
1/2 cup chopped fresh chives
1 (8-oz.) container sour cream
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
2 1/2 cups soft, fresh breadcrumbs, divided
1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
2 tablespoons butter, melted
1. Preheat oven to 350°. Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.
2. Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.
4. Bake at 350° for 35 to 40 minutes or until set.
1 cup sugar
1. Bring first 5 ingredients to a boil in a medium saucepan over medium-high heat, stirring until sugar is dissolved. Stir in cranberries and apricots, and return to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 10 to 15 minutes or until berries begin to split and mixture begins to thicken.
2. Remove from heat; cool 30 minutes. Discard cinnamon and ginger. Pour into a 3-cup mold; cover and chill 8 hours or until set.
What are your favorite Thanksgiving side dishes? Share with me in the comments below! Want more great recipes? Check out Southern Living Magazine for great ways to spice up your meal!