Thanksgiving Side Dishes – Old, New and Borrowed
I am a total traditionalist and typically make my holiday menu strictly from legacy family favorites. I do this not only because my family has some amazing recipes, but also because while I cook each dish it conjures special memories of that person…or the holiday we shared together.
I feel the same about setting the table, arranging the flowers and cleaning the silver. I think of the linen from my great grandmother. Sure it has some spots and is thinning in certain areas, but like family – not perfect, but means so much. I like to see her monogram in the corner, it makes me feels she’s with us and lets her know she’s remembered and loved. I also love to share all the stories with my girls and to see their excitement when they get to help polish the crystal, place the china and create the name cards. They now are old enough and have heard the stories enough, to know what came from who and where to place the centerpiece so it covers the yellow spot.
Last year my daughter Hannah asked me what my favorite holiday was –I easily answered Thanksgiving. I use an example that an amazing co-worker shared with me years ago. She highlighted that Thanksgiving is the one holiday where nobody is required to wear a costume or buy, wrap and ship gifts. It’s the holiday where all that’s needed is family, friends and feast. To me, that makes it a darned near perfect holiday. Yes it can add expense and work, but Thanksgiving doesn’t have to be full of stress and debt – actually a lot of the food is truly basic, easy to make the day before and is pretty inexpensive. I loved sharing that with Hannah and while no doubt she LOVES dressing in costumes and getting gifts, I could tell she got it and maybe even agreed.
When I think of my Thanksgiving menu, it typically includes… Grandma Groat’s bread stuffing, Aunt Connie’s pecan yams, I cook the turkey in Granny’s electric oven (as to leave my oven open for side-dishes), my mom’s luscious cheesecake, Pam’s feta green beans and wild rice, sausage stuffing, and cranberries, Aunt Meredi’s mashers…and of course I am the first to note DON’T ASK ME TO DRIVE THE GRAVY (Thank goodness for Trader Joes, William Sonoma and WHOLE FOODS). But like many things in my life, I am finally learning to appreciate that traditions are intended to flex and evolve. That all of these special traditions are passed on from generation to generation and are not tarnished by adding new twists, meals and partaking in someone else’s traditions can make Thanksgiving even that much more special.
I am looking forward to heading up to Steamboat Springs tomorrow, bringing a few of my family favorites and enjoying some new ones as well. Here are a few dishes you may look to add to your spread this week.
Happy Cooking from a legacy of kitchens to yours….
Thanksgiving Side Dishes:
• Green Bean, Feta and Dill Salad: http://thevaccarofamilytable.blogspot.com/2008/11/greek-green-bean-and-feta-salad.html
• Sweet Potato Gratin: http://thevaccarofamilytable.blogspot.com/2012/11/sweet-potato-gratin.html
• Bourbon, Orange and Shallot Cranberries: http://thevaccarofamilytable.blogspot.com/2012/11/bourbon-orange-and-shallot-cranberries.html
• Wild Rice and Sausage Stuffing http://thevaccarofamilytable.blogspot.com/2012/11/wild-rice-and-sausage-dressing.html
• Artichoke Parmesan Stuffing and Spaghetti Squash with Jalapeno Cream: http://thevaccarofamilytable.blogspot.com/2009/12/artichoke-parmasean-stuffing-spaghetti.html
Monday, November 19, 2012
Wild Rice and Sausage Dressing
Wild Rice and Sausage Dressing
Ingredients:
• ¾ # wild rice, cooked
• 1# ground pork sausage, cooked, crumbled and drained
• 1C chopped celery
• 1C chopped onion
• 3 cloves garlic, crushed
• ¼ t sage
• Salt and pepper to taste
Directions:
• Sauté onion and celery in small amount of the sausage drippings - until soft.
• Add cooked sausage, cooked rice, sage, salt, pepper and garlic. Mix well. Serve.
• If making ahead, you can pour into a baking dish and toss in the oven to warm before serving (350 degree for 15-20 min, add veg stock if you think it seems dry)
Ingredients:
• ¾ # wild rice, cooked
• 1# ground pork sausage, cooked, crumbled and drained
• 1C chopped celery
• 1C chopped onion
• 3 cloves garlic, crushed
• ¼ t sage
• Salt and pepper to taste
Directions:
• Sauté onion and celery in small amount of the sausage drippings - until soft.
• Add cooked sausage, cooked rice, sage, salt, pepper and garlic. Mix well. Serve.
• If making ahead, you can pour into a baking dish and toss in the oven to warm before serving (350 degree for 15-20 min, add veg stock if you think it seems dry)
BOURBON, ORANGE AND SHALLOT CRANBERRIES
BOURBON, ORANGE AND SHALLOT CRANBERRIES
Ingredients:
• 1 cup bourbon
• ¼ cup minced shallots
• Grated zest of 1 orange
• 1 - 12-oz package fresh cranberries, picked over
• 1 cup sugar
• 1 teaspoon freshly ground pepper
Directions:
• In small nonreactive saucepan, combine bourbon, shallots & orange zest.
• Bring to a boil over moderate heat, then simmer, stirring occasionally until mixture is reduced to syrupy glaze, (about 10 minutes).
• Add cranberries & sugar, stirring will until sugar dissolves.
• Lower heat slightly and simmer with lid tilted until most of cranberries have burst, about 10 to 20 minutes.
• Remove from heat and stir in pepper.
• Transfer to bowl or mold. Let cool to room temperature; cover and refrigerate.
Ingredients:
• 1 cup bourbon
• ¼ cup minced shallots
• Grated zest of 1 orange
• 1 - 12-oz package fresh cranberries, picked over
• 1 cup sugar
• 1 teaspoon freshly ground pepper
Directions:
• In small nonreactive saucepan, combine bourbon, shallots & orange zest.
• Bring to a boil over moderate heat, then simmer, stirring occasionally until mixture is reduced to syrupy glaze, (about 10 minutes).
• Add cranberries & sugar, stirring will until sugar dissolves.
• Lower heat slightly and simmer with lid tilted until most of cranberries have burst, about 10 to 20 minutes.
• Remove from heat and stir in pepper.
• Transfer to bowl or mold. Let cool to room temperature; cover and refrigerate.
SWEET POTATO GRATIN
SWEET POTATO GRATIN
Ingredients:
For the topping:
• 1 cup all-purpose flour
• ¾ cup firmly packed light brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 8 tablespoons (1 stick) cold unsalted butter cut into ½ inch cubes
• 1 cup toasted chopped pecans
For the sweet potatoes:
• 5 #’s sweet potatoes
• 1/4 cup fat free half/half or milk
• 2 teaspoons vanilla extract
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 3 eggs
• ½ cup maple syrup (I use sugar free but any will do)
• ¼ cup firmly packed light brown sugar
• 2 teaspoons kosher salt
• Freshly ground pepper, to taste
• Pinch of freshly grated nutmeg
Directions:
• Preheat oven to 450 degrees
• In a bowl, stir together the flour, brown sugar, salt and cinnamon.
• Using a pastry blender, cut in the butter until the flour mixture has been completely absorbed into the butter. The mixture should hold together when squeezed with your hand but still crumble apart easily.
• Stir in the pecans. Set aside.
• Put sweet potatoes in a large roasting pan and add a small amount of water. Cover the pan tightly with aluminum foil and roast until the potatoes are tender and easily pierced with a knife, 1 to 1 ½ hours.
• Transfer the potatoes to a cutting board and let cool slightly.
• Reduce the oven temperature to 350.
• When potatoes cool enough to handle, peel off the skins and cut the flesh into ½ inch cubes.
• Transfer one-fourth of the potatoes to a large bowl and mash with a potato masher. Add the remaining cubed potatoes and stir to combine.
• In a bowl, whisk together the milk, vanilla, butter, eggs, maple syrup, brown sugar, salt, pepper and nutmeg.
• Add the milk mixture to the sweet potatoes and stir until well combined.
• Transfer the sweet potato mixture to a 3-quart rectangular baking dish and sprinkle with the gratin topping.
• Bake until the topping is golden and crispy, 45 to 60 minutes. Let cool for 10 minutes before serving. Serves 12 to 15.
• Tip: Cook and mash the potatoes and combine with other ingredients up to 1 day in advance. Transfer to a baking dish, cover and refrigerate. On day serving, remove dish from refrigerator 1 hour before baking, then add the topping and bake as directed.
Ingredients:
For the topping:
• 1 cup all-purpose flour
• ¾ cup firmly packed light brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 8 tablespoons (1 stick) cold unsalted butter cut into ½ inch cubes
• 1 cup toasted chopped pecans
For the sweet potatoes:
• 5 #’s sweet potatoes
• 1/4 cup fat free half/half or milk
• 2 teaspoons vanilla extract
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 3 eggs
• ½ cup maple syrup (I use sugar free but any will do)
• ¼ cup firmly packed light brown sugar
• 2 teaspoons kosher salt
• Freshly ground pepper, to taste
• Pinch of freshly grated nutmeg
Directions:
• Preheat oven to 450 degrees
• In a bowl, stir together the flour, brown sugar, salt and cinnamon.
• Using a pastry blender, cut in the butter until the flour mixture has been completely absorbed into the butter. The mixture should hold together when squeezed with your hand but still crumble apart easily.
• Stir in the pecans. Set aside.
• Put sweet potatoes in a large roasting pan and add a small amount of water. Cover the pan tightly with aluminum foil and roast until the potatoes are tender and easily pierced with a knife, 1 to 1 ½ hours.
• Transfer the potatoes to a cutting board and let cool slightly.
• Reduce the oven temperature to 350.
• When potatoes cool enough to handle, peel off the skins and cut the flesh into ½ inch cubes.
• Transfer one-fourth of the potatoes to a large bowl and mash with a potato masher. Add the remaining cubed potatoes and stir to combine.
• In a bowl, whisk together the milk, vanilla, butter, eggs, maple syrup, brown sugar, salt, pepper and nutmeg.
• Add the milk mixture to the sweet potatoes and stir until well combined.
• Transfer the sweet potato mixture to a 3-quart rectangular baking dish and sprinkle with the gratin topping.
• Bake until the topping is golden and crispy, 45 to 60 minutes. Let cool for 10 minutes before serving. Serves 12 to 15.
• Tip: Cook and mash the potatoes and combine with other ingredients up to 1 day in advance. Transfer to a baking dish, cover and refrigerate. On day serving, remove dish from refrigerator 1 hour before baking, then add the topping and bake as directed.
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