Part two of a four part series of recipes leading up to Thanksgiving Day.
This week features side dishes (including stuffing) you can try or share with friends this holiday season.
Week 3 will be entrees and week 4 will feature desserts.
Last week featured soups. Click here to find a good soup recipe.
Makes 6 servings
Recipe submitted by: Areli Biggers
• 1 tablespoon canola oil
• 1 cup raw sweet potato, peeled and cubed (1/2-inch pieces)
• 1 cup raw pumpkin, peeled and cubed (1/2-inch pieces)
• 1/2 cup onion, chopped
• 1 garlic clove, chopped
• 1/2 cup cooked white or brown rice
• 1/2 cup cooked wild rice
• 1/2 cup raw celery, chopped
• 1/4 cup dried cranberry
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup roasted almonds
• 1/4 cup roasted pumpkin seeds (no peel)
• 1 tablespoon olive oil
• 1/4 teaspoon pumpkin pie spice
• 1/4 cup fresh parsley chopped
• 2 teaspoons fresh lime juice
Heat a large cast iron skillet (10 to 12 inch) on medium high and add canola oil. When oil is hot, add sweet potatoes and pumpkin and cook for 5-7 minutes, stirring occasionally. Add onions and cook for 3 minutes, then add garlic and cook for 1 minute. Add rices, celery and dried cranberries and mix everything until well combined. Season with salt and pepper; add almonds, pumpkin seeds, olive oil and pumpkin spice, then stir until all ingredients are well-mixed. Cook for 3-5 more minutes, add parsley and remove from heat. Add fresh lime juice just before serving stir and enjoy.
Serves: 10 to 12
• 1/2 cup (1 stick) unsalted butter, plus more for greasing
• 2 onions, diced
• Kosher salt
• 4 pounds yellow squash, halved, seeded and sliced into 1/2-inch-thick rounds
• 1 teaspoon sugar
• 1 pound sharp cheddar cheese, grated
• 1 1/2 cups milk
• 6 tablespoons all-purpose flour
• Onion powder
• Garlic powder
• 4 large eggs, lightly beaten
• 1 cup panko breadcrumbs, or other dried breadcrumbs
• Fresh thyme leaves
Heat the oven to 350 degrees. Generously grease a 9- by 13-inch baking dish or similarly-sized shallow casserole dish.
In a Dutch oven, melt 6 tablespoons of the butter over medium heat. When the butter is foamy, add the onions and 2 teaspoons salt. Cook, stirring occasionally, until translucent, about 5 minutes. Add the squash and sugar and stir to combine. Cover the pot and continue to cook, stirring about every 5 minutes, until the squash has given up much of its liquid, 20 to 25 minutes. Uncover and continue to cook, if needed, until the squash and onions are very tender, about 10 minutes.
Pour the squash mixture into a large strainer set over a sink and press gently to remove as much liquid as possible. Transfer to a food processor and process until the mixture forms a smooth puree, about 30 seconds. Transfer to a large bowl. Stir in the cheese, milk and flour. Season to taste with onion powder, garlic powder and additional salt, if desired. Stir in the eggs.
Transfer to the prepared baking dish and bake until souffle is only slightly jiggly in the center, about 45 minutes.
Meanwhile, melt the remaining 2 tablespoons butter. Pour it into a medium bowl and stir in the breadcrumbs. Season to taste with salt.
After 45 minutes of baking, remove the souffle from the oven and top evenly with the breadcrumbs. Return to the oven and continue to bake until set, about 10 minutes. If the top is not yet browned, turn the oven to broil. Broil just until golden brown, 1 to 1 1/2 minutes.
Let cool for about 10 minutes, sprinkle with fresh thyme, and serve.
Makes 14-16 latkes, or 6-8 servings
Recipe submitted by: Krista Towns
For the pecans:
• 1 1/2 tablespoons brown sugar
• 2 teaspoons water
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon salt
• 1 cup pecan halves
For the latkes:
• 1 pound sweet potato (about 2 large)
• 2 large eggs, lightly beaten
• 1/2 cup flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Clarified butter or peanut oil for frying
For the cream:
• 5 ounces marshmallows
• 2 1/2 cups heavy cream
• 2 tablespoons bourbon (may substitute 1 teaspoon vanilla)
• 1/2 teaspoon salt
To make the pecans, whisk together sugar, water, pepper and salt in a small bowl. Place the pecans in a skillet (10 inch) over medium heat and toast, stirring frequently for 2 to 3 minutes. Add the sugar mixture and continue to stir until all the pecans are coated, 15-20 seconds. Remove from heat and spread on parchment paper, and roughly chop when cool.
Preheat oven to warm.
To make the latkes, grate the sweet potatoes with a box grater or food processor attachment. Wrap the shredded potatoes in a clean towel and wring out any excess water. Place the potatoes in a large mixing bowl, and stir in the eggs, then the flour, cinnamon, nutmeg, salt and pepper. Place a 12-inch nonstick skillet over medium high to high heat and coat the pan with a thin layer of butter or oil. When the oil is hot, working in batches, spoon 1/4 cup of the potato mixture per latke into the pan, lightly flattening each helping with a spatula into 3 1/2- to 4-inch rounds. Fry the latkes about 2-3 minutes per side or until golden brown and crispy. Remove to a baking sheet and place in oven to keep warm.
To make the cream, adjust the wire rack to the top third in the oven and heat to broil. Place the marshmallows on a baking sheet sprayed with a nonstick coating. Toast the marshmallows to a nice dark brown on the top side only. Remove from oven.
Place a 2 or 2 1/2 quart, heavy saucepan on the stove over medium-high heat. Add the cream, bourbon and salt, and bring the cream to a high simmer. Reduce the cream mixture to 1 1/2 cups, stirring frequently. Add the marshmallows, reduce the heat to medium low and continue to cook and stir until the mixture is smooth and creamy. There will be delicious brown bits in the sauce. Remove from heat.
To serve, arrange the latkes on individual plates or a platter. Drizzle with the cream and top with the chopped pecans. Garnish with a sprig of parsley or rosemary if desired.
Serves: 4
• 1/4 cup extra-virgin olive oil
• 4 ounces country ham, finely diced
• 1 shallot, minced
• 4 cloves garlic, minced
• 1 1/2 pound Brussels sprouts, ends trimmed and sprouts shaved 1/4-thick crosswise on a mandoline
• 1/2 cup apple cider or juice
• 1 tablespoon apple cider vinegar
• 4 tablespoons unsalted butter
• Kosher salt and freshly ground black pepper
Heat the oil in a large skillet over medium heat. Add the country ham and cook, stirring frequently, until the ham just starts to brown, about 2 minutes. Add the shallot and garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the brussels sprouts and cook, stirring, until wilted and almost shiny, 4 to 6 minutes.
Add the apple cider and vinegar, bring to a simmer, and cook until the liquid has reduced to about 1/4 cup, 3 to 5 minutes. Stir in the butter, season to taste with salt and black pepper, and remove from the heat. Continue to stir until the butter has completely melted and formed a creamy sauce. Serve.
Makes 6 servings
Recipe submitted by: James Kotowske
• 10 ounces thick-sliced bacon
• 1/8 cup + 1 tablespoon packed light brown sugar
• 1/8 teaspoon ground allspice
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon granulated garlic
• 2 tablespoons olive oil
• 1 medium to large butternut squash, peeled, trimmed and cut into 1-inch cubes
• 1/2 cup low-sodium chicken stock/broth
• 1/2 pound kale, trimmed, precut and washed (most grocery stores sell in 1-pound bags)
• Optional to sprinkle on top: 1/2 cup sliced almonds or 1/2 cup dried cranberry
Position a rack in the center of the oven and heat the oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange the bacon slices in one layer on the paper and sprinkle 2 tbsp. of the brown sugar evenly over the bacon slices. Bake until the sugar melts, 6 to 8 minutes. Sprinkle the remaining sugar over the same side of bacon, and continue to bake until the bacon is brown and glazed, another 10 to 12 minutes. Remove the bacon from the oven and heat the oven to broil. Broil the bacon until the sugar bubbles, watching closely to prevent burning, 1 to 2 minutes. Let the bacon cool, then break bacon into small pieces and set aside.
Turn off the broiler and return the oven to 400. Mix the allspice, ground pepper, garlic and salt in a small bowl. On a baking sheet, toss the squash with olive oil and spices; spread squash in a single layer. Roast, stirring once about halfway through, until browned and tender, 22 to 25 minutes. Remove squash when finished and set aside.
In a large pot set to medium heat, add chicken broth and bring to a boil, then add kale to broth and cover for 1 minute. Remove cover and mix the kale about. Add bacon and mix again; cover for 1 additional minute. Add squash, and gently mix in. Allow the kale to simmer for about 3 minutes on medium-low heat. When the kale is tender remove from heat, transfer into a casserole dish and serve. If you wish, garnish top with roasted almond slices and dried cranberries.
Makes 6 servings
Recipe submitted by: Laurie Michelle Sturm
• 3 cups fresh, sliced mushrooms
• 2 cups chopped celery
• 2 cups chopped onions
• 3/4 cup butter, divided
• 6 cups dried bread stuffing
• 1 cup chopped pecan
• 1 tsp. dried sage
• 1 tsp. dried thyme
• 1 tsp. black pepper
• 1 cup cooked wild rice
• 2 cups chicken broth
• 1 package sage pork sausage, cooked
Preheat oven to 350 degrees. In large skillet cook mushrooms, onions and celery in 1/2 cup butter until tender. In large mixing bowl, toss together stuffing, pecans, sage, thyme and pepper. Add the vegetable-butter mixture and toss to combine. In the same skillet, cook the wild rice in the remaining butter for 3 minutes, stirring occasionally. Add rice mixture to the bread mixture and toss well to combine. Add broth and sausage to moisten. Put in casserole dish. Cover and bake at 350 degrees for 30 to 45 minutes or until heated through. If the dish needs more moisture, add more chicken broth. Uncover and cook 10 additional minutes to brown.
Serves: 8
• 4 large sweet potatoes
• 1 cup (2 sticks) unsalted butter
• 1 teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper
• 1 cup chopped pecans, toasted
Prepare a fire in a fire pit or a full chimney of coals in a charcoal grill. Let the fire burn down so that you no longer see large flames. If using a charcoal grill, pile the coals into a mound in the center of the grill.
Meanwhile, wrap the sweet potatoes in heavy duty aluminum foil or a double layer of standard aluminum foil.
Once the coals are hot, bury the wrapped sweet potatoes in the coals. Let cook, adding additional coals as necessary, until the potatoes are completely soft, 1 to 2 hours. Transfer to a baking sheet and let cool slightly. When cool enough to handle, remove the foil and the skins from the potatoes.
While the potatoes are cooking, melt the butter in a small saucepan over medium heat. Continue to cook the butter until it separates and the milk solids on the bottom of the pot have turned golden brown, about 10 minutes. Remove from the heat.
In a food processor, combine the peeled sweet potatoes and nutmeg. If using a smaller food processor, do this step in two batches. With the motor running, slowly drizzle in the brown butter. Continue to process until the potatoes are silky and smooth. Season to taste with salt and pepper.
Transfer to a 9- by 13-inch serving dish and top with the pecans. Serve.
If making ahead, the potatoes can be held in the baking dish at room temperature for several hours, or in the refrigerator overnight. Reheat in a low oven or low grill until hot. If reheating on a grill, make sure to use a metal or heat-proof ceramic baking dish.
Makes 10 servings
Recipe submitted by: Kim Marie Szymke
• 2 cups dried cranberries
• 1 cup orange liqueur, triple sec or Grand Marnier (orange juice can be substituted)
• 2 pounds Jimmy Dean or Bob Evans original pork sausage
• 4 cups chopped celery
• 2 cups chopped onions
• 1 stick butter
• 1 (14 ounce) package Pepperidge Farm herb-seasonsed classic stuffing
• 1/2 teaspoon pepper
• Dash salt
• 1 teaspoon dried thyme
• 3 tablespoons grated orange rind
• 2 cups chopped pecans
• 2 (14 1/2 ounce) cans low-sodium chicken broth, or more to taste
Combine dried cranberries and liquor or juice in small saucepan; bring to boil over medium heat. Remove from heat after reaching boil. Set aside and cool. Brown the sausage in large skillet, breaking it up as it cooks. Drain and set aside. Add butter to fry pan. Add celery and onion and cook about 12 minutes, stirring constantly. Combine cranberry mixture, browned cooked sausage, stuffing package, onion and celery mixture, dried thyme, salt and pepper, orange rind and pecans in bowl. Add chicken broth to desired moisture. Bake at 350 degrees F for 20 minutes uncovered or until lightly browned.
Rarely found outside of the South, sorghum is a syrup derived from sorghum grass that is thinner and slightly more sour than its closest culinary cousin, molasses. If you can’t find it in the supermarket, try ordering it online. Molasses is also an acceptable substitute. Avoid using any oil or butter during the roasting process, as it inhibits the sorghum from sticking to the sweet potatoes.
Native to the Carolina Low Country, benne seeds are similar in size and color to toasted white sesame seeds, but their flavor is stronger and more nutty. Toasted sesame seeds can be swapped out, but it’s hard to beat the natural flavor and Southern authenticity of benne seeds.
Serves: 8
• 4 large sweet potatoes, peeled and cut into 1-inch pieces
• 1 1/2 cups sorghum (see note)
• Kosher salt and freshly ground black pepper
• 1/2 cup benne seeds (see note)
Heat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss the sweet potatoes with 1 cup of the sorghum and season with salt and pepper. Arrange the potatoes in a single layer on the prepared baking sheet, making sure to drizzle over any sorghum that remains in the bowl. Roast, stirring every 15 minutes, until the potatoes are soft and deeply caramelized, 40 to 50 minutes.
During the last 10 minutes of cooking, spread benne seeds in a single layer in a small skillet or baking dish and roast alongside the sweet potatoes until lightly browned, 6 to 8 minutes.
Transfer the roasted potatoes and benne seeds to a large bowl. Add the remaining 1/2 cup sorghum and stir gently to combine. Transfer to a platter and serve.
Makes 10 servings
Recipe submitted by: Cyndee Whisker
• 2 large onions, minced
• 1 rib celery, minced
• 1 pound butter
• 2 large loaves of bread (l butter crust and 1 wheat), cut into cubes
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons sage leaves, minced
• 1 tablespoon thyme leaves
• 1 cup chicken stock
Three days ahead of cooking, dry the bread: Cut loaves into cubes and place in a large bowl. Cover loosely with a towel to dry out, tossing daily.
Melt butter in a large skillet, add onion and celery and cook until onions are clear. Pour this over bowl of bread cubes, tossing to mix. Season with herbs, salt and pepper. To moisten, add chicken stock a little at a time. Taste and season as desired. To cook in turkey, be sure to thoroughly clean inside of bird, season with salt and pepper, stuff and immediately place in oven or on grill. To cook in oven, put stuffing in a buttered dish. Cover and bake at 325 degrees F for 30 minutes; uncover and cook 15 minutes longer.
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