Choosing Sides...

Herbed Bread Stuffing

This recipe is really simple, basically: bread, onion, celery, and a variety of herbs, and chicken broth. Be amazed at the flavor… and the smell… and the way it vanishes before your very eyes!!

Ingredients

·       10 cups (1 inch) cubes crusty country-style bread

·       3 medium onions, chopped

·       3 celery ribs, thinly sliced crosswise

·       1 tbsp. fresh chopped thyme, or 1 teaspoon dried thyme

·       1/2 tbsp. fresh chopped sage, or 1/2 teaspoon dried sage

·       1/2 tbsp. fresh chopped rosemary, or 1/2 teaspoon dried rosemary

·       1 stick unsalted butter

·       1 1/2 cups chicken broth

·       1/2 cup water

Directions

·       Preheat oven to 325°… Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes.

·       Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.

·       Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.
     Source: Epicurious 

Savory Cornbread Stuffing

It just is not Thanksgiving without the Stuffing.  I grew up with Cornbread Stuffing… my mom’s family is from the South and Cornbread Stuffing is Southern… y’all.  This is delicious and so good on those day-after Turkey sandwiches…

Ingredients

·       2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter

·       1 large onion, finely chopped

·       Salt to taste

·       4 stalks celery, cut in small dice

·       4 garlic cloves, minced

·       2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage

·       1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme

·       1/2 cup finely chopped flat-leaf parsley

·       Freshly ground pepper

·       A double batch of cornbread crumbled

·       1/2 cup milk, or as necessary, for moistening

·       4 tablespoons unsalted butter if baking separately

1. Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.

2. Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter… Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.

Yield: Makes enough stuffing to fill an 18-pound turkey.

Advance preparation: You can make the cornbread several days ahead and the stuffing a day ahead.

Cauliflower Gratin

I want to add a new vegetable dish for our Thanksgiving dinner; and I wasn’t sure what to make… until this caught my eye!  Really simple recipe and can be prepared ahead of time, which is a HUGE plus for me!! This is RICH and CHEESY so if you’re looking for something LIGHT… this ain’t it! It is Thanksgiving!! Wear stretchy pants… but don’t miss out on this side dish from Heaven!  Add bacon bits to the topping if you want to take it right over the edge…

Ingredients

·       1 (3-pound) head cauliflower, cut into large florets

·       Kosher salt

·       4 tablespoons (1/2 stick) unsalted butter, divided

·       3 tablespoons all-purpose flour

·       2 cups hot milk

·       1/2 teaspoon freshly ground black pepper

·       1/4 teaspoon grated nutmeg

·       3/4 cup freshly grated Gruyere, divided

·       1/2 cup freshly grated Parmesan

·       1/4 cup fresh bread crumbs

Directions 

1.    Preheat the oven to 375 degrees

2.   Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

3.   Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat.

4.   Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

5.   Pour 1/3 of the sauce on the bottom of an 8 x 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.

6.   Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Adapted from Barefoot in Paris

Maple-Roasted

Brussels Sprouts

I once roasted Brussels Sprouts in balsamic vinegar and olive oil…

That’s when my love affair with these little cabbages started. This recipe is a keeper!  Perfect side for Thanksgiving!  Some people have bad feelings/vibes about Brussels Sprouts. Do not be afraid of the little Brussels Sprouts… You will LOVE these!!!  Promise.

Ingredients

·       1/4 cup canola oil

·       2 -1/4 pounds baby Brussels Sprouts or regular Brussels Sprouts that are halved lengthwise

·       Salt and freshly ground pepper

·       1 stick (4 ounces) unsalted butter, cut into tablespoons and softened

·       2 tablespoons light brown sugar

·       1/4 cup Grade A pure maple syrup

·       2 tablespoons apple juice

·       1 tablespoon balsamic vinegar

Directions

1.    Heat the canola oil in a very large skillet until shimmering. Add the Brussels Sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes.

2.   Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted.

3.   Add the maple syrup and cook, stirring occasionally, until the Brussels Sprouts are just crisp-tender, about 7 minutes. Stir in the apple juice and balsamic vinegar.

4.   Using a slotted spoon, transfer the Brussels Sprouts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the Brussels Sprouts and serve.

Pumpkin Cheesecake Bites

I made these… And then I ate one. Suddenly everything in life made sense. Remember… I DO NOT like PUMPKIN PIE!  This is not pie my friends! It is Cheesecake and that is good…They are bites…that is very good! These pumpkin cheesecake bites are for all the non-pumpkin pie lovers in the world! Just a warning: they are highly addictive.

Ingredients:

·       1 15-oz. canned pumpkin

·       3 eggs

·       1/2 cup brown sugar

·       2 tbsp. cream

·       1 tsp. vanilla extract

·       1/2 cup granulated sugar

·       1 tbsp. cornstarch

·       1 1/2 tsp. cinnamon

·       1/2 tsp. nutmeg

·       1/2 tsp. ginger

·       1/2 tsp. salt

·       1.5 lbs. cream cheese, at room temperature

Graham cracker crust:

·       18 graham crackers (2 sleeves)

·       1 stick butter, melted

·       1/4 cup sugar

·       Whipped cream to top

Directions:

1.    Preheat your oven to 400 degrees.

2.   In a large bowl crush graham crackers with your hands. Add sugar and butter and mix well. Press graham cracker crumbs onto a lined (parchment paper) jelly roll pan. Bake for 5 minutes until toasty. Remove and reduce oven temperature to 325.

3.   Mix together the pumpkin, eggs, brown sugar, cream and vanilla in a large bowl.

4.   In the bowl of a Kitchen Aid, beat together the cream cheese, granulated sugar, cornstarch, cinnamon, nutmeg, salt and ginger. Beat until light and fluffy then slowly pour in pumpkin mixture. Continue beating until mixture is smooth and no lumps remain.

Pour batter onto baked crust and bake for 50 minutes until edges begin to pull away from the sides of the pan. Let cool completely before cutting into small squares and topping with whipped cream.

Recipe source... Six Sisters'Stuff