Thursday, November 27, 2008

My Favorite Thanksgiving Sides

Andy and I had a wonderful Thanksgiving meal for two with lots of leftovers (and we stayed in our pj's all day)! Last week we sat down and named our "must-haves" and today we were very pleased with the turn out as it all pulled together. Besides my frozen and reheated ham and turkey slices foodblog 022

and premade Roasted Cranberry-Ginger Sauce foodblog 027

- we had the following...

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Cranberry, Apple and Sausage Stuffing

  • 1 lb ground pork sausage
  • 1/4 cup unsalted butter
  • 1-1/2 cups onion, diced
  • 1-1/2 cups celery, diced
  • 1 small granny smith apple, diced
  • 1 tsp. poultry seasoning
  • 1 tsp. dried sage
  • 1 cup fresh cranberries
  • 6 cups dry sourdough and corn bread cubes
  • 1 1/2 cups chicken stock or water, plus extra if needed

Heat a heavy nonstick skillet over medium heat. Cook sausage 5-7 minutes, stirring frequently, breaking meat into small pieces, until cooked through. Using a slotted spoon, transfer sausage to a large bowl with dry bread cubes.

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Melt butter in skillet with drippings. Add onion and celery and cook 4-5 minutes, stirring frequently until tender. Stir in next 5 ingredients and salt and pepper to taste. Transfer onion mixture to bowl with sausage.

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Mix thoroughly, adding more stock if too dry and place in a 9x13 casserole. Preheat oven to temperature 375°F. Bake covered for 25 minutes, uncover and bake an additional 15-20 minutes.

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Banana Whipped Sweet Potato Casserole

Recently, I've seen the idea of adding a banana to mashed sweet potatoes and have wanted to try it. So this year I added one to our sweet potato casserole. It added some excitement in the kitchen and a nice accent to the dish, but we didn't find it over powering in any means. Try it!

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  • 2 small bananas (or 1 large), smashed (secret ingredient!)
  • 4 1/2 cups cooked and mashed sweet potatoes
  • 1/2 cup butter, melted
  • 1/3 cup milk
  • 1 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs, beaten
  • 1 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup butter
  • 1 cup chopped pecans
  1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish.
  2. In a large bowl, mix together smashed bananas, mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
  3. Bake for 25 minutes in the preheated oven, or until golden brown.

Broccoli and Cheese Casserole

  • 2 boxes frozen chopped broccoli
  • 1 sleeve Ritz crackers
  • 2 cups Velveeta cheese, cubed
  • 1 stick butter, melted
  • 1 Tbsp fresh lemon juice
  • s&p
  1. Grease medium sized casserole dish and crumble 1/2 package of Ritz crackers in the bottom. foodblog 010
  2. Cook broccoli in a medium sauce pan and drain well. Add Velveeta cheese, s&p to broccoli and stir until melted. Pour into casserole dish.
  3. Crumble remaining 1/2 package of crackers over the top. Combine melted butter with lemon juice and pour over the top of the crackers. foodblog 013
  4. Bake at 350 degrees for 20-30 minutes.

The last of my favorite things would be a growler full of Triangle Brewing Co's Extra Pale Ale!

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My plate, all piled together: ham and turkey slice, stuffing, sweet potato casserole, broccoli casserole, and stuffing!

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And a bite of a cranberry date bar - that held together perfectly using the whole wheat flour and reduced fat ideas I shared in my earlier post this morning.

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Plus two mini dishes of leftovers turned into Five-Layer Turkey "Shepherd's" Pie. We're having the smaller of the two tomorrow night and freezing one for later in the year!

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Layer in the following order starting from the bottom:

  • leftover stuffing
  • leftover cranberry sauce
  • leftover shredded turkey
  • leftover gravy
  • leftover potatoes (any kind works)

The next day to reheat, bake covered at 350 degrees for 25-30 minutes.

2 comments:

Sara M. said...

Looks delicious!

Question: can you taste the bananas in the sweet potato casserole?

runningwithfood.com said...

Wow Jessica!! So many fabulous eats ... sounds like you had a wonderful day with your hubby!