Loaded Twice Baked Potato Casserole. Grand Marnier-Spiked Cranberry and Pear Compote. Cranberries are no doubt that wonderful splash of red, the gorgeous little shimmering rubies of the fall and early winter season.
Sharply tart and sweet, cranberries bring an amazingly colorful and bright presence to any well-spread holiday table—mine, being no exception. But perhaps I’m a bit unique in my adoration of cranberries; I genuinely love the little gems. And I don’t use the word “love” lightly here. From the time they first come available in late October, all the way through the time they take their final bow on the store shelves around early winter, cranberries are a staple food item in my fridge; and I typically even have an extra bag or two as back up, just to make certain I’m never out. Told you I wasn’t kidding about the “love” thing. Good, tangy, homemade fruit compotes, sauces and chutneys are something that I really enjoy, and it doesn’t even have to be a holiday for me to make them. Ciabatta Stuffing with Chorizo, Sweet Potato, and Mushrooms recipe on Food52. Author Notes: My favorite lazy Sunday morning breakfast is a quick hash made from sauteed chorizo, sweet potato, red onion, shiitake mushrooms, and rosemary, topped with a fried egg or two.
I decided to incorporate those flavors into a stuffing fit for the Thanksgiving table. Not only is it a great side for the turkey but the leftovers still rock for breakfast the next morning topped with an egg. (less)Author Notes: My favorite lazy Sunday morning breakfast is a quick hash made from sauteed chorizo, sweet potato, red onion, shiitake mushrooms, and rosemary, topped (…more) - melissav. How to Make Easy Thanksgiving Stuffing Cooking Lessons from The Kitchn.
Anyone else here think that the stuffing is the best part of Thanksgiving dinner?
I love its mix of textures and flavors — crunchy roasted nuts with soft broth-soaked bread and chewy morsels of spiced sausage. Oh mama, that's good stuff! As the self-designated stuffing-maker in our house, I've tweaked and tested my recipe over the years until finally settling on this one easy method. I always bake my stuffing separately from the turkey, opting for more control over the cooking rather than tradition. I also like my stuffing fairly moist, like a panade, so I add enough broth to come about 3/4 up the side of the baking dish — this is roughly 3 to 4 cups when baking in a 3-quart casserole dish. A few other tricks for great stuffing: toast the bread until it's completely dry; this helps it to absorb the stock and also hold its shape during cooking.
How to Make Easy Thanksgiving Stuffing Serves 8-10 What You Need. Roasted Radicchio, Speck and Balsamic Salad. So vegetables and salads, yeah um, definitely not my thing and in the old days, were avoided at all costs (well except for caesar salads because that was the only time I got to eat bacon, croutons, eggs and creamy dressing and still think I was being ‘healthy’).
But lo and behold, the parentals were right when they said that taste buds will change because now in my *cough* old age *cough* my inner herbivore has finally broken through. Aah parents, they look crazy but damn they know what they’re talking about some of the time! Recently I was sent a hamper of fresh produce from Perfection Fresh. Brussels Sprouts with Maple Buttered Pecans. It’s funny how one of the most universally despised vegetables also happens to be the one people get most excited about when they come for turkey dinner.
Considering the stigma B. sprouts carry with them, an awful lot of people think they’re wonderful. I made Brussels sprouts with candied maple pecans tonight for our Canadian Thanksgiving, to much fanfare. People (including myself) stood around the stove and picked at the nuts and crispy bits, and were grateful (thankful?) To have them on the menu. Cornbread, Sausage, and Pecan Dressing. Save to My Recipes Use store-bought cornbread to make this ultra flavorful stuffing extra easy.
Published: November 2012 Servings: 8-10 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish 1 pound day-old cornbread, broken into 1 1/2-inch–2-inch pieces (9 cups) 1 pound breakfast sausage links, casings removed 2 1/2 cups chopped yellow onions 1 1/2 cups 1/4-inch slices celery 1/4 cup apple cider vinegar 3 cups low-sodium chicken broth, divided 1 1/4 cups chopped toasted pecans (optional) 1/2 cup chopped flat-leaf parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 large eggs Nutritional Information 9 servings, 1 serving contains: Famous Hash Brown Casserole Copycat Recipe.
Cracker Barrel is one of my favorite restaurants to stop at when I am back home.
I fell in love with them when I lived in Florida and every time I visit, I have to go for dinner… or lunch… or breakfast… The last time I was there, my parents took us out to celebrate Chad’s birthday. Funeral Potatoes. Go figure – everyone is being really good and posting healthy meals – since it is the beginning of the year and all – and here I am tempting you with a very unhealthy dish!!
And yes – you read the title right – Funeral Potatoes. If you don’t live in Utah, you may be wondering if that was a typo. But it’s not!! This side dish gets it’s name because it is a popular dish for luncheons after LDS funerals here in Utah. Potatoes Romanoff - A Fancy Twice Baked Potato.