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. Taste what’s good and pass it on. Ingrid (Serves about 6-8) Ingredients: Preparation:
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 Food52 Review: Melissav has bucked tradition with this recipe, and we're all for it.
She starts with homemade garlic herb croutons and recommends nibbling on them as you cook. Then you saute chorizo until crisp, followed by sliced shiitakes, which take on a russet hue as they absorb the paprika-tinted fat from the sausage. Serves 6-8 Your Best Thanksgiving Stuffing Contest Winner! 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.
If you don't like your stuffing quite so saturated, use less stock. 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 Instructions 1. 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.
I never thought I’d appreciate things like this but yep, I may have gotten a little giddy when I saw the likes of Dutch carrots, brussel sprouts and tomatoes. But there was one that got me a little stumped; Treviso radicchio. I’ve never cooked with it and to be honest, I’m not a fan of the bitterness. If you like radicchio, then this a perfect winter salad for you. Serves 2 Preheat oven to 180°C. 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. If you can find tiny, tender Brussels sprouts, grab them; otherwise cut larger ones in half lengthwise (the stem helps keep halves intact) and try to put them cut-side-down into the hot pan – they get nice and crisply golden that way. 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: Calories (kcal) 530 Fat (g) 41 Saturated Fat (g) 15 Cholesterol (mg) 120 Carbohydrates (g) 30 Dietary Fiber (g) 4 Total Sugars (g) 10 Protein (g) 12 Sodium (mg) 1380 View Step-by-Step Directions.
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. I ordered country fried steak, mashed potatoes and biscuits. Oh my heavens! It is fabulous. Turns out chicken soup is the magic ingredient. Perfect for breakfast or dinner, this copycat hash brown casserole is amazing. With love from our Simple Kitchen to yours! Whoops. By Donna Elick Ingredients 8 Tbsp cold unsalted butter, divided4 Tbsp all-purpose flour, divided¼ tsp poultry seasoning¼ tsp onion powder¼ tsp garlic powder½ tsp kosher salt½ tsp fresh ground black pepper½ cup milk1 cup low-sodium chicken broth, divided½ cup chopped onions1 (26 oz) package frozen shredded hash browns1 (8 oz) package shredded colby cheese Directions Cook's Note You can also divide this recipe into 2 8x8 casserole dishes.
Serves 12. 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. And in fact, I made these potatoes that I am blogging about for a funeral last month! But don’t worry, you can eat these anytime – not just following a funeral, thank goodness. If you are a regular reader of my blog, you’ll know that I’m not normally a big fan of “cream of…” soups.
A popular Utah casserole, these potatoes are good for more than just funerals! Ingredients Instructions Grease a 9×13 inch baking dish. Recipe from www.tasteandtellblog.com. Potatoes Romanoff - A Fancy Twice Baked Potato.