STUFFING AND THANKSGIVING SIDEDISHES

[reinhard1]

I's that time again! what is your special way to make a great stuffing and what is your favorite Thanksgiving sidedish? for stuffing here is roughly what i use. i use the term roughly for the amount of ingrediants are aproximate not exact.

Stuffing:

3 bags of herb stuffing [dry cubes]

12 oz bag of wild rice

3 pounds of venison italian sausage

1 bunch of celery

4 to 5 cans of beef broth

butter

1 head of garlic minced

giblets and neck from the turkey

salt and pepper to taste

simmer the beef broth with the turkey giblets and neck along with the celery and minced garlic and about 3 sticks of butter until turkey parts are done. cook the wild rice until ready. i also use beef broth when cooking the wild rice, so you may need more beef broth. fry the italian sausage until done and drain any fat.

i usualy time everything so everything is done around the same time. put all the ingredients in a large aluminum one time use type roaster. mix everything until mixed well and keep adding the beef broth until you achieve your texture you like. i add salt and pepper if needed. i then bake the stuffing at 325 until heated through. i usualy make the stuffing the day before so i put the stuffing in the lower rack in the oven on the last hour and a half of roasting the turkey. good luck.

[delcecchi]

I saw a recipe I want to try, by Mark Bittman. Take sweet potatoes, and quarter long way. Par cook in salted water until just tender. Lay a sage leaf or two on each one, and wrap in a thin slice of prosciutto.

Roast for a while, like 10-20 min at 375 until prosciutto starts to crisp up. He had put them in a 9 by 13 dish. Video is on ny times web site

[reinhard1]

love sweet potatoes!! i think that is a great idea. simple and sounds tasty. good luck.

[nige]

Two stuffings that my mam used to make at home in Ireland.

Parsley and thyme stuffing:

2-3oz / 50-75g margarine

1 medium onion, diced

8oz / 225g breadcrumbs

Salt and freshly ground pepper

2 tablespoons chopped parsley

1 teaspoon thym

1 egg lightly mixed

Heat margarine in a saucepan, add the finely diced onion and cook over a gentle heat until soft but not coloured. Place the breadcrumbs, seasoning, herbs in a bowl. Add the margarine and onion mixture and enough beaten egg to bind the ingredients together. Place into casserole dish and cook till crispy.

Sausagemeat stuffing:

2lb / 900g Sausagemeat

2oz / 50g margarine

1 large onion, diced

1 tablespoon mixed herbs

1 tablespoon chopped parsley

4oz / 125g breadcrumbs

1egg lightly beaten

Place the sausagemeat in a mixing bowl. Melt the margarine and fry the onion until soft but not coloured. Add the parsley mixed herbs and breadcrumbs, mix together and add to sausagemeat, mixing well. Place in casserole dish.

[PoorWordUsage]. For the sausage meat email me at [email protected] and will tell you where to buy the Irish sauasage.

[reinhard1]

thanks for the recepie!!! i have a recepie for Irish Venison Sausage and i'll post it in the Venison Sausage for the adventerous soul thread. just in case someone would like to make their own. thanks again. good luck.

[fishinchicks]

I hate mushy sweet potatoes with the marshmallows on top. Thought I never would be able to eat a sweet potato. Then I tried roasting them. That is my preferred method now. Hoping I can convince my sister to try that this year as well. I don't like not being in control of the kitchen for family gatherings.

[Mid-Lake Rock]

White Castle Stuffing

This is from The Rookie on AM 1500.

Ingredients:

Seasoned Stuffing - 1 large bag crutons or a loaf bread cut in cubes

1 package of mild Pork Sausage

1 lb hamburger

1 onion chopped

5 stalks celery chopped

4 cups Chicken Broth

Four White Castle Hamburgers (crumbled, I prefer no pickle).

Directions:

Brown the meat.

Mix ingredients and meat.

Sage to taste.

Bake covered at 325 degrees about 45 minutes.

[RK]

I hate mushy sweet potatoes with the marshmallows on top. Thought I never would be able to eat a sweet potato. Then I tried roasting them. That is my preferred method now. Hoping I can convince my sister to try that this year as well. I don't like not being in control of the kitchen for family gatherings.

I loathe the marshmallow/sweet potato thing. We eat them a lot at hour house, but almost always cubed and roasted in a 1/2 sheet pan with onions, garlic, and red or yukon gold potatoes tossed in olive oil and sprinkled with kosher salt. Way prefer savory to sweet with sweet potatoes - and squash for that matter.

If someone insists on mashed sweet potatoes, try this:

2 large sweet potatoes, peeled and cubed

2 tablespoons unsalted butter

1 whole canned chipotle pepper in adobo sauce, chopped

1 teaspoon adobo sauce from can of peppers

1/2 teaspoon salt

Put cubed sweet potatoes in a steamer basket and steam for 20 minutes, or until you can crush them with a fork. In a mixing bowl, combine the sweet potatoes and butter, and mash with a potato masher, then add the chilis and salt and mash some more.

This will serve 2 or 3, unless one of the 3 is me, then it serves me, and someone else might get a bite or two if they're fast enough with their fork. It's infinitely scaleable though - I make a bucket of this stuff for Thanksgiving.

Another thanksgiving favorite is Brussels sprouts.

2 lbs Brussels sprouts, cut in half and stem ends cut off.

6-8 slices thick cut bacon, cut into 1/2" dice.

1-2 C water

1 tsp kosher salt

In a large sauce pan, bring the water and salt to a boil. Drop in the sprouts and boil for 5-6 minutes and drain. (You can do this a day or two ahead of time - just run the sprouts under cold water to stop them cooking, and keep them in the fridge in a covered container.)

In a high sided sautee pan, fry the bacon until it's crisp, then remove with a slotted spoon and reserve. Add the sprouts to the pan with the bacon drippings (isn't "drippings" such a polite word for "grease?") and fry over med-high to high heat until the sprouts start to get a little brown and crispy on the edges. Add the bacon back to the pan, stir to combine, and season with a little kosher salt and a few grinds of black pepper.

My 6 year old will demolish multiple servings of this stuff...

[reinhard1]

great stuff, especialy the brussle sprout recepie. we love them. Fishinchicks, i know the feeling of not being in control in the kitchen. i've been doing the cooking since the kids were born and before. this year my oldest daughter is doing the turkey [she thinks]. i cant ever remember sitting down with everyone at the table. i always snack during the process and usualy full by the time dinner is ready . good luck.

[Mid-Lake Rock]

I love cranberries and my mom's are my favorite. Here is the recipe. These are a big hit at our family's table

.

1 12-ounce package fresh cranberries

1 package of raspberries.

1 1/4 cups sugar

2 tablespoons frozen orange juice concentrate, thawed

2 tablespoons Grand Marnier or other orange-flavored liqueur

Preheat oven to 325°F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover; mix in liqueur and raspberries. Cover and refrigerate until very cold, about 4 hours. Can be prepared 3 days ahead. Keep chilled.

[reinhard1]

i'll have to tell my daughters about this one. cranberries are their favorit thing on Thanksgiving and this will get them excited about preparing a great dish. thanks. good luck.

[reinhard1]

CHEESY MASHED POTATOES AND TURNIPS

2 pounds all-purpose potatoes, peeled

1 pound turnips, peeled

1/4 cup milk

1/2 cup shredded cheddar cheese

1/4 cup butter or margarine

1 tsp hot sauce

1/2 tsp salt

in large saucepan over high heat, combine potatoes and turnips with enough water to cover. bring to a boil and reduce heat to low; cover and simmer 25 to 30 minutes or until vegetables are tender. drain. return vegetables to saucepan; heat over high heat for a few seconds to eliminate any excess moisture, shaking saucepan to prevent sticking. in small saucepan over medium heat, bring milk to a simmer. in a large bowl, mash vegetables. stir in warmed milk, cheddar cheese, butter, hot sauce and salt. good luck.

[reinhard1]

SWEET POTATO GRATIN

3 pounds sweet potatoes [about 5 large]

1/2 cup butter or margarine, divided

1/4 cup plus 2 tbls packed light brown sugar, divided

2 eggs

2/3 cup orange juice

2 tsp ground cinnamon, divided

1/2 tsp salt

1/4 tsp ground nutmeg

1/3 cup all-purpose flour

1/4 cup uncooked old fashioned oats

1/3 cup chopped pecans or walnuts

bake sweet potatoes until tender in preheated 350 oven 1 hour. let stand 5 minutes. while sweet potatoes are hot, cut lengthwise into halves. scrape hot pulp from skins into large bowl. beat 1/4 cup butter and 2 tbls sugar into sweet potatoes with electric mixer at medium speed until butter is melted. beat in eggs, orange juice, 1 1/2 teaspoons cinnamon, salt and nutmeg, scraping down side of bowl once beat until smooth. pour mixture ino 1 1/2 quart baking dish; smooth top.

for topping, combine flour, oats, remaining 1/4 cup sugar and 1/2 tsp cinnamon in medium bowl. cut in remaining 1/4 cup butter with pastry blender until mixture becomes coarse crumbs. stir in pecans. sprinkle topping evenly over sweet potatoes.*

preheat oven to 350 deg bake 25 to 30 minutes or until sweet potatoes are heated through. for a crisper topping, broil 5 inches from heat 2 to 3 minutes or until golden brown. garnish, if desired.

* at this point, sweet potato gratin may be covered and refrigerated up to 1 day. let stand at room temperature 1 hour before baking. good luck.

[reinhard1]

SWEET POTATO TURKEY PIE

1 can [24oz] sweet potatoes, drained

2 tbls margarine, melted

1/4 tsp pumpkin pie spice

nonstick vegetable cooking spray

2 cups cubed cooked turkey 1/2 to 3/4 inch cubes

1 can [10 3/4 ] ounces reduced fat and sodium condensed cream of mushroom soup

1 pack [9 oz ] frozen french style green beans, thawed and drained

1 can [ 2 oz ] mushroom stems and peices, drained

1/2 tsp each salt and pepper

2 tbls crushed canned french fried onion rings

1 can [ 8 oz ] cranberry sauce [optional]

in medium bowl mash sweet potatoes, margarine and pumpkin pie spice until smooth. spray 9 inch pie plate with cooking spray. line pie plate with potatoe mixture to form a "pie shell"; set aside.

in medium bowl combine turkey, soup, beans, mushrooms, salt and pepper. pour mixture into prepared shell. sprinkle onions over top. bake at 350 deg for 30 minutes or until hot. serve with cranberry sauce, if desired. good luck.

[Leaky]

WOW - That sound like a great way to use leftover Turkey, Sweet Potatoes, Green Been Casserole and Cranberrys - All in one dish.

[Fisherman For a Lifetime]

Guys,

I never give this out, but for fellow fishermen, I'm glad to. Lots of compliments on my stuffing.

1 Lb. Jimmy Dean Sage Pork Sausage, fried up in small chunks

1-2 Apples, cut up in small chunks

1 bag Sage stuffing mix

2 sticks Butter

3 sticks Celery, cut in small slices & boiled 5 minutes

Sage, salt & pepper to taste.

Mix it all up. There you go. It's the Sage Pork Sausage & Apple chunks that make the stuffing.

[reinhard1]

CORN BROCCOLI CASSEROLE

16 oz can cream style corn

10 oz package frozen broccoli cuts, cooked and drained

1 egg, slightly beaten

1/2 cup coarse saltine cracker crumbs [12 crackers]

1 tbls minced onion

2 tbls butter melted

1/2 tsp salt

dash pepper

1/4 cup coarse saltine cracker crumbs [6 crackers]

1 tbls butter melted

heat oven to 350 deg . in medium bowl, combine all ingredients except 1/4 cup crumbs and 1 tbls butter. pour into 1 quart casserole. combine remaining crumbs and butter; sprinkle over vegetables. bake uncovered, 35 to 40 minutes. good luck.

[pushbutton]

I will bring the pie!

Just got done with a run through. It is homemade 1/2 pumpkin 1/2 squash. last year did one of each and the squash pie was way better. This year combined the two because it just doesn't seem right without the pumpkin. Old fashioned simple recipe.

2 cups of mashed squash/pumpkin combo

1 can evaporated milk

3/4 cup sugar

2 tsp pie spice

1/2 tsp salt

2 eggs

Do your thing and put it in a 9 incher. Bake at 425 for like the first 15 and drop it down to 350 for the remaining 40 to 50 minutes.

[Dark Cloud]

I just finished constructing some Cranberry, Apple, Orange, Hot Pepper type sauce/relish/spread stuff that is gonna be great on leftover sandwiches!

Didnt follow a recipe per-say but it is quite duplicatable...

I tossed a bag of fresh cranberries into a few cups of OJ.

To this I added some white wine and rum...

Then one Serano, Jalopeno, and Cherry pepper, all finely diced

2 peeled and chopped apples

I let this cook on med-low for a bit then added a can of mandirin oranges.

I also add some Truvia(fake sugar)

After this cooked down a bit I mashed it a bit with an old school tater masher.

Now it is a matter of tasting a bit and adding more sugar or heat. I added both. I had no more fresh peppers so I diced up a bunch of those jarred jalapenos for nachos and such.

Towards the end I added a bag of dried cranberrys also. Not necessary but it added some nice texture in there.

Just carefully cook it down till good and thick...

Nothin better than a sandwich with some of this on one slice of bread with some leftover stuffing on it, put some mayo on the other slice of bread, then some turkey, some nice fresh lettuce in the middle.

I'll take a pict on friday!

[pushbutton]

I'll take a pict on friday!

Better yet, if you put some in the mail, it might get here by Friday Would have never thought of spicing that up, but, yeah, that would be good on the leftoverwhich!!!!

Edit: whats the scoop on the fake sugar? Just for health wise or thickening/blending qualities?

[Dark Cloud]

Edit: whats the scoop on the fake sugar? Just for health wise or thickening/blending qualities?

Just health reasons. I use Truvia in alot of cooking. I find it taste much better than splenda or sween n low. So much so that I dont hesitate to use it in about everything. I canned a big batch of salsa this late summer and just used Truvia, no sugar.

Im a big fan of the whole sweet-spicy thing. My on the run breakfast lately has been - Toss 2 frozen waffles in the nuker for 30 seconds, then plop them in the toaster oven. Go grab my wallet, keys, laptop, work folder, cel phone. About now the toasting is done.

Put some peanut butter on one waffle, then some jalopeno jelly on the other followed by a layer of homemade peach jam. Slap the two together, grab a diet Mtn Dew and out the door I go...

[reinhard1]

some great stuff there guy's. i also have been using the fake sugar for a lot of things. salsa was one of those, coffee is another, and i even used splenda brown sugar in a brine. for the holliday's i use the real thing along with real butter and real everything else. thanks for the recipies!!!!!good luck.