27156992
Although many think the turkey is the star of Thanksgiving dinner, the "go withs" beautifully enhance our favorite bird.
Stuffing is a matter of personal taste. My sister-in-law Jane uses stale challah as the base for her’s. I prefer Pepperidge Farm Crushed Herb Seasoned Stuffing doctored with sauteed onions and mushrooms. Everyone always goes for seconds.
Brussels sprouts and root vegetables are in season. Select the smallest sprouts you can find. Farmer Ben Kauffman in the Reading Terminal Market offers tiny ones I saute with caramelized shallots.
Sweet potatoes and mashed potatoes usually sit side-by-side at the table, but I nix the mash in favor of baked candied sweets.
Parsnips have a slightly sweet flavor guests will find a welcome change from carrots and white turnips.
I never serve appetizers with drinks while people are watching the football games. Edward sets up the bar in the kitchen and I place small bowls of olives and nuts around the living room. These munchies keep everyone satisfied so no one asks "when is dinner?"
You can make the cranberry sauce fresh or simply buy a few cans. I like this convenience and usually purchase the whole-berry type, as well as the smooth one.
Mushroom Stuffing
Ingredients:
1 16-ounce bag of Pepperidge Farm Crushed Herb Seasoned Stuffing
1 stick of butter
1 tablespoon of vegetable oil
1 large onion, diced
1-1/2 pounds of mixed mushrooms, sliced
1 15-ounce can of chicken stock
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the stuffing in a large mixing bowl.
Heat the butter and oil in a large skillet. Add the onion and mushrooms and saute over medium-high for eight to 10 minutes, or until the mushrooms give up their liquid.
Pour the mixture over the stuffing and blend well. Add the stock and seasonings. Blend well.
Spray two casserole dishes with non-stick cooking spray. Pour the stuffing in and cover and heat for 20 to 30 minutes.
Serves eight.
Note from Phyllis: You can heat the stuffing while the turkey rests. You also can prepare it the day before Thanksgiving. Cover the dishes and place in the refrigerator, then bring to room temperature before heating.
Brussels Sprouts with Caramelized Shallots
Ingredients:
2 pounds of fresh Brussels sprouts
4 tablespoons of butter
2 tablespoons of olive oil
2 large shallots, diced
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the Brussels sprouts in a 3-quart saucepan. Cover with water and bring to a boil. Lower to simmer and cook for five to eight minutes.
Drain well. Plunge into a bowl of ice cubes and water. Drain again.
Heat the butter and oil in a large skillet. Add the shallots and saute over medium for five to eight minutes. Add the sprouts, salt and pepper. Saute for five to eight minutes.
Serves eight.
Note from Phyllis: You can prepare the Brussels sprouts Thanksgiving morning. Simply heat them when ready to serve.
Roasted Parsnips and Carrots
Ingredients:
1 pound of parsnips, peeled and sliced
1 pound of carrots, peeled and sliced
1 stick of butter, melted
Maple syrup, to taste
Directions:
Preheat the oven to 400 degrees.
Place the parsnips and carrots on a large cookie sheet. Pour the melted butter and syrup over them. Toss well.
Roast for at least 30 minutes; it may require at least 10 more minutes depending on the thickness of the carrots.
Serves eight.
Candied Sweet Potatoes
Ingredients:
8 sweet potatoes, peeled and cut into chunks
1 stick of butter, melted
Brown sugar, to taste
Ginger, to taste
Directions:
Preheat the oven to 400 degrees.
Place the potatoes on a large cookie sheet. Add the remaining ingredients and blend well.
Roast for 30 to 45 minutes.
Serves eight.
Note from Phyllis: I find powdered ginger works well in this dish. If you have the fresh variety on hand, peel it and mince it well.
