Posts Tagged ‘Thanksgiving side dish’

Tips for planning and Thanksgiving recipe: corn bread dressing

Thursday, November 5th, 2009

Timing is everything with preparing for your Thanksgiving meal. This is a delicious recipe for corn bread dressing. You can buy the ingredients for this corn bread dressing several days before the meal. You should make the corn bread the day before and let it dry out overnight. When it comes to cooking a big meal, it is best to plan ahead. (see all of my Thanksgiving recipes on examiner.com: (click here and scroll down and click on the Thanksgiving recipes list).

Here are some more tips to planning your Thanksgiving meal:

Three to five days before: Go grocery shopping for all of your ingredients. Begin to defrost the turkey in the refrigerator. Make the cranberry coulis.

Two days before: Get your house ready. Yes, this means cleaning the kitchen, living room, and bathrooms.

The day before: Rinse the greens and place in baggies with paper towels and refrigerate. Make corn bread and let dry overnight. Make the desserts (Tarte Tatin). Set the table

The morning of Thanksgiving: Fry bacon for cannellini beans. Make the mashed potatoes. Roast the turkey.

With a little planning, cooking the Thanksgiving meal won’t seem overwhelming. Taking baby steps to a huge delicious feast is the way to go.

Corn Bread Dressing

Corn Bread Dressing

Corn Bread Dressing:

6 C. 1 inch cubes white bread

6 C. crumbled day old corn bread

2 ¼ C. chicken broth

1 Tbsp kosher salt

1 tsp black pepper

½ C unsalted butter

1 C fresh flat leaf parsley, chopped

4 celery stalks, chopped

1 large yellow onion, chopped

2 large garlic cloves

3 Granny Smith apples, pealed, cored and diced

1 tsp freshly grated nutmeg

3 eggs, beaten

Preheat oven to 350 degrees. Spread bread cubes on baking sheet. Bake for ten minutes. Let cool. In large bowl, combine bread cubes, corn bread and enough broth to make a mushy mixture. Season with salt and pepper. Melt butter in saucepan over medium heat. Add parsley, celery, onion and garlic. Cook until softened ( about ten minutes). Add onion mixture to the bread mixture, along with apples, nutmeg. Add eggs and gently combine. Spread dressing in an unbuttered 9 by 13 inch baking dish. Bake until golden brown. About one hour. Enjoy!

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Thanksgiving recipe: mashed potatoes and gravy

Wednesday, November 4th, 2009

mashed potatoes and gravy

mashed potatoes and gravy

When it comes to planning Thanksgiving dinner, many people look out for recipes that are different. People search for food ideas which will surprise and delight their guests. Sometimes, it is best to take a step back and simplify. Why not make some delicious, easy, creamy mashed potatoes? You can add herbs, garlic, cheese or whatever you desire. However, the simple buttery mashed potatoes with a dash of salt and pepper are sure to please… especially when you add some delicious tasty gravy. Biting into the warm velvety potatoes topped with the savory rich flavors of the gravy will undoubtedly put a smile on everyone’s face.

 

 

 

Mashed Potatoes:

6 large potatoes, peeled and cut into chunks

1 stick of butter

½ C half and half

Salt and pepper to taste

Place potatoes into cool water and bring to a boil. Cook until tender. Drain them and pat them dry. In a small sauce pan, melt the butter and add the milk. Place the potatoes into a mixing bowl. Mash with a masher, ricer or with a hand mixer while adding the milk and butter mixture. Add salt and pepper to taste.

Onion gravy:

2 Tbsp butter

2 onions, chopped fine

1 tsp red wine vinegar

1 Tbsp sugar

1 C. beef stock

Salt and pepper to taste

Melt the butter in a sauce pan and add the onions. Cook until onions are starting to brown. Add vinegar and cook for about five minutes. Add the sugar and stock and simmer stirring occasionally to reduce the gravy. Add salt and pepper to taste.

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Thanksgiving menu

Monday, November 2nd, 2009

Many people have begun planning their Thanksgiving menus. Here is an interesting twist on the traditional green bean casserole as a side dish. It’s always nice to try something new. Why not give cannellini beans a try? They are delicious especially when combined with bacon and goat cheese.

Cannellini beans:

8 slices of bacon

3 Tbsp. olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tsp salt

4 cans cannellini beans, drained and rinsed

3 Tbsp. cider vinegar

1 tsp. black pepper

1 C. goat cheese, crumbled

Fry the bacon and transfer to a plate (on a paper towel). Add olive oil to the bacon drippings. Add the onion, garlic, and salt. Reduce heat to low. Cook for 25 minutes. Heat up the beans. Transfer beans to a serving bowl. Add vinegar to the onion mixture. Cook for one minute. Pour over the beans. Add pepper, crumbled bacon and goat cheese. Mix and serve.

 

 

 

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