Thanksgiving Sides

Thanksgiving is probably my favorite holiday...food, family, football - how much more can you ask for?

Here at our house, roast Turkey is a must but in addition to the bird there must be some tasty sides.  Here’s what we usually have:

GREEN BEAN CASSEROLE

INGREDIENTS

1 Tbsp. Olive Oil

1 Tbsp. Butter

Mrs. Dash - to taste

½ Yellow Onion, or Vidalia if available

6 oz. button mushrooms, thinly sliced

1 clove garlic, finely diced (can sub. garlic powder)

¼ cup white wine

2 14.5 oz. French style green beans, drained

1 can Cream of Mushroom soup

1 container French Fried Onions

 

DIRECTIONS

1- Preheat oven to 350.  In a large saucepan, heat oil and butter over medium heat.  Sauté onions, garlic and mushrooms until soft, drop heat if needed as you don’t want to brown the ingredients, just sweat down until sweet.  Add Mrs. Dash and wine and reduce until most of the liquid has evaporated.

2- Add green beans, half of the French-fried onions and soup, stir until well combined and cook over medium heat until bubbling, stirring frequently so it doesn’t stick to the bottom of the pan.

3- Empty contents into a dish for baking and serving.  Put in the oven and bake, covered for 25 minutes until hot all the way through.  Uncover and top with the remaining French-fried onions and bake for an additional 5-10 minutes until onions on top are browned.

Remove from the oven and enjoy!!!

SILKY SWEET POTATO PUREE

Servings:  8

Cooking Time: ~45 min.

Total Time: ~60 min.

 

INGREDIENTS

3 lbs. whole sweet potatoes, pricked with a fork

½ tsp. freshly ground pepper, to taste

½ cup buttermilk or Mexican Crema

½ cup Half & Half

6 Tbsp. butter cut into pieces

 

DIRECTIONS

1- Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.

2- Puree with pepper in a food processor. With motor running, gradually add liquids through feeder tube, then butter. Process until silky. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Addition to the Christmas Dinner Tradition

 Thanks to a special request, we've added another veggie to the Christmas Dinner Tradition.  While the Creamed Spinach from The House of Prime Rib is always delicious, Brussel Sprouts seem like a very appropriate addition and adds just the right amount of crispy and tasty - and who can object to the recipe from Ruth's Chris, even if you aren't normally a fan of these tasty orbs?

ROASTED BRUSSEL SPROUTS

Ruth Chris Steak House Copycat Recipe

Serves 2-3

1 lb. fresh Brussels Sprouts (not frozen)
1 Tbsp. vegetable oil
3-4 slices of applewood smoked bacon, cut into ½ inch pieces
1 ½ tsp. apple cider vinegar
1 ½ Tbsp. maple syrup
½ tsp. salt, plus more as needed
ground black pepper for seasoning

Bring a medium-sized pot of water to a boil and salt generously. Trim the bottom end of Brussels sprouts, and pull off the outer dark leaves. Halve through the core. Add Brussels sprouts to boiling water and cook, uncovered, until tender - about 7 minutes. While Brussels sprouts are boiling, add the oil and bacon to a large skillet (I prefer cast iron), and cook over medium heat, stirring occasionally until the bacon is crispy. When Brussels sprouts are tender, drain and rinse under cold running water. Remove the bacon with a slotted spoon and set aside.

Increase heat to medium high. Add the Brussels sprouts to the skillet and cook, stirring occasionally, for 5 minutes. After five minutes, sprouts will start to brown a little. Add apple cider vinegar and stir. Cook an additional 4 minutes. After 4 minutes, add maple syrup. Continue stirring until edges of sprouts are brown and crispy (about 2-3 additional minutes.) Add bacon. Salt and pepper to taste. Serve immediately.  If you have to cover, reheat so everything crisps up.