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.
