2009 thanksgiving recipes
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*Candied Yams Marshmallow Topping
- bag marshmallows
- 3 med yams
- Brown sugar
- Butter
*Red Skinned Potato Salad
Rated:
Submitted By: Donna
Photo By: DEBORAHM4
Prep Time: 1 Hour
Ready In: 2 Hours
Servings: 12
"This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture."
Ingredients:
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
Directions:
1.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
*Sage, Sausage and Apple Dressing
Prep Time:
20 min
Cook Time:
1 hr 0 min
Serves:
8 to 10 servings
Ingredients
- 16-ounce bag stuffing cubes
- 6 tablespoons unsalted butter, plus more for greasing the pan and topping
- 1 pound fresh sage sausage, casing removed
- 1 medium onion, chopped
- 2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
- 1 to 2 ribs celery with leaves, chopped
- 1/2 teaspoon kosher salt
- 3 cups chicken broth, homemade or low-sodium canned
- 1/4 cup chopped fresh flat-leaf parsley
- 2 eggs, beaten
Directions
Preheat oven to 325 degrees F.
Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.
Tips: Put the dressing in the oven during the last hour of cooking the turkey
*Mashed Potatoes
Prep Time:
15 min
Cook Time:
20 min
Serves:
6 to 8 servings
Ingredients
- 6 pounds golden creamer potatoes, peeled and cut into quarters
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons chopped chives
Directions
Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
*Roasted Carrots and Parsnips with Thyme
Prep Time:
10 min
Cook Time:
20 min
Serves:
4 servings
Ingredients
- 2 pound carrots
- 2 pound parsnips
- 6 tablespoons extra-virgin olive oil
- 4 tablespoons honey
- Coarse salt and freshly ground black pepper
- 8 sprigs fresh thyme
Directions
Preheat the oven to 350 degrees F.
Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.
*Cranberry-Pear Relish
Prep Time:
10 min
Inactive Prep Time:
2 hr 0 min
Serves:
6 to 8 servings
Ingredients
- 1 small navel orange
- 1 (12-ounce) bag fresh or frozen cranberries
- 1 Bartlett pear, cored and cut into large chunks
- 1/2 cup light brown sugar
- Pinch kosher salt
Directions
Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.