Favorite Sides with Turkey (RECIPES ONLY)

Sweet Potato Rolls
makes 12 to 18 rolls

1 sweet potato, baked
1 cup milk
1/2 cup white or brown sugar
3-4 cups all-purpose flour
2 teaspoons instant yeast
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Bake the sweet potato for approximately 45 minutes at 375. Remove the oven and let cool.

Combine the sweet potato, sugar, and milk and stir to make a paste. Mix in 2 cups of the flour, the salt, the yeast, and the spices until thoroughly combined. Add more flour a quarter cup at a time. Mix in after each addition until you have a dough that is tacky but which you can handle with wet hands. When you hit the proper consistency, remove from the bowl and knead by hand for 5 to 10 minutes.

Set the dough aside to rise in a covered bowl for 45 minutes to an hour. Divide into a dozen or so pieces, shape, and then again allow to rise until they have roughly doubled in size, another hour or so.

for PICS and comments you can also review the recipe at The Fresh Loaf

Wow, I thought there would be more posts.

This is our new GO TO recipe for Green Beans. Everyone loves it and everyone in class last week asked for the recipe.

Bree is my daughter:

Bree’s Best Casserole


• 3 cans French style green beans
• 2 cans shoe peg corn
• 2 cups shredded cheddar
• 1 can cream of celery
• ½ of a chopped white onion
• 8 oz sour creams
• Ritz crackers
• pecans
• 1 stick butter


Drain Green beans and corn. Dry the green beans in some paper towels. Season the green beans with salt / pepper to your taste.

Layer in a pan with shredded cheese

Mix cream of celery, white onion, sour cream, sprinkle of garlic. Spread on top of beans/cheese.

Crush 1 row of Ritz crackers & sprinkle

Cover with chopped walnuts or pecans.

Drizzle butter over top.

30 min @ 350

One of my favorite sides is a green bean casserole my wife makes similar to the one you mention above. Instead of the Ritz crackers and pecans, she uses onion rings. Tasty.

We call that recipe funeral beans. Someone always will bring them if there is a meal after a funeral. Cream of mushroom may be substituted for the cream of celery.

This is now my go to recipe for green beans.

Green Beans Almondine

1 pound green beans, trimmed
6 slices bacon
2 cloves minced garlic
1 medium red onion, sliced
1 cup sliced mushrooms
1/2 cup sliced almonds
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 cup shaved Parmesan cheese

In a large saute pan, cover the green beans with water. Boil for 5 or so minutes. You still want them to have a little crunch. Drain and set aside.

In the same pan, cook the bacon until crispy. Drain most of the fat and add the onions and mushroom.

Cook the onions and mushrooms until soft.

Add the almonds, salt. pepper, and oregano.

Toss in the green beans and cook until heated through. Taste for seasoning and add more salt and pepper as needed.

Top with the shaved Parmesan.

Here is another one I like in place of sweet potatoes.

Jack Daniels Carrot Souffle

Serves 12

3 1/2 pounds carrots, peeled
1 1/2 pounds sugar
1 tablespoon baking powder
1 tablespoon vanilla
1/4 cup flour
6 eggs
1/4 cup Jack Daniel's
Whiskey
1/2 pound margarine
powdered sugar


Steam or boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder, and vanilla. Whip with mixer until smooth. Add flour and mix well.
Whip eggs and add to flour mixture, blend well. Add softened margarine and Jack Daniels to mixture and blend well. Pour mixture into baking dish about half
full as the soufflé will rise. Bake in 350-degree oven about 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.

RibDog, The Carrot Souffle recipe looks great!!

Only question is what would be the impact of leaving out the Jack Daniel's? Hate to have to buy a fifth just to make Carrot Souffle. I'm guessing that you cannot taste the Jack when the Souffle comes out of the oven.

Jer

You would be surprised how much you can taste the Jack in the souffle. Even in the small amount that it is. If you have another bourbon whiskey, it would probably work as well. Keep in mind, you can buy just a pint or half pint of Jack to use just for cooking.

The original of this recipe did not have the Jack in it so it will be just fine without it.

Oven space is always a problem so I make this in a slow cooker.

4-16 oz. frozen corn
1/2 cup sugar
2- 8 oz cream cheese
1 cup butter
6 slices american cheese
1/2 cup milk

in a 6 quart slow cooker, combine corn, cream cheese, butter, suger, milk and american cheese. cover and set for low. cook for 3 hours stirring every 1/2 hour. don't use high setting as it will burn cheese and suger.

simple and everyone loves it.

This is compliments of Linda,my wine drinking buddy at the lake!

1 can cream of chicken soup
2 cups shredded mild cheddar cheese
1 pkg shredded potatoes
1/2 med. chopped onion
1 cup sour cream
1/2 cup butter flavor Crisco
pepper to taste

Spread potatoes in greased 9x13 pan.Melt ingredients in a pan, pour over potatoes and mix together. Bake uncovered at 350* for about 45min, or until lightly browned.

It can be done with tator tots instead of shredded potatoes, I prefer the shredded myself!

This is very similar to Cal's. But it is Cracker Barrels plus a little.

2lb frozen hash browns thawed
1/2 cup melted butter
1 can condensed cream of chicken soup
8 oz sour cream
1/2 cup chopped onions
2 cups of shreaded cheddar cheese
1 tsp salt
1/4 tsp black pepper

Topping

2 cups corn flakes crushed
1/4 cup melted butter

Mix all items, place in pan, then put corn flakes w/ butter on top. Bake at 350 around 40 min


RandyE

Corn Bread Pudding

1 can whole corn, drained
1 can cream corn
1 stick butter
8 oz sour cream
1 box Jiffy Corn Bread Mix
1 egg

Mix, bake at 350


RandyE

quote:

Originally posted by Randy E:
Corn Bread Pudding

1 can whole corn, drained
1 can cream corn
1 stick butter
8 oz sour cream
1 box Jiffy Corn Bread Mix
1 egg

Mix, bake at 350


RandyE

How long does this bake? Interesting that you call it pudding....

I always make a version of Alton Brown's green bean casserole, but instead of the home made onion topping, we use the French's french fried onions. Actually a lot easier to make than the recipe looks.

http://www.foodnetwork.com/rec...le-recipe/index.html

Ingredients
For the topping:

* 2 medium onions, thinly sliced
* 1/4 cup all-purpose flour
* 2 tablespoons panko bread crumbs
* 1 teaspoon kosher salt
* Nonstick cooking spray

For beans and sauce:

* 2 tablespoons plus 1 teaspoon kosher salt, divided
* 1 pound fresh green beans, rinsed, trimmed and halved
* 2 tablespoons unsalted butter
* 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
* 1/2 teaspoon freshly ground black pepper
* 2 cloves garlic, minced
* 1/4 teaspoon freshly ground nutmeg
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

How about some dessert for after the Turkey. Panna Cotta, SO good and so easy. If it takes you more than 5 minutes to put it together, you're doing something wrong. I usually just serve them in Martini or Wine glasses, too lazy to unmold them, and drizzle with a raspberry sauce.

http://www.davidlebovitz.com/2...perfect-panna-cotta/

Panna Cotta

Eight servings

Adapted from Secrets From My Tuscan Kitchen by Judy Witts

I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days ahead and keep them well-covered and chilled.

4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

here is a festive looking little cookie for the holidays!

Mexican Chocolate Crackle Biscuits
(adapted from The Art & Soul of Baking)
makes about 20 biscuits

20g (1 1/2 tablespoons) butter
2 tsp vanilla Jack (substitute coffee liqueur and omit instant coffee)
1/2 tsp instant coffee
85g (3 oz) bitter-sweet chocolate, roughly chopped
1 large egg
50g (1/4 cup) granulated sugar
50g (1/3 cup) all-purpose flour
45g (1/4 cup) whole almonds, lightly toasted
1/2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp ancho chili powder (substitute 1/8 tsp cayenne)
1/2 cup extra granulated sugar for coating
1/2 cup powdered sugar for coating

Place the butter and chocolate in a microwave safe glass bowl and gently nuke in 20 second ‘pulses’ in micro, so as not to burn. Whisk until smooth, then whisk in Jack and egg. Add the granulated sugar into the bowl and mix on high speed until well blended, about 2 minutes or so. Scrape down the bowl.

Place the flour, nuts, cinnamon, baking powder, and chili powder in the bowl of a food processor and process until the nuts are finely chopped, about 60 to 90 seconds. Add the flour mixture to the eggs and beat on low speed until just combined. Stir mixture gently with a spatula to ensure all the flour is incorporated. At this point the dough should vaguely resemble a thick mousse. Cover the bowl and refrigerate for 1 hour, or until firm.

Preheat the oven to 160°C (325°F), line a baking sheet with parchment or Exopat.

Roll tablespoon sized amounts of dough into balls. Place the coating sugars in separate small bowls. Roll each ball of dough lightly in the granulated sugar and then in the powdered sugar. Be generous with the powdered, ensuring that each ball enough is well covered so that you cannot see the dough underneath. Space the balls 5cm (2in) apart on the baking sheets.

Bake the biscuits for 11-15 minutes, depending on your oven. The biscuits will be puffed and ‘cracked’ when they are fully baked. Carefully transfer to a wire rack with a spatula and let cool completely.

*vanilla Jack = add 6 split vanilla beans to 1 liter of Jack Daniels and set aside for 6 weeks.

Cranberry Walnut Relish

4 cups fresh cranberries
1 cup white sugar
1/2 cup water
1/2 cup orange juice with pulp
teaspoon or so of orange zest
3/4 cup walnuts

Toast walnuts under the broiler for a few minutes, then coarse chop.

Add sugar to water and orange juice, stir to dissolve. Add medium heat to bring mixture to a boil, stir to make sure any undissolved sugar on the bottom of the pan does not burn.

Add cranberries and orange zest, and bring to a low boil. The cranberries will begin to split and pop, so cover the pan, but offset the lid to let steam out. After about 8 minutes, the berries will be soft, but cook to your personal taste. Be careful if you sample... the sugar mixture will burn you if you don't cool it well.

Remove from heat, and stir in walnuts.

Let come to room temperature, then transfer to a sealed container and place in the refrigerator for a few hours or overnight.

Nate,

The cook time willvary by oven, but around 45 minutes. The center will not cook up like regualr corn bread. It will still be more creamy.

Not runny. But you will have to spoon out your servings. We have done this for meals upto 100 people and is very easy to do.

RandyE

bump this up for this years' readers.