Food Tuesdays-Thanksgiving

Some of my standbys! What are yours?

Cornbread stuffing

Day Old Cornbread (or cornbread mix) or both
Veggie stock-2 cups or so
Dried Cranberries
Pecans, chopped
One can corn
Fresh sage leaves, minced
One medium onion, chopped
One stick butter

Melt butter and saute onion, sage leaves, nuts and cranberries.
Add corn
Add stuffing mix (or cornbread or both) with about half the stuffing flavoring
Mix in veggie stock until moistened.

Transfer to greased cooking pan, and bake 20 minutes at 350.

Stuffed Mushrooms

1 pound large mushrooms. I use half button, half crimini.
1/4 cup butter with a dash olive oil
1 big shallot diced (or you could use both onion and garlic)
1/4 thyme or sage
Salt and pepper
3/4 cup bread crumbs(preferably soft, not dried)
1/4 cup romano or gruyere cheese
1/4 cup white wine or sherry

Remove mushroom stems and dice them up with the shallot and then saute them in butter.
Add seasonings, bread crumbs, cheese, wine.

This should look like bread stuffing.

Fill the mushroom caps with the stuffing and back for 15-20 minutes at 350.

Sweet Potatoes (from Epicurious)

3 1/2 lb sweet potatoes, peeled and cut into 1/2-inch cubes (10 cups)
1/2 stick (1/4 cup) unsalted butter, melted
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup water
2 tablespoons sugar
1 tablespoon fresh lime juice
1/2 teaspoon finely grated fresh lime zest
2 tablespoons finely chopped fresh chives

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
Toss potatoes with butter, salt, and pepper in a bowl until coated well, then spread in 1 layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total.
While potatoes roast, bring water, sugar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved, then simmer until reduced to about 3 tablespoons, 3 to 4 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives.
Cooks’ note:
Potatoes can be roasted and syrup made 1 day ahead (without tossing together). Chill separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest and sprinkle with chives.

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4 Comments

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4 responses to “Food Tuesdays-Thanksgiving

  1. mrsbachelorgirl

    GAH! SO HUNGRY NOW!

  2. mufffdyver

    i smoked up ham with pecan wood soaked in beer today. everybody got so excited that they forgot to get the baked beans!
    lots of happy faces at the shop today! (we are the step children that repair collisions, but we know how to eat!)
    beautifully carmelized ham.
    i hope to get creative this week!

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