My Favorite Thanksgiving Recipes-Part 3
You will be SO glad you came back for my final recipe because it so insanely good! You can serve it as a side dish or even dessert because it’s THAT decadent. But, however you eat it and whenever you eat it, you are going to love it! And it is even good for you too because of the beautiful orange beta carotene in the sweet potatoes, so eat up and know that while you are amusing your palate you are also nourishing your soul. Enjoy and please post and share your fav Thanksgiving recipes too!
Streuseled Sweet Potato Casserole
Cooking Light, November 2002
14 cups (1-inch) cubed peeled sweet potato/yams (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans
Add 1/8 teaspoon ground red pepper if you want to add a bit of heat to this sweet dish
Preheat oven to 375° Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated. Yield: 18 servings (serving size: about 1/2 cup)
Notes: Assemble the potato mixture and sprinkle with the streusel, then freeze the casserole up to 2 weeks ahead of Thanksgiving. Thaw in refrigerator and bake as directed. Or cook just the potatoes a day ahead, mash and refrigerate and proceed with the recipe as directed (starting with the addition of half-and-half) the day you’re serving the dish.
My Favorite Thanksgiving Recipes–Part 2
Thank you for coming back for the second installment of Romy’s Fav Turkey Day Recipes. All of you foodies (and food lovers) will appreciate the yumminess of this next hearty cold weather appetizer–even the kids LOVE this one! It is savory, tasty, and a wonderful starter to your feast. I love to serve it with eggnog spiked with a little rum-DEELISH! Make sure to come back tomorrow for one final divine Thanksgiving side dish recipe–Enjoy & Bon Appetit!Cheddar Cheese Balls
from Bon Appetit Magazine
2 cups all purpose flour
1 pound coarsely grated extra-sharp cheddar cheese
¾ cup (1 ½ sticks) chilled unsalted butter, diced
1 teaspoon salt
2 tablespoons chilled whipping cream
Assorted garnishes (such as celery seeds, poppy seeds, sesame seeds, and pecan halves; optional)
Preheat over to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, cheese, butter, and salt in a processor. Blend until cheese is finely chopped. Add cream; blend until moist clumps form. Roll dough into balls, using 1 level tablespoon for each. Place balls on prepared baking sheets, spacing 1 inch apart. Sprinkle cheese balls with celery seeds, poppy seeds or sesame seeds or press 1 pecan half into each, if desired.
Bake cheese balls until cooked through and golden brown on bottom, reversing sheets halfway through baking, about 22 minutes. Cool completely on sheets. (Can be made 1 day ahead. Store in airtight container at room temperature.)
My Favorite Thanksgiving Recipes–Part 1
Being a foodie, I am always asked about my fav turkey day recipes. Well, it comes as no surprise to those of you that know me that I am all about inspired appetizers and side dishes. In honor of this very food oriented holiday, I am going to share a few of my all time favorite Thanksgiving recipes. Starting today through Wednesday (and make sure to tune in on Thanksgiving for my ‘What Am I Thankful’ for post), I am going to share three tasty recipes with you. And please post and share your fav thanksgiving recipes, I am always looking for new inspired creations. Enjoy and Gobble-Gobble them up!
Sausage Stuffed Mushrooms
Bon Appetit | November 2002
| Perfect for Thanksgiving, these warm hors d’oeuvres can be assembled a day ahead and chilled, then baked before serving.
3 Italian hot sausages, casings removed
Saute sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes. Makes 24 |
