Saturday, November 28, 2009

Turkey Day Treats!

I love Thanksgiving! I have been busy cooking the last few days and have not had a chance to blog! I wanted to share a few of my favorite side dish recipes (my dad was in charge of the turkey this year).

Pork Apple and Sage Stuffing

1 bag sage and onion cubed bread crumbs

1 1/2 cans chicken broth

1 lb ground pork

6 fresh sage leaves, finely chopped

1/2 onion, chopped

2 stalks of celery, chopped

2/3 mackintosh apple, chopped

2 1/2 Tbl butter, room temperature

1 tsp salt

1/2 tsp pepper

Instructions

Brown pork till it is no longer pink. Add onion, celery, apple, sage, salt, and pepper. Stir well and cook until onions are tender. In a separate bowl, evenly mix bread crumbs and chicken broth. Add pork mixture to bread crumbs. Stir well. Mix in butter. Place stuffing into a crockpot and set temperature to low. Allow to cook for about 1 hour to and hour and a half.

Creamy Mashed Potatoes

3 lbs red skin potatoes (no peeling!)
1 stick butter, room temperature
2/3 cup milk
8 oz cream cheese, room temperature
1 tsp black pepper
1 Tbl salt

Place large pot of water on stove and bring to boil. Halve the potatoes (it cooks faster and mashes easier) and place in water. When potatoes are easily pierced with a fork, drain water and move to a mixing bowl. Add milk, butter, cream cheese, salt, and pepper. Mix with electronic mixer or by hand with a masher (my personal favorite). Enjoy!


Mashed Sweet Potatoes with Curry Maple Pecans

2 lbs sweet potatoes, peeled and cut into 3 inch cubes
1/3 maple syrup, divided
1 cup pecans, chopped
1 1/2 Tbl brown sugar
3 Tbl butter
1/2 tsp curry powder
1 tsp salt
1/2 tsp black pepper

Preheat over to 325 degrees. Place pot of water on stove, bring to a boil, and add potatoes. While potatoes are cooking mix pecans, curry powder, 1/2 Tbl brown sugar, and 1/3 amount of maple syrup in a bowl. Set aside. When potatoes can be pierced easily with a fork remove from heat and drain water. Mix potatoes, salt, pepper, butter, remaining brown sugar and maple syrup till smooth. Place potatoes in a baking dish and frame outside edge with pecans. Bake for 20-25 min.




Sauteed Brussel Sprouts with Walnuts and Parmesan


1 1/2 lb brussel sprouts, coarsely sliced

2 1/2 Tbl olive oil

1/4 chicken or vegetable broth

1 tsp salt

1/2 tsp black pepper

1/4 cup walnuts, chopped

1/8 cup freshly grated Parmesan


In a medium skillet heat oil. Add brussel sprouts and stir to evenly coat them in oil. Allow to cook for about 3 minutes. Add chicken broth, salt, and pepper. Stir well. Cook for about 2 minutes. Add walnuts and stir well. Cook for an additional 3 minutes or until liquid is absorbed- stirring frequently. Remove from skillet to serving dish and top with cheese.

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