Thanksgiving
Thanksgiving side dish recipes cover cranberries, potatoes and baked corn. (File photo, DAN GLEITER, dgleiter@pennlive.com)
(DAN GLEITER, THE PATRIOT-NEWS)
Turkey is the star on Thanksgiving Day.
Too often the side dishes are overlooked. Here is a collection of side dish recipes pulled from the PennLive files worth checking out for your Thanksgiving menu.
Cranberries With Fennel and Blood Orange
Ingredients:
- 10 ounces fresh whole cranberries
- 1/2 blood orange, zested
- 1/4 cup blood orange juice
- 1/4 cup sugar
- 1/4 cup water
- 2 tablespoons honey
- 1/2 teaspoon toasted fennel seeds
Directions:
Combine all ingredients in a saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook, stirring frequently, until cranberries begin to break down and water evaporates, about 8 to 10 minutes. Remove from the heat and allow to cool before serving.
Recipe from chef Jason Viscount was originally published in 2007.
Roasted Garlic and Truffled Mashed Potatoes
Ingredients:
- 1 bulb garlic
- 1 cup oil
- 12 potatoes-diced
- 2 cups heavy cream
- 1 cup sour cream
- 3 ounces black truffle oil
Directions:
Cut the top of the garlic bulb off to expose the cloves. Cover with oil and place into garlic roaster. Place garlic roaster in a preheated 400-degree oven. Roast until the garlic is soft and lightly browned on top. While garlic is cooking, boil potatoes in water until fork tender and soft enough to mash. Drain potatoes. Transfer to a mixer, or use an immersion blender to mash to desired consistency.
Add roasted garlic, heavy cream and sour cream. Drizzle in truffle oil and adjust seasoning as needed.
Cranberry Glazed Sweet Potatoes
Ingredients:
- 8 medium sweet potatoes, cooked, peeled and sliced lengthwise
- 1 1/2 cups whole cranberry sauce
- 4 tablespoons orange juice
- 2 tablespoons lemon juice
- 1 cup light corn syrup
- 2 tablespoons melted butter
Directions:
Place sweet potatoes in a shallow baking pan. Mix cranberry sauce and juices and spoon over the sweet potatoes.
Blend corn syrup and melted butter. Pour over the mixture. Bake at 350 degrees for 25 minutes, basting occasionally.
Grand Marnier Apricot Stuffing
Ingredients:
- 1 cup dried apricots, diced
- 1 1/2 cups Grand Marnier
- 1 cup (2 sticks) butter
- 2 cups celery, coarsely chopped
- 1 large onion, chopped
- 1 pound bulk pork or other sausage type mixture
- 1 pound herb stuffing mix
- 1 cup slivered almonds
- 2 cups chicken stock
- 1 teaspoon thyme, dry
- Salt and pepper to taste
Directions:
Place apricots and 1 cup of the Grand Marnier in a small sauce pan. Heat until boiling. Remove from heat and set aside.
Melt 1/2 cup of the butter in large skillet over medium heat. Add celery and onion, then saute for 10 minutes. Transfer to large mixing bowl.
Cook sausage in same skillet until it is no longer pink. Remove from heat and add to celery mixture.
To sausage and celery mixture, add stuffing mix, apricots with liquid and the almonds. Stir to combine.
Heat remaining butter and the chicken stock in a small sauce pan until butter melts. Pour over the stuffing mix and add the remaining Grand Marnier. Stir well.
Season with thyme, salt and pepper to taste.
Orange Spiced Rice
Makes 8 servings
Ingredients:
- 1 tablespoon butter
- 1 large onion, minced
- 2 celery stalks, minced
- 2 cups brown rice
- 3 cups water
- 2 cups chicken broth
- 2/3 cup golden raisins
- Peel of 1 orange, finely minced
- 2 oranges, cut in small segments
Directions:
In a large sauce pan, melt the butter. Then add onions and celery. Saute for three minutes. Add rice and saute two minutes.
Add water, broth, raisins and orange peel. Bring to a boil. Reduce heat and simmer for 30 to 40 minutes, until all liquid is absorbed and rice is tender.
Combine orange segments with rice. Serve immediately, or reheat in microwave just until heated through.
Thanksgiving Potatoes
Make 8 servings
Ingredients:
- 9 large baking potatoes, peeled and diced
- 1 stick butter, room temperature
- 12 ounces cream cheese, room temperature
- 3/4 cup sour cream
- 1/2 teaspoon fresh ground nutmeg (fresh is best but can use pre-ground)
- Salt and pepper to taste
Directions:
Place potatoes in a large sauce pan. Add enough water to cover. Heat to boiling. Reduce heat and simmer until tender. Drain.
Place potatoes in mixer bowl. Cut butter and cream cheese into small pieces, and add to potatoes. Beat with mixer until light and fluffy.
Beat in sour cream.
Season with nutmeg, salt and pepper to taste.
Serve immediately, or reheat in buttered casserole in a 300-degree oven for 20 minutes.
Baked Corn
Makes 6 to 8 servings
Ingredients:
- 1 1-pound can of cream-style corn
- 2 eggs
- 1/3 cup sugar
- 2 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 tablespoons butter
- Pepper
Directions:
Mix together the corn, eggs, sugar, flour, baking powder and salt. Gradually add milk, mixing well.
Pour into a greased baking dish, dot with butter and sprinkle with pepper.
Bake for 40 minutes in a 350-degree oven.