We had a somewhat quiet, simple Thanksgiving this year. It was nice to have Eddie's son Nick with us. Still trying to get to know him better.
We roasted a turkey breast. I made a new version of sweet potatoes by combining three different recipes. The dressing was also a combination of recipes. The old favorite broccoli casserole made an appearance. To finish the meal we had Pumpkin Pie with Cool Whip!
BOURBON SWEET POTATOES W/ RICE KRISPIES TOPPING
3 to 4 pounds sweet potatoes, peeled and cubed
1/4 cup light brown sugar
1/3 cup bourbon
1/4 cup butter, melted
1/3 cup half-and-half
2 large eggs
1/2 cup light brown sugar
2 tablespoons all-purpose flour
1/4 cup cold butter, cut into pieces
1 cup Rice Krispies cereal
1/2 cup chopped pecans
Cook sweet potatoes in a large pot in boiling water for about 30 minutes or until tender. Mash potatoes. Combine mashed sweet potatoes, 1/4 cup brown sugar and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth (or mash together by hand). Spoon into a greased 2 1/2 quart casserole dish.
Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in cereal and pecans. Sprinkle streusel mixture over sweet potato.
Bake, uncovered, at 350 degrees for 25 minutes or until streusel is lightly browned.
Make ahead: Prepare sweet potato filling and spoon into a greased microwave-safe dish. Cover and chill overnight. Microwave at high for 10 minutes or until hot. Prepare streusel and sprinkle over filling. Bake, uncovered at 350 degrees for 20 minutes or until streusel is crispy.
DRESSING WITH BACON AND PECANS
8 bacon slices
1 1/2 cups diced onion
1 1/2 cups diced celery
4 cups dry cornbread stuffing mix (Pepperidge Farm)
3 cups cubed herb seasoned stuffing mix (Pepperidge Farm)
1 cup chopped pecans
1 teaspoon poultry seasoning
4 cups chicken broth
1 large egg (mix into some of the chicken broth)
Cook bacon in a large skillet until crisp; remove bacon, drain on paper towels, reserve drippings in skillet. Crumble bacon; set aside. Sauté celery and onions in bacon drippings until tender.
Combine stuffing mix, bacon, vegetable mixture and all other ingredients in a large bowl; stir well. Spoon dressing into a 9 x 13 x 2 pan.
Bake at 350 degrees for 45 minutes or until golden brown. I like to cover it for about half the time to retain moisture and uncover the last half so that it gets crispy on top.