Thanksgiving Dinner 2010

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.

Gingersnap Sweet Potatoes and Broccoli Casserole

Happy Thankgiving!

We had a great time and delicious food at my cousin's house today.

I made Gingersnap Sweet Potatoes.



GINGERSNAP SWEET POTATOES

4 to 5 pounds sweet potatoes, peeled and cubed
1/2 cup light brown sugar
1/2 cup butter, melted
1/3 cup half-and-half
2 large eggs
1 teaspoon vanilla extract

Topping:
1/2 cup light brown sugar
2 tablespoons all-purpose flour
1/4 cup cold butter, cut into pieces
2 cups coarsely crushed gingersnap cookies (I used Nabisco)

Cook sweet potatoes in a large pot in boiling water for about 30 minutes or until tender. Mash potatoes. Combine mashed sweet potatoes, 1/2 cup brown sugar and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. Spoon into a greased 2 1/2 quart casserole dish (or 9x13x2 pan).

Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. 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 lightly browned.

My mom made Broccoli Casserole.




BROCCOLI CASSEROLE

4 (10 ounce) boxes frozen chopped broccoli
1 pound Velveeta cheese, cubed
2 sticks butter
8 ounces Ritz crackers, crushed
salt and pepper

Cook broccoli and drain well. Return broccoli to pot. Add cheese, 1 stick butter (in slices), salt and pepper; stir well. Place mixture in a casserole dish. Cover with crushed crackers. Melt remaining stick of butter and drizzle over crackers.

Bake at 350 degrees for 45 minutes.

And this is everything else!

Do you see those pies in the back??? Mmmmmm...

Stuffed Sweet Potatoes

Using more apples while they are in season...



The flavors in this recipe go great with ham.


STUFFED SWEET POTATOES

3 medium to large sweet potatoes
1/2 cup coarsely chopped pecans
1/4 cup butter
1/2 apple, diced (I used a Gala)
1/4 cup golden raisins
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Place potatoes on an aluminum foil-lined baking sheet. Bake at 425 degrees for 1 hour and 15 minutes or until tender. Meanwhile, heat pecans in a nonstick skillet over medium-low heat, stirring often, 2 to 3 minutes or until toasted. Remove from skillet. Set aside.

Melt butter in skillet over medium-high heat. Add apple and raisins; sauté 2 to 3 minutes or until apple is tender. Stir in brown sugar, cinnamon, and nutmeg. Remove from heat.

Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Add apple mixture to pulp in bowl; stir until blended. Spoon mixture into 4 of the shells. Place on baking sheet.

Bake at 350 degrees for 15 to 20 minutes or until thoroughly heated. Top with nuts.

Yield: 4 servings


Note: Using an extra potato will give you extra mixture to overstuff the shells.


Go ahead and buy a big bag of pecans and put the rest in the freezer. You'll find more uses for them with the upcoming holidays.

Sweet Potato Mash

Okay. So, the picture is not so enticing. But if you like sweet potatoes, you will like this.

SWEET POTATO MASH

3 medium sweet potatoes, peeled and cubed
1 tablespoon brown sugar
3 tablespoons orange juice
1 teaspoon fresh grated ginger
1/2 cup golden raisins

Cook potatoes in boiling water until tender. Drain. Return to pot and add brown sugar, orange juice and ginger. Mash until smooth. Stir in raisins.

That's it. Done.

You know there's a shortcut: I used Gourmet Garden ginger. It comes already grated, in a tube, refrigerated, in the produce department.

Grilled Sweet Potatoes and Apples

I tried a new recipe last night and it was great! This is one of those easy recipes where you really don't have to measure, although I've written the measurements as I found it in a magazine (I don't remember which one).

I used two really big sweet potatoes, three apples (1 Cameo, 1 Gala, 1 Granny Smith, it's what I had on hand, I chose not to peel) and just drizzled syrup and sprinkled spices until I thought it looked good. I ended up making 2 smaller packets. You really can't mess this one up!

GRILLED SWEET POTATOES AND APPLES

2 medium sweet potatoes
2 apples
1/4 cup maple-flavored syrup
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon black pepper

Peel and dice the potatoes into 1-inch cubes. Peel (or not) and dice the apples into 1-inch cubes. Place in a large bowl. Drizzle syrup over potato mixture. Add lemon zest, cinnamon, salt and pepper. Stir to coat all potatoes and apples.

Use heavy duty foil to make packets filled with potato and apple mixture. Leave enough room for steam to build. Grill packet for 25 to 30 minutes.