It might seem like a long time (and 90-degree weather doesn’t help), but Thanksgiving will be here in six weeks. Most folks go with the standard turkey and dressing meal, which is fine by me. It’s side dishes we’re interested in. There’s the old green bean casserole, the sweet potatoes with marshmallows, and in my family, we actually have mashed potatoes to go with the stuffing. And the kids insist on my aunt’s fantastic mac and cheese no matter what meal we’re eating–she has to make it if we’re doing burgers on the grill.
But come on. Let’s update these things. Or share something that your family enjoys every year that’s a little out of the ordinary. (We don’t do green bean casserole, for example–instead I have an uncle that insists on making a lima bean casserole. But I wouldn’t exactly call this one something that my family enjoys every year…)
Former food editor Amanda Robbins will do a story on side dishes that’ll run a week before Turkey Day, but we need your help. Post your recipes here or email them to me at biggs@commercialappeal.com.
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Responses to “It’s sooner than you think”
October 9th, 2007 at 3:17 pm
This was a hit with the in-laws and I think it’ll become a recurring favorite:
Butternut Squash Risotto
Ingredients
7 Tbs. unsalted butter
2 Tbs. minced fresh sage
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup caramelized onions
2 cups Arborio rice
1 tsp. minced fresh rosemary
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.
In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.
In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.
Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 Tbs. butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately. Serves 6.
October 9th, 2007 at 5:08 pm
Friends of mine do something with mushrooms that doesn’t really require a recipe. But it’s a great way to use up leftover turkey dressing. They take traditional cornbread dressing, & stuff it into oversized button mushroom caps mixed with small cubes of Velveeta cheese (you could use any kind you prefer) & crumbled bacon. They cook the bacon in the oven on cookie sheets so it’s easy to make a lot at one time. Then they bake the mushrooms until the cheese melts & the tops brown slightly. You could add whatever else you might want that isn’t in the dressing, such as water chestnuts or dried cranberries, to bring out the flavors you like, make them more colorful, or add crunch. Or you might prefer other seasonings such as curry powder or herbs for a different twist. They are a little messy to eat out of hand, so be sure you have plates & forks available for your guests.
October 10th, 2007 at 10:13 am
My husband does a wonderful Brussels Sprouts recipe - even people who say they hate Brussels Sprouts love it. He chops up the sprouts and sautes them with onions and pecans.
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