Thanksgiving only comes once a year and as such the selection of sides around the Turkey are essential to the overall dining experience. We have taken the time to find some unique recipe's that are sure to tantalize the tastebuds of your guests around the table. Bon-appetite!
Bacon and Bourbon Thanksgiving Stuffing by Nudles:
This recipe makes a HUGE amount of stuffing--enough to stuff a 24 lb. turkey--so adjust the ingredient amounts as needed. The flavors of bacon and bourbon make it richer than any stuffing I've ever had, and I always get requests for the recipe. There's no good way to mix this without using your hands, so just dive in and do it! Egg-type breads such as challah, may be substituted for dark breads.
Total: 90 mins, Servings: 24 Yield: 24 servings
Checklist: 1 pound thick-cut bacon, chopped 1 cup butter 2 large onions, peeled and chopped 5 celery stalks, diced 2 cloves garlic, minced 2 tablespoons dried rosemary 1 (1 pound) loaf day-old pumpernickel bread, cubed 1 (1 pound) loaf day-old dark rye bread, cubed 8 eggs, lightly beaten 1 tablespoon dried thyme 3 tablespoons dried sage leaves 2 quarts chicken stock (more as needed) 1 cup good quality bourbon whiskey
Directions:
Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking dishes.
Step 2 Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour bacon fat remaining in the skillet into a bowl.
Step 3 Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.
Step 4 Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly.
Step 5 Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly between the prepared baking dishes and pat down lightly.
Step 6 Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean. If you wish to have a darker crust on top, bake for an additional 10 minutes.
Sweet Potatoes with Apple Butter by Marcia Kiesel
Total: 1 hr 45 mins, Yield: 10 servings
Ingredient Checklist
- 4 pounds sweet potatoes
- 6 tablespoons unsalted butter (at room temperature)
- ½ cup apple butter
- Salt
Directions
- Step 1
Preheat the oven to 350°. Pierce the sweet potatoes all over with a fork and place on a large rimmed baking sheet. Bake for 1 1/2 hours, or until very tender.
- Step 2
Peel the sweet potatoes and transfer to a large bowl. Mash with a potato masher until creamy, then mash in the butter and apple butter. Season with salt and serve.
Pumpkin - Chiffon Pie
To create a crisp crust on the bottom, Grace Parisi partially bakes the pie shell before adding the filling. If the edge starts to darken too much, cover it with a pie shield or strips of foil.
Total: 2 hrs 30 mins Yield: Makes one 10-inch pie
Ingredients
- All-Butter Pie Dough
- 4 large eggs, separated
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- Pinch of salt
- One 15-ounce can pumpkin puree
- 1/2 cup heavy cream
Directions
- Step 1
Preheat the oven to 350°. On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 10-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes.
- Step 2
Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly.
- Step 3
In a medium bowl, whisk the egg yolks with 1/2 cup of the sugar, the cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree then whisk in the cream. Using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until the whites are glossy, about 1 minute longer. Fold the beaten whites into the filling. Working near the oven, pour the filling into the crust. Bake the pie for about 45 minutes, until the custard is set and the top is cracked; cover the edge of the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving.
