Divine Sides For Thanksgiving
The possibilities are endless when it comes to holiday entertaining. You want everything to be perfect. The Butterball call center is open for tips on cooking the turkey. I can tell you what not to do in one simple step. DON”T COOK THE TURKEY ON 425-450 . It will be drier than dry and it could split. I am contemplating on sharing a picture of my worse turkey ever. I'm embarrassed….. still.
My mother is happy to take care of the bird and I stick to the side dishes, appetizers and desserts. Here's a few of my favorite dishes to serve along with the star of the table Mr. Butterball. Let's face it, the turkey may be the star but no one wants to see it perform alone.
In my sides, I use a lot of cheese, butter and bacon. When all three are together, even brussel sprouts become uber delicious. Try my quick cut way to make a mac and cheese that everyone will think you slaved over it all day. Happy eating!!
I'm so guilty and I love to save a little time and effort by purchasing the Spanakopita appetizers from Wegmans. Brush them with butter and no one will ever know you did not make them yourself. Plus they taste so good no one will care.
Sweet Potato with Bacon
2 medium sweet potatoes (1 pound)
1 cup of shredded Smoked Gouda
4 Slices of thick peppercorn smoked Bacon
3/4 cups heavy cream
1/4 teaspoon Kosher salt
Preheat oven to 400°.
Cook the bacon in a skillet until done.
Peel the sweet potato and slice.
Place 12 Foil baking cups in a muffin pan.
Put one slice of the sweet potato into each cup.
Top each with about a teaspoon of the shredded gouda and chopped bacon; sprinkle with a little salt . Be generous with the bacon Repeat twice
Sprinkle cheese and bacon on top.
Spoon a tablespoon of heavy cream on top of each cup.
Spray a sheet of aluminum foil with cooking spray and cover pan loosely with the foil, sprayed side down.
Bake 20 minutes. Remove the foil and bake, uncovered, for an additional 20 to 25 minutes until the sweet potatoes are tender.
Allow to cool 10 minutes . Place them on a plate to be enjoyed.
Kale Au Gratin
1 tablespoon Olive oil
2 large minced garlic cloves
1 cup of water
1 large bunch of kale chopped and cleaned
1/3 teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoon butter
1 1/2 tablespoon all-purpose flour
1 1/2 cup whole milk
Pinch of Marsala
1 cup of cheddar cheese
1/4 cup Parmigiana-Reggiano cheese, finely shredded
Preheat oven to 375F; grease a medium-sized gratin dish with butter. In a large, deep-sided pan with a lid, heat oil over medium heat; once hot, add garlic and sauté 30 seconds. Add 1 c water, turn heat up to between medium-high and high, and add kale. Add 1/3 tsp salt and 1/8 tsp pepper; cover pan and cook 5 minutes, stirring occasionally. Drain greens to remove water; put greens back into the pan they were cooked in. Mix shredded cheeses together; set aside 1/2 c to use as topping. In a medium saucepan over medium heat, melt butter; whisk in flour and cook 1 minute. Whisk in milk and a pinch freshly grated marsala; bring up to a boil, then turn heat down and simmer 1 minute. Turn off heat and whisk in shredded cheeses, except reserved 1/2 c for topping. Taste cheese sauce and add salt and pepper as desired. Pour cheese sauce onto greens and stir to combine. Transfer greens and sauce to prepared gratin dish and spread out in an even layer; top with reserved 1/2 c cheese. Bake 20 minutes until cheese bubbles. Place under broiler to brown the cheese.
Macaroni & Cheese
1 family size Stouffers macaroni and cheese
3 tbs Grey Poupon
3 cups shredded cheddar cheese
2 cups Smoked shredded Gouda
1/4 cup dry white wine
Unthaw Stouffers mac and cheese and empty into a large casserole dish Beat eggs and add all ingredients sprinkle 1 cup of cheese and bake as directed.