Is this thing on? I know it’s been forever – the house, work and puppies have taken most of my time. Cooking lately is mostly just for sustanance, nothing terribly creative. But Thanksgiving is almost here! Time to get cookin’.
Thanksgiving is my favorite holiday, next to 4th of July. Food, family, friends…and leftovers. I’m going to have a house full this year and I’m excited to host. Although I wasn’t expecting to have a puppy thrown in the mix, but that just makes it more interesting. I have compiled some of my most requested holiday recipes for tonight’s exchange.
JefferyW makes Cornbread Stuffing, (pictured above) part 1 here and part 2 here.
Roasted Butternut Apple Soup makes a great starter, recipe here.
Hearty Garlic Mashed Potatoes, click here – my family loves these, though the first time I made them they mocked me until they were served because the cooking method is so unusual. I cook them early and keep them warm in a slow-cooker while everything else cooks and stove top space is at a premium.
Two Brussels Sprout dishes: Pan Roasted with Pancetta and Onions (recipe here) and JeffreyW’s Brussels Sprout and Potato Au Gratin (click here)
There will be a variety of pies this year, but instead of the traditional Pumpkin Pie, I’m making Pumpkin Cream Pie (above), the recipe is here, plus there are additional pumpkin dessert ideas at the link.
For the main course, we’ve made turkeys a bunch of ways here, including a Spatchcock Turkey, recipe here. For something more traditional, here are some ideas from people smarter than I am: turkey four different ways, good stuff here.
What’s on the menu for your Thanksgiving this year? Do you have a must-have recipe for your holiday dinner?
I’m not a fan of traditional candied sweet potatoes, so tonight’s featured recipes are some non-traditional styles for sweet potatoes.
Cajun Sweet Potatoes
- 4 large sweet potatoes, peeled and cubed
- 1/4 cup water
- 1 tbsp olive oil
- 1/4 cup butter, melted
- 1 tsp salt
- 1 tbsp brown sugar
- 2 tsp Cajun seasoning
- ¼ tsp cumin (opt)
Covered casserole dish, well-greased
Steamer and saucepan
In saucepan, add water, steamer and sweet potatoes. Steam until you can easily stick a fork in them. They don’t need to be completely soft. About 10-15 minutes. Add sweet potatoes to casserole dish. Combine oil, butter and spices. Pour evenly over potatoes. Cover and bake at 375 degrees for 25-30 minutes until potatoes are soft. You can adjust cooking time if you prefer your firmer or softer potatoes.
Sweet Potatoes w/Apples
- 2 large sweet potatoes, peeled & cubed
- ¼ cup water
- 2 apples, cored & sliced
- 8 oz can sliced pineapple (including liquid)
- 2 tsp butter
- ½ cup orange juice
- ½ tsp cinnamon
- ¼ tsp salt
2 qt casserole dish, greased
Add ingredients to casserole dish. Stir gently and bake at 375 degrees for 40-50 minutes, uncovered, until apples and potatoes are very soft. Cover if it begins to brown too much
That’s it for this week. I hope you have a safe and happy Thanksgiving. – TaMara