I’m not cooking this year, so it gives me some time to put together a list of recipes links for Thanksgiving.
Starting with the turkey here are some of my favorites:
Spatchcock Turkey is the only way I make it anymore and you can find the recipe here.
When I was home for Thanksgiving, I learned that I had missed out on this casserole. My sister-in-law, Tracie, had taken it to the big family get-together the weekend before. There was not a bite leftover by the end, so I am assuming it was a success. It sure sounds good.
I thought it would be nice to post it in time for this month’s various holiday get-togethers.
French Onion Casserole
- 2-3 tbsp of butter
- 3 large sweet onions (or 4 medium yellow onions),thinly sliced
- 8 oz shredded Swiss Cheese
- 1 can condensed cream of chicken soup (substitute mushroom soup for vegetarian)
- 2/3 cups milk
- 1 tsp soy sauce
- 8 slices of French bread
skillet, shallow 2 qt casserole or baking dish (glass)
Melt butter in skillet over medium heat and add onions. Sauté until onions are translucent, a little caramelization is ok.
In baking dish, layer onions, 2/3 of the cheese and pepper to taste.
In skillet, heat milk, soup and soy sauce, stirring to blend well.
Pour soup mixture over casserole and fold in gently to mix.
Top with bread slices.
Bake at 350 degrees, uncovered for 15 minutes, bread should be brown and toasted. If not, turn oven to broil to crisp the bread (watch closely).
Remove casserole, return oven temperature to 350. Push bread slices into sauce, top with remaining cheese, return to oven and bake an additional 15 -20 minutes until cheese is melted.
I think Tracie should blog here more often. Looks great and love all the photos. – TaMara
Photo courtesy of Good Morning America/ABCNews
With Thanksgiving coming up, I wanted to highlight some different sides besides the traditional. This one really fit the bill.
From Emeril Lagasse
Emeril Lagasse’s phrase, “kick it up a notch” became famous for a reason—the New Orleans-raised chef raises flavors to the next level. This year, take your Thanksgiving to Emeril’s star status with his recipe for Pan-Roasted Brussels Sprouts with Caramelized Onions and Crispy Pancetta.
- 3 tablespoons olive oil
- 6 ounces pancetta, diced
- 3 large yellow onions, thinly sliced (about 4 cups)
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 pounds Brussels sprouts, stems trimmed and cut in half lengthwise
Robin Roberts and Emeril Lagasse
Preheat the oven to 400° F.
In a large sauté pan, heat 1 tablespoon of the oil over medium heat. When hot, add the pancetta and cook until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the pancetta to a baking sheet lined with paper towels and set aside. Add the onions, ½ teaspoon of the salt and ¼ teaspoon of black pepper to the pan and cook, stirring until the onions are caramelized, about 30 minutes.
In a large 14-inch sauté pan, heat the remaining 2 tablespoons of olive oil over medium high heat and when hot, add the Brussels sprouts and the remaining salt and pepper. Cook until the sprouts are golden brown on one side, 4 to 5 minutes. Transfer the pan to the oven and cook until tender, about 15 minutes.
Add the onions and pancetta to the Brussels sprouts, toss well, and return to the oven for 5 minutes longer.
Cook Time: 1-30 min
This is one I’ve made before. Mrs J mentioned it yesterday so we planned to do it today as one of the sides. We decided to just warm up some of the ham we froze from the xmas dinner. Altogether it was an excellent meal. The sauce on the ham in the pics is a honey mustard I made the other day. I tried not to go overboard on the side salad. LOL