Thursday, November 25, 2010
Sausage Apple Sage Dressing
Green Bean Casserole
Caramelized Sweet Potatoes with Collards, Kale, Pecans and Goat Cheese
Before we got to the actual Thanksgiving menu, I decided to make some radish chips to munch on until the full dinner was ready.
Yesterday, I did all the prep for the sausage apple sage dressing. I cut up two small bunches of scallions from the CSA and 2 large sweet onions. I put them in a saute pan with 1 package of Jimmy Dean sausage. I cooked this mixture until the sausage was cooked through and the onions were soft. Then I turned the heat down. I cut up 3 stalks of celery and 4 granny smith apples, and added them to the pan. I cooked it for another 5 minutes or so. I added a few shakes each of rosemary, thyme, and sage. Meanwhile, I cooked 2 packages of pepperidge farm cornbread dressing according to directions in chicken stock. Then I mixed the stuffing with the sausage/onion/apple/celery mixture well. I put it all in a big non-stick bake pan, covered it, and stuck it in the fridge. Today all I had to do was put it in the oven for 30 minutes at 350. When it came out, I cut it into squares and served on a platter. I also had about half of this recipe leftover, so I froze it in 2 separate portions.
The mashed potatoes were straight forward. I peeled the potatoes, boiled them for 25 minutes, then mashed them with salt, butter, and sour cream.
I made the gravy using drippings from the pan when I re-heated the Turkey. I also added some chicken stock and used flour and water at room temperature to thicken it. I had to bring it to a boil and back down 4 times to get the consistency right.
French's Fried Onions box. Delicious:
caramelized one inch chunks from 3 large sweet potatoes. I washed and cut into one inch strips both the collards and the kale from the CSA bag. I blanched them in salted water for 15 minutes. Then I drained them and seasoned them with salt, pepper, and a little grape seed oil. Then I mixed the greens in with the sweet potato chunks, and mixed in pecans and crumbles of goat cheese.
I made the deviled eggs yesterday. I can not give you the exact recipe for 2 reasons: 1) it is the only family "secret" recipe I have 2) it is not written down and the portions are by taste. I will tell you I devil the eggs with mayo, mustard, salt, pepper, sugar, lemon juice or vinegar, and occasionally one other mystery ingredient.
Libby's pumpkin can.
The pecan pie is from the back of the Karo bottle. Also perfection, no need to fix what aint broken.
This weekend I will post about what I do with some of these leftovers and the rest of this week's CSA ingredients!