Sweet Potato Pie/Casserole S'mores

I think about food a lot.

Like, probably an abnormal amount. Just the other day I was talking to someone about books and it dawned on me that the only reading I've done for the past few years has been solely food related. {With the exception of a few lifestyle blogs & about half of a book my sister gave me for my birthday... 2 years ago.}

Food ideas are constantly swirling around in my head. All it takes is one tiny trigger for inspiration to strike. It can be a lone ingredient, a random word or a growling stomach. You can imagine that around the holidays, when food is at the forefront of most gatherings, my brain is in overdrive.

So, the other day, I'm chopping a sweet potato and out of nowhere I think, "Sweet Potato Pie... S'mores. With pie crust cookies." I mean, it's not that too far out there, right? Everyone knows that Sweet Potato Casserole is only invited to the Thanksgiving table because of the marshmallows. And marshmallows are what make a s'more so s'morey. And then there's pie, which is never a bad idea. The evolution was only natural.

This is quite possibly my best idea yet. Ok, maybe not. I've had some pretty good ideas. But these are definitely pretty innovative, I'd say.

Why more people have not made cookies out of pie crust is beyond me. Pie crust is a hot commodity, you know. Just think about it. What happens when someone cuts a slice of pie and that stubborn little triangular piece decides to stay in the pan? {You totally know what I'm talking about, right?} Um, you can bet that there is immediate rescue of said crust piece. No crust left behind.

So, why not make people happy? Why not pipe smooth sweet potato filling onto a pie crust cookie, top it with roasty, toasty marshmallows... and then finish it off with another crusty cookie?

Yeah, I can't think of a reason why this should become the customary method of serving sweet potato casserole/pie at Thanksgiving. Nope, not even one.

It's got all the beloved aspects of sweet potato pie AND casserole. Sweet filling.Toasted marshmallows. Flaky crust. {Note: If you're short on time or would rather not experiment with making your own crust, you can buy pre-made pie dough instead.}

These s'mores are sure to get your Thanksgiving guests talking... then again, maybe satisfied silence will be the sound as these are devoured, one by one.

Sweet Potato Casserole/Pie S'mores
Makes approximately 8, double recipe for a larger crowd

For crust:

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 stick {8 tablespoons} cold butter, cut into small dice
2-3 tablespoons ice cold water

1. Place all ingredients except water in a blender or food processor and pulse until the mixture forms a coarse crumb.

2. Add water, one tablespoon at a time, pulsing until the mixture forms a ball. Try not to add too much water. {I stopped after the 2nd tablespoon, pulsed it a few extra times, and a ball formed. You want enough liquid to make it come together, but not enough to make a mushy dough.}

3. Turn dough out onto a floured surface. Place a sheet of plastic wrap on top and roll out, trying to keep a rectangular shape. {It doesn't really matter if your shape isn't perfect, it will just help in the next step.} Roll out to about 1/8 inch thickness.

4. Line a cookie sheet with foil and preheat the oven to 425 degrees. Using a cookie cutter, cut rounds or scalloped rounds to make "cookies". Place onto prepared cookie sheet. Pierce each one a few times with a toothpick or fork.

5. Place another sheet of foil on top of cookies and fit another cookie sheet {preferably of the same size} on top. {This will help keep the pie cookies flat and not let them puff up.} Bake for 10 minutes or until the cookies are slightly golden and set.

Remove from pan and let cool.

For filling:

1 medium sweet potato, cooked* & scooped out of skin
2 tablespoons maple syrup
1/2 teaspoon vanilla
1/8 teaspoon cinnamon
Dash of ground ginger
1/4 cup heavy whipping cream, whipped to stiff peaks
Mini marshmallows

1. In a medium bowl, beat cooked sweet potato, maple syrup, vanilla, cinnamon and ginger together with a hand mixer until smooth.

2. Gently fold in whipped cream until well incorporated. Try not to smush all the air out of the whipped cream; it helps lend a lighter texture to the sweet potato mixture.

3. Place the mixture in a piping bag fitted with desired tip. {Alternatively, you can scoop it into a zip top bag, with one of the corners snipped off.} Set aside until ready to use.

Assemble S'mores

1. Pipe the sweet potato mixture onto half the crust cookies. Set aside.

2. Set oven to broil {500 degrees}.

3. Place the other half of the cookies on a cookie sheet. Place mini marshmallows {about 8} on each cookie.

4. Put the cookies in the oven and let broil until the marshmallows become slightly charred on top, about 1 minute. DO NOT STEP AWAY! The broiler is very hot and will easily burn things to a crisp if you forget about it for even a second more. Keep an eye on these and make sure all is going well.

5. Remove from oven and immediately top with the sweet potato half of the cookies.

6. You may serve these right away or drizzle with cinnamon glaze if desired.

For drizzle: 

1/4 cup confectioners' sugar
Dash of cinnamon
1 tablespoon {or a bit more} milk or cream

1. Whisk all ingredients together until smooth and a drizzling consistency is reached.
2. Drizzle over s'mores and allow to set slightly before serving.

*To cook sweet potato: I usually just pierce the potato all over with a fork or knife and microwave on high for 7-8 minutes, or until the potato is tender. It will vary depending on the size of the potato.

No-Cook, No-Bake Thanksgiving Dish!

Does the thought of Thanksgiving cooking bring you exhilaration and joy? Or are you on the verge of a meltdown just thinking about having to step foot in the kitchen?

Though I'm obviously a fan of a full fledged, homemade Thanksgiving, I know that not everyone enjoys the cooking aspect of turkey day. I've got plenty of friends who are pretty impressed with themselves if they can manage to pop open a can of biscuits and successfully bake them without setting off the fire alarm. It takes all kinds! 

With cooking-phobes in mind, I thought it would be fun to create a little something that anyone can put together using just a handful of inexpensive ingredients. Everyone deserves to have that moment of pride around the Thanksgiving table, and I've got just the thing that will elicit "oohs" and "ahhs" from guests without even having to turn on the oven...

It's a turkey-tizer platter!

Isn't this little fella cute?

I made him in just a few minutes from bits and pieces I found in my fridge. His body is made from half a pear and his plumage is an assortment of crackers, cheeses, meats and greens that can be put together as an easy {but impressive} appetizer tray. This design is pretty simple, but you could get as elaborate as you want!

So don't panic if you've been asked to contribute to dinner this year and you don't know the difference between the dressing you serve with a turkey and the one your pour over your salad. Whether you're running short on time or patience, you'll have one of the prettiest dishes on the table!

Thanksgiving Turkey-tizer Platter

{This "recipe" is a guideline, but feel free to get creative with your turkey!}

Assorted green leaves {I used 3 pieces of Swiss chard}

Assorted cheese {I used 4 pieces of muenster cut with a leaf-shaped cookie cutter}

Assorted meat {I used a few slices of prosciutto}

Assorted crackers

1/2 a pear, cut in half vertically

2 peppercorns 

1 small piece of baby carrot, preferably a pointy piece

1 small piece of walnut

1 pretzel stick, broken in half

Assembly:

Arrange leaves on platter in a fanned out fashion to form the back of the turkey's plumage. 

Place meats in desired pattern, then do the same with the cheese slices. Fan crackers out so you can still see the cheese and meats behind it.

Place pear in the center. To make the turkey's face, press 2 peppercorns into the pear for eyes. Press a small piece of carrot in place for the beak. Press a piece of walnut under the beak for the turkey's "gobbler" {it's actually called a wattle!}. Insert pretzel stick pieces into the bottom of the pear for the turkey's legs.

Serve with condiments such as spicy mustard and jam so guests can "dress" their crackers. Refrigerate until ready to serve.

Savory Pumpkin-Cheddar Rugelach

I know, I know. More pumpkin. I can't seem to help myself.

A few things have finally happened around here that suggest fall might actually be on its way:

1. According to my dashboard, the temperature dipped down to a *crisp* 69 degrees this morning. Woo!

2. I have seen/heard of several roadside pumpkin patches {and just about every other picture on my Facebook feed shows little ones posing with said pumpkins}.

3. There was only one can of pumpkin puree left on the shelves at Target.

I totally snagged it so I could make these. Score.

Have you ever tried rugelach? I remember my mom would buy them sometimes when I was younger. They came in a clear plastic cylinder, giving me a clear view that the contents were nothing to be excited about. Though I knew they were considered a "treat" I couldn't quite understand the appeal... probably because, while they were sweet, they were usually filled with fruit & nuts. And in my kid-brain, fruit & nuts equaled adult food. Therefore, yuck. {Very logical.}

It wasn't until I was a bit older that I started to appreciate them. Tender, flaky, melt-in-your mouth crust. Delicious filling all tucked and rolled into each swirled little cookie. {And I discovered that they can sometimes contain chocolate, too. That might have helped my change of heart.} What's not to love?

As much as I love rugelach with a sweet filling, this recipe for savory rugelach caught my eye immediately. In fact, I pinned them as soon as I saw them shared by King Arthur Flour... and then promptly forgot about them.

I'm really glad the thought of these popped into my head again this week. Because They.Are.GOOD.

Like, "Maybe I won't tell anyone I made these and I'll just eat the whole tray" kinda good.

{Though I don't recommend doing that or anything.}

You know what these would be perfect for? {Besides devouring, of course.} A little wine night with the girls. Or as a savory little appetizer to hold over hungry stomachs before Thanksgiving dinner. Or really, for no other reason than to have a delicious snack to nibble on any day.

While the original recipe called for the combination of pumpkin and Parmesan, I decided to use some Cabot Farmhouse Reserve Aged Cheddar, mostly just because it sounded like a good idea. {It was.} The addition of sage and onion give the pumpkin an even warmer, more inviting flavor.

Delish.

So, are you guys all pumpkined-out yet, or what? What other types of fall recipes are you hoping to see around here... I'm open to suggestions! Leave me a note in the comments or hop over to my Facebook page and let me know what you're thinking. :)

Savory Pumpkin-Cheddar Rugelach
Slightly adapted from King Arthur Flour

Pastry:
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup {1 stick} unsalted butter, cut into small cubes
4 ounces {half a block} cream cheese, diced

For Filling:

1 tablespoon garlic oil or regular olive oil
1/4 cup onion, finely chopped
1/4 teaspoon ground sage
Dash of chili powder
1/2 cup pumpkin puree
Pinch of salt
Pinch of black pepper
1/4 cup {or a smidge more} aged white cheddar {I used Cabot Farmhouse Reserve}
2 tablespoons walnuts, finely chopped
1 large egg, beaten with 1 teaspoon water
.
1. Place all pastry ingredients into a blender. Pulse until the dough comes together. You'll know it's done because it'll gather up into a ball.

2. Place dough on a floured surface and roll out into a circle, about 14 inches round. At this point, you can pop it into the fridge until you're ready to spread on the filling or wrap it up in plastic wrap in refrigerate until you're ready to use it.

3. Meanwhile, heat 1 tablespoon of oil in a small skillet over medium-high heat. Add onion and stir, cooking until translucent and tender, about 5-7 minutes. Sprinkle with ground sage and chili powder and cook, stirring, for about 1 more minute.

4. Add pumpkin puree, salt and pepper. Stir together with onion and cook for about 5 minutes, or until the pumpkin has lost some of its moisture.

Preheat oven to 400 degrees. Prepare a baking sheet by spraying with non-stick cooking spray or line with foil sprayed with non-stick cooking spray. Either way, make sure you use cooking spray! These like to stick!

5. Remove rolled pastry circle from refrigerator. {Make sure that it is able to be removed from the surface you have it on, then dust with flour and set down again.} Spread pumpkin mixture onto the circle, leaving about 1/4 inch border. Sprinkle cheese and walnuts over top of pumpkin.

6. Using a pizza cutter or very sharp knife, cut the dough into 16 wedges. {The easiest way to ensure they're equally sized is to cut in half, then in half again, and proceed until you have 18 long triangles.}

7. Starting at the wider end, roll each triangle up, then place on prepared baking sheet. Continue until all pieces are rolled. Brush each with egg wash.

8. Bake for 20-25 minutes or until the rugelach are lightly browned.

Remove from oven and place on a cooling rack to cool down. {Be careful, they're sort of fragile when they first come out of the oven.}

Thanksgiving Special Edition: Sweets!

Let's have a quick recap of the side dishes I've shared so far this week, shall we?

There's Sausage, Kale, & Butternut Squash Stuffing/Dressing...

Lemon-Scented Broccoli Souffle...

Provencal Potato Gratin...

... and Caramel Apple Sweet Potato Casserole.

But I know you're all, "Yeah, yeah, that's real nice and all. What about dessert? Give me the sugaaaaaaaaarrr!"

I've got you covered. Even those of you that aren't bakers. So, tie on your apron... and prepare for a sugar rush!

You know how sometimes people make things that nobody really likes {i.e. fruitcake} because it's tradition? Well, I sort of feel that way about pumpkin pie.

I know that is a sacrilege to some of you. But if I've said it once, I've said it a thousand times: I prefer to take my calories in the form of cheesecake.

However...

I think I will make an exception for this Amaretto Pumpkin Pie with Almond Praline.



Boozy pie with cookies in the crust? SOLD.



I know some of you are already stepping quite outside of your comfort zone by cooking/baking anything at all. And I don't want to overwhelm you by throwing in something like pie... with homemade crust.

So settle down and check out these little babies:



Nutty Coconut Caramels.

Five ingredients. Done in under 10 minutes. Made in the microwave. Absolutely addictive. And perfect for sharing with your "nutty" family members.

Because let's face it... after all those fabulous sides you're making this year {and, oh yeah, the turkey}... who's going to have room for anything bigger than one of these caramels?

{Me... Oops. Did I just say that?}

I have one last thing to share that has become somewhat of a tradition in my family: Gourmet Caramel Apples.



I call them "gourmet" because I get pretty fancy with them and end up with apples that look like the ones that are sold for $12 a pop in chocolate shops & department stores... except mine cost a fraction of the price. These apples can be as involved or uninvolved as you'd like them to be: Cover them in chocolate, nuts, sprinkles or candy; make them fussy or messy; or coat them in caramel and call it a day. Whatever you do with them, I can assure you that eyes will light up when you bring them to the party.

I've given them as favors, arranged them in a gift basket, and have even made pretty tags and used them as place cards. They are always a hit.

 

No matter which dessert you choose to make this year, I just know it will put the perfect finishing touch on your Thanksgiving meal.

Wishing you & yours the most wonderful Thanksgiving. I am truly thankful for so many things... including you!

XOXO,

Dianna

The Kitchen Prep


Amaretto Pumpkin Pie with Almond Praline
adapted from Food Network Magazine

For Crust:

5 tablespoons butter
1 cup all-purpose flour
3/4 cup crushed amaretti cookies {or any almond cookie} - about 10 cookies
1/4 ice cold water

1. Combine all ingredients in the bowl of a food processor and process until mixture resembles grated cheese.

2. Slowly pour in cold water while continuing to process {about 1 tablespoon at a time} until a dough ball forms. {If dough becomes too wet, just add a little more flour.}

3. Press into pie dish, pushing up the sides. Poke dough with a fork, and refrigerate for about 30 minutes until chilled.

For Filling:

 

1 15-ounce can pure pumpkin

1 cup heavy cream

2/3 cup sugar

2 large eggs

2 1/2 tablespoons amaretto liqueur

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon vanilla extract

1/4 teaspoon

 

1. Preheat oven to 350 degrees. Cover chilled pie dough with foil, and fill with pie weights or dry beans to weigh down. Bake for about 25 minutes.

 

2. Remove foil and pie weights and bake for another 10 to 15 minutes, or until crust begins to turn golden brown. Remove from oven and cool for about 10 minutes.

 

3. Meanwhile, combine all filling ingredients in a large bowl and whisk together until smooth and incorporated.

 

4. Pour into pie crust and bake for about an hour or until the pie is mostly set. {It will still be slightly jiggly in the middle.} Cool completely.

 

 

For Praline:

 

Nonstick cooking spray, for baking mat

1/2 cup sugar

1 tablespoon water

1/2 cup sliced almonds

1/8 teaspoon salt

 

** Prepare a baking pan by lining with a silicone baking mat. Spray liberally with non-stick cooking spray. {You may be able to use parchment sprayed with non-stick cooking spray if you do not have baking mats, though I did not use this method.} You will need to move quickly once you are ready to pour the hot sugar onto the mat, so have everything ready.

 

1. In a heavy bottomed pot, cook sugar and 1 tablespoon water over medium high heat until it comes to a boil, swirling the pan every so often  instead of stirring.

 

2. When sugar turns honey brown, remove from heat and stir in sliced almonds and salt.

 

3. Pour onto prepared non-stick surface and spread with a spatula in as thin of a layer as possible.

 

4. Cool completely. Once cool, break into small pieces.

 

5. Sprinkle praline over pie before serving.

Nutty Coconut Caramels
adapted from Taste of Home Magazine

1 tablespoon butter
24 chewy caramels, such as Kraft
3/4 cup flaked sweetened coconut, plus 2 tablespoons for sprinkling
1/2 cup white chocolate chips
1/2 cup salted peanuts

1. Prepare an 8x8 inch pan by lining with foil {overlapping from pan for easy removal} and spraying lightly with non-stick cooking spray. Set aside.

2. In a microwave safe bowl, combine all ingredients and microwave on high for 30 second intervals for about 1 1/2 - 2 minutes, stirring often to combine.

3. Press into baking pan and sprinkle with remaining coconut flakes.

4. Refrigerate for about 30 minutes or until set. Remove from pan using overlapping foil handles, and cut into squares.

5. Wrap in parchment or waxed paper if desired.

Gourmet Caramel Apples

4 large apples, your choice {I used Granny Smith & Honeycrisp}
1 bag wrapped caramels {such as Kraft}, unwrapped
Approximately 1 cup dark, milk, or semi-sweet chocolate chips, melted
Assorted toppings such as walnuts, almonds, sprinkles, candy, etc.

Other: Popsicle sticks or large lollipop sticks

1. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Spray with non-stick cooking spray. Set aside.

2. Place unwrapped caramels in medium bowl. Microwave on high for about 1-2 minutes, stopping every 45 seconds or so to stir. Remove when melted and smooth.

3. Skewer apples onto popsicle or lollipop sticks. Dip apples into caramel, rotating slowly until completely coated in caramel. Allow excess to drip into bowl and lightly scrape the bottom on the side of the bowl.

4. Place onto prepared pan and refrigerate to set, about 30 minutes.

5. Once caramel is set, place melted chocolate into a piping bag or zip-top plastic bag with the tip snipped. Drizzle caramel coated apples with desired amount of chocolate.

6. While chocolate is wet, sprinkle with desired toppings such as nuts or candy. Place back on baking sheet and refrigerate to allow chocolate to set, about 15-20 minutes.

7. At this point, you can continue to coat the apples with other drizzles or toppings as desired, repeating refrigeration process between coats.

8. When completely fully set, package in cellophane bags.



Thanksgiving Special Edition: Sides & Sweets, Part 2

The holidays are just about the only time of year when you can get away with calling a dish made up of about 80% cheese, butter, or cream a "vegetable".

As much as I love buttery mashed potatoes and Cream of Mushroom-laiden green bean casserole, I also like to explore other ways to make "veggies" a part of the Thanksgiving menu.

Today, I'm sharing two more easy recipes that will update your side dish recipe collection. {If you missed yesterday's post, make sure to check out the Sausage, Kale, & Butternut Squash Stuffing/Dressing and Lemon-Scented Broccoli Souffle!}

The hardest part about either is the chopping & prepping, so I suggest that you get ahead of the game and pre-chop your veggies so that putting it all together the day of is a cinch. {This is a good time to bribe family members to "help out" in the kitchen! Note: Let the kiddos sit this one out, these veggies are hard to chop & require extra motor function to manage. We want all little fingers in tact for dinner!}

If you're looking for an elegant way to serve potatoes, this Provencal Potato Gratin is just the thing. It's one of those dishes that makes you look like you actually know what you're doing without having to go through too much trouble. {Aren't those the best?}

If you have a mandolin, it will make the slicing part of the prep much easier... but since I'm anti-absolutely necessary tools in my already-too-small kitchen, I don't own one. So I sliced {carefully} by hand and it only took me a few minutes more than it probably would have with fancy tools.

The dish is extremely flavorful, with tender potatoes, basil, and slightly sweet, tangy roasted tomatoes on top. And it's pretty, to boot!

One of my families favorite Thanksgiving dishes is Sweet Potato Casserole, which we all know is code for "dessert during dinner". This year, I'm suggesting a twist on the old favorite: Caramel Apple & Sweet Potato Casserole.

Sweet potato & apple cubes are tossed in a homemade cider caramel sauce and baked until tender. While this version certainly leaves some of that classic sugariness in tact, I feel like it's more of a subtle sweetness that brings out the flavor of both the apples and the sweet potatoes. The savory breadcrumbs on top keep it balanced and interesting with an added crunch.

Alright, so now I've given you FOUR new side dishes to try out this year... all worthy of precious dinner plate real estate.

But now that we've been good and eaten our supper, it's time for dessert! Make sure to stop by tomorrow for some sweet Turkey Day treats!

Provencal Potato Gratin
adapted from Food Network

4 large clove garlic, smashed

3 tablespoons olive oil, plus more for drizzling

1 medium yellow onion, sliced

1 red pepper, peeled, seeded and diced

1/4 cup dry white wine

2 pounds Yukon gold potatoes (about 4 to 5), peeled

1 cup water

1/2 cup fresh basil leaves, chopped

4-5 plum tomatoes

Kosher salt and freshly ground black pepper

1/3 cup grated Parmesan

 

1. Preheat the oven to 350 degrees. Prepare a casserole dish by rubbing with a cut garlic clove and coating with about a tablespoon of olive oil. Set aside.

 

2. Slice potatoes to about 1/8 inch thickness, and tomatoes to about 1/4 inch thickness with a mandolin or sharp knife. {Watch those fingers!} Set aside.

 

3. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add onion, pepper, and garlic, as well as salt & pepper to taste, and saute until tender about 4-5 minutes. Add white wine and simmer until reduced by about half.

 

4. Add sliced potatoes and water to pan. Cook for about 2-3 minutes until the liquid is slightly thickened.

 

5. Stir in basil.

 

6. Pour potato mixture into prepared dish, layering evenly, and sprinkle with salt. Carefully arrange tomato slices {in a pretty shingled pattern} over top of potatoes. Sprinkle with salt and pepper and drizzle with about a tablespoon of olive oil.

 

7.  Bake, uncovered, for about 1 1/2 hours or until potatoes are tender.

 
8. Remove from oven and sprinkle with parmesan cheese. Bake for another 10-12 minutes until bubbly and beginning to turn golden brown.

Cool for 10 minutes before serving,  or serve at room temperature.

Caramel Apple Sweet Potato Casserole
adapted from Rachael Ray Magazine

1/2 cup sugar
1/2 cup apple cider, such as Zeigler's
5 tablespoons butter

Salt and pepper

2 pounds sweet potatoes, peeled and cut into 1-inch cubes {approx. 6 cups}

1 pound tart apples, peeled and cut into 1-inch cubes {approx. 2 cups}

3 cups whole wheat or favorite crusty bread {I used homemade}, cubed 

Chopped fresh parsley, for garnish {optional}

 

1. Preheat oven to 400 degrees. Coat a 9x13 inch dish with cooking spray. Set aside.

 

2. Place sugar in a heavy bottomed pot and, withouth stirring, cook over medium high heat until it begins to melt. Once the edges begin to brown, stir slightly with a wooden spoon until a deep amber caramel forms. {Be careful, this part can burn very quickly.}

 

3. Remove from heat and add cider, 2 tablespoons of butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. The mixture will bubble & steam; the caramel will harden temporarily. {Use precaution, this mixture is very hot and caramel burns are no fun!}

 

4. Return pot to burner over medium heat and stir until caramel dissolves into a sauce. Cook until mixture is slightly reduced and thickened, about 4 minutes. Set aside to cool.

 

5. Combine chopped sweet potatoes and apples in a large bowl. Pour cooled caramel sauce over top and toss to coat. Pour into prepared dish. Cover tightly with foil and bake for about 40-50 minutes, uncovering an stirring about half way through cooking time until potatoes and apples are fork tender.

 

6. Meanwhile, melt remaining butter in a large skillet and add cubed bread, stirring gently to coat all bread cubes. Cook for about 5-7 minutes until bread is toasted and golden in parts.

 

7. Remove casserole from oven and sprinkle toasted bread cubes over top. Return to oven for an additional 10 minutes.

 

8. Garnish with chopped parsley if desired.

Thanksgiving Special Edition: Sides & Sweets

Well, it's here.

The culminating culinary event of the year: Thanksgiving.

I realize that you've probably already decided on your menu for Thursday. I understand that you might have already purchased a small farmer's market-worth of produce and a turkey so big that it has quite possibly been pecking at anabolic steroids for the course of its existence and are probably thinking to yourself, "Thanks for nothin', chick."

I applaud you for your foresight and planning.

But I know that some of you are still sitting there, surrounded by dogeared cooking magazines with an empty fridge and sparse pantry completely overwhelmed and wondering how you're going to pull this thing off.

Not to worry.

I am here to tell you that you can do it. Really, you can. I have faith in you.

Now, take a deep breath and do not freak out about what I'm going to say...

I am not going to show you how to cook a turkey.

Why? Why, for the love of all things, am I not?

Because you don't need my help. There are about 5 billion tutorials, recipes, methods, and techniques out there, most of which I'm sure you've already seen multiple times, on how to roast a turkey. Nothing I tell you is going to be so earth-shatteringly revolutionary that it will cause Martha herself to show up at your doorstep and beg you for the recipe.

Showing you how to properly prepare, or truss, or baste or slice a turkey is not going to make your mother-in-law like you any more than she does. And let's face it: No matter who shows you how to make this bird, no matter how amazing the step-by-step instructions...  several of you will still forget to defrost the bird, or turn on the oven, or remove the bag of giblets from the cavity.

That's what makes it Thanksgiving.

So, now that I've delivered this shocking news, let's move on and get to taking about what IS going to make your Thanksgiving menu stand out.

Sides and Sweets.

In my opinion, they're what can really turn a predictable meal up a notch.

So... are you ready?

I'm starting off with a controversial side: Stuffing. Or dressing. The name alone is enough to start a debate. {Which do you call, it by the way?}

Can I be honest? {Has anyone answering that question with, "No." ever stopped me?}

I don't think I ever ate "real" stuffing/dressing growing up. I'm pretty sure the only version I ever had was the kind that comes in a cardboard box and doesn't taste much different. That could be why I've never been very interested in it.

But this stuff... Oh my. So good. Like, "You can keep the turkey." kind of good.

It's Sausage, Kale & Butternut Squash Stuffing/Dressing.

I used homemade bread in mine and the results were amazing. I totally understand if you're not about to start your adventures with bread baking this week, though, and a good store bought artisan loaf should do the trick.

Next up {I'm doubling up this week since I've given myself only THREE days to share all of this incredibleness with y'all}: Lemon-Scented Broccoli Soufflé.

It's a great way to get a veggie on the Thanksgiving table without having to resort to the old standbys. Plus, the fact that it's a soufflé makes it pillowy and light, leaving more room for sampling the rest of the goods. Lemon zest works perfectly here to brighten up the flavor of the broccoli and add a fresh, citrusy punch.

Tomorrow, I've got two more sides for you to consider... and Wednesday... well, that's the day you'll really want to stop by. ;)

Now, get cookin'!

 

Sausage, Kale & Butternut Squash Stuffing/Dressing
slightly adapted from Food Network

4 tablespoons butter {plus extra for greasing dish}
1 pound sweet Italian sausage {I used Organic Chicken Sausage}
2 large leeks, white and light-green parts only, sliced
1/2 medium butternut squash, peeled and diced {about 2 1/2 to 3 cups}
Kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
Approximately 4 cups stale onion focaccia, cubed {Or any crusty bread. I made my own using this recipe.}
1 egg
2 cups low-sodium chicken broth
1  cup grated Parmesan cheese, divided

1. Preheat oven to 350 degrees. Butter a large casserole dish {approx. 3 quart} and set aside.

2. Melt 1 tablespoon butter in a large pan with high sides {or a Dutch oven}over medium high heat, and add sausage. Cook until browned and no pink is visible.

3. Add leeks, squash, and salt and pepper to taste. Cook until leeks are tender, about 4 minutes.

4. Stir in chopped kale and cook until just beginning to wilt, 4-5 minutes.

5. Add cubed bread and remaining 3 tablespoons of butter, and toss together gently, careful not to break up bread too much.

6. In a bowl or large glass measuring cup, whisk together broth and egg until combined. Add 1/2 cup of grated Parmesan and a pinch of salt.

7. Pour egg mixture over bread and cook for about a minute, or until most of the moisture is soaked up by the bread.

8. Pour into prepared casserole dish and sprinkle with remaining 1/2 cup of Parmesan cheese.

9. Bake about 40 minutes, until top is golden and mixture is cooked through. Cool for 5-10 minutes before serving.


Lemon-Scented Broccoli Soufflé
Adapted from Cooking Light

3/4 pound broccoli, finely chopped
1/3 cup all purpose flour {or, to make gluten free, use rice flour}
1 1/2 cups milk {I used 2 %}
1/3 cup non-fat Greek yogurt
1 tablespoon fresh grated lemon zest
3/4 teaspoon salt
3 eggs - separated, plus 3 extra egg whites {6 eggs total}
1 garlic clove, grated or minced

1. Preheat oven to 325 degrees. Prepare a soufflé dish by coating in non-stick cooking spray.

2. Bring a pot of water to a boil and add chopped broccoli, cooking for about 4 minutes or until tender. Scoop out with a slotted spoon and drain on a paper towel.

3. Whisk flour and milk together in a saucepan and bring to a boil over medium high heat, stirring constantly. Cook for about a minute or two until slightly thickened.

4. Reduce heat and add yogurt, lemon zest, salt, 3 egg yolks, garlic, and whisk until fully combined. Stir in broccoli and and set aside.

5. In a separate bowl, beat 6 egg whites to stiff peaks with a hand mixer.

6. Scoop about 1/3 of stiff egg whites into broccoli mixture, and carefully fold in without deflating egg whites. Add remaining egg whites and fold together until incorporated and fluffy.

7. Pour into prepared baking dish, smoothing top.

8. Bake for about 40 minutes until risen and slightly golden on top. Serve immediately.