thanksgiving side dish Archives

Fresh Cranberries

November 22, 2014 · by Carrie Trax · 2 Comments

This Thanksgiving or any holiday enjoy the sweet and tart taste of cranberries 3 ways. Enjoy homemade jellied orange cranberry sauce that tastes better than the one from a can and so easy to do. You can combine the fresh flavors of cranberries, oranges and apples with a little sugar and in a few minutes you will have a crisp relish your family will be asking for seconds of! Cranberry glaze for your turkey (works good with ham too) will give you another depth of flavor to your holiday dinner. Fresh cranberries are always a perfect addition to the holiday table.

Cranberry Relish
1 (12 oz) bag whole fresh cranberries
2 tart green apples (I used Granny Smith), peeled, cored and cut into thick pieces
1 large seedless orange (peel on), cut into 12 pieces
1 cup sugar

In the bowl of a food processor add the cranberries, apples and orange pieces. Pulse 12-14 times, do not over pulse or the relish will be mushy. I used a Ninja Food Processor and it gave me the perfect relish with 12 pulses. Place mixture in a bowl and mix in the sugar. Let set for 45 minutes at room temperature. It is ready to serve or place in a container and refrigerate for later. Quick and easy and can be made the night before.
Recipe from ~ Simple Recipes

Jellied Orange Cranberry Sauce
2 (12 oz) bags whole fresh cranberries
2 oranges
1 3/4 cups water
2 cups sugar

Wash cranberries and add to a medium pot. Squeeze juice from orange into the pot and add the orange halves and the 1 3/4 cups water. Boil until the cranberries skins burst, about 20-25 minutes. Remove orange halves and over a bowl place a sieve or food mill and press through the cranberry mixture. You will get juice in the bowl, discard the pulp left in the food mill. Add juice to a medium saucepan and mix in the sugar. Boil to almost jelly point (see below spoon test)* or 220 degrees. Pour into glass canning jars (I use 8 oz short jars). If you are not processing the jars you can let set on your counter until cooled then add the lid and ring and place in refrigerator. If you what to process the jars leave a 1/4-inch head space, add the lid and ring and process in a boiling water bath for 10 minutes. These jars can now be left on your shelf.
*Spoon test ~ Dip a cool metal spoon into the boiling cranberry mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The cranberry sauce is done when the syrup forms two drops that flow together and form a sheet that hangs off the edge of the spoon.
Recipe adapted from ~ Ball Blue Book

Cranberry Glaze

1 (12 oz) bag fresh whole cranberries
1 cup water
1 cup sugar
1/4 teaspoon salt

1 teaspoon orange zest
2 tablespoons ginger, minced
2 teaspoons apple cider vinegar

1/8 teaspoon cayenne pepper

In a medium saucepan combine the cranberries, water, sugar, salt, orange zest, ginger and apple cider vinegar. Simmer over a medium heat until the cranberries burst, about 15 minutes. Remove from heat and stir in the cayenne pepper. I do not like it too hot but if you want more of a kick add more cayenne to taste. Place a mesh strainer over a saucepan and pour in cranberry mixture. With a wooden spoon or rubber spatula push the cranberries around to help the mixture get through the strainer. There will be nice thick cranberry pulp in your saucepan. Over medium heat cook until glaze thickens, about 10 minutes. With a basting brush coat the outside of your turkey 30 minutes before it is ready to come out of the oven. Leave turkey uncovered after adding the glaze . This glaze is also great tossed with meatballs as an appetizer or perfect to brush on a whole ham.
Recipe from ~ Brave Apron

Green Bean Casserole

November 19, 2014 · by Carrie Trax · Leave a Comment

Last year I wanted to make everything for my Thanksgiving dinner from scratch so I was on the hunt for the best Green Bean Casserole. After looking through many cookbooks and searching the web I was watching TV and saw Good Eat’s and Alton Brown make his version of the Green Bean Casserole. I decided this was the one I wanted to make and I am glad I did. This was a delicious made from scratch recipe for the so popular Green Bean Casserole. I made my onion topping a little different and used the Pioneer Woman’s recipe which is so tasty and crispy!

Homemade Green Bean Casserole
Onion Topping ~ Pioneer Woman
1 whole large onion
2 cups buttermilk
2 cups flour
1 tablespoon salt
1/4 teaspoon cayenne pepper
1 quart canola oil
black pepper to taste

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour. Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown. Lay on a paper towel-lined baking sheet. Repeat until onions are gone.

Green Beans and Sauce ~ Alton Brown
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Preheat the oven to 475 degrees F. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5

minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Onion Topping ~ Pioneer Woman

Green Beans & Sauce ~ Alton Brown’s Green Bean Casserole recipe

Festive Yam Casserole

November 17, 2014 · by Carrie Trax · Leave a Comment

25 years ago I was given this recipe for Festive Yam Casserole from a co-worker and have been serving it at my Thanksgiving dinner since. The layer of creamy yam filling with the crunchy topping of pecans and coconut will become a family favorite at your dinner table. This is a great side dish at any holiday table or everyday meal.

Festive Yam Casserole
4 cups yams, cooked
1/4 cup granulated sugar
1/4 cup milk
1/3 cup butter, melted
1 teaspoon vanilla extract
2 eggs, beaten

Topping
2/3 cup shredded coconut
2/3 cup brown sugar
1/3 cup flour
1/3 cup butter, melted
2/3 cup pecans

Preheat oven to 350 degrees. In large bowl add the yams and mash with a potato masher or fork. Add the sugar, milk, butter, vanilla and eggs and mix well. You can also combine all the ingredients in the bowl of a Ninja Food Processor and pulse until creamy, about 45 seconds. Spoon into an 8 inch baking dish that has been sprayed with cooking spray. In the bowl of a food processor combine the coconut, brown sugar, flour, butter and pecans and pulse for 30 seconds. In the Ninja Food Processor pulse 4 times. Sprinkle over yam mixture and bake uncovered for 30 minutes or until golden brown and hot.

Fresh Cranberries

Green Bean Casserole

Festive Yam Casserole

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