So Thanksgiving is right around the corner, with only a week away I thought what could be better than testing out some new recipes and finding some new favorites.
My first thought was how bacon makes everything better, so I began looking for a recipe with bacon added and found this one. I’ve found out recently that I love sweet potatoes, so I added this to my to try recipes. (Sidenote: My camera is down… so I’m using the pictures from the original post.) I’ve also added a link to the original posts that I found these ideas on.
Candied Bacon Sweet Potatoes Serves 10 to 12
- 3 pounds sweet potatoes, scrubbed
- 6 ounces bacon, cut into 1″ pieces
- ½ cup pecans, coarsely chopped
- 1/3 cup pure maple syrup
- 1 tsp. chili powder
- ½ tsp. fine sea salt
- ½ tsp. cinnamon
- ¼ tsp. cayenne pepper
Active time: 20 minutes
Total time: 1 hour
Preheat oven to 400°. Line two rimmed baking sheets with parchment paper. Cut sweet potatoes into 1″ cubes. In a bowl, toss potatoes with bacon, pecans, maple syrup, chili powder, salt, cinnamon, and cayenne. Spread in a single layer on prepared baking sheets.
Roast for 20 minutes. Stir and continue roasting until tender, about 15 minutes. Turn oven to broil and brown potatoes, 5 minutes. Watch nuts closely to ensure they don’t burn. Serve hot.
To make ahead
Combine ingredients and store in an airtight container in refrigerator for up to 3 days. Bring to room temperature, then bake.
- 9 strips Wright Brand Bacon
- 3 cups prepared stuffing (either package or homemade)
- Preheat oven to 375° degrees.
- Line baking tray with aluminum foil. Spray with non-stick cooking spray.
- Cut slices of Wright Brand Bacon in 1/2.
- Form stuffing into balls, approximately golf ball size.
- Place stuffing ball onto center of bacon piece. Wrap bacon around ball bringing both sides together and securing with a toothpick.
- Bake approximately 20-25 minutes. Remove tray when bacon is fully cooked.
- Place bites onto paper toweling prior to serving.
Notes: Depending on the size of your stuffing balls you may have more or less than 18 pieces and require more or less strips of bacon. This recipe is an awesome one, (because you know bacon!) this would be great for something to tide you over until the rest of the food is ready or as a snack for when the game is one.
- 6 eggs, hard-boiled & sliced in half
- 2 tablespoons mayonnaise
- 1 (squirt or) tablespoon mustard
- a splash of hot sauce (Frank’s Red Hot is my favorite)
- salt & pepper, to taste
- paprika to garnish
- Place your cooked egg yolks in a small bowl & mash them up with a fork. Stir in the mayo, mustard, hot sauce, salt, & pepper. Scoop the filling into the egg whites. Sprinkle with paprika. The good thing about this recipe is that you can add anything to this to get a different flavor. I’ve added ranch powder to the egg mixture with bacon on to give it a bacon ranch flavor. Or adding a Jalapeno to the top of the original mixture to give it that extra spicy kick.
- 2 turkey wings
- 4 ribs of celery, roughly chopped (use leaves too)
- 1 onion, cut into chunks
- 4 cloves garlic, smashed with the back end of a knife
- 6 cups water
- 4 Tablespoons (1/4 cup) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups turkey stock, strained and defatted
- 1/2 cup whole milk
- 1 teaspoon apple cider vinegar
- kosher salt to taste (I used 1/2 teaspoon)
- Preheat oven to 375 degrees F and in a large sauté or roasting pan (I use my large Dutch oven), roast (on a lower oven rack) turkey wings, celery, onion and garlic for 2 hours. Remove from the oven.
- Add water and bring to a boil. Turn down heat and simmer on low for one hour, uncovered. Stock will reduce.
- Strain the stock into a bowl with at least a 4 cup capacity. Place liquid into the refrigerator for at least 2 hours or overnight and remove the fat accumulated on top.
- In a large sauté pan, melt unsalted butter and whisk in flour. Cook, whisking constantly over medium heat for two minutes. This will cook out the flour taste. Whisk in defatted turkey stock and cook until thickened. (The gravy should coat the back of a spoon.) Add milk, cider vinegar and salt to taste. If by some chance you cannot get your gravy as thick as you like it, don’t panic. It’s always possible you measured something wrong. In an emergency, you can always dissolve 1 teaspoon of cornstarch in one teaspoon of cold water and SLOWLY add it to the gravy while whisking. It will be fine. Just remember, gravy often thickens up a bit when it’s off the heat and you want a nice pourable liquid for all those lovely side dishes.
After looking at this recipe this is actually pretty much what my family and I do for ours with the exception of the apple cider vinegar, I’ve never tried it like that so this may well be what we try this year.
I always make the green bean casserole for thanksgiving, this year I think I want to try it from scratch and see what everyone thinks about it.
GREEN BEAN CASSEROLE
- 1 Tablespoon + 1 teaspoon salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 Tablespoons (30g) unsalted butter
- 8 ounces mushrooms, sliced into halves or quarters
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced (minced roasted garlic is great here)
- 2 Tablespoons (15g) all-purpose flour
- 3/4 cup (180ml) chicken or vegetable broth
- 1 and 1/4 cups (300ml) half-and-half3
- Preheat the oven to 475°F (246°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
- For the casserole: Over medium-high heat, melt the butter in a large 10 – 12 inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture– about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick– about 10 minutes or maybe more if you prefer a thicker sauce.
- Remove from the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly, about 10-15 minutes. Remove from the oven and enjoy! Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.
Make ahead tip: Prepare everything as directed. After the sauce is finished and the casserole is assembled, set aside and allow to cool. Cover tightly either in the skillet or carefully transfer to another dish. Refrigerate overnight. The next day, bake for 15-20 minutes at 400°F until bubbly.
- If you’re not really into the fried onion thing, feel free to leave it out completely and sprinkle the top of the casserole (before going into the oven) with 1/2 cup Panko breadcrumbs for crunch.
- Panko is a Japanese style breadcrumb found in all major grocery stores or anywhere breadcrumbs are sold. I prefer it for these onions because of its hearty crunch factor.
- I tested this recipe with varying amounts of half-and-half– this amount does the trick. You can use heavy cream instead of the half-and-half for a richer sauce if you prefer. I do not recommend whole milk or buttermilk (or any other lower fat milks) instead. You want a thick, rich sauce.
Want to double the recipe to feed a larger crowd? It’s easy! Simply double the ingredients. Then in step 5, remove the skillet from heat then pour the bean mixture into a large 9×13 (or similar size) casserole dish. Top with onions, then bake until bubbly, around 20 minutes.
Adapted from Alton Brown— he likes to add fresh ground nutmeg, but I’m not really a fan of nutmeg in my veggies. You can totally add some though if you are!
So it’s the next day and you don’t know what to do with all those left overs. Below is a recipe just for you. The one uses mayo, but I’ve never put it in any of mine, (mainly because I don’t like to cook my mayo), so that is an optional step if you are the same way. I pretty much put whatever was left over in a casserole dish in layers and cook it. I also add a broccoli cheese casserole because we usually make that at thanksgiving too.
Author: Christina Hitchcock Recipe type: Main Dish Serves: 4 Ingredients: – 4 cups leftover prepared stuffing, divided – 4 cups coarsely chopped leftover cooked turkey (about 1 lb.) – ¾ cup mayonnaise, divided – ¼ cup cranberry sauce – 2 cups leftover mashed potatoes – 1½ cups shredded cheddar cheese Instructions: 1. Preheat oven to 375°. Spray 8inch baking dish with nostick cooking spray. 2. Place half of the stuffing in the dish and top with all of the turkey. 3. In a small bowl, combine ¼ cup mayo and cranberry sauce; evenly spread over turkey. 4. In another bowl, combine remaining ½ cup of mayo, potatoes and cheese; evenly spread on top of cranberry sauce mixture. 5. Top with remaining stuffing. 6. Bake for 25 minutes or until heated through.