Thanksgiving Sides: Part 2

(Alaina) This potato side dish is decadent and rich. Definitely a recipe that is reserved for special occasions and holidays but totally worth the caloric splurge! This is also adapted from Bon Appetit (can you see a theme this week – AWESOME recipes in the November issue!). Mmmm, delicious.

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1/4 c. olive oil
2 c. finely chopped leeks (white and green parts only; about 2 large)
1  lb. 1/2-inch cubes assorted mushrooms (I used shitake and baby bellas)
2 garlic cloves, minced
3 lb. Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
2 c. heavy whipping cream
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 c. coarsely grated Gruyère or Swiss cheese

Heat oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside.

Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

(Stephanie) I had a half a loaf of gluten-free bread on hand, so I decided to try out a stuffing recipe from the November issue of Everyday Food. The nuts and mushrooms added a subtle, but pleasing taste and texture.

(from Everyday Food, November 2010)
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2 Tbsp olive oil
2 large yellow onions, diced small
3 celery stalks, diced medium (about 2 c.)
salt and pepper
10 oz cremini or button mushrooms, diced small
2 Tbsp fresh sage leaves, finely chopped
1/2 c. dry white wine
1 c. toasted walnuts, roughly chopped (I used pecans)
1 loaf crusty white bread, cut into 3/4-inch pieces (8 c.), left uncovered overnight or toasted (can use gf bread)
1- 1 1/2 c. chicken broth
2 large eggs, lightly beaten

In a large skillet, heat 1 Tbsp oil over medium-high heat. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5-7 minutes; transfer to a large bowl. Add 1 Tbsp oil, mushrooms, and sage to skillet; season with salt and pepper. Cook, stirring often, until mushrooms are browned, about 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, cubed bread, and enough chicken broth to moisten (stuffing should feel moist, not soggy). Season with salt and pepper and toss to combine.

Add eggs to bread mixture and toss well to combine. Reserve up to 4 c. for stuffing turkey, if desired.  Spoon mixture into lightly oiled baking dish.  Preheat oven to 400°, with rack in upper third. Bake uncovered, until golden brown on top, about 30 minutes.

Here are some ideas from previous posts!
Sweet Potato & Cranberry Stuffing
Fresh Cranberry Orange Relish
Cranberry Sauce
Gluten-free Cornbread Sausage Stuffing

Market Fresh: Eggs

We could really spend weeks on this topic, but this week, we will be featuring dairy products: milk, cheese, yogurt, and eggs.

Fresh eggs are one of my absolute favorite things to get at the farmer’s market. They are delicious and just by the color of the yolk, you can see how nutrient-rich they are. Knowing the grower’s and knowing how the chickens are raised ensures a wonderful quality of eggs.

Egg Salad is a great way use eggs. It’s easy and makes a beautiful sandwich!

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6 hard-boiled eggs
1 Tb. onion, finely minced
2 Tb. dill relish
2 Tb. Mayonnaise
1 tsp. pickle juice (just get some from the relish jar)
1 tsp. mustard
1/2 tsp. sugar
dash cayenne pepper
salt & pepper to taste

Dice the egg. Add onion and they rest of the ingredients. Adjust seasoning to taste. Serve on a bed of lettuce or as a sandwich filling (butter bread and add lettuce if desired).

This egg dish is great for a quick meal any time of the day! You can use whatever vegetables and ingredients you have on hand – be creative!

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1/2 lb. sausage
2 Tb. butter
1 1/2 c. shredded potato (I used frozen shredded hashbrowns)
1 bell pepper (I used orange which was so good & sweet)
4 green onions, chopped
1 1/2 c. shredded cheese
8 lg. eggs
1 c. milk
1 tsp. salt
1/2 tsp. black pepper

Preheat oven to 400 degrees.

In a 10-12 inch oven-safe skillet (cast iron or any other oven safe skillet) over med.-high heat, brown sausage and drain. Saute sausage, potatoes, pepper,  and onion in 2 Tb. butter until tender. Meanwhile, whisk eggs, milk, salt, & pepper in a separate bowl. Turn off heat. Spread vegetable & meat mixture evenly over the bottom of the skillet. Sprinkle half of the cheese over it. Pour eggs  mixture evenly over the skillet. Sprinkle remaining cheese on top.

Transfer skillet to oven and bake for 15-20 minutes or until completely set. Cut in wedges and serve hot. Makes 4-5 servings.