Make-Ahead Thanksgiving Sides - Your Favorite Please -- I'll Start - Crunchy Baked Fennel -- trying
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sandi-in-hawaii
Well-known member
O.M.G. This is soooo going on the menu!
Now if I can figure out how to make it lactose free, I'll be a happy camper.
Thanks for posting!!
Now if I can figure out how to make it lactose free, I'll be a happy camper.
Thanks for posting!!
dawn_mo
Well-known member
My favorite is my mother-in-law's Creamed Onions, but
I just looked and realized that I call her every year for instructions on how to make it. I will call her and get it and write it down this time and post it. It is pearl onions in a cream/bechamel sauce topped with fried onions out of the can. I love these onions.
I just looked and realized that I call her every year for instructions on how to make it. I will call her and get it and write it down this time and post it. It is pearl onions in a cream/bechamel sauce topped with fried onions out of the can. I love these onions.
I have requests for the Stuffin' Muffins that I adapted from a Rachel Ray recipe.
I just use my traditional stuffing recipe and add some dried cranberries and pecans and then scoop the mixture with a big icecream scoop into muffin tins and bake. My friend has a big Christmas buffet every year that we go to and she serves prime rib, but she specifically requested these already, she loved them so much.
I just use my traditional stuffing recipe and add some dried cranberries and pecans and then scoop the mixture with a big icecream scoop into muffin tins and bake. My friend has a big Christmas buffet every year that we go to and she serves prime rib, but she specifically requested these already, she loved them so much.
No, I bake them in the muffin tin and then take them out and put them in a serving dish.
the link is for Rachael's recipe. I would add an egg to her mix to help them keep their shape.
http://www.foodnetwork.com/recipes/rachael-ray/apple-and-onion-stuffin-muffins-recipe/index.html
the link is for Rachael's recipe. I would add an egg to her mix to help them keep their shape.
http://www.foodnetwork.com/recipes/rachael-ray/apple-and-onion-stuffin-muffins-recipe/index.html
richard-in-cincy
Well-known member
Dawn, I love creamed onions and look forward to your post. I've
made my Mom's simple recipe using pearl onions and the following sauce. She used boiled sliced or pearl onions.
MEDIUM WHITE SAUCE
2 tablespoons butter or margarine (I use butter)
2 tablespoons all-purpose flour
1/4 teaspoon salt
dash pepper (I used white)
1 cup milk
Better Homes and Gardens New Cook Book
made my Mom's simple recipe using pearl onions and the following sauce. She used boiled sliced or pearl onions.
MEDIUM WHITE SAUCE
2 tablespoons butter or margarine (I use butter)
2 tablespoons all-purpose flour
1/4 teaspoon salt
dash pepper (I used white)
1 cup milk
Better Homes and Gardens New Cook Book
olga_d_ont
Well-known member
Recipe: Herb and Garlic Roasted Creamy Smashed Potatoes
Herb and Garlic Roasted Creamy Smashed Potatoes
Roasting vegetables brings out their natural sweetness and adding cream helps to bring out their rich texture. Prepare the dish ahead and reheat in the oven while your turkey is resting.
4 lbs red skinned potatoes (about 10) (2 kg)
1/4 cup butter, melted (50 mL)
1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
1 tbsp chopped fresh thyme or 1 tsp dried thyme
1 tbsp chopped fresh sage or 1 tsp dried sage
1 1/2 tsp salt
1/2 tsp pepper
3 heads of garlic
1 1/2 cups whipping cream, 35% (375 mL)
1/3 cup chopped fresh Italian parsley (75 mL)
GRATIN TOPPING (OPTIONAL):
3/4 cup shredded Asiago cheese (175 mL)
2 tbsp chopped fresh Italian parsley
Cut each potato into eighths and place in large bowl. Add butter, rosemary, thyme, sage, salt and pepper and toss to combine. Scrape onto large parchment paper lined baking sheet. Cut tip of each head of garlic off to expose cloves and place cut side down onto baking sheet. Roast in preheated 425°F (220°C) oven for about 50 minutes or until potatoes are golden and tender. Meanwhile, in saucepan or microwave bring cream and parsley to a gentle boil.
Scrape potatoes into large bowl. Using paper towel, hold onto garlic head and squeeze out cloves into potatoes. Discard skin. Repeat with remaining garlic. Add cream mixture and using potato masher, mash potatoes and cream mixture a few times to create a rough mash. Scrape into 8-cup (2 L) shallow casserole dish to serve. (Make ahead: Cover and refrigerate for up to 1 day. To reheat, cover loosely with foil and bake in preheated 400°F (200°C) oven for about 35 minutes or until knife inserted in centre is hot.)
Gratin Topping: In small bowl, combine cheese and parsley. Sprinkle over top of potatoes and bake in preheated 400°F (200°C) oven for about 5 minutes or until golden and melted. 8 to 10 serving. Preparation time 15 minutes, cooking time 55 minutes.
Herb and Garlic Roasted Creamy Smashed Potatoes
Roasting vegetables brings out their natural sweetness and adding cream helps to bring out their rich texture. Prepare the dish ahead and reheat in the oven while your turkey is resting.
4 lbs red skinned potatoes (about 10) (2 kg)
1/4 cup butter, melted (50 mL)
1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
1 tbsp chopped fresh thyme or 1 tsp dried thyme
1 tbsp chopped fresh sage or 1 tsp dried sage
1 1/2 tsp salt
1/2 tsp pepper
3 heads of garlic
1 1/2 cups whipping cream, 35% (375 mL)
1/3 cup chopped fresh Italian parsley (75 mL)
GRATIN TOPPING (OPTIONAL):
3/4 cup shredded Asiago cheese (175 mL)
2 tbsp chopped fresh Italian parsley
Cut each potato into eighths and place in large bowl. Add butter, rosemary, thyme, sage, salt and pepper and toss to combine. Scrape onto large parchment paper lined baking sheet. Cut tip of each head of garlic off to expose cloves and place cut side down onto baking sheet. Roast in preheated 425°F (220°C) oven for about 50 minutes or until potatoes are golden and tender. Meanwhile, in saucepan or microwave bring cream and parsley to a gentle boil.
Scrape potatoes into large bowl. Using paper towel, hold onto garlic head and squeeze out cloves into potatoes. Discard skin. Repeat with remaining garlic. Add cream mixture and using potato masher, mash potatoes and cream mixture a few times to create a rough mash. Scrape into 8-cup (2 L) shallow casserole dish to serve. (Make ahead: Cover and refrigerate for up to 1 day. To reheat, cover loosely with foil and bake in preheated 400°F (200°C) oven for about 35 minutes or until knife inserted in centre is hot.)
Gratin Topping: In small bowl, combine cheese and parsley. Sprinkle over top of potatoes and bake in preheated 400°F (200°C) oven for about 5 minutes or until golden and melted. 8 to 10 serving. Preparation time 15 minutes, cooking time 55 minutes.