thanksgiving *sides! dressing, beans, potatoes

Herbed "Simple" dressing~STUFFING

"Simple is Best" Dressing 

ingredients
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups turkey stock/broth (chicken stock/broth if you don't have turkey stock/broth) 
2 large eggs

preparation
Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

Recipe by: Epicurious 
Photos by: Diane Baker for Canning and Cooking at Home

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GREEN BEAN BAKE

Green Bean Bake

Ingredients: 
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup 
1/2 cup milk 
1 teaspoon soy sauce 
1 dash black pepper 
4 cups cooked cut green beans 
1 1/3 cups French's French Fried Onions 

Directions: 
1 Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2 Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3 Bake for 5 minutes or until the onions are golden brown.

Recipe by: Campbells/French's 
Photos by: Diane Baker for Canning and Cooking at Home

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SOUR CREAM & HORSEradish mashed potatoes

Mashed Potatoes with Sour Cream and Horseradish 

Ingredients
3 pounds boiling potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons butter, melted
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper *more on top if preferred 
2-3 Tbs creamed horseradish 

Directions
Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, warm the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. Microwave/melt butter and set aside. 

When the potatoes are tender, drain them in a colander. Mash with potato masher or run thru food mill. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Add creamed horseradish to taste. Sprinkle top with black pepper if preferred.
Taste for seasoning and serve hot.

Recipe partially Adapted from: Ina Garten 
Photos by: Diane Baker for Canning and Cooking at Home

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diane's sweet potato bake

Diane's Sweet Potato Bake

FILLING:
2 large Sweet Potatoes, baked
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/4 cup milk
1/2 cup melted butter
1/2 tsp cinnamon
dash of nutmeg

TOPPING:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
1/4 cup Pure Maple Syrup *optional 

Bake sweet potatoes in oven at 400F for approx 45 mins on a foil lined baking sheet. Let cool slightly & remove jackets/skins from baked sweet potatoes. Combine all the Filling ingredients. Blend thoroughly *i used my stick blender and pour into a buttered 9 inch pie dish or 1.5Qt baking dish. Mix all Topping ingredients together and sprinkle over top.
Bake at 350° for 30 to 40 minutes, until hot and browned.
Drizzle with a bit of pure maple syrup before serving *optional 
Serves up to 8.

Recipe & Photos by: Diane Baker for Canning and Cooking at Home

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