Posts Tagged ‘Thanksgiving’

Thanksgiving is all about tradition: watching the Macy’s Thanksgiving Day Parade, a Turkey Bowl football game and most importantly — the food. We’ve put some interesting twists on some very traditional Thanksgiving side dishes.

Buttermilk cornbread stuffing

by Sarah Steimer

The cornbread doesn't soak up the flavors like regular bread does, but it's a down-home style for stuffing.

For the cornbread:

  • 1 cup cornmeal
  • 1/2 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk (I never actually try to make buttermilk. Here’s how you fake one cup of buttermilk: Put one tablespoon of vinegar in a 1-cup measuring cup and fill the rest with milk. Allow to sit for a few minutes before you incorporate into your recipe.)
  • 1 large eggs
  • 2 tablespoons butter, melted, cooled
Mix the first four ingredients in a large bowl. Whisk buttermilk, eggs and butter in medium bowl to blend. Stir buttermilk mixture into dry ingredients to blend (do not overmix). Pour batter into a prepared 9-inch round pan. Bake until tester inserted into center comes out clean and top is golden brown, about 25 minutes. Cool in pan. Once cooled, cut into cubes and toast in the oven at 350 degrees for about 15 minutes.

For stuffing:

  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped shallots
  • 2 teaspoons sage
  • 1 tablespoon thyme
  • 3/4 cup pecans, toasted, coarsely chopped
  • 1 cup chicken broth
  • 2 large eggs, beaten to blend

Sauté onions, celery and shallots in butter until pale golden brown, about 10 minutes. Stir in sage and thyme. Add to cornbread cubes in bowl. Mix in pecans.

Stir chicken broth into stuffing. Season to taste with salt and pepper. Mix in eggs. Place in a buttered glass baking dish and cover with foil. Cook at 375 degrees for about an hour. Remove foil and allow top to brown, about five minutes.

Makes 10 servings.

Recipe adapted from: Epicurious

Photo: Sarah Steimer


Apple, cranberry and pecan stuffing

by Caitlin Saniga

I usually only eat the mandatory spoonful of Thanksgiving stuffing, but I have a whole casserole dish of this stuff, and I'm not totally dreading having to eat all of it.

  • 6 tablespoons unsalted butter plus more for the baking dish and foil
  • 1 large loaf Italian bread (about 1 pound), cut into 3/4-inch pieces (about 16 cups{!})
  • 2 medium onions, chopped
  • 4 celery stalks, thinly sliced
  • 2 Gala apples, cored and cut into 1/2-inch pieces
  • 1 1/2  teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 1/2 cup dry white wine
  • 1 cup dried cranberries
  • 1 cop chopped toasted pecan halves
  • 1 tablespoon thyme leaves
  • 2 1/2 cups low-sodium chicken broth
  • 2 large eggs

Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.

Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, celery, apples, 1 teaspoon salt, and pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.

Add the bread, cranberries, pecans, thyme, 1/2 teaspoon salt, and broth to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.

Makes 8 servings, plus leftovers.

Recipe: Real Simple

Photo: Caitlin Saniga

More Thanksgiving Twist dishes: sweet potatoes, vegetables

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Thanksgiving is all about tradition: watching the Macy’s Thanksgiving Day Parade, a Turkey Bowl football game and most importantly — the food. We’ve put some interesting twists on some very traditional Thanksgiving side dishes.

Honeyed carrots and clementines

by Caitlin Saniga

These carrots are a little bit sweet and a little bit savory. Just right!

  • 2 pounds very small carrots, scrubbed; or regular carrots — trimmed, peeled and cut into thin sticks
  • 2 clementines, cut into 4 pieces each
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons small dill sprigs

Heat oven to 375 degrees. On a large, rimmed baking sheet, toss the carrots and clementines with the oil, honey, salt and pepper.

Roast, tossing once, until tender, 30 to 35 minutes. Sprinkle with dill.

Makes 8 servings.

Recipe adapted from: Real Simple

Photo: Caitlin Saniga


Dukkah spiced green beans and pumpkin

by Sarah Steimer

This is a pretty big twist considering Dukkah is an Egyptian spice. Definitely not your run-of-the-mill American fare.

  • 2 cups cubed pumpkin
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 2 cups green beans, trimmed and cut in halves
  • 3 spring onions, chopped
  • 1/4 cup crumbly goat cheese
  • salt and pepper to taste


  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground chili powder
  • 3 tablespoons chopped almonds
  • 3 tablespoons chopped walnuts
  • 3 tablespoons chopped hazelnuts
Place cubed pumpkin on a baking sheet (I found it easier to half and bake the pumpkin for a little, otherwise it’s almost impossible to cut). Drizzle with olive oil and season with salt. Toss the pumpkin so it is evenly coated and lay it out in one layer. Bake for 20 minutes at 375 degrees or until cooked. Turn over half way through.Meanwhile, prepare the Dukkah. Toast the chopped nuts in a dry pan over medium heat for 3-5 minutes or until fragrant. Set aside. Now toast the coriander and cumin seeds in a dry pan for 3-5 minutes, or until brown and fragrant. In a small bowl, mix the spices with the toasted, chopped nuts.

Steam or boil the beans for 3-5 minutes, until cooked.  Put into ice water straight afterward to retain the green color and stop the cooking process. Drain.
In a large bowl, combine the oven-roasted pumpkin with the green beans. Toss with 1-2 tablespoons of Dukkah. Sprinkle with chopped spring onions and goat cheese. Season to taste. Serve warm or at room temperature.Recipe adapted from: Anja’s Food 4 Thought

Photo: Sarah Steimer

More Thanksgiving Twist dishes: sweet potatoes, stuffing

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Thanksgiving is all about tradition: watching the Macy’s Thanksgiving Day Parade, a Turkey Bowl football game and most importantly — the food. We’ve put some interesting twists on some very traditional Thanksgiving side dishes.

Orange-spiced sweet potato bread

by Sarah Steimer

This can not only replace your sweet potato dish, but your boring dinner roll as well.

  • 2 pounds of sweet potato (about two large potatoes) OR two 15-ounce cans sweet potatoes, drained
  • 2 cups sugar
  • 2/3 cup vegetable or canola oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly ground nutmeg
  • 3/4 teaspoon kosher salt
  • 2/3 cups pecans, coarsely chopped
  • 1 tablespoon of orange zest
  • 1 tablespoon fresh-squeezed orange juice

Mash sweet potatoes until smooth with a mixer. Add the sugar and oil and mix to combine. Add the eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Add the flour mixture into the sweet potato mixture in three batches, mixing well after each addition. Stir in the pecans.

In the bowl of an electric mixer fitted with the paddle attachment on low speed, mash the sweet potatoes until smooth (this will make about 2 cups). Add the sugar and oil, and mix to combine. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.

Pour the batter into four buttered and floured mini loaf pans. You can also use larger loaf pans, a bunt cake pan or any other that suits your fancy. Bake at 350 degrees for about 1 hour and 10 minutes, or until a knife inserted into the center comes out clean.

Makes four mini loaves or one bundt cake.

Recipe adapted from: Mermaid Sweets

Photo: Sarah Steimer


Caribbean sweet potato and bean stew

by Caitlin Saniga

This is the third time I've made this for Thanksgiving. It's always a hit.

Special equipment needed: slow cooker

  • 2 medium sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes
  • 2 cups frozen green beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14.5 ounces) vegetable broth
  • 1 small onion, sliced
  • 2 teaspoons Caribbean jerk seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • salt and pepper to taste
  • 1/3 cup chopped almonds, toasted
  • hot pepper sauce, if desired

Combine sweet potatoes, green and black beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in a slow cooker.

Cover; cook on low for 5 to 6 hours or until vegetables are tender.

Adjust seasonings. Sprinkle with almonds. Serve with hot pepper sauce, if desired.

Makes 8 servings.

Recipe: Rival CrockPot — Slow Cooker Recipes cookbook

Photo: Caitlin Saniga

More Thanksgiving Twist dishes: vegetables, stuffing

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