#1014 - Thanksgiving Creative Sides

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RK1014CreativeThanksgivingsidedishesNov222011.mp3

We have two days until the best meal of the year, Thanksgiving dinner.   Every year we try to come up with some helpful ideas for you, and this year we will focus on creative side dishes that take advantage of local produce.   And this year for us, it’s the season of the squash.   Of course we wouldn’t overlook a few other favorites as well.   So here are four easy recipes for the big day.

Butternut Squash Covered with Almonds and Cranberries

Ingredients:

            4 cups hot mashed butternut squash
            4 tablespoons butter or margarine, softened, divided
            1/2 teaspoon salt
            1/2 teaspoon ground cinnamon
            1/4 teaspoon ground allspice
            1/4 teaspoon ground nutmeg
            1 (16 ounce) can whole berry cranberry sauce
            1/2 cup sliced almonds
            1/4 cup packed brown sugar

Directions:

1.  In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix well.  Transfer to a greased 2-qt. baking dish.  Stir cranberry sauce until softened; spoon over squash.  Combine almonds, brown sugar and remaining butter; mix well.  Sprinkle over cranberry sauce.  Bake uncovered at 350 degrees F for 50-60 minutes or until golden brown and bubbly.

Stuffed Acorn Squash

Ingredients:

            2 medium acorn squash
            1/2 pound ground turkey
            1 egg
            1/2 cup cooked wild rice
            1/2 cup chopped, peeled tart apple
            1/2 cup chopped fresh or frozen cranberries
            1/4 cup chopped celery
            1/2 teaspoon salt
            1/2 teaspoon dried parsley flakes
            1/4 teaspoon ground allspice
            1/4 teaspoon ground cardamom

Directions:

Cut squash in half and discard seeds; set squash aside.  In a skillet over medium heat, cook turkey until no longer pink; drain.  Add egg, rice, apple, cranberries, celery, salt, parsley, allspice and cardamom.  Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2-in. baking dish.  Fill dish with hot water to a depth of 1/2 in.  Cover and bake at 350 degrees F for 25 minutes.  Uncover; bake 20-25 minutes longer or until the squash is tender.


Apricot Orange Glazed Carrots

Ingredients:

            8 medium carrots, sliced
            1/2 cup dried apricots, sliced
            1/2 cup orange juice
            1 tablespoon butter
            1 1/2 teaspoons brown sugar
            1/2 teaspoon salt
            1/4 teaspoon grated orange peel
            1/8 teaspoon ground ginger

Directions:

2.  Place 1 in. of water in a large saucepan; add carrots.  Bring to a boil.  Reduce heat; cover and simmer for 9-11 minutes or until crisp-tender.  Drain and set aside.  In the same pan, combine the remaining ingredients; cook and stir until lightly thickened.  Return carrots to the pan; stir until glazed and heated through.


Brussels Sprouts in a Sherry Bacon Sauce

Ingredients:

            1 tablespoon salt
            1 pound Brussels sprouts, trimmed and halved lengthwise
            2 tablespoons olive oil
            sea salt and freshly ground black pepper to taste
            4 slices bacon, chopped
            1 shallot, chopped
            7 cremini mushrooms, chopped, or more to taste
            1 clove garlic, minced
            1/4 cup cream sherry
            1/2 cup heavy cream

Directions:

3.  Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour.  Drain off the water and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
4.  Preheat oven to 475 degrees F (245 degrees C).
5.  Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes.  Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes.  Sprinkle in the garlic and cook 1 minute, then stir in the sherry and cream until well combined.  Bring the mixture to a boil and stir until reduced by half.  The thickened sauce should coat the back of a spoon.
6.  While the sauce is cooking, lay the Brussels sprouts, cut sides down onto a baking sheet and bake in the preheated oven until the sprouts are browned, about 15 minutes.  Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.