Sure, the turkey is the main event at most Thanksgiving dinners. But no Thanksgiving dinner is complete without appetizers and side dishes. That’s actually my favorite part!
Sweet Potato Biscuits | Recipe by Jennifer Farley, www.savorysimple.net
Yields 8 biscuits
- 1 medium sweet potato
- 2 cups all-purpose flour (or white whole wheat flour)
- 1 Tbsp. baking powder
- 1 Tbsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1/2 tsp. fresh grated nutmeg
- 3/4 cup whole milk or 2% milk
- 4 oz. (1 stick) very cold unsalted butter, cubes (plus more for brushing)
- coarse salt
- Bring a medium pot of water to a boil. Peel and cube sweet potato, then add to the water and allow to cook for 10-15 minutes. The smaller the cubes, the faster they will cook. Drain and mash. Set 1 cup aside.
- Pre-heat oven to 400° and center a rack in the middle.
- Combine all of the dry ingredients in a large bowl.
- Using a pastry blender or bench scraper, cut the cold butter into the dry ingredients until the pieces are very small and well incorporated with the flour.
- In a separate bowl, whisk the 1 cup of mashed sweet potatoes and milk until well combined.
- Add the wet mixture into the dry and toss the ingredients together until a wet dough starts to form.
- Turn the dough out onto a floured surface and briefly knead until it has just come together. The dough will not be smooth. Do not over-knead or your biscuits will be less tender.
- Using a floured rolling-pin, roll the dough out to approx. 1-inch thickness. Use a 3-inch cookie cutter to cut out biscuits. Re-roll the dough until you have 8 biscuits.
- Place the biscuits on a baking sheet lined with parchment. Brush melted butter on top of each biscuit and sprinkle with a bit of coarse salt.
- Bake for 12-15 minutes.
Whipped Sweet Potatoes | From Parade Magazine, 1996
If you prefer to use less butter, increase the broth and orange juice, then use just 2-4 Tbsp. of butter for flavor.
- 3 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 4 medium-sized carrots, peeled and cut into 1-inch pieces
- 2 chicken bouillon cubes
- 6 Tbsp. unsalted butter
- 1/4 cup light brown sugar
- 2 Tbsp. fresh orange juice
- Salt, to taste
- Place the sweet potatoes, carrots, and bouillon cubes in a large, heavy pot and cover with cold water.
- Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes or until vegetables are very tender.
- Drain, reserving 6 Tbsp. of cooking liquid, and place in a bowl.
- Mash the vegetables with reserved cooking liquid and remaining ingredients.
- Serve immediately or reheat, covered in a 350° oven for 15-20 minutes or in the top of a double boiler
Sweet Potato Struessel | Recipe by David Smelson
The absolutely most luscious, perfect sweet potato dish you’ll ever have!
- 5 pounds sweet potatoes cubed
- 1/2 cup Half & Half
- 1/2 cup maple syrup
- 1 tsp. Madagascar Bourbon Paste, or natural vanilla extract
- 3/4 tsp. salt
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup butter, chilled and cubed
- 1/2 cup chopped pecans
- Pre-heat oven to 375°
- Cover sweet potatoes with cold water in a large pot and bring to a boil. Simmer until tender (about 12-15 minutes), then drain.
- Combine Half & Half, syrup, vanilla (or Bourbon Paste), and beaten egg in a big bowl, then add potato mixture and beat with a mixer on medium until very smooth – no lumps.
- Butter 2 – 9 x 13 casserole dishes and fill with the potato mixture.
- Put flour, sugar and butter in a food processor and pulse until it looks like coarse meal, then stir in chopped pecans and spread over the tops of the potatoes.
- Bake at 375° for 30-35 minutes or until the top is bubbly and golden brown.
- Makes enough to feed 12 with leftovers!
Onions with Pomegranate | Recipe by Debra Moser, Central Farm Markets
- 2 pounds small sweet onions
- 2 Tbsp. extra-virgin olive oil
- Coarse kosher salt
- Black pepper
- 1 1/2 cups chicken broth
- 1/4 cup dry red wine – any type will work well
- 1/4 cup good balsamic vinegar
- 1 tsp. brown sugar
- 3 Tbsp. heavy whipping cream (you can omit this if you don’t want to use cream)
- 1/2 cup fresh pomegranate seeds
Put the onions in a large saucepan of boiling water for 1 minute, and drain; cool so that you can handle the onions. Peel and trim the onions, leaving core intact. Heat the oil in a large skillet over medium-high heat.
Add onions and sprinkle with kosher salt and pepper; saute until brown, 12 minutes. Add chicken broth, red wine, balsamic vinegar and brown sugar; bring to a boil. Reduce heat. Cover; simmer 15 minutes. Increase heat; boil until onions are tender and the liquid is thickened; stirring often, about 20 minutes. The onions can be made 1 day ahead and refrigerated.
Stir cream into onions and simmer until the pomegranate sauce coats onions thickly, 2-5 minutes. Season with salt and pepper.
Transfer to serving dish and sprinkle with pomegranate seeds.
Cranberry Sauce | Recipe by Debra Moser, Central Farm Markets
- 14 oz. fresh cranberries
- 1.5 cups packed light brown sugar
- 1/2 cup fresh squeezed orange juice
- 1/3 cup Grand Marnier or other like liquor
- 8 whole black peppercorns
- 6 whole allspice berries
- 4 whole cloves
- 1 medium size stick cinnamon, broken into bits or 1/4 tsp. cinnamon
Heat the cranberries, sugar, orange juice and Grand Marnier in a 2 qt. saucepan over a medium heat. Place the peppercorns, allspice, cloves and cinnamon in a piece of cheesecloth and tie ends with kitchen twine; add spice bundle to the cranberry mixture.
Cook, stirring often until cranberries soften and mixture thickens, 25-30 minutes. Transfer mixture to a medium bowl and refrigerate for at least 1 hour and up to 1 day to let the flavors meld. Discard the spice bundle and stir sauce before serving.
MeatCrafters Stuffing* | Recipe by Debra Moser, Central Farm Markets
*For a nice non-meat variation: Add 1 -2 cups coarsely chopped chestnuts (buy the jarred type, it takes too long to roast and shell them), and two yellow apples instead of the sausage.
- 1 pound MeatCrafters Sweet Italian, Andouille or smoked Kielbasa
- 2 cups sweet white onions, finely chopped
- 1.5 cups celery, finely chopped
- 1/4 tsp. salt
- Freshly ground pepper to taste
- 2 pounds fresh cornbread (cut into 3/4 inch cubes), about 12 cups
- 1/4 cup fresh parsley, chopped
- 1 Tbsp. fresh sage, chopped
- 1 Tbsp. fresh thyme, minced
- 2 1/4 cups organic chicken broth
Preheat oven to 325°. Coat a 9 x 13 inch baking dish lightly with canola oil. Cook Sweet Italian sausage in a large skillet over medium high-heat, stirring and breaking it up with a wooden spoon, until browned, about 10 minutes. (If you are using Andouille or Smoked Kielbasa they are already cooked and can just be reheated). Add onion and celery; cover, reduce heat and cook, stirring occasionally until tender, about 10 minutes.
Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage. Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently. (The cornbread will break into smaller pieces). Add as much of the remaining broth as needed 1/2 cup at a time, until the stuffing feels moist but not wet.
Spoon the stuffing into the prepared pan and cover with foil. Bake until thoroughly heated, about 25 minutes. Serve warm.
Roasted Cauliflower | Recipe by Debra Moser, Central Farm Markets
- 1 head of cauliflower
- 1/2 head of garlic, peeled and broken into sections
- 1/4 cup fresh squeezed lemon juice
- 1/4 tsp. roasted coriander
- Olive oil
- Coarse sea salt and freshly ground black pepper
- 1/4 cup Grated Parmesan cheese
Pre-heat oven to 400°. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic and roasted coriander. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper and Parmesan cheese.
Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top browns a bit. Test with a fork for doneness (you should be able to easily pierce the cauliflower). Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately. Serves 4.