Cauliflower fritters recipe

“Wow.”  That’s what I said a few days ago when I woke up and it was December.  DE-CEMBER.  I’ve got no holiday card in the works yet.  I went to the movies on Black Friday and I worked through Cyber Monday which means I am waaaaaay behind on my Christmas and Hanukkah shopping.  The only December task I have checked off my list is getting Mr. Picky’s suit let out so I wouldn’t have to go out and buy him another for Christmas Eve.  But I’m not worried about Christmas quite yet since that’s a good 3 weeks away.  Hanukkah, on the other hand, starts on Saturday.  This Saturday!

As you might have learned from reading this blog, my family is Italian and my husband is half Jewish and half Puerto Rican which means a lot of holidays and a lot of food!  But thankfully, and I mean that, I am off the hook for preparing the annual Hanukkah dinner and gift exchange with my husband’s family.  My mother-in-law has that one mastered so she will be making dozens of potato latkes for us to enjoy when we celebrate this weekend.  Traditional foods on Hanukkah include anything fried in oil to symbolize the miracle oil in the temple in Jerulsalem.  For most, this means potato pancakes (latkes) and doughnuts.  Ugh.  Not the most healthful foods on the planet.  I usually indulge in a latke or two since my mother-in-law makes the absolute best.  But the Jews love a holiday and many of them last 8 days, Hanukkah included.  So my kids and my husband nudge me to make latkes a few more times during the week.  They know better than to ask me to make doughnuts.

To mix it up a bit, I always cook up zucchini latkes at least once during Hanukkah and the kids love them, especially Mr. Picky.  This year I am also going to make these delicious Cauliflower Fritters during Hanukkah because to me they taste kind of latke-ish, they’re cooked in oil, they’re made with CAULIFLOWER and my family is obsessed with them!  There may not be any potato in there, but I bet you could grate a fresh potato and fold it in there and call it a Cauliflower Latke!  I’ve seen many recipes which use cauliflower in place of potatoes or rice.  Cauliflower is rather neutral in flavor and mashes up nicely to a soft texture so you really have no idea there is cauliflower in these patties.

What I love about these Cauliflower Fritters is that the batter can be made earlier in the day and the fritters made just before you are ready to eat.  My husband loves them on top of a pool of warm marinara sauce, Mr. Picky squirts mustard on his, and I like to eat them with a crisp salad.  Since there is flour in the batter, I treat these fritters as if they were a starch and I make another vegetable side dish for dinner.  Once you taste these, you’ll be making them all year long!

5.0 from 1 reviews
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Cauliflower Fritters
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Serves: makes 16 patties
 
Ingredients
  • 4 cups steamed*, chopped cauliflower, about 1 medium head (you can also use frozen, steamed cauliflower, defrosted)
  • 1 cup whole wheat pastry flour or gluten-free flour (I like King Arthur Multi-purpose Gluten-free Flour) (you can also use all-purpose flour)
  • 2 cloves garlic, finely chopped
  • 2 large eggs, beaten
  • ½ cup grated Pecorino or Parmesan cheese (optional if you're dairy-free)
  • ¼ cup fresh parsley or chives, finely chopped
  • 1 teaspoon sea salt
  • freshly ground black pepper to taste
  • About ¼ cup hot water
  • Unrefined olive oil for cooking fritters
Instructions
  1. Place the cauliflower in a large bowl and add the flour, garlic, eggs, cheese, parsley, salt and a few grinds of pepper and combine. Add hot water a little at a time to make a batter that looks like egg salad. I mush everything together with my hands.
  2. Heat a large skillet over medium heat. Add about 2 tablespoons oil or enough to coat bottom of skillet. When oil is heated, take a ¼ cup of batter and form into a patty. Cook in the oil until golden brown on the bottom. Flip fritter and cook until golden brown on the second side. You can likely fit 6 fritters at one time. Repeat with remaining batter.
Notes
The batter can be made ahead and the fritters can be frozen, too.

*To steam the cauliflower, cut it into large florets and place in a vegetable steamer over boiling water, steam, covered, until the cauliflower is tender, (about 7-10 minutes), then roughly chop, measure 4 cups, and place into a large bowl.

Pumpkin oatmeal recipe

I always thought the strategy stopped once I served Thanksgiving dinner, but I actually think it’s just as challenging figuring out how to work efficiently with all the leftovers.  I really detest throwing away food, so I try to give away care packages to my guests before they leave on Thanksgiving lest I end up with more stuffing than we can consume in two days.  But instead of searching the internet for creative ways to use up our turkey and vegetables, my 14-year-old daughter had the answer all along — invite a bunch of teenagers over for dinner.  Brilliant!  Ten of her friends came over the day after Thanksgiving for a “pot luck.”  Each kid was supposed to bring a dish for everyone to share, but I think only one boy brought a tupperware of mashed potatoes and gravy.  Fine by me!  I don’t think there was a shred of turkey left in the fridge.

The only thing the kids didn’t consume were a few raw egg whites and some pumpkin puree leftover from roasting pumpkin for a couple pies.  The egg whites could easily find their way into a frittata, but I wanted to do something different with the pumpkin.  I love making oatmeal on Monday mornings.  It’s easy and starts the week off on a healthful note.  After the oats were finished, I stirred in the pumpkin puree along with the typical spices that I would use in a pie — cinnamon, ginger and nutmeg.  Everyone added his or her own twist to this new oatmeal.  My husband added granola; Mr. Picky sprinkled on cinnamon-sugar; the girls ate theirs with pomegranates and walnuts.  But I think mine was the best of all — fresh diced pear, chopped pecans and this crazy delicious new maple syrup my husband discovered called Noble.  It was heaven — warm and comforting and nourishing at the same time.

I was really winging it with the measurements for pumpkin and the spices, so you can too.  I had a heaping 1/2 cup of puree, but because pumpkin doesn’t have a strong flavor, I think you can add up to a cup and not feel like you’re eating a bowl of squash with some oats mixed in.  As far as the spices go, cinnamon and ginger in particular are favorites of mine and they happen to be anti-inflammatory and high in antioxidants, so I was fairly liberal.  But again, this is an easy “recipe” to adjust to suit your tastes.   Do you dare me to go roast another pumpkin so I can eat this again?  I just might….

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Pumpkin Oatmeal
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Serves: 4-5
 
Ingredients
  • 4 cups water
  • 1 cup steel cut oats (you can also make this with rolled oats -- just follow package directions for cooking)
  • ¼ teaspoon sea salt
  • optional: additional drizzle of milk such as almond milk or raw milk
  • ½ - 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • toppings can include: fresh pear or pomegranate seeds, sautéed apples, granola, maple syrup, maple sugar, pecans, sliced almonds or walnuts, bananas, mini-chocolate chips
Instructions
  1. For overnight oats: Bring water to a boil in a medium saucepan. Add oats and salt. Cook for 1 minute. Remove from heat and cover. Let stand overnight. The next morning, reheat over medium heat, stirring in some milk (I usually use about ¼ -1/3 cup) if desired for extra creaminess.
  2. If making in the morning, cook oats in water with salt until tender, usually about 35 minutes. Add enough milk to achieve desired creaminess.
  3. Add pumpkin puree and spices to oatmeal and heat through. Serve with optional toppings.
Notes
To make 6 servings, increase water to 6 cups and oats to 1 ½ cups.

 

Deer Valley-Style Turkey and Black Bean Chili Recipe

Are we having fun yet?!  Good, good.  I have been running around the house yesterday and today like a busy bee, very excited that the big day is almost here.  I’m taking a quick breather from the Thanksgiving marathon just to touch base and check-in with you all.  Hope everything is going according to plan and that you’re enjoying the process.  What I am not doing today, however, is sharing a Thanksgiving recipe on the day before Thanksgiving because I know you are all planners and that ship has sailed!

Instead, I thought I would give all you super organized and efficient people a great way to use up any leftover turkey you might have on Friday.  I always make turkey stock and a simple turkey vegetable soup the day after.  I have also given in to chicken pot pie or shepherd’s pie with turkey.  But I also think it’s nice to make something on Friday that tastes NOTHING like the dinner you just spent a month thinking about!  It’s actually one of my strategies for getting everyone excited to eat leftovers even the day after Thanksgiving.

This recipe is inspired by the fabulous chili at the Deer Valley ski resort in Utah.  I first skied Deer Valley in 1994 when my husband and I were engaged.  He and his family have been going to the resort since it first opened over 30 years ago.  It is a really special place and we are fortunate to be able to go there a couple times each year with the kids.  Although I enjoy skiing and Deer Valley is absolutely stunning, I’m not super gung-ho about getting out there early and making the most of my day on the slopes.  I’m really in it for the food.  My favorite part about skiing is building up a good appetite and rewarding myself with a nice hearty lunch.  I actually start thinking about this turkey chili when I sit down on the chair lift for the first run of the day!

Turkey chili is one of the few items that the resort serves every single day.  I happen to notice the the lunchrooms also serve a roast turkey plate every single day.  Hmmm, could it be the kitchen needed to find a way to use up yesterday’s roast turkey?  Hmmm….  Anyway, we all love this chili because it’s lighter than a beef chili and a totally different take on the typical red, tomato-based ones that are so common.  This one is lighter and tastes fresher, perhaps because of all the delicious vegetables.   Regardless, all the signature shops on the mountain and many of the local grocery stores sell the special seasoning packet and the dried black beans in addition to the recipe so you can make it at home.  For $7 or $8 plus the cost of the turkey, vegetables and stock, you can make this pot of deliciousness at home.   Hmmm….$8 for 1/2 pound of dried beans and a few dried spices.  It wasn’t long before I decided I need to figure out what the heck was in that seasoning packet!

I can’t say this turkey chili is exactly like Deer Valley’s, but it’s close enough and I’m not sure my kids have noticed.  For sure I use half the amount of butter than the recipe calls for and I omitted the leeks, which I think don’t make or break this chili.  I also don’t use canned creamed corn, because ugh — canned and creamed and sugar don’t go with corn — so instead I just make a little corn puree.  The only ingredient you may not have lying around is masa, which is ground dried corn that’s been treated with lime.  It’s what corn tortillas and tamales are made from.  I have to say, it does thicken up the chili and give it a fabulous Southwestern corn flavor.  It’s also not an expensive ingredient, so I say definitely go for it.

Alrighty, dear readers, that’s all the time I have today. I am elbow-deep in sweet potatoes and butternut squash and my kids are starting to bicker about who gets to pick the music we listen to while we work.  Ahhh, sounds like Thanksgiving!  Hoping you all have a lovely holiday.  xoxo

 

5.0 from 3 reviews
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Deer Valley-Style Turkey and Black Bean Chili
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Serves: 8
 
Ingredients
  • 4 Tablespoons unsalted butter (you can use oil, but it won’t be as good) -- vegans can use organic Earth Balance
  • 2 pounds boneless, skinless turkey breast, cut into 1-inch cubes or cooked turkey, cubed -- vegetarians and vegans can add 5 cups of additional vegetables and beans
  • 1 red onion, chopped
  • 1 cup chopped celery, about 3 stalks
  • 1 sweet red bell pepper, chopped
  • 1 jalapeno, seeded (or leave seeds for extra heat) and finely diced (optional)
  • 2 cloves garlic, finely diced
  • ¼ cup masa harina (more if you like a thick chili)
  • 2 ½ Tablespoons ground cumin
  • 2 Tablespoons ground coriander
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne (cut back if you don't like spicy)
  • 2 Tablespoons maple sugar or natural cane sugar
  • 2 teaspoons sea salt (double if you’re using unsalted stock)
  • freshly ground black pepper to taste
  • 4 ½ cups of chicken or turkey stock, divided* -- vegans can use vegetable stock
  • 2 ¼ cups frozen sweet corn, thawed (about 12 ounces)
  • 5 cups or 3 15-ounce ounce cans cooked black beans (drained and rinsed)
Instructions
  1. Melt butter in a large pot. If using raw turkey, add half the turkey and sauté until lightly browned. Remove with a slotted spoon to a bowl. Repeat with the remaining turkey. If using cooked turkey, do not saute in butter, but add in step 3.
  2. Add the onion, pepper, celery, jalapeno, and garlic to the pot and sauté until tender, about 10 minutes.
  3. Add the masa harina, spices, sugar, salt and pepper to the pot and cook, stirring frequently for 5 minutes. Return turkey and any accumulated juices back to the pot.
  4. Add 4 cups stock, 1 cup corn and the beans to the pot. Take the remaining 1 ¼ cup of corn and puree with the remaining ½ cup stock in a food processor (a mini processor works too.) Add the pureed corn to the pot. Mix well and bring to boil over medium-high heat. Lower the heat to a simmer and cook, partially covered for 25 minutes. Serve with desired condiments (sour cream, cheese, minced onion, cilantro) or serve on top of a baked potato.
Notes
*If you only have stock in 32 oz. containers, no need to open a new one just for a ½ cup of stock. Puree corn in ½ cup water.

 

 

 

Deer Valley-Style Turkey and Black Bean Chili | Pamela Salzman

Roasted Whole Bone-In Turkey Breast Recipe

This is it, friends!  We’re in the home stretch and I’ve got one last recipe to share before the big day.  By now you know I get most excited about the side dishes, but in my classes I spend more time answering questions about turkey.  What size should I order?  What kind of turkey should I buy?  Why does my turkey always turn out dry?  How do I know when it’s done?  What do you think about deep frying a turkey?  (I don’t.)  And so on.  Even though I’ve been around this block quite a few times, and I’ll admit that I can get a little unnerved when it’s time to make the turkey.  With so many factors at play here, e.g. size, temperature of the bird, variance in oven temperatures, and so many methods, e.g. dry brine, wet brine, kosher, breast side down, basting every 20 minutes, etc., it can be a little tricky knowing how to achieve the best result.  I think most of my turkeys have turned out great.  But I’ve had my mishaps and I have learned there’s always a solution, even when I forgot to close the door to my garage refrigerator and my turkeys were about 80 degrees the next morning.  Total rookie move, and that was three years ago. (I didn’t cook them, by the way.  I went to Whole Foods at 7:00 am and bought 2 brined turkeys.  Problem solved!)

I’ve really only cooked two different versions of turkey, a whole roasted bird and a whole roasted breast.  Like I said, I get more excited and have more fun with the side dishes!  But traditionally since the turkey is the star of the show, I like to put my best foot forward and prepare a delicious bird.  Normally I roast two whole turkeys on Thanksgiving, but a whole roasted breast can come in handy for a smaller crowd or to supplement a whole turkey if most of your guests prefer white meat.  I’ve tested many methods for cooking a breast and this is hands-down my favorite.  It is also a little different from how I cook a whole turkey.  Whereas I prefer dry brining a whole turkey, I’ll go for the wet brine with a turkey breast which is much more easy to maneuver in a ziptop bag full of brining liquid. (Unlike the time in 2001 when my bag o’brine surrounding my 20-pound turkey exploded all over my kitchen floor.  Cleaning that mess was definitely NOT on the schedule.)  Either way, it is key to get that meat pre-seasoned with salt so it’s tasty and stays moist.  It makes a huge difference!

I’ve made a dozen of these whole breasts over the last couple weeks and each one has turned out moist and flavorful.  The best part is that with this straightforward method, there’s no constant basting and no worrying about wether or not the thigh meat will cook at the same rate as the breast.  Funny, the question I received the most after classes this month was “why do we only make turkey on Thanksgiving?”

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Roasted Whole Bone-In Turkey Breast
Author: 
Serves: 10-12
 
Ingredients
  • For the brine: (do not brine a kosher turkey)
  • 1⅓ cups Kosher salt (such as Diamond Crystal)
  • ¼ cup light brown sugar
  • 1 ½ teaspoons whole peppercorns
  • 1 quart water
  • 4 quarts ice water
  • 1 brining bag or heavy duty gigantic Ziploc bag
  • For the turkey:
  • 1 , 6-7 pound whole bone-in, skin-on turkey breast
  • 2 Tablespoons fresh thyme leaves, chopped
  • 2 teaspoons freshly ground black pepper
  • 6 Tablespoons softened unsalted butter or unrefined, cold pressed, extra virgin olive oil
  • 1 cup chicken or turkey stock or water (stock will allow you to make gravy)
  • Gravy
  • ¼ cup white wine
  • 5 Tablespoons all-purpose flour (or a gluten-free flour blend, such as King Arthur's Multi-purpose)
  • 3- 3 ½ cups chicken or turkey stock, preferably homemade
  • Sea salt and freshly ground black pepper to taste
Instructions
  1. Make the brine: In a medium saucepan over high heat, combine the salt, brown sugar, peppercorns and 1 quart water. Bring to a boil and continue boiling, stirring until the salt and sugar are dissolved, about 3 minutes. Remove from the heat and transfer to a large bowl. Stir the ice water into the brine and make sure this mixture is cool before proceeding, otherwise add more ice.
  2. Place the brining bag in a large bowl or pot and transfer the turkey to the bag. Pour in the brine into the bag with additional ice, if needed. Seal the bag securely! Refrigerate the turkey for 12 to 18 hours.
  3. About an hour before cooking, remove the turkey from the brine, rinse thoroughly with cold water and pat dry with paper towels.
  4. Preheat the oven to 425 degrees. Combine the thyme, black pepper and butter in a small bowl. Loosen the skin from the breast and open it to make a pocket. Spread the butter mixture directly on the meat. Rub a little all over the skin. Place the turkey breast-side down in a v-shaped rack in a roasting pan. Add the stock. Roast the turkey for 30 minutes.
  5. Reduce oven temperature to 325 degrees. Turn turkey breast-side up (I wear rubber gloves to flip) and tent with foil. Continue to roast until an instant read thermometer registers 160-165 degrees when inserted into the thickest part of the breast, about an additional 1 ½ to 2 hours, depending on the size of the turkey. The temperature of the meat is more important than how long the turkey is in the oven!
  6. Remove from oven and keep covered with foil and allow to rest at room temperature at least 30 minutes. Carve and serve with pan juices or prepare gravy. Don't forget to save the carcass for making stock!
  7. To make gravy: remove the turkey from the roasting pan, pour the pan drippings into a fat separator.
  8. Pour the wine and the pan juices (that have been separated from the fat) back into the roasting pan, and place over medium heat. Bring to a boil and boil for 2-3 minutes, scraping the bottom of the pan with a wooden spoon to dislodge any brown bits. Strain into a bowl and set aside.
  9. In a saucepan over medium heat, warm the reserved fat until it is bubbly. If you don't get 3-4 Tablespoons of fat from the drippings, add some olive oil. Add the flour and whisk rapidly to cook the flour.
  10. Strain the mixture from the roasting pan into the saucepan and 2 cups of stock. Cook, while rapidly stirring, until smooth and thickened, 1-2 minutes. Add the remaining stock as needed to achieve desired consistency. Season to taste with salt and pepper.
Notes
Check out my video on how to make gravy and carve the breast at the bottom of this post!

 

Planning a Happy Thanksgiving — 1 Week and Counting

This post was originally published on November 17, 2011.

Wow, the last three weeks have gone by so quickly!  Not only am I very excited to celebrate Thanksgiving — we have a super fun crew joining us this year — but I am looking forward to some one-on-one time with the kids.  They are all going to help me this year.  They just don’t know it yet.  I used to get all of them in the kitchen Thanksgiving morning to help me with pies or trimming green beans or whatnot, but two of my beauties have taken to sleeping until noon on days off.  However I had a stroke of genius, which is to tack my Thanksgiving to-do list on the refrigerator and have everyone sign up for three tasks.  I’m asking my husband to help too, to set a good example, of course.

I have a crazy work schedule until Sunday, so I’ll start getting busy then.  Here’s what my schedule will look like from Sunday until we eat on Thursday at 4:00 pm (-ish):

Sunday

Go grocery shopping for most perishable items, bread for stuffing and food for remaining dinners this week.

Make cranberry sauce (I used to make applesauce on Sunday, too, but my friend Caitlin is bringing it this year.)

Arrange tables and chairs

Write out placecards for table (a good job for one of the kids)

Dinner:  orange and rosemary-glazed chicken, brown rice and broccoli

Monday

Make salad vinaigrette

Pick up turkeys and dry brine

Make bread cubes for stuffing

Make ice cream

Dinner:  tacos, black beans and salad

Tuesday

Shop for last perishable items from farmer’s market

Buy flowers and put together table arrangements

Set table (I’ll set one place setting and have one of the kids do the rest.)

Wash and dry greens (salad)

Chop walnuts (salad)

Seed pomegranates (salad)

Shred gruyere (tart)

Defrost chicken/turkey stocks

Dinner:  Spice-rubbed salmon, sauteed spinach, baked sweet potato “fries”

Wednesday

Chop onions for soup, stuffing and roasted vegetables

Prep beets (salad)

Blanche green beans (salad)

Slice zucchini (tart)

Make soup

Steam, bread cauliflower

Blind bake crust (tart)

Herb oil (tart)

Make stuffing

Prep vegetables for Maple-Mustard Roasted Veggies

Trim and halve Brussels sprouts

Make sweet potato gratin

Set up for coffee and tea service

Check powder room

Dinner:  pantry pasta with chickpeas

Before bed:  make sure garage refrigerator door is closed!

Thursday

6:00 am wake and shower

Make cornbread (small oven)

Make pumpkin pies (large oven)

Bake coffee cake (small oven)

Make gingerbread (large oven)

9:15 Take turkeys out of refrigerator

All desserts must be out of large oven by 10:30 am

Make apple pie (small oven)

10:45 turkeys go in large oven breast side down at 425 degrees

11:25 turn oven down to 325 degrees and flip turkey breast side up

12:00 reheat soup and serve with cornbread

tidy up kitchen

get dressed and dry hair (a girl’s gotta look good!)

Put mixing bowl and beaters in freezer for whipped cream

Chop fennel (salad)

1:30 Peel potatoes and make mashed potatoes; keep in bowl, covered, over pot of simmering water

2:15 zucchini tart in small oven

2:30 fry cauliflower and heat tomato sauce; serve hot

3:00 serve hors d’oeuvres; start testing turkey temperature

3:00 – 3:30 take turkey out of oven

Put vegetables in large oven at 400 degrees

Make gravy

Reheat stuffing in small oven

Bake sweet potatoes in large oven

Make Brussels sprouts with turkey bacon and dates

Chop apples for salad, dress salad

Light candles, pour water in glasses

3:50-4:00 Carve turkeys

4:00 Dinner is served

After dinner:  whip cream (do not overbeat!), coffee and tea, sparkling water

Make notes on what to remember for next year.  Next year??!!

Mushroom and leek stuffing recipe

When I married my husband over 17 years ago (gasp!), I was more than excited to start hosting some of the holidays at our new home.  But I soon realized that my husband’s traditions were slightly different from the ones I grew up with, especially on Thanksgiving.  What?  No first course of pasta with marinara sauce?  Strange, I thought, but I could adapt!  My mother-in-law kindly shared with me the way things were done on the West Coast.  She liked to serve everyone a salad to start and plate the main dinner for each person in the kitchen.  Turkey and gravy, mashed potatoes and stuffing were all givens, and their stuffing of choice was Pepperidge Farm.  No problem!

My husband and I have hosted every Thanksgiving since 1996 and enjoy the comfort that develops when you do something over and over again.   I have since incorporated my own traditions like buffet – easier and much less waste – and soup to start.  About 6 years ago I decided to examine the ingredients on the seemingly innocuous bag of Pepperidge Farm stuffing.  Holy crap.  I couldn’t believe the garbage that went into breadcrumbs!  One thing I knew for certain was that Pepperidge Farm was uninvited to Thanksgiving…forever!

Actually, if it were up to me, I would drop stuffing from the menu altogether.  I really don’t get it.  With ALL the delicious food on the Thanksgiving table, many of the dishes starchy, we’re going to eat gussied up bread, a food we already overeat on every other day of the year??  I was trying to explain to my husband that mashed potatoes, sweet potatoes and butternut squash are all starches, as is the obligatory cornbread.  We should balance out the meal with additional vegetables, like Brussels sprouts!  “You’re taking this health food thing a little too far.  The stuffing stays!”

Although I like to think of myself as the dictator of my kitchen empire, the director of Thanksgiving, I’m really a democratic leader.  I figured my only option was to create a delicious, higher quality stuffing that looked like Pepperidge Farm and tasted enough like it, but even better.  So here’s my take on a good classic stuffing that’s not too gourmet, in fact tastes very close to our old preservative-laden standby.    I usually make two for our dinner, one with mushrooms to suit me and one without for my hubby.

I’ve tried this stuffing with whole grain breads like whole wheat or spelt, but truthfully it tastes a little “wheat-y.”  There was a fantastic bread I used to buy from Whole Foods called Miche, which was a sourdough bread made of a blend of whole wheat and white flours.  That was about as whole grain as my family could take on Thanksgiving.  Truth be told,  I prefer to go down in our family history as the benevolent one who said, “ let them eat stuffing!”


5.0 from 1 reviews
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Mushroom and Leek Stuffing
Author: 
Serves: 8-10 (although I make 2 for 24 people on Thanksgiving and it is plenty)
 
Ingredients
  • 1 ½ pounds rustic whole wheat or white bread, hard crust removed
  • 6 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • ½ pound shiitake mushrooms, wiped clean, stems removed and discarded, caps sliced
  • ½ pound cremini mushrooms, wiped clean, quartered
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 2 leeks, cleaned and sliced
  • 3 garlic cloves, minced
  • 1 ½ teaspoons fresh thyme, chopped
  • 1 teaspoon dried sage or poultry seasoning or 2 teaspoons fresh sage, chopped
  • 2 Tablespoons flat-leaf parsley, chopped
  • 2 teaspoons sea salt or 3 teaspoons if using unsalted stock
  • ½ teaspoon black pepper
  • 3-4 cups chicken, turkey or vegetable stock (depending on if you like it wet or dry)
  • 2 Tablespoons unsalted butter, cut into small dice (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Place bread in a food processor and process into large crumbs or cut into ½-inch dice. (I like to do a combination.) You should have 10 cups. Spread bread over 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until completely dry, about 25 minutes. Transfer bread to a large bowl.
  3. Increase oven temperature to 450 degrees and grease a 13x9-inch baking dish.
  4. Heat olive oil in a large skillet over medium heat. Add mushrooms, celery, onion, leeks, and garlic, and sauté, stirring occasionally until softened, 10 minutes.
  5. Stir in thyme, sage, parsley, salt and pepper. Add vegetables to bread, tossing to combine.
  6. Pour chicken broth over the bread mixture, tossing to coat evenly.
  7. Spread stuffing in a baking dish, dot with butter and cover tightly with foil. Bake in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 – 15 minutes more. Stuffing can also be baked in a well-greased 12-cup muffin tin.
Notes
Bread crumbs can be prepared several days in advance.
Vegetables can be chopped the day before.
Entire casserole can be prepared up to the point of baking the day before and refrigerated or frozen and then thawed and baked according to the directions.

 

Sweet potato casserole recipe

baked sweet potato casserole | pamela salzman

There are a few recipes I make on Thanksgiving that I call “one-hit wonders.”  That is to say I don’t make them on any of the other 364 days in the year.   I’m no fan of stuffing, for example, so I keep the masses happy by making it on the holiday and then we forget about it until next year.  My Maple-Glazed Sweet Potato Gratin was in the same category for no other reason than it just seemed a little decadent to serve on a day that isn’t considered the biggest meal of the year.

about to roast

roasted and peeled sweet potatoes

baked, covered for 40 minutes

Just for fun, I recently tried a new sweet potato recipe which my kids absolutely flipped for.  Not only has this Sweet Potato Casserole bumped the former gratin out of the coveted spot, but my kids have begged me to make it multiple times since then.  My girls have even eaten it for breakfast and as an after-school snack.  I am crazy for sweet potatoes any which way and I am perfectly content with a nice big juicy one plain and simple.  So when recipes start adding cups of brown sugar with marshmallows or oatmeal cookie dough on top, I can’t take them seriously.  We’re going to try and keep things classy over here, ok?

simple, no-sugar, organic corn flakes

topping

bake covered for 40 minutes, then add the topping

But there was something intriguing about this recipe from Food & Wine that I had to try.   Despite the pureed sweet potato base mixed with eggs, milk, butter and an obscene amount of sugar, I saw potential.  The topping is what really had me since I just love a contrast in textures.  I could already taste the silky puree with the light and crispy cinnamon-nutmeg flakes and nuts.  Even after I cleaned up this recipe by cutting the sugar by almost two-thirds, the casserole was still absolutely divine and a perfect complement to your Thanksgiving buffet.  It’s also super easy to  make if you have a food processor and can be done in advance (Thanksgiving magic words!)  By the way, I have also made this recipe dairy-free with success by using coconut oil instead of butter and unsweetened hemp milk instead of regular.  Since it’s already gluten-free, everyone’s happy!

bite of casserole out of the oven

What?  Did you just call me “trashy” behind my back for using cereal in a Thanksgiving recipe?  Guilty.  Maybe I deserve it.  You know what I say?  Worth it!

Ah, Thanksgiving!

5.0 from 2 reviews
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Sweet Potato Casserole
Author: 
Serves: 8-10 (on a normal day, but probably serves more like 14 on Thanksgiving if you have a lot of other side dishes)
 
Ingredients
  • 5 ½ pounds sweet potatoes, such as garnet or jewel, scrubbed (these are often labeled "yams" at the market)
  • 1 ½ sticks unsalted butter or ¾ cup unrefined coconut oil, melted, divided
  • 1 ½ teaspoons sea salt + a pinch
  • 1 ½ teaspoons ground nutmeg, divided
  • 1 Tablespoon pure maple syrup
  • 1 cup whole milk or plain, unsweetened hemp milk
  • 3 large eggs, beaten
  • 1 cup pecan halves or pieces, about 4 ounces
  • 1 cup cornflakes, crushed
  • ½ teaspoon ground cinnamon
  • ½ cup maple sugar or brown sugar
Instructions
  1. Preheat oven to 400 degrees. Place the sweet potatoes on a parchment-lined baking sheet and bake in the oven until tender, about an hour, but could be more depending on size. Or you can also boil peeled, cubed sweet potatoes in water for 15 minutes or until tender and drain, but I think roasting the sweet potatoes makes then sweeter.
  2. Lower the oven temperature to 350 degrees. Butter a 13 x 9 inch baking dish.
  3. When the sweet potatoes are cool enough to handle, peel and discard the skin and place potatoes in a food processor. Puree until smooth. Do this in batches if necessary.
  4. Transfer the puree to a large bowl. Add half the butter (6 Tbs.), salt, 1 teaspoon nutmeg, maple syrup, and milk. Stir to combine and then stir in the eggs. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Recipe can be made up to this point one day in advance and kept covered in the refrigerator. Cover with foil and bake 40 minutes.
  5. Spread the pecans on a baking sheet and bake for 5 minutes, until lightly toasted. Transfer the pecans to a cutting board and coarsely chop. In a bowl, toss the pecans with the cornflakes, cinnamon and remaining 6 tablespoons of melted butter, ½ teaspoon nutmeg, maple or brown sugar and a pinch of salt.
  6. Remove foil from casserole. Distribute small clumps of topping all over sweet potatoes. Bake, uncovered, for 40 minutes longer, until topping is golden and sizzling. Let casserole stand for 20 minutes before serving. ( I have also baked it covered for 30 minutes, uncovered for 30 and it still turned out great!)
Notes
You can bake this up to 4 hours in advance and serve it warm or at room temperature.