SIDE DISHES
Sweet Potato “Pancake”
Cornbread Sausage and Stuffing
Broccoli Casserole
Zucchini Casserole
Spinach Casserole
Venice (California) Apple Casserole
Pesto
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Sweet Potato “Pancake”
A new Thanksgiving classic. Substitute butternut squash for sweet potatoes
or apples for pears, if you wish.
Preheat oven to 400° with a rack in the lower third of the oven. Melt
the butter. Peel and thinly slice sweet potatoes. Peel, halve, core and thinly slice
the pear. Butter a 9-inch cake or pie pan. Arrange a layer of sliced sweet potatoes
in the pan, overlapping them slightly in a neat pattern.
Gently press layer with your hands to flatten it slightly. Sprinkle with
salt and pepper, and drizzle with a little melted butter. Top with half the pear
slices, sprinkling them with 1 T. maple syrup and more butter. Add a layer of sweet
potato, then the remaining pears then the remaining sweet potato, each time pressing
gently and seasoning as directed. Drizzle top with the rest of the melted butter.
Cover the dish with foil and then cover with a lid. Bake in the lower third of oven
for 40 minutes. Remove lid and foil and bake until lightly golden and
1/2 c. unsalted butter, melted
5 medium sweet potatoes (about 1 pound 10 ounces)
3 firm, ripe pears
salt and white pepper (to taste)
3 T. maple syrup
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Cornbread Sausage and Stuffing
Makes 2 quarts (enough for a 10-12 pound turkey).
Saute sausage slowly, breaking it up with a fork, until lightly browned and
thoroughly cooked. Transfer to large bowl using a slotted spoon. Drain all but 1/4
cup drippings from skillet. Add onion and celery. Saute until golden. Add to sausage
with remaining ingredients and toss lightly. (This can be doubled.) If not stuffing
a bird, put in a casserole.
Cover and bake at 325º for 45 – 60 minutes. Baste with turkey drippings
or broth frequently to blend juices and prevent sticking.
1 1/2 lbs. sausage meat
1 c. minced onion
1 c. minced celery
1 16-oz. pkg. Pepperidge Farm cornbread stuffing
1/2 t. sage
1/2 t. thyme
1 t. Bell’s seasoning
1/4 t. pepper
1 c. melted butter
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Broccoli Casserole
Cook broccoli for 5 minutes and drain. Mix remaining ingredients cracker
crumbs and paprika. Add broccoli and spoon into a casserole dish. Bake at 400°
for 20 minutes. Sprinkle cracker crumbs and paprika on as topping.
2 pkg. frozen chopped broccoli
1 c. mushroom soup, undiluted
1/2 c. mayonnaise
1 t. finely chopped onion
1 c. grated cheddar cheese
2 eggs, beaten
cracker crumbs
paprika
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Zucchini Casserole
Grate zucchini, put in colander and sprinkle on 1 – 2 t. salt (this
will cause zucchini to ooze its liquid). Meanwhile, saute sliced onions in olive
oil. Squeeze the zucchini dry (reserve some of this liquid) and add to onions. Continue
to saute until both are tender. Add 2 – 3 T. flour. Stir in to cook flour.
Add a bit of milk and some of the zucchini liquid if desired. Put in casserole dish
and sprinkle cheese on top.
Place under broiler until cheese melts. Can be made ahead and reheated.
1 1/2 c. sliced onions
3 c. zucchini shredded
2 – 3 T. flour
milk
shredded cheddar cheese
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Spinach Casserole
Preheat oven to 350°. Cook the spinach as per package directions and
drain well. Lay hot, cooked spinach into a 8 x 10-inch baking dish. Spread bacon
then sour cream over, then sprinkle with cheese.
Bake 20 – 30 minutes or until cheese is melted. Makes 4 – 6 servings.
3 pkg. frozen spinach
8 slices bacon, diced and cooked
10 T. sour cream or plain yogurt
8 oz. mild cheddar cheese, grated
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Venice (California) Apple Casserole
Mix all ingredients together. Lay in oiled 9 x 12-inch casserole. Cover.
Bake at 350° for 40 minutes. Uncover for last 5 minutes. Makes 8 – 10 servings.
6 green apples, washed, cored and sliced
1 1/4 c. oatmeal
1 1/4 c. brown sugar
4 T. cooking oil
nutmeg and cinnamon (a couple of dashes each)
1 c. crushed walnuts
1 c. raisins
1/3 c. whole wheat flour
3 eggs
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Pesto
Coarsely chop basil leaves into food processor. One at a time, add garlic,
pine nuts, and parmesan, mixing after each addition. The mixture will be very thick.
Continue mixing and slowly add olive oil until mixture is the consistency of creamed
butter.
Pour pesto into storage container and cover with thin layer of olive oil.
Cover tightly and refrigerate or freeze.
2 c. fresh basil leaves, washed thoroughly
2 – 4 cloves minced garlic
1/2 c. pine nuts
3/4 c. parmesan cheese
3/4 c. olive oil
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