THANKSGIVING FOOD PICTURES RECIPES

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TURKEY STUFFING RECIPE - TRADITIONAL BREAD STUFFING WITH ...



Turkey Stuffing Recipe - Traditional Bread Stuffing with ... image

Bread, herbs and butter make this traditional turkey stuffing recipe so delicious you'll want to eat it beyond Thanksgiving.

Provided by Kate Merker

Categories     heart-healthy    low-calorie    feed a crowd    Thanksgiving    dinner    side dish

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 10 servings

Number Of Ingredients 10

1

small loaf (about 1 lb.) country-style bread (about 1 lb.), cut into 1⁄2-inch pieces (about 10 cups)

3 tbsp.

unsalted butter 

2

medium onions, chopped

2

stalks celery, chopped

3 c.

low sodium chicken broth

1/4 c.

sage leaves, chopped

1 c.

flat-leaf parsley, chopped

2

large eggs, beaten

3/4 tsp.

kosher salt

1/2 tsp.

pepper

Steps:

  • Heat oven to 375°F. Grease 3-quart casserole dish. Place bread on rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to large bowl. Meanwhile, heat butter in 12-inch skillet on medium. Add onions, 1 teaspoon salt and 1⁄2 teaspoon pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden, 6 to 8 minutes Add celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add broth and bring to a boil. Stir in sage and cook 1 minute. Remove from heat and stir in parsley.  Transfer vegetable mixture to bowl with bread; toss to combine. Fold in beaten eggs. Transfer to prepared baking dish, cover with foil and bake 10 minutes. Remove foil and bake until golden brown, 15 to 20 minutes. 

Nutrition Facts : Calories 140 calories

GARLIC YUKON GOLD MASHED POTATOES RECIPE - FOOD NETWORK



Garlic Yukon Gold Mashed Potatoes Recipe - Food Network image

Provided by Anne Burrell

Categories     side-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds Yukon gold potatoes, washed and quartered
4 cloves garlic
Kosher salt
1 1/2 cups heavy cream, warm
1 stick cold butter, cut into 9 pats

Steps:

  • Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
  • While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.
  • While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

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