Thanksgiving Worthy Sides

Here are a few recipes that graced our Thanksgiving menu this year. I've decided that I really love the side dishes and pies much more than the meat. I munched on sweet potatoes, stuffing and cranberry sauce for lunch for the next week. Yum!

Streuseled Sweet Potato Casserole
(from Cooking Light Magazine)

5 lbs. sweet potatoes, peeled and cut into 1 inch cubes
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans

Preheat oven to 375°.

Place potato in a large pot, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Cranberry Apple Stuffing

I've experimented with good stuffing recipes and think I've finally come up with a winner:

2 T. butter

2 T. olive oil
2 stalks celery, chopped
1 small onion, chopped
1 can (10 1/2 ounces) Chicken Broth
4 cups cubed stuffing (Pepperidge Farms)
1 medium apple, cored and chopped (about 1 cup)
1/2 cup dried cranberries

Heat the butter and oil in a skillet over medium heat. Add the celery and onion and cook until tender, stirring occasionally. Add the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing, apples, and cranberries and mix lightly. Spoon the stuffing mixture into a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the stuffing is hot.