It all comes down to a few essentials. I don’t think many people are waiting for the roasted Brussel sprouts (even when they are beautifully presented on the stalk) or the cranberry chutney, and some people don’t really like turkey. For me it is the dressing (we don’t stuff), the sweet potatoes and the corn bread. Like most things in my life, you can eliminate the extras and find that there are just a few things that really count. Family, friends and food.
Here are a few of my favorite recipes for Thanksgiving. Also some photos taken last year in and around Blue Hill at Stone Barns to help you get in the mood.
Almost any type of sweet potato dish works, I don’t think I have ever tried a recipe that I didn’t like.
I often boil the sweet potatoes in their jackets till soft, mash with some brown sugar and a little bit of margarine and then place in a baking dish. Bake at 350 degrees for about an hour. Today I tried oven baked sweet potato fries. Good for a small crowd.
Oven Baked Sweet Potato Fries
5, cut into thin long slices
3-4 Tbsp olive oil
Salt, pepper and garlic salt to taste.
Toss together and bake on a parchment covered cookie sheet at 450 degrees for about 20-25 minutes. Serves 4-5
We bought a bread cookbook in Amish country when Shira was a little girl. She makes this recipe for Thanksgiving dinner every year. It’s great for dinner and cut in half, toasted and served with butter the next morning!!!!
1 c. sugar
1/2 cup butter or pareve margarine
1 1/2 cup stone ground cornmeal
1 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cups milk or non-dairy creamer
Cream together margarine and sugar. Add beaten eggs and mix well. In a bowl, sift cornmeal with flour, baking powder and salt. Add flour and milk alternately to batter. Pour into greased and floured 9x 13 baking dish. Bake at 450″ for 30-35 minutes. I think the texture is better if made the day before. Serves 8-10
Pumpkin Bread, a yearly traditional dessert. This recipe has spread far and wide and I love that! Click on the link for the recipe.
Manya’s Mushroom Stuffing
1 1/2 lbs. brown mushrooms or a combination of mushrooms
2 large onions
2 large carrots
2 stalks celery
4 eggs, beaten
1 large Challah, crust removed.
1 1/2 tsp. salt
1 tsp. pepper
1/2 cup olive oil
2-3 tbsp vegetable oil
Dice onions and sauté in olive oil over low flame until a rich golden color, this can take up to 30 minutes.
Dice carrots and celery and add to onions and sauté for about ten minutes until tender. Raise heat slightly, add sliced mushrooms and cook an extra 15 minutes. Allow to cool and place in large mixing bowl.
Remove crust and run challah under warm water until soft. Then squeeze challah and add to mushroom mixture. Add beaten eggs, salt and pepper.
Prepare 9×13 pan by adding 2-3 Tbsp oil, make sure bottom and sides are well-greased and place in 350 degree oven for several minutes. Take out and immediately pour in stuffing mixture. Brush with olive oil.
Bake at 350 for about 45 minutes or until golden brown. Serves 6-8
Please send in your family favorites to share!