This is a simple and elegant vegetable side dish that I served as part of our Thanksgiving feast this year. It was easy to prepare while the turkey was resting after being removed from the oven. The dried cranberries and fresh chilies added contrasting color and flavor. Nice.
This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I substituted Shishito chilies for Fresno. I also modified the method. I wish that I had doubled the recipe! Next time. 🙂
I loved that this recipe used buttermilk to moisten the stuffing- in addition to the more typical stock and butter. The sausage was not overpowering in the finished dish but added great flavor. I used locally made sweet Italian sausage with fennel seeds- perfect.
This recipe was adapted from the New York Times, contributed by Yewande Komolafe. The sausage could be omitted for a vegetarian version. The original recipe notes that if store-bought or boxed mix cornbread is used, it should be crumbled and and spread out on a sheet pan to dry for 4 to 12 hours prior to assembling the dish. I made the accompanying cornbread recipe, which does not require drying time, two days prior to making the dish.
Yield: 8 to 10 servings
For the Cornbread:
8 T/115 grams/1 stick unsalted butter, melted, plus more for brushing the pan
1 1/2 cups/250 g medium-coarse yellow cornmeal
3/4 cup/114 g all-purpose flour
1/4 cup/55 g granulated sugar
3 1/2 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
2 cups/470 milliliters buttermilk, preferably full-fat (I used low-fat)
2 large eggs, lightly beaten
For the Dressing:
3 T unsalted butter, melted, plus more for the pan
1 T neutral oil, such as grapeseed or canola, plus more if needed
1 pound loose pork sausage (I used sweet Italian sausage)
1 large yellow onion, very finely chopped (2 cups)
4 celery ribs, very finely chopped (2 cups)
8 garlic cloves, minced
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp fennel seeds
2 T chopped fresh sage (from 10 large leaves)
coarse salt and freshly ground black pepper
1 recipe cornbread for dressing, broken into 1-inch pieces, or 10 cups loosely packed cornbread
1 1/2 cups chicken, turkey or vegetable stock
1 cup buttermilk, preferably full-fat (I used low-fat)
To Make the Cornbread:
Heat oven to 400 degrees, preferably on convection.
Butter the bottom and sides of a 10-inch skillet, preferably cast-iron, and set aside.
In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. (I weighed the dry ingredients when possible.)
Make a well in the center and pour in the buttermilk and eggs. Use a wooden spoon or spatula to stir until incorporated.
Fold in the melted butter.
Pour the batter into the prepared skillet and smooth the top.
Bake until the top is lightly browned and the sides pull away cleanly from the skillet, about 25 to 30 minutes.
Cool completely and serve warm or room temperature, or reserve to make cornbread dressing.
To Assemble & Bake the Dressing:
Heat oven to 375 degrees, preferably on convection. Butter a 9-by-13-inch baking dish.
Heat a large skillet over medium and pour in the oil.
Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes.
Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes.
Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute.
Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper.
Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine.
Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
Transfer the cornbread mixture to your prepared dish and spread evenly.
Drizzle the melted butter over the top.
Cover the dish with foil and bake until heated through, 30 to 35 minutes.
Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes.
I almost made this custardy apple cake instead of an apple pie for our Thanksgiving feast. Then I realized that it was a better plan to make both! 😉 We enjoyed the cake on Thanksgiving Eve- perfect. I loved that this version incorporated browned butter.
This recipe was adapted from 177milkstreet.com, contributed by Erica Bruce. I modified the method and substituted apple cider for the brandy. I would recommend baking the cake the morning it will be served because it requires an extended cooling time prior to slicing and serving.
Yield: One 9-inch cake (about 8 to 10 servings)
8 T (1 stick) salted butter, plus more for pan
1/4 tsp ground allspice
1 1/2 pounds (about 4 apples) Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 pound (about 2 apples) Braeburn or Golden Delicious apples, peeled, cored and cut into 1/4-inch slices
156 g (12 T) white sugar, divided
1/4 teaspoon table salt
2 T apple cider, brandy or Calvados
86 grams (2/3 cup) all-purpose flour, plus more for pan
1 tsp baking powder
2 large eggs
2 tsp pure vanilla extract
vanilla ice cream, for serving, optional
Heat the oven to 375ºF, preferably on convection, with a rack in the middle position.
Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. (I used a 12-inch stainless steel all-in-one pan.)
Pour into a small heatproof bowl without scraping out the skillet. The remaining butter in the pan is used to sauté the apples.
Stir the allspice into the browned butter and set aside.
Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
Add the apple cider (or brandy) and cook until evaporated, 30 to 60 seconds.
Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
In a small bowl, whisk together the flour and baking powder.
In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar.
Gradually whisk in the browned butter.
Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick.
Add the cooled apples and fold until evenly coated with batter.
Transfer to the prepared springform pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar. Place pan on a parchment paper-lined baking sheet.
Bake until deeply browned, about 30 minutes on convection or up to 35 to 40 minutes in a standard oven.
Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
Serve with vanilla ice cream, if desired.
Note: Don’t slice the cake until it has fully cooled; if it is at all warm, the texture at the center will be too soft.
Happy belated Thanksgiving and Happy Holiday Season! 🙂 We were so happy to be able to celebrate with extended family this year!
I love to post my Thanksgiving Menu to help me plan in the future. Hopefully some of my menu choices are helpful to others too. I will link the new menu items to posts as soon as I am able.
Highlights of our celebration this year included my son’s Chamber Orchestra Thanksgiving concert and the beautiful place cards that my daughter made for our table. My kids also helped cook! My son made the mashed potatoes (his favorite) and gravy. My daughter made the vegetables and dip, photo above, to bring to a Friendsgiving celebration. My 19-month old niece brought her fabulous artwork to contribute to the decor, photo below. 🙂
Our meal included many old favorites. I revisited an apple-pear pie which was absolutely wonderful. I also tried new stuffing, Brussels sprouts, and pumpkin pie recipes. Lovely!
I have seen several versions of this seasonal cocktail but I’m not sure if I need to try another one. This one is festive and fabulous. I first tried it on Halloween and now plan to incorporate it into my Thanksgiving weekend menu. Perfect! 🙂
The recipe was adapted from thehealthfulideas.com, contributed by Veronika. I used gold tequila and added maple syrup.
For the Cinnamon-Sugar Rim:
1 tablespoon turbinado sugar
1/4 teaspoon cinnamon
A lime wedge
For the Margarita:
1.5 oz tequila
0.5 oz Cointreau
0.5 oz freshly squeezed lime juice, or more, to taste
2 oz apple cider
0.5 oz (1 T) pure maple syrup
small dash cinnamon, optional
1-2 dashes orange bitters
apple and/or lime slices, for garnish, optional
To Make the Rim:
Combine the turbinado sugar and cinnamon on a small plate.
Run a lime wedge around the rim of your glass and dip it in the sugar. Set aside.
To Make the Margarita:
Combine all ingredients in a cocktail shaker, add a handful of ice, and shake for 10-15 seconds until it’s very cold to touch.
Pour into a margarita glass (or another glass of choice) over ice.
Garnish with an apple and/or lime slice, if desired, and enjoy!
A fellow member of my CSA shared this recipe as a wonderful way to use the escarole and basil in our share. I loved it! The original recipe was published in November- I do think that this would be a terrific salad to serve on or around Thanksgiving or as a special winter salad. It was also great in July. 😉
The recipe was adapted from epicurious.com, contributed by Mindy Fox. I modified the proportions and used my favorite mustard vinaigrette instead of the suggested vinaigrette. I also used a Bartlett pear, our favorite, instead of Comice or Anjou. I loved the crunch from the hazelnuts.
Yield: Serves 6 as a side
For the Salad:
1/2 T extra-virgin olive oil
4 to 6 T hazelnuts, coarsely chopped, or more, to taste
1/2 large head of escarole (about 3/4 pound), leaves cut into 1/2-inch ribbons and then torn into bite-sized pieces
1 large or 2 small Bartlett, Comice, or Anjou pear(s), cored, thinly sliced lengthwise
2 ounces Parmesan, shaved (I used Parmigiano-Reggiano)
1/2 cup (packed) basil leaves, cut or torn into bite-sized pieces
freshly ground black pepper
flaky sea salt
For the Dressing:
1 shallot, cut into small pieces
1 tsp coarse salt
1 tsp dijon mustard
3 T red wine vinegar
6 T extra-virgin olive oil
freshly ground black pepper
Heat olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with a pinch of kosher salt. Remove from heat; set aside.
While the nuts cool, make the dressing. Combine all of the dressing ingredients in a mini food processor and process until smooth. Set aside. (I transfer the dressing to a jar.)
Place escarole, pear slices, Parmesan shavings, basil, and about 1/3 of the reserved hazelnuts in a large bowl.
Drizzle the vinaigrette over the prepared salad.
Gently toss until salad is evenly dressed; season with sea salt and additional pepper, to taste. (You will have extra dressing to reserve for another salad.)
My husband isn’t partial to summer fruit- with the exception of freshly picked strawberries. He loves bananas, Bartlett pears, and cantaloupe. 🙂 Before the summer berry and peach baking season, I made these pie bars to embrace sweet and juicy Bartlett pears.
The bars have a Danish-style pie crust which very tender because it incorporates milk and egg yolks instead of ice water. It was really delicious. I also loved the cream cheese glaze spread over the top.
This recipe was adapted from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer. I weighed most of the dry ingredients as well as the peeled and cored fruit. I also used fine sea salt and omitted the brandy.
It was a wonderful springtime dessert but it would also be fabulous for Thanksgiving.
For the Crust:
1/2 cup (120 g) whole milk, plus 1 or 2 T if needed
2 large egg yolks
2 1/2 cups (355 g) all-purpose flour, plus more for dusting
2 T granulated sugar
1 tsp fine sea salt
2 cup (2 sticks or 227 g) cold unsalted butter, cut into 20 pieces
For the Apple-Pear Filling:
8 cups (1100 g) Bartlett pears, peeled, cored and sliced 4mm thick (I used 6 organic pears)
1 cup (150 g) peeled and grated Gala apples (I used one large Gala apple)
1/3 cup (65 g) light brown sugar
1/4 cup (50 g) granulated sugar, plus 2 T for sprinkling
3 T cornstarch
1 tsp freshly squeezed lemon juice
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp fine sea salt
2 T unsalted butter, melted
1 T brandy (I omitted it)
1 tsp pure vanilla extract
For the Egg Wash:
1 large egg
pinch of fine sea salt
1 T (15 g) water
For the Cream Cheese Glaze:
2 oz (57 g) cream cheese, at room temperature
2 T whole milk
1/2 tsp pure vanilla extract
pinch fine sea salt
1 to 1 1/4 cups (120 to 145 g) confectioners’ sugar
To Make the Crust:
In a small bowl or liquid measuring cup, combine the milk and egg yolks. Place in the refrigerator.
In the bowl of a stand mixer fitted with a paddle, mix the flour, granulated sugar, and salt on low speed until combined.
Add half of the chilled butter and mix on low speed until the butter is just starting to break down, about 1 minute.
Add the rest of the butter and continue mixing until the butter is broken down in various sizes. (most should be the size of small peas but some pieces may be larger) Make sure that all of the flour is moistened.
With the mixer running on low speed, slowly add the milk-egg mixture, and mix until the dough starts to come together. If the dough is having trouble coming together, add 1 or 2 more tablespoons of milk.
Divide the dough in half, place each piece on a separate piece of plastic wrap and flatten each slightly into a square.
Cover and refrigerate until cool but still soft, about 45 minutes.
On a lightly floured piece of parchment paper, roll one square of the dough into a 9×13-inch rectangle (22×33 cm). (I covered the top with plastic wrap and rolled the dough 1/8-inch thick, using a bench scraper to cut pieces and patch to form the proper shape.)
Transfer the dough to a 9×13-inch metal baking pan. Gently pat the dough into the bottom. Place the pan in the refrigerator while you make the filling.
Roll out the second square of dough into a 9×13-inch (22 by 33 cm) rectangle using the same method. Place on an inverted sheet pan in the refrigerator while you make the filling.
To Make the Filling:
Use a food processor to slice the pears 4mm thick and coarsely grate the apple(s).
Combine the sliced pears, grated apple, brown sugar, 1/4 cup (4 T or 50g) granulated sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg, and salt in a large bowl.
In a small liquid measuring cup or bowl, combine the melted butter, brandy (if using), and vanilla. Pour over the pear-apple mixture and toss to combine.
To Make the Egg Wash:
Whisk the egg, salt, and water together in a small bowl; set aside.
Fill the prepared pie shell with the pear-apple mixture and smooth the top.
Remove the top crust chilling on the inverted sheet pan from the refrigerator. Place the dough over the top of the filling. (It does not need to be sealed to the bottom layer.) Trim any excess with kitchen shears or a sharp knife.
Gently cut a few steam vents into the top layer of dough. (I cut 11 vents.)
Chill the pie in the pan in the freezer for 20 minutes while the oven preheats.
Adjust an oven rack to the lowest position. Preheat the oven to 400 degrees F (200 degrees C).
Place a sheet pan on the oven rack while the oven is preheating. (The preheated sheet pan helps crisp the bottom of the pie crust.)
When the pie is ready to bake, brush the top of the pie with the egg wash. Sprinkle the top with the 2 T reserved granulated sugar.
Transfer the pie to the preheated sheet pan and bake for 45 to 60 minutes, rotating halfway through, until the crust is golden brown and the juices are bubbling. (I baked mine for 50 minutes.)
Transfer the pan to a wire rack and let cool while you make the icing.
To Make the Cream Cheese Glaze:
In a small bowl, use a hand mixer to mix the cream cheese, milk, vanilla, and salt until smooth.
Add 1 cup (120 g) of the confectioners’ sugar and mix again until smooth. If the mixture is too thin, add more confectioners’ sugar until the desired consistency is reached.
Once the bars are cool, top them with the glaze; spread to the edges.
Note: The pie bars are best eaten the same day they are made but can be refrigerated in an airtight container for up to 2 days.