Turkey Day Food!
If you have a large family like I do - you are probably in the kitchen today too! It's the simple things that I am making today like the sweet potato pecan casserole and the mashed potatoes...toss a few dinner rolls in the oven and assemble the pumpkin crisp ingredients and I am pretty well set for tomorrow!
Mashed potatoes are SOOOOO easy but seem a challenge for most. Here are some quick tips:
1) Peel five pounds of potatoes, cut into fair sized chunks, toss into a pan and cover with water.
2) Let boil on high for 30 minutes...they should be fork tender.
3) Drain 2/3 the potato water, add 1/2 cup milk, 1 cup sour cream, 1/2 stick butter, 1/4 tsp salt, white pepper, garlic powder and start mashing.
4) When they are almost ready, add 1/2 tsp nutmeg and mash some more OR get out your hand mixer and whip them up - do NOT put in a food processor! You will have a big old pot of glue if you do!
This is where you have a taste tester come in and inspect a fork full...if it passes the test, pop it all into a Tupperware Large Deep Vent 'N Serve and pop into the fridge for the next day - you simply have to heat on 50% power for 8 minutes when you are ready to serve and they are good to go!
If your taste tester says they need more salt - do NOT salt them! Leave that up to your diners as they will have salty dressing, salty gravy, salty green been casserole, etc - you want to give them a break on the sodium.
=)
While the potatoes are boiling I toss together the sweet potato pecan casserole!
This is a recipe for a slow cooker that I put into a 9x13 pan and bake instead at 350* for an hour. If you want to slow cook it, lightly grease your pan first and then cook on HIGH for 3-4 hours.
2 (29 oz) cans sweet potato, drained and mash...ed*
1/3 C butter, melted
2 T white sugar
2 T brown sugar
1 T orange juice
2 eggs, beatten
1/2 C milk
1/3 C chopped pecans
1/3 C brown sugar
1/3 C toasted coconut (or double the pecans)
2 T flour
2 T butter, melted
In a large bowl, blend the first four ingredients. Add next three and beat some more.* Pop mixture into your baking dish.
In a small bowl combine last 5 items. Sprinkle over casserole evenly. Bake at 350* for an hour.
I have done this in a Large Deep Vent N Serve too -- but zapped on high for 20-25 minutes with the top on...it holds it's heat well while you are heating the mashed potatoes.
WHAT did Grandma ever do without a microwave to help everything finish all at the same time, I will never know!
* I just pop the sweet potatoes in my mixer and let it rip on low to mash them, add the next three items and let rip a bit, then the last three. It comes out nice and "fluffy".
I hope this helps you if you are struggling today with a dish to bring somewhere - I gotta tell you, the house smells simply amazing right now!
Mashed potatoes are SOOOOO easy but seem a challenge for most. Here are some quick tips:
1) Peel five pounds of potatoes, cut into fair sized chunks, toss into a pan and cover with water.
2) Let boil on high for 30 minutes...they should be fork tender.
3) Drain 2/3 the potato water, add 1/2 cup milk, 1 cup sour cream, 1/2 stick butter, 1/4 tsp salt, white pepper, garlic powder and start mashing.
4) When they are almost ready, add 1/2 tsp nutmeg and mash some more OR get out your hand mixer and whip them up - do NOT put in a food processor! You will have a big old pot of glue if you do!
This is where you have a taste tester come in and inspect a fork full...if it passes the test, pop it all into a Tupperware Large Deep Vent 'N Serve and pop into the fridge for the next day - you simply have to heat on 50% power for 8 minutes when you are ready to serve and they are good to go! If your taste tester says they need more salt - do NOT salt them! Leave that up to your diners as they will have salty dressing, salty gravy, salty green been casserole, etc - you want to give them a break on the sodium.
=)
While the potatoes are boiling I toss together the sweet potato pecan casserole!
This is a recipe for a slow cooker that I put into a 9x13 pan and bake instead at 350* for an hour. If you want to slow cook it, lightly grease your pan first and then cook on HIGH for 3-4 hours.
2 (29 oz) cans sweet potato, drained and mash...ed*
1/3 C butter, melted
2 T white sugar
2 T brown sugar
1 T orange juice
2 eggs, beatten
1/2 C milk
1/3 C chopped pecans
1/3 C brown sugar
1/3 C toasted coconut (or double the pecans)
2 T flour
2 T butter, melted
In a large bowl, blend the first four ingredients. Add next three and beat some more.* Pop mixture into your baking dish.
In a small bowl combine last 5 items. Sprinkle over casserole evenly. Bake at 350* for an hour.
I have done this in a Large Deep Vent N Serve too -- but zapped on high for 20-25 minutes with the top on...it holds it's heat well while you are heating the mashed potatoes.
WHAT did Grandma ever do without a microwave to help everything finish all at the same time, I will never know!
* I just pop the sweet potatoes in my mixer and let it rip on low to mash them, add the next three items and let rip a bit, then the last three. It comes out nice and "fluffy".
I hope this helps you if you are struggling today with a dish to bring somewhere - I gotta tell you, the house smells simply amazing right now!
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