Wild Rice, Mushroom & Bacon Stuffing

I feel like kind of a dork for posting a stuffing recipe the day after Thanksgiving, but since I just ate a bowl of this for breakfast, I thought I would share.

This is a great side dish for the holidays, or anytime!
I like this because there is a ton of great flavors and it's very hearty.  If you have any vegetarians over at the holidays, this one would be great as an almost entree (just omit the bacon, or use vegan bacon).

We served this at Thanksgiving as we needed a gluten free option, and my daughter thought this sounded marvelous. It was.  

Leftovers would be a good, and pretty healthy, "good carb" side dish too.

Serves 10-12

Ingredients

Rice:

4 1/2 cups broth (Chicken, beef or vegetable)

1 1/4 cups short-grain brown rice

1 1/4 cups wild rice

Vegetables:

8 oz. bacon, chopped into 1/2-inch pieces (optional, or use vegan bacon)

One 14-ounce bag frozen pearl onions, thawed

1 lb crimini mushrooms, thinly sliced

3/4 cup carrots, minced

3/4 cup celery, chopped small
3 tablespoons chopped fresh thyme
Salt & Pepper 

For the rice: In a heavy saucepan or Dutch oven, bring the broth to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.

For the vegetables: In a skillet, cook the bacon over medium-high heat. Add the mushrooms, onions, carrots, celery and thyme. Cook until softened, about 8-10 minutes. Season with salt and pepper

Transfer the vegetable mixture to the saucepan of cooked rice. Adjust the seasoning with salt and pepper. Toss until all the ingredients are mixed. Transfer to a large bowl and serve, or cover and keep warm in the oven.

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Thanksgiving Smoked Turkey

I feel a little bad sharing this recipe for three reasons.

For one,
I did not write it (except this intro), my hubby did after I implored him to document what he did last year.  My reasoning for posting this is completely selfish... I want to be able to refer to it again, and again.  

For two,
Unless you have a smoker, you probably can't make it.

For three,
Even if you do have a smoker, if your turkey isn't fresh, or already thawed, you can't make it. As of today's date, there just isn't enough time.

Just know one thing, this was the best turkey we ever ate. We are looking forward to recreating it for our annual feast in a couple days.

1 (20-23lb). Butterball self-basting turkey, fresh or thawed

Brine: 

2 gallons cold water

1 1/2 cups kosher salt

1/2 cup brown sugar
3 Tbsp minced garlic
1 Tbsp coarse ground black pepper
1/4 cup Worcestershire sauce  

Brine the turkey refrigerated for 48 hours. 

Pat turkey dry, air dry in refrigerator overnight. We didn't use a rub on the turkey. The brine and smoke flavor were enough.


We have a Traeger, which is an electric, auger feed pellet smoker. 
Clean smoker and place two drip pans under the grid, raised on foil runners to keep them from scorching.  Add a cup of water to each pan.  Use these drippings for the gravy. (Piper's note- don't use only the drippings for gravy, just add 1 cup to 4 cups of broth, it can be stronger than you are used to)

Smoke at 225F for about 2 hours. We used Hickory, the hickory smoke flavor wasn't too strong. This year, we're going to try mesquite chips.

Turn the Smoker up to 350F and bake until probe thermometer in the breast reads 160F. This takes less time than you think, generally a couple of hours. The thigh should read 170F. Remove the bird and let it rest for 1 hour covered with a foil tent,

Total cooking time from start to finish is 4-5 hours. I put the turkey in at 8:15 and it was done before 1pm.  Next year we'll start at 10am and wrap up at 3pm. Then we'll be ready to eat at 4pm.

Meat was moist and flavorful, perfectly seasoned, and tender.

I sure do love you =)

(He wrote that, but I thought you'd like to hear someone to say it to you today... be sure to pass it on to your friends and family). - Piper

Quick Cranberry Tangerine Sauce

I cannot stand the store bought canned jellied cranberry sauce.
I hate it.  But, I buy it for those others, who think it's the tradition they can't live without.
I make this recipe for me.
It's my tradition, I can't live without it.
I don't care that some people tease me about "carrots" in the cranberry sauce (... it's tangerines, of course). It gives it tang and flavor, and my favorite color, orange!

This recipe differs from my Mom's version, which I love and grew up with.  I cook mine for a short amount of time, about 5 minutes to melt the sugar, soften the berries, burn off some of the alcohol and meld the flavors.  My Mom always used some fortified wine, like MD 20/20. You know MD stands for "Mad Dog", right?  LOL, that always intrigued me as a kid.
My recipe calls for Cherry Maraschino liqueur, but you could easily use another spirit like Port, Chambord (raspberry liqueur) or even MD 20/20. 
This is a great keeper, so if you don't use all of it for Thanksgiving, you can use it through December and the Christmas holidays.  I've used leftovers with my Greek yogurt, and must say, I love it like that.

3 small thin skinned seedless tangerines, or clementines
1 pkg fresh cranberries
2/3 cup of sugar
2 Tbsp of maraschino liqueur, or some other booze (Or, omit this entirely, if you prefer)

Cut the tangerines into 8 pieces each, add to a food processor.  Yes, the peel and all.

Add the cranberries and the sugar and pulse until they are roughly chopped.  You can do chunky, or a fine mince, or somewhere in between like mine.

Add the mixture, plus the booze, to a medium saucepan, and cook over medium high heat about 5 minutes, stirring occasionally.  Let cool and refrigerate until ready for the big day.

8 Things on MY Own Thanksgiving Table

Happy almost Thanksgiving to YOU and Yours, whoever they may be.

Hold those dear to you close and tell them that you love them.

Make the most of the holiday and connect with your peeps.

It's not about shopping, or eating, or drinking, its about TOGETHERNESS.

Embrace it, embrace each other, embrace yourself.

 

Maybe you wondered what do I do on Thanksgiving?

Well, just like you, I get tired, stressed and I start to think of ways I can ditch this whole mess and head for the hills.... oh, but then I tough talk myself in to remembering it's about togetherness, not really about the food.

I know, I know, lots of those peeps at your table may think its about the food.

But really, it's about being together, at the same table and enjoying your  time together.

So, besides Turkey, potatoes and gravy... here's what else is on my own table for Thanksgiving!   Here's our favorites, many of these are Gluten Free too as our daughter and a niece are GF too.

I do this with a gluten free cornbread Chorizo Chipotle Cornbread Stuffing

 

I have got to get a better picture of this stuff.... this has turned into my favorite Thanksgiving item. Sourdough and Sausage Stuffing

 

Two instant classics at our house last year, this is my ultimate favorite.

Baked Whipped Sweet Potatoes with Pecan Topping

 

 

I never even knew I liked brussel sprouts!

Call it a side dish, a salad, whatever- it's delicious!

Brussels Sprout Salad with Cranberries

A couple people are our house are pumpkin haters!  Awful, I know, but here's what we make them: Pecan Pie with Kahlua 

 

New this year, eat some Cranberry bars, really I cannot stop eating these things

Eat the My sister in law's traditional Yummy Nuts.

Over 20 years, and we're still eating them. Gawd, I hope she's bringing them, I didn't make them this year.

 

Finally, what about a little hot toddy as you sit with family and friends?

Sing a little song, tell some jokes, play some cards, watch YouTubes of Cat videos.

Trader Vics Hot Buttered Rum Mix

I'm not saying that what we'll do, but heck, why would this year be any different?

Maple Bacon Butternut Squash Soup

This is a total comfort food that is probably best suited to a chilly Fall day in November.
Oh well...  butternut squash is always available, and frankly, everyone likes bacon year round.
So... why... not... NOW?

A funny thing happened while I was making this soup, I got a text from my niece, who lives very close by, that she was going to bring over some Coconut Butternut Squash soup to us. 
Fun!  Great minds are making soup from Butternut Squash, I guess!
Everyone likes a soup delivery, but it's even more fun to have a soup exchange!  
(I've got a similar soup on  my blog with Coconut Pumpkin Soup if you're interested) .  
 

Makes about 6 cups
Ingredients

8 slices bacon, cooked crisp, and chopped or crumbled  
1-2 Tbsp bacon grease, or olive oil 
1 onion, chopped
2 garlic
3-4 stalks celery, chopped
4 cups of butternut squash, peeled & cubed
2 bay leaves (remove before blending...)
4 cups chicken stock
2-3 Tbsp maple syrup
1-2 Tbsp apple cider vinegar
Salt & Pepper

Bake the bacon on cookie sheets in a 400 degree oven for 10-15 minutes until its crisp.  Drain bacon on paper towels.  Retain a couple tablespoons of bacon grease to saute the veggies.

In a stockpot, saute the onions, celery and garlic over medium heat until soft, about 5 minutes.  Add the squash, chicken stock, bay leaves, cider vinegar and maple syrup.  Add about 1 teaspoon of salt, and pepper to taste.  Turn heat to medium high and bring mixture to a boil.  Turn heat down to simmer, and cook for 20 minutes or until the squash is soft.  Using a stick blender, regular blender or food processor, blend soup until its smooth.  Return mixture to the pot and bring back to a boil  Taste and adjust salt, pepper and add more maple syrup as desired.

Serve with crumbled bacon on top.

Top 10 Side Dishes for the Holidays

The holidays approach.
You know the time of year... 
Let the eating Fest begin!  Say it loud and proud, folks!
Here's a couple of ideas to add to your festivities this year.  

One note, sometimes people don't like it if you change up all their "favorites" at once.  
Start to slip in a new dish or two, and see what you can do to create some new "must haves" for the future. 

I have a little guilt in rereading last year's Top 10 Thanksgiving ideas, as 5 are the same.  I guess it's because they are the classics you really ought to consider.

Baked Whipped Sweet Potatoes with Pecan Topping
Just about the best thing ever, and I have eaten LOTS of great sweet potatoes, this is my new favorite.

 

Brussels Sprout Salad with Cranberries & Walnuts
A nice way to get people to eat them.  I haven't been the biggest fan of Brussels Sprouts, but this is totally addicting.  Good hot, or cold.

 

Chili Corn Souffle
Easy to make ahead and bake as you need them.  This is delicious for everyone, but especially nice for the Vegetarians at the table.



Edamame Succotash
Good for the traditional people who like corn, but changed up to include edamame.




Creamed Spinach and Mushrooms, Cooking Light
Everyone needs a "light" dish on Thanksgiving... LOL. Really though, this is lighter in calories but heavy on flavor.



Roasted Beets with Walnuts and Goat Cheese
I love this... actually I love anything roasted, with goat cheese! SO pretty too.



Red Quinoa and Butternut Salad
Some crunch and lots of Holiday flavors.  Tasty and nutritious. Make ahead too.



"The Works"  Baked Potato Casserole
Okay, I know it's not mashed... but this could be an additional dish, OR great for another holiday meal.  You can make this up ahead too.



Sourdough and Sausage Stuffing
Not my finest photo, however, this is one of the family favorites each year.  The only requested item by my son, nothing else matters.

 

Chorizo Chipotle Cornbread Stuffing
Different and spicy, and something good for those who may be gluten free.

 


Here are some more that didn't quite make my Top 10, but happen to be very nice...
Carmelized Green Onions, Tomato and Zucchini
Roasted Cauliflower with Parmesan and Almonds

Baked Whipped Sweet Potatoes with Pecan Pie Topping

I suppose any recipe with over 1,550 5 star reviews is a no brainer to try. 

Sweet potatoes are one of those things that every family has their favorite, traditional dish.  Some do baked with marshmallows, with a yummy sweet sauce, or baked into chewy goodness like my Mom's.  It's hard to step out of the box with something new, because people can get a little uptight about you messing with tradition on that day.
Me?  I could change up Thanksgiving every year quite easily, but the peeps get upset.

Which is why I tried this on our pre-Thanksgiving with friends, they were delightful guinea pigs and willing to try anything. We all decided this one was a keeper and I'm finishing this post so that others can do it for the Big Day coming up.

We all decided this would be equally yummy baked into a pie as dessert too.

Serves about 8-12

Ingredients

4 cups sweet potato, about 2 large

1/2 cup brown sugar

2 eggs, beaten

1/2 teaspoon salt

4 Tbsp butter (1/2 stick), softened

1/2 cup cream

1/2 teaspoon vanilla extract
1/2 tsp cinnamon 
1/2 tsp nutmeg

Topping
3/4 cup packed brown sugar

1/2 cup all-purpose flour

4 Tbsp butter, softened

3/4 cup chopped pecans, or walnuts

1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt

Preheat oven to 375 degrees F, Bake sweet potatoes on a sheet pan in oven until tender, about 1 hour.  Peel and mash them.

 Prick them a couple times so they don't burst all over the place. Ask me how I know that...

In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. 

 

You can see I am multi-tasking here, melting the butter on the warm potatoes while 

mixing the milk, sugar, spices and eggs together.  I combined them after that...

Transfer to a 9x13 inch baking dish, or use 8-12 individual dishes. I used 8 which made large portions... which didn't seem to be a problem last night, however a smaller serving is probably a good idea.  

In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
 

 I have mixed the sugar, flour, butter and spices together (above) and getting ready to add the nuts next.

 

Brussels Sprout Salad with Cranberries and Walnuts

Some people love brussels sprouts.. and some people hate them.
I always thought they were pretty nasty myself... until I tried these.

My  hubby really loves sprouts, so I bought a bag at Costco the other day after I had seen this "salad" in the new Oprah magazine for Nov 2013.  Here is the original recipe... I didn't do anything radically different except added red onions and a tiny bit of cider vinegar to add a nice 'spark' to the dish.

I would serve this on Thanksgiving, or Christmas, as I think it's pretty and festive, easy to make ahead and might trick some people into trying something they think they hate.

I made this for a family dinner with 4 kids (not all ours...) and it was a unanimous agreement that it was yummy.  We ate about half of the dish, with the leftovers quite delicious either cold, or rewarmed, it's up to you.

Serves about 8
Ingredients
2 pound Brussels sprouts
1/2 medium red onion, diced

1/4 cup olive oil

1 teaspoon ground nutmeg

Kosher salt and freshly ground black pepper

1 cup chopped walnuts, toasted

1 cup dried cranberries
1-2 tsp cider vinegar, or red wine vinegar

Shred the Brussels sprouts by removing the core and thinly slicing. 
In a large saute pan, toast the walnuts over medium heat for 3-4 minutes until toasted, stirring constantly.  Remove from pan, and set aside.  Warm the olive oil in a large skillet over medium heat. 

Add the Brussels sprouts, red onion, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 3-4 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.