Spicy Sweet Potato Fritters with Sour Cream Dipping Sauce

Savory Sweet Potato Cakes

Pan-fried sweet potato cakes, golden brown on the outside and creamy in the middle with a sour cream and yogurt sauce for dunking. The sweet potato is the star here – there’s not much more to them aside from a little soy sauce, green onion and a spicy pop of ground red pepper for one of the easiest potato cakes I’ve ever made.

You have to start with cooked sweet potatoes, and that is the most time-consuming part of the entire process, waiting for them to cook when all you want to do is stuff piping-hot, crispy cakes into your pie-hole. If you have leftover baked sweet potatoes you can use them instead and if you’re not against using a microwave to cook your potatoes you can go that route too.

I’m a big fan of pan-frying, in case you didn’t know. You can get some nice crispness to them that way without full-on deep-frying. If you have a cast iron frying pan, use it. Cover the bottom with a generous amount of oil and let it get nice and hot. Not red-hot, mind you, but hot enough so that when the cakes hit the pan they sizzle right away. Then don’t move them for about 2 minutes or so, when the edges start to brown flip them with a thin, sharp-edged metal spatula. That is my secret for scraping the cakes off the bottom of the pan without having them break.

Sweet Potato Pancake Stack

The dipping sauce couldn’t be easier to make by whisking Greek yogurt, sour cream, olive oil, fresh lemon juice and cilantro or parsley together. I love the cooling effect it has on the crusty little cakes. It’s tangy and herby and altogether delicious.

You can serve these as appetizers or turn them into a meal just by adding a leafy green salad. Or you can eat them just as they are. All day long.

Like it’s my your job or something.

Sweet Potato Pancakes

Spicy Sweet Potato Fritters with Sour Cream Dipping Sauce

Rating: 51

Prep Time: 20 minutes

Spicy Sweet Potato Fritters with Sour Cream Dipping Sauce

Pan-fried sweet potato cakes, golden brown on the outside and creamy in the middle with a sour cream and yogurt sauce for dunking. The sweet potato is the star here – there's not much more to them aside from a little soy sauce, green onion and a spicy pop of ground red pepper for one of the easiest potato cakes I've ever made.

INGREDIENTS:

2 + 1/4 pounds sweet potatoes, peeled and cut into large chunks
2 teaspoons soy sauce
scant 3/4 cup all-purpose flour
1 teaspoon salt + a few dashes fresh black pepper
3 green onions, chopped
1/2 teaspoon ground cayenne pepper
olive oil, for pan-frying
Sauce:
1/4 cup Greek yogurt
1/4 cup sour cream
2 tablespoons extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
1 tablespoon fresh chopped cilantro or parsley, chopped

INSTRUCTIONS:

  1. Put the sweet potatoes in a large saucepan and add enough water to cover the tops of them. Bring to a boil over high heat, then turn the heat down to maintain a simmer. Cook about 20 minutes or until sweet potatoes are fork tender. Drain and add back to the hot pan set over medium heat. Shake the pan and let the excess water cook off of the potatoes.
  2. Meanwhile add all the sauce ingredients to a small bowl and whisk together. Refrigerate.
  3. In a large mixing bowl, smash the sweet potatoes with a potato masher. Add the rest of the ingredients (except the oil) and mix it together with a fork or your hands. It should be a little sticky to the touch and should hold together easily. If the mixture seems too soft mix in another tablespoon or two of flour.
  4. Generously cover the bottom of a large frying pan (cast iron if you have one) set over medium heat with oil.
  5. Lightly wet your hands and scoop up rounded tablespoons of the mixture, pat into cakes and cook about 2 - 3 minutes on each side or until lightly golden, working in batches. Use a thin, sharp-edged metal spatula to get right under the cakes when you turn them - this will prevent them from breaking. Remove to a paper towel-lined platter or cutting board to drain.
  6. These are good served hot, warm or at room temperature with the sauce on the side.

Notes:

Adapted from Plenty by Yotam Ottolenghi

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/spicy-sweet-potato-fritters-with-sour-cream-dipping-sauce/

Parmesan Crusted Chantilly Potatoes

Parmesan Crusted Chantilly Potatoes

Chantilly potatoes are the softest, creamiest, richest potatoes you will ever meet! With whipped cream in the mix and a salty, crispy Parmesan topping, decadence is their middle name.

Yes, you read that right, whipped heavy cream. Have you ever heard of such a thing? It’s mixed into buttery mashed potatoes, spread in a casserole dish and then sprinkled with lots of Parmesan cheese to form a golden crust so you have to break through it to get at the fluffy potatoes underneath.

You’ll love the way they melt in your mouth.

Chantilly Potatoes

I don’t have many tips to hand out for this recipe. It’s fairly easy and straightforward, if not a little more time-consuming than most. The important thing is to let the mashed potatoes cool off before mixing in the whipped cream or it will totally deflate and melt into a puddle. Once you have the cream whipped, pop it back in the refrigerator for storage if the potatoes aren’t cooled yet.

The second thing is I thought these could use a little more flavor so make sure you salt and pepper them up well. Next time I might fold in some chives and a couple of pieces of cooked, finely chopped bacon.

Keep in mind the potatoes will puff up like a souffle as they cook and then deflate a little when you remove them from the oven so make sure there’s room in the pan for them to grow. You can also bake them in small crocks or ramekins for cute, individual servings to have on a special occasion. These are that.

Special occasion potatoes.

Chantilly Potatoes with Parmesan Crust

Parmesan Crusted Chantilly Potatoes

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 6 servings

Parmesan Crusted Chantilly Potatoes

Chantilly potatoes are the softest, creamiest, richest potatoes you will ever meet! With whipped cream in the mix and a salty, crispy Parmesan topping, decadence is their middle name.

INGREDIENTS:

6 tablespoons butter, plus more for greasing the pan
2 pounds organic Yukon Gold potatoes, peeled and cut into 2-inch chunks
salt and fresh black pepper
1/2 cup cold milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup (heaping) freshly grated Parmesan cheese, divided
1 cup cold heavy cream

INSTRUCTIONS:

  1. Preheat the oven to 400 F. Place a cookie sheet on the bottom rack to catch any drips. Butter a 9-by-13-inch or similar sized baking or casserole dish. (You can also use small crocks for individual servings).
  2. Place the potatoes in a large, heavy-bottomed saucepan with about 1 teaspoon salt and add enough water to cover the potatoes completely.
  3. Bring to a boil and then allow to simmer until the potatoes are fork tender, about 15 minutes.
  4. Drain the potatoes in a colander and return to the saucepan set over low heat, shake the pan and allow some of the excess moisture to cook off - about 2 minutes.
  5. Pass the potatoes through a ricer or mash them with a potato masher in(to) a large bowl.
  6. On low speed beat in the milk, butter, garlic powder and onion powder. Beat in 1/3 cup of the Parmesan cheese. Season well with salt and pepper to taste. Allow them to cool off to room temperature.
  7. Meanwhile, in a large stainless steel bowl beat the heavy cream to soft peaks. Store in refrigerator.
  8. When the potatoes are cool to the touch beat in a third of the whipped cream on low speed. Add the rest of the whipped cream and gently fold it in.
  9. Add the potatoes to the greased pan, spread them out and sprinkle the remaining Parmesan cheese all over the top. Bake 25 - 30 minutes until lightly golden.
  10. Turn on the broiler and broil 1 - 2 minutes until it gets some brown spots.
  11. Let stand 5 - 10 minutes before serving.

Notes:

Adapted from Food and Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/parmesan-crusted-chantilly-potatoes/

Greek Mac and Cheese

Greek Mac 'n' Cheese

This mac & cheese starts with classic white cheddar cheese and then hands it a Greek twist with feta cheese, baby spinach, roasted red peppers, dill weed and cinnamon. Yes, you read that right. Cinnamon. It joins forces with all the other flavors and kind of fades into the background so it doesn’t jump right out at you.

At first bite you taste the creamy richness of the sauce peppered with the salty bite of feta followed by the brininess of jarred red peppers and tender baby spinach. There’s a little touch of sweetness from the dill weed and cinnamon. All of it wrapped around chewy elbow macaroni.

I’ll let you in on a macaroni & cheese secret. One I learned from my Mom. Because I like you lots and lots. Instead of mixing the cheese sauce into the macaroni and then pouring it into your casserole dish, put the macaroni in the casserole dish and pour the sauce over top. It will turn out a lot creamier and less dry. I think it’s because the macaroni doesn’t have a chance to soak up the sauce as much as when it’s mixed in. I tested this theory when I first started making mac & cheese – mine wasn’t turning out as good as my Mom’s – this is why. You can use this technique with any mac & cheese recipe. It will look you have too much sauce but it will soak in as it bakes. Trust me.

Anyhoo, this takes more time to prep than it does to bake. It’s time well spent. Trust me. You start by sauteing onion, garlic and red peppers then you make the cheese sauce while the macaroni cooks. The cheese sauce has butter, flour, dijon, milk and lots of white cheddar cheese. The feta, spinach, dill, cinnamon and cooked aromatics get mixed into the sauce then poured over the cooked pasta, topped with panko for a little bit of crunch and baked.

Twenty five minutes later the most comforting and delicious tasting mac & cheese you will ever want to meet will come out of your oven.

Trust me.

Greek Mac and Cheese

Greek Mac & Cheese

Rating: 51

Prep Time: 40 minutes

Cook Time: 25 minutes

Yield: 4 - 6 servings as a side dish

Greek Mac & Cheese

This mac & cheese starts with classic white cheddar cheese and then hands it a Greek twist with feta cheese, baby spinach, roasted red peppers, dill weed and cinnamon.

INGREDIENTS:

2 tablespoons olive oil
4 shallots or 1 small red onion, diced
1 (jarred) roasted red pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
4 tablespoons (1/4 cup) butter, plus more for greasing the pan
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
2 teaspoons dried dill weed
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh grated nutmeg
3 cups shredded white cheddar cheese
1 + 1/2 cups crumbled feta cheese
3 cups baby spinach leaves
8 ounces elbow macaroni
2 tablespoons panko bread crumbs

INSTRUCTIONS:

  1. In a large saucepan heat the olive oil over medium-low heat and saute the shallots, red pepper, garlic, a big pinch of salt and a dash of black pepper until tender, stirring often about 7 - 8 minutes. Remove to a small bowl and set aside.
  2. In the same pan over low heat melt the butter and stir in the flour. Cook, stirring 4 - 5 minutes. Slowly whisk in the milk and mustard then turn the heat up. Bring to a simmer, still stirring and cook 5 minutes.
  3. Turn heat down to low and whisk in the dill weed, cinnamon, nutmeg and cheddar. Stir until the cheese is melted. Remove from heat. Stir in the onion mixture, feta and spinach. Taste and season lightly with salt and heavy with black pepper.
  4. Meanwhile, cook the pasta in plenty of salted boiling water to al dente. Preheat oven to 400 degrees F. Butter a 9x13 or similar sized casserole pan.
  5. Drain the pasta and add half to the buttered casserole pan. Ladle half the sauce over it. Add the rest of the pasta and then top with the remaining sauce. Sprinkle the top with panko.
  6. Bake 25 minutes until bubbly and lightly golden around the edges. Remove from oven and let sit 5 - 10 minutes before serving.

Notes:

Adapted from Saveur

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/greek-mac-and-cheese/

Baked Buffalo Fries w/ Ranch & Blue Cheese Dipping Sauces

Baked Buffalo Fries

Russet potatoes cut into french fry sticks and tossed in homemade buffalo wing sauce then baked to a crispity-crunchity golden brown tinted with a spicy red hue. These aren’t in-your-face, burn-your-tongue-off hot. The heat is more bearable than a traditional hot wing and won’t have you reaching for a glass of milk after every bite. If you’re looking for lip-numbing-hot french fries then I can give you that too. I’m all about choices.

For the best french fries you need to plan a little. Rather than cooking the potatoes straightaway I add a few more steps. Since potatoes are on the Dirty Dozen list for having the most pesticides I start with organic russet potatoes. After cutting them (this is how I cut mine) I soak them in cold water for at least 20 minutes all the way up to an hour or two if I have time.

This will help your french fries crisp up better, especially since we’re baking them, a process that doesn’t always yield the best french fry. I don’t know the exact science behind the soaking but it has something to do with removing the starches. When you drain the potatoes you will see how cloudy the water becomes.

While the fries soak I go to work making the buffalo sauce. It’s ridiculously easy and I find it a lot better tasting than bottled. All you need is your favorite hot sauce – mine is Cholula – a few tablespoons of butter, garlic powder and black pepper. Melt them all together over low heat and you will have most wonderful buffalo wing sauce you can imagine.

Then I move on to the ranch dipping sauce, a spinoff from my buttermilk ranch dressing. I make it a little thicker and cut down on the herbs a bit. You can use a food processor or whisk it all together by hand – mayonnaise, sour cream, buttermilk, garlic, chives and parsley. Stop here or crumble up some of your favorite blue cheese – mine is Roquefort – and mix it into the ranch.

Buffalo Fries with Ranch Dip

Now we get to the french fry making. After soaking them in water, drain, pat dry on a kitchen towel and toss them into a big bowl with about half of the hot sauce. I let them marinate for about 20 minutes to help the hot sauce permeate them a little.

Only now are we ready to bake them. On a lightly greased baking sheet, the largest one you own but not the heavy-duty aluminum type because they’re too thick. Make sure the fries aren’t crowded or they’ll steam and be soggy. Bake them in two batches if needed, flipping them a little more than halfway through so they turn spotty golden brown on all sides. If you want them super spicy hot you can drizzle the leftover hot sauce right on them, toss them right in it or just go for a little dunking action.

I think these might be the greatest french fries I ever made. I love the golden crunchy edges and the sharp bite of the sauce paired with the cool ranch dunking sauce. I could and would stuff my face with these every single day. If I did I’d have no new recipes and my career as a food blogger would come to a standstill. Instead, I’ll settle on once a week. . .

Maybe twice.

Baked Buffalo French Fries

Baked Buffalo Fries w/ Ranch & Blue Cheese Dipping Sauces #recipes #potatoes

Rating: 51

Cook Time: 35 minutes

Yield: 3 - 4 servings

 Baked Buffalo Fries w/ Ranch & Blue Cheese Dipping Sauces #recipes #potatoes

Russet potatoes are cut into french fry sticks and tossed in homemade buffalo wing sauce before being baked to a crispity-crunchity golden brown with a spicy red hue.

INGREDIENTS:

1 + 1/2 to 2 pounds Russet potatoes (3 - 4), cut into stick fries*
Hot Sauce:
1/2 cup hot sauce (like Cholula Original )
4 tablespoons butter
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
Ranch and Blue Cheese Dipping Sauce:
1/4 cup mayonnaise
1/4 cup sour cream
1/3 cup buttermilk
1/2 teaspoon white wine vinegar
1 small clove garlic, minced
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
1/2 cup crumbled blue cheese, optional
coarse salt and pepper to taste
olive oil, for greasing the pan

INSTRUCTIONS:

  1. Fill a large mixing bowl with cold water. Wash, peel(or not if you prefer them with the peel on) and cut the potatoes into fries* - put them in the water and soak at least 20 minutes or a few hours on the counter - don't refrigerate.
  2. Make the hot sauce:
  3. Add all the ingredients to a small saucepan set over low heat. Stir until the butter melts then turn heat up to medium-low and cook 5 minutes, stirring often. Remove from heat.
  4. Make the ranch dressing:
  5. Pulse everything together in a food processor or whisk together until well combined in a small mixing bowl. (Stop here for ranch dip or mix in the blue cheese now to make blue cheese dip). Season to taste with salt and pepper. Refrigerate.
  6. Drain the potatoes and place them on a clean kitchen towel. Blot off the excess water. Add them to a large mixing bowl with about half (about 1/3 cup) of the hot sauce. Toss until the potatoes are completely coated and let sit 20 minutes.
  7. Preheat the oven to 425 degrees F. Lightly grease a large, rimmed baking/cookie sheet(not the heavy duty aluminum type) from edge to edge.
  8. Toss the fries again and then use tongs to place them on the baking sheet so they don't touch each other. If they're crowded bake them in 2 batches. Discard the excess hot sauce left on the bottom of the bowl. Sprinkle the fries with salt. Bake 20 minutes.
  9. After about 20 minutes remove the pan from the oven and turn the fries over. Bake 10 - 15 more minutes until fries are crispy with golden brown spots and cooked in the center. (Take one out, cool and taste test!) For super spicy fries you can drizzle them with some of the leftover sauce, toss them right in it (they may get a little soggy this way) or dunk them in it.
  10. Serve with ranch/blue cheese dipping sauce(s) and extra hot sauce, if desired.

Notes:

*Here's a short video showing how I cut my french fries

Hot Sauce adapted from Le Cordon Bleu

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/baked-buffalo-fries-ranch-blue-cheese-dipping-sauces/

Hasselback Potato Gratin

Hasselback Potato  Gratin

This is a super decadent potato gratin made with Emmentaler, parmesan, garlic, thyme and half & half. Russet potatoes are thinly sliced and stood up in rows instead of being layered on top of each other. Not only does it make for an impressive presentation but the edges get nice and crispy while the insides stay soft and buttery.

The “hasselback” in this gratin refers to a method of cooking potatoes where they’re thinly sliced but not cut all the way through so that the potato resembles a fan. They bake up with crispy edges and soft, creamy middles just like in this gratin.

You can use a mandolin to slice the potatoes or you can do it by hand. I actually prefer doing it by hand even though I have a mandolin. It helps me hone my knife skills and I really love chopping up vegetables. It’s my ‘thinking’ time.

The sliced potatoes are tossed in the half & half that’s been mixed with both cheeses, minced garlic and thyme before being stood up like little soldiers in the pan. They bake for half the time covered with aluminum foil and then it’s taken off so the top can get nice and golden brown.

You can use any good quality Swiss cheese – not the kind in your dairy section where the processed cheese is kept but the type you find in the artisan cheese section.

Russet potatoes are best for this and I recommend using organic. The organic Russet potatoes I buy are the most perfect things on Earth. They don’t get eyes on them and last a lot longer than non-organic making them worth the few extra dollars. I can’t tell you how many sacks of potatoes I’ve thrown out because they’ve gone bad or were overrun with eyes.

This is a great side dish for entertaining or bringing to a potluck!

Or just because. My favorite reason of all.

Hasselback Gratin

Hasselback Potato Gratin

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 8 servings

Hasselback Potato Gratin

This is a decadent potato gratin with Emmentaler, parmesan, garlic, thyme and half & half. Russet potatoes are thinly sliced and stood up in rows instead of being layered on top of each other.

INGREDIENTS:

1 - 2 tablespoons butter
1 cup finely grated Gruyère or Comté cheese (or any good quality Swiss)
1/2 cup finely grated Parmigiano Reggiano
2 cups half & half or heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped or 1 teaspoon dried
coarse salt and freshly ground black pepper
2 1/2 - 3 pounds organic russet potatoes, peeled and sliced 1/8th-inch thick

INSTRUCTIONS:

  1. Preheat oven to 400°F. Butter a 2-quart casserole pan with butter.
  2. In a large bowl mix both the cheeses together than remove about 1/3 of it and set aside. Mix the half & half, garlic, thyme, a generous teaspoon salt and 1/4 teaspoon black pepper into the cheese.
  3. Add the sliced potatoes and toss using your hands making sure every slice is coated. Makes small stacks out of the potatoes and stand them in the pan starting at one edge and working around the perimeter then into the center last.
  4. Pour the remaining half & half left in the bowl over the potatoes. Season the top with more salt and pepper.
  5. Cover tightly with aluminum foil and bake 20 minutes. Remove the foil and sprinkle the top with the cheese you set aside. Bake 40 more minutes until the top is golden and the potatoes are fork tender.
  6. Remove from oven and let set 5 minutes before serving.

Notes:

Adapted from Serious Eats

Click here for step-by-step pictures and more tips for making this.

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/hasselback-potato-gratin/

Leftover Mashed Potato Puffs

Mashed Potato Puffs

Let’s give thanks to eggs, sour cream, cheddar, Parmesan and chives for giving leftover mashed potatoes a new lease on life! No more pushing them to the back of your refrigerator hoping they’ll disappear. This will make you wish for leftovers.

The potato puffs are baked in a cupcake pan until golden and crusty on the outside with soft, fluffy middles that just about melt in your mouth. They don’t taste like leftovers. Not one single bit.

From here on out I will intentionally make mashed potatoes for the sole purpose of turning them into these puffs. Forever and ever. They put mashed potatoes to shame. I see lots of variations in my future. . . and in yours. . .

Truly you can use any type of mashed potato and they need not be leftover. They’re worth the trouble of making fresh. Once you have your base of mashed potato and eggs you can mix just about anything into them – cheese, fresh herbs, cooked bacon. . . whatever flavors you like with potatoes.

Leftover Mashed Potato Puffs

Leftover Mashed Potato Puffs

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: about 8 puffs

Leftover Mashed Potato Puffs

Leftover mashed potatoes get a new lease on life thanks to these puffs! They're combined with eggs, sour cream, cheese and chives then baked in a cupcake pan until golden and crusty with creamy middles. They don't taste like leftovers.

INGREDIENTS:

2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
salt and black pepper, to taste
3 cups mashed potatoes

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.
  2. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
  3. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
  4. Spoon them into the pan filling the cups just to the top or a little below.
  5. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
  6. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

Notes:

Inspired by The Kitchn

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/leftover-mashed-potato-puffs/

Homestyle Sausage Stuffing

Homestyle Sausage Stuffing

My Mom’s traditional Thanksgiving stuffing, the one my entire family dreams about all year and descends upon like a pack of starving wolves the moment the bowl hits the table. I’m surprised an eye hasn’t been poked out or a finger stabbed by a marauding fork or that a fist fight hasn’t broken out yet. Yes, it’s that good. Worth fighting for over.

I finally pinned down the recipe and can make it myself. Anytime. No need to wait for Thanksgiving. I could make it every single day for the next year if I really wanted to. . .but that would suck the specialness right out of it. . .so. . . not.

The thing about it is my Mom never really follows an exact recipe – it’s all in her head making it kind of secretive so I had to pin it down. You know, make it myself under her direction like I’m doing rocket science or something.

Home-Style Sausage Stuffing

The basic recipe is to first cook breakfast sausage in a skillet, remove it and sauté the onion and celery in a little of the sausage grease to pick up all that great flavor off the bottom. That all gets mixed together with herbed stuffing, chicken broth and a little melted butter. It’s left to sit a few minutes so the dry stuffing cubes can soak up the broth and soften.

It’s extremely versatile – you can add whatever your stuffing-loving heart wants to! Diced apples, pears, chestnuts, cranberries, raisins, fresh chopped herbs and/or nuts. Even cooked vegetables. Sometimes my Mom mixes in a little bit of cooked sweet potato. Sounds strange but it’s out of this world delicious.

At this point you can stuff your turkey with it or bake it in a casserole dish, uncovered for a crunchy top or covered for a soft top.

Then, stand back and let the feeding frenzy begin.

Or be brave and join in.

 

Sausage Stuffing

Homestyle Sausage Stuffing

Rating: 51

Cook Time: 25 minutes

Yield: makes 8 servings

Homestyle Sausage Stuffing

My Mom's traditional homestyle Thanksgiving sausage stuffing, a versatile recipe with a lot of options. You can use it to stuff a turkey or bake it in a casserole dish.

INGREDIENTS:

12 ounce pork breakfast sausage roll (like Jones )
3/4 cup diced yellow onion
1/2 cup diced celery
coarse salt and fresh black pepper
1 (14 ounce) package herb seasoned stuffing (like Pepperidge Farm )
2 (14 ounce) cans of low-sodium chicken broth
3 tablespoons melted butter, plus more for greasing pan and dotting the top

INSTRUCTIONS:

  1. Set a large skillet over medium heat and brown the sausage, breaking it apart as it cooks into small crumbles. Once it's cooked remove to a large mixing bowl. If there's a lot of grease drain some of it off leaving about a tablespoon in the pan.
  2. Add the onion and celery, season with salt and pepper and cook until tender, stirring often. Add it to the bowl with the sausage. Add the stuffing to the bowl and mix it with the sausage, onion and celery.
  3. Pour the cans of chicken broth over it and mix well. Drizzle the butter over it and mix well. Cover the bowl with plastic and let sit 5 - 10 minutes. You can stuff your turkey with it at this point or bake as directed in the next steps.
  4. Preheat oven to 400 degrees F. and grease an 8 x 8 casserole or baking pan with deep sides.
  5. Taste the stuffing and season with salt and pepper if needed. Stir well again and then spoon into the pan. Cut a tablespoon of butter into small pieces and dot the top with it.
  6. Bake 25 minutes, uncovered for a crunchy top or cover with aluminum foil for a soft top.

Notes:

You can add diced apples, pears, chestnuts, dried or fresh cranberries or cherries, raisins, fresh herbs, nuts and even cooked vegetables.

http://www.cinnamonspiceandeverythingnice.com/homestyle-sausage-stuffing/

Spinach and White Bean Gratin with Bacon

Spinach and White Bean Gratin

This is an easy, weeknight gratin with cannellini beans, spinach, Parmesan and bacon. It’s not as rich as other gratins because it doesn’t have a cream sauce but instead relies on Parmesan cheese and a small amount of mashed-up beans to help thicken it.

It starts on the stove by sautéing onion, roasted red peppers and garlic together. The beans and spinach along with chicken broth are mixed in too and briefly cooked to wilt the spinach. Then it’s baked with plenty of Parmesan inside and out.

The beans turn out soft, creamy and delicious with an earthy bite from the spinach and a ton of flavor from the aromatics. Bacon is the perfect thing to complement both white beans and spinach. The salty, crumbled bits find their way into all the little nooks and crannies and brighten up the flavors.

You can easily make this vegetarian by using vegetable broth and leaving off the bacon or using an alternative bacon.

You can serve this hugely comforting gratin along side any type of protein or easily make a meal of it with a piece of crusty bread.

White Bean and Spinach Gratin

Spinach and White Bean Gratin with Bacon

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 - 6 servings

Spinach and White Bean Gratin with Bacon

This is an easy, weeknight gratin with cannellini beans, spinach, Parmesan and bacon. It's not as rich as other gratins because it doesn't have a cream sauce but instead relies on Parmesan cheese and a small amount of mashed-up beans to help thicken it.

INGREDIENTS:

2 tablespoons olive oil
1 small yellow onion, diced
1/3 cup jarred roasted red peppers, diced
2 cloves garlic, minced
coarse salt and fresh black pepper
1 cup chicken broth
2 cans (14 ounces each) cannellini beans, drained and rinsed
4 cups baby spinach, stems removed
1 tablespoon fresh chopped basil or rosemary
1 cup grated Parmesan cheese, divided, plus more for serving
3 slices bacon, cooked crispy and crumbled

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Grease an 8 x 8 casserole dish.
  2. In a large skillet heat the olive oil over medium low heat. Add the onion, red pepper and garlic, season well with salt and pepper, cook about 5 minutes, stirring often until onion is tender.
  3. Add the broth, all the beans but 1/2 cup and the spinach, bring to a simmer and cook about 5 minutes until the spinach is wilted. Mash up the 1/2 cup beans with a fork and mix them in too.
  4. Remove from heat, mix in the basil and 1/2 cup of the Parmesan.
  5. Pour into the casserole pan and sprinkle the remaining Parmesan over top. Bake 20 minutes. Sprinkle the bacon over top and serve with additional Parmesan cheese.

Notes:

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