None of this marshmallow casserole! 2x + microwave for a larger crowd and less oven time and at 350°F to share with the stuffing.
Ingredients
- 3 lb sweet potatoes (about 6 medium)
- 1 cup butter, divided
- 1½ cup packed brown sugar, divided
- 1½ tsp ground cinnamon
- 1½ tsp ground ginger
- ¾ tsp salt
- 4½ Tbsp almond flour or almond meal
- 1½ cup chopped pecans (candied preferred, otherwise plain roasted)
Method
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Wash and peel the sweet potatoes, then slice into ¼-inch-thick rounds.
- Place the slices in a large microwave-safe dish with 2-3 Tbsp of water. Cover with a microwave-safe lid, leaving a small vent.
- Place the slices in a covered microwave-safe dish with 2–3 Tbsp water. Microwave in 2-3 batches, approximately 6-9 minutes per batch, stirring halfway through. They should be fork-tender, with just a little resistance in the center, still holding their shape. Don’t let them become mushy. Drain thoroughly.
- In a saucepan over medium heat, melt ¾ cup butter with ¾ cup brown sugar, 1½ tsp cinnamon, 1½ tsp ginger, and ¾ tsp salt. Stir until smooth and bubbling.
- Arrange the drained sweet potatoes in the 9×13 dish, overlapping as necessary. Pour the warm glaze evenly over them and gently toss to coat.
- Melt ¼ cup butter and combine with the remaining ¾ cup brown sugar, 4½ Tbsp almond flour, and 1½ cups pecans. Mix until the pecans are coated and the topping forms a crumbly mixture. Sprinkle evenly over the potatoes.
- Bake uncovered at 350°F for 25-30 minutes, until the glaze bubbles throughout and the pecans are lightly toasted. Since the pan will be fuller and sharing the oven with stuffing, start checking at 25 minutes.
- Remove from the oven and let rest 5-10 minutes. The buttery brown sugar glaze will thicken slightly as it cools.
Easy and quick recipe, just 20 minutes. Soft, creamy, Korean BBQ inspired, sweet, tangy, gorgeous eggplant.
Ingredients
- ½ cup water
- ¼ cup soy sauce
- 2 Tbsp brown sugar
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 tsp sesame oil
- 1 tsp cornstarch
- ½ tsp crushed red pepper flakes
- 1 Tbsp light oil (such as canola or vegetable oil)
- 1 onion, sliced
- 1 eggplant, cut into thick strips, skinned if you prefer
- Sesame seeds, for garnish
- Cilantro, chopped, for garnish
- Green onions, sliced, for garnish
Method
- In a small bow, mix together all the sauce ingredients: water, soy sauce, brown sugar, garlic, ginger, sesame oil, cornstarch, red pepper flakes.
- Heat the oil in a skillet over medium heat, then add the onion and sauté for a few minutes until the onion softens and begins to brown.
- Now add the eggplant and the sauce. Cover and simmer until the eggplant is cooked, tender and most of the liquid is absorbed, about 10 minutes. If the eggplant is getting a little dry while it cooks, just splash in more water if needed.
- Garnish with green onions, cilantro and sesame seeds. Serve over rice, quinoa, on top of rice noodles, alongside some naan, or even in a taco!
Coconut and graham cracker bottom, then frosting, topped off with chocolate shell.
Ingredients
- ¼ cup + 3 Tbsp softened butter
- 2 Tbsp granulated sugar
- 2½ Tbsp cocoa
- ½ tsp vanilla
- ½ egg
- 1 cup graham crackers (1 sleeve)
- ½ cup coconut
- 1 cup powdered sugar
- 1½ Tbsp milk
- 1½ Tbsp instant vanilla pudding
- 3 oz chocolate chips
- 1 Tbsp water
Method
- Mix together ¼ cup butter, 2 Tbsp granulated sugar, 3 Tbsp cocoa, ½ tsp vanilla, and egg. Place over double boiler and cook until custard consistency. Add graham crackers and coconut. Press into 8x8 inch pan.
- Mix together 2 Tbsp butter, 1 cup powdered sugar, 2 Tbsp milk and 2 Tbsp vanilla pudding. Spread over first layer. Refrigerate 15 minutes.
- Melt 3oz chocolate chips, 1 Tbsp water and 1 Tbsp butter in microwave or double boiler. Spread over second layer.
- Let harden before cutting with a hot knife.
Easier take on low carb stuffing with sausage and sage with Dave’s white bread instead of soul bread.
Ingredients
- ½ loaf of Dave’s Killer Bread: White Bread Done Right
- 1 lb bulk breakfast sausage
- 2 Tbsp butter
- 2 stalks celery chopped
- ¼ cup chopped onion
- ¾ tsp salt
- ½ tsp pepper
- 3 eggs
- ½ cup heavy cream
- 2 Tbsp chopped fresh sage
- ¾ cup chicken broth
Method
- Slice the bread into ½ inch thick slices. Lay the slices on a baking rack set over a large cookie sheet and set into a warm (200°F) oven for about 2 hours, until quite dry. Chop into ½ inch chunks and transfer to a large bowl.
- Preheat the oven again to 325°F and grease a 9x13-inch glass or ceramic baking dish.
- In a large skillet over medium heat, brown the sausage until mostly cooked through, breaking up any chunks with the back of a wooden spoon. Transfer the sausage to the bowl.
- Add 2 Tbsp butter to the skillet and let melt. Add the celery, onion, salt, and pepper, and cook until vegetables are tender, about 4 minutes. Add the chopped sage and cook one minute more, then transfer the vegetables to the bowl. Pour the chicken broth over all of the ingredients in the bowl and toss to combine.
- In a medium bowl, whisk together the 3 eggs and ½ cup cream. Pour over the stuffing ingredients and combine well. Spread the stuffing into the prepared baking dish and cover with foil.
- Bake 40 minutes, then remove foil and bake another 10 minutes, until top is browned and a bit crispy.
This cheesy, Baked Mexican Layer Dip is made with taco-seasoned ground turkey, re-fried beans, salsa, green chilies, tomatoes, cheese and avocado.
Ingredients
- 1lb 93% ground turkey
- 2¼ tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp salt
- 15oz can fat-free refried beans
- 1¼ cups jarred medium salsa
- 4oz can diced green chilies
- 1½ cups reduced fat shredded Mexican cheese blend, Colby-Jack or cheddar cheese
- 1 small haas avocado, diced, optional
- ¼ cup sliced scallions, optional
- ¼ cup chopped cilantro, optional
- tortilla chips, to serve
Method
- Preheat the oven to 350ºF. Spray a 9 x 9-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat and spray with oil.
- Add ground turkey, cumin, smoked paprika, garlic powder, chili powder and salt and cook, stirring until cooked through and browned, about 7-9 minutes.
- Add the refried beans and mix well. Spread evenly over the bottom of the baking dish.
- Next, pour the salsa and green chilies on top.
- Place into the preheated oven and bake for 35 minutes until the edges begin to bubble.
- Remove from oven, top with shredded cheese, place back into oven just long enough to melt the cheese, about 6 to 7 more minutes. Remove from oven and sprinkle with avocado, scallions, and cilantro. Serve with chips.
These glazed shallots are Thanksgiving's sleeper hit! There's no such thing as seconds of these glazed shallots—they disappear too fast.
Ingredients
- 1¼ lbs shallots, peeled
- 1-2 cup chicken broth
- ½-1 cup dry white wine
- 3 Tbsp unsalted butter, divided
- 1 Tbsp sugar
- ½ tsp kosher salt
- Pinch freshly ground white or black pepper
Method
- The laborious part is peeling the shallots. Try to find shallots in as uniform in size as possible. If the shallots has two bulbs, separate them. Try not to trim the root end too much because you want all the layers of the shallots to hold together.
- Make sure all the shallots fit in a single layer in a large skillet. Add 1 cup chicken stock, ½ cup dry white wine, 2 Tbsp unsalted butter, 1 Tbsp sugar, ½ tsp salt, and pinch of pepper. There should be enough to liquid mostly cover the shallots, so if not enough add more broth and wine. It’s okay if they’re not fully submerged.
- Over high heat, bring to a boil. Then reduce to a simmer, and cook the shallots uncovered, shaking the skillet occasionally, until they’re completely tender and nearly collapsed.
This only takes about 10 to 15 minutes. Plan on at least 30 minutes for this process.
- Then raise the heat to medium and cook shallots, shaking to turn, until they start to brown all over and are coated in a thick syrup. This can take another 15 minutes. Stir another Tbsp of butter until melted.
- You want to serve these hot, so don’t try to make them in advance.
Great use of the turkey giblets. A rich gravy!
Ingredients
- 1 Tbsp oil
- 1 turkey neck, reserved from turkey and cut in half
- 1 turkey backbone, reserved from turkey and cut in half
- 1 set giblets, reserved from turkey
- 1 small onion, quartered
- 1 medium carrot, quartered
- 1 stalk celery, quartered
- ¼ tsp kosher salt
- 6 cups water
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tsp whole black peppercorns
- 1 Tbsp all-purpose flour
- 1 Tbsp potato starch
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh sage, finely chopped
- ½ tsp fresh thyme, finely chopped
- 1 tsp salt
- ¼ tsp freshly ground black pepper
Method
- Heat the oil in a stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
- Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1½ hours or until the stock reduces to 3 cups.
- Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
- Place 2 cups (reserve 1 cup in ½ cup increments) of the giblet stock in a saucier over medium heat.
- Combine ½ cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
- Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
- Combine the remaining ½ cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
- Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.
Small turkey is perfectly moist in the slow cooker. Achieve crispy skin with a quick broil in the oven.
Ingredients
- 1 small turkey (8-12lbs, the smaller the better)
- 4 tsp salt
- 2 tsp paprika
- 1 tsp onion powder
- 2 tsp dried thyme
- 1 tsp ground white pepper
- 2 tsp garlic powder
- 1 tsp ground black pepper
- 4 garlic cloves, peeled and smashed
- 1 medium onion, chopped
- 2 carrots, scrubbed, no need to peel, chopped in halves or thirds
- 2 celery stalks, cut in thirds
- 1 whole lemon, quartered
- 4 sprigs thyme
- 4 sprigs rosemary
- 2 Tbsp butter
- 1 tsp dried thyme
- 1 clove garlic, minced
Method
- Combine salt, paprika, onion powder, dried thyme, white pepper, garlic powder and black pepper in a small bowl and set aside.
- Prep the vegetables. Place a small layer of onions in the bottom of the slow cooker. Reserve rest for inside the turkey cavity.
- Remove turkey from packaging and remove neck and pouch with organs. Save for giblet gravy. Optionally, rinse turkey with water. Pat dry with paper towels.
- Fold back the wings. Rub smashed garlic all over outside and inside of the turkey. Next rub the spice mixture all over the outside and inside the turkey.
- Add the remaining vegetables, lemon, and fresh herbs to the inside of the turkey. Tie the legs with kitchen twine.
- Place turkey on top of the layer of onions, you may need to move the onions around depending on the size of your slow cooker.
- Cover slow cooker and cook turkey on low for 6-8 hours. Use probe to 150 degrees, it needs to held at that temperature for 5 minutes.
- Make herbed butter by mixing in dried thyme and garlic.
- Carefully remove the turkey from the slow cooker to a large rimmed baking sheet. It is ok if the turkey falls apart, you want it to be relatively “spatchcocked” anyway for even browning in the oven. Cover skin with herbed butter.
- Place turkey in oven on broil for 5-10 minutes. Keep a close eye on it so it doesn’t burn. You may need to to rearrange, move the pan around, or remove pieces as they brown unevenly.
- You can let the turkey rest for 5-20 minutes, depending on the rest of your menu and timeline.
This is a combination of The Little Kitchen’s Slow Cooker Whole Turkey and Cafe Delites’ Crispy Skin Slow Cooker Turkey.
Air Fryer Corn on the Cob is going to change the way you cook corn. Super fast, tender, and full of toasted corn flavor air fryer, corn is insanely delicious.
Ingredients
- 1-2 ears of corn
- Olive oil spray
- Salt, to taste
- Black pepper, to taste
Method
- Place the corn in the basket of the air fryer. Spray olive oil evenly on the corn. Add salt and pepper.
- Cook in the air fryer at 370°F for 12-15 minutes or until tender.