Call me crazy, but I prefer my Thanksgiving side dishes to taste more like dinner and less like dessert. I created this recipe last year after a half-decade of trying to come up with a sweet potato recipe that I liked.
And here it is- my Not-So-Sweet Potato Casserole. This easy recipe is also a part of my Toni’s 12 Days of Thanksgiving.
Toni’s Not-So-Sweet Potato Casserole
Ingredients:
Sweet potatoes- 2 1lb cans
Butter- ½ cup (1 stick) plus a few tbspns more to pour on top
Marshmallows- 1 bag
Brown sugar- ¼ cup
Dried sage and thyme- 1 tspn each
Directions:
Melt butter in microwave
Combine sweet potatoes, melted butter, ½ of marshmallows, sugar and herbs
Beat until smooth
Transfer to casserole dish and pour remaining marshmallows and drizzle melted butter on top
This recipe can be made in advance and stored before bringing out on Thanksgiving Day to bake. I make mine about two days in advance.
Thursdays are getting more organized. The Organized Cook is hosting our first #mealplanning Twitter Party this Thursday October 6th, 2011.
If you’ve never been to a Twitter Party, and are not sure what to do, it’s simple:
RSVP here to ensure your eligibility to win hosted giveaways
Login to your Twitter account Thursday October 6th at the times below and search #mealplanning to join the party.
Join in on the conversation. We will be talking about family meal planning for busy moms, asking questions and listening to your questions and comments. The more you engage in conversation, the greater your chances of winning the giveaway.
Date/Time: October 6, 2011 10-11 PM EST, 9-10 PM CST, 8-9 PM MST, 7-8 PM PST
1 winner will receive a free week’s worth of family dinner groceries with a $100 Visa GiftCard
3 winners will receive a signed copy of Toni’s new book: The Organized Cook™ Cookbook- 12 of her most popular Weekly Meal Plans with menus, grocery shopping lists, and easy to follow instructions.
3 winners will receive a YEAR LONG subscription to Weekly Meal Plan System from The Organized Cook™-Feed your family a balanced, tasty meal each night whileslashing your dinner grocery bill by up to 50%
The Organized Cook Weekly Meal Plan System
We have some amazing prizes that will be given away during the party! Again, to win a prize you must:
RSVP by leaving a comment on this post below that includes your twitter ID.
Tweet during the party time using the #mealplanning hashtag
Sign up for the FREE weekly meal planning email! Leave a comment below telling us you did. No need to share your email in the comment. We trust you.
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Get to know our wonderful panelists, busy moms like you just trying to survive the day and get a healthy dinner on the table! Leave us a comment telling us something nice you like about each blogger. One entry per blog below.
Beginning 8:00 PM MST October 6, 2011 and ending 9:00 PM MST October 6, 2011 Barb Likos on behalf of the Organized Cook brand on Twitter at http://twitter.com/chaotic_barb will send discussion questions in the form of tweets to the Twitter community asking them to “tweet” answers via Twitter. To be eligible to win you must have RSVP prior to drawing time and be tweeting with the hashtag #mealplanning during the party time. Seven winners will be chosen by random.org from the comment entries at drawing time and party participation will be verified. Winners will be announced during the party. Open to US residents 18 and over.
Cranberry sauce can be made and stored well in advance without having to freeze because you’re essentially making a sugared jelly out of the fresh cranberries.
Homemade cranberry sauce is probably the easiest recipe to make on your Thanksgiving menu, so don’t be tempted to purchase the canned version!
This recipe for cranberry sauce has never let me down; that’s why I call it “perfect”. It’s also part of my Toni’s 12 Days of Thanksgiving.
cranberries are beautiful when they begin to pop!
Toni’s Perfect Cranberry Sauce
Ingredients:
3 cups cranberries (1 12oz. bag)
1 cup orange juice
1 cup agave nectar or 1 cup sugar
Cinnamon sticks- 2
Directions:
Combine all ingredients in saucepan; cook over medium heat stirring constantly
Be amazed at how beautiful the cranberries look when they soften and begin to pop
Once cranberries are completely softened and have popped (about 10-12 minutes), remove from heat, cool
Remove cinnamon sticks before serving or stick them up in the sauce for decoration
Baked Cranberry Chestnut Stuffing is my favorite stuffing recipe. Personally, I’m not a stuff-the-turkey person. I would rather bake my stuffing separately like in this simple recipe and stuff my turkey with fresh items like onion slices, celery stalks and butter to give it more flavor. Plus, an un-stuffed turkey takes less time to cook.
Baked Cranberry Chestnut Stuffing
Ingredients:
celery- 1 leafy bundle, trimmed and chopped fine- leaves and all
onion- 1 large, peeled and chopped fine
cranberries, fresh- 1 cup
chestnuts- fresh, chopped or canned, chopped
dried parsley- 2 tablespoons
dried thyme- 1 tablespoon
dried sage- 1 tablespoon
either stuffing mix like Pepperidge Farm Cornbread- 2 14 oz. or 1 pound bread like French, Italian or white sandwich, cut into small cubes
1 stick butter (1/2 cup)
chicken stock- 1 10 oz. can
Celery and onion can be chopped ahead of time and stored in airtight container in the refrigerator.
Directions:
Heat the butter in a 10-inch skillet over medium heat
Add the celery and onion and cook until tender, stirring occasionally
Add the broth and heat to a boil
Remove the skillet from the heat
Add the stuffing or bread cubes, cranberries, chestnuts, parsley, thyme and sage
Spoon the stuffing mixture into a 1 1/2-quart casserole baking dish
Bake at 350°F. for 25 minutes or until the stuffing is hot
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