Thanksgiving Fixings!

[JColt]

A little thread dedicated to Thanksgiving. Here's one of my all time favorites. My mom made this every Thanksgiving and Christmas.

Herbed Oyster Stuffing



1 pound(s) French country bread, cut into 1/2-inch cubes (12 cups)
6 stalk(s) celery
4 large (2 to 3 ounces each) shallots
4 clove(s) garlic
2 tablespoon(s) fresh thyme leaves
1/2 cup(s) packed fresh flat-leaf parsley leaves
3 slice(s) thick-cut bacon
1 cup(s) shucked oysters
1/4 cup(s) margarine or butter
Pepper


Preheat oven to 350 degrees F. In 18- by 12-inch jelly-roll pan, spread bread evenly. Bake 30 minutes or until golden brown and crisp, stirring once. Cool completely and transfer to large bowl.

Meanwhile, finely chop celery, shallots, garlic, thyme, and parsley. Cut bacon crosswise into 1/4-inch pieces. Coarsely chop oysters, cover, and refrigerate until ready to use. With fine-mesh sieve, strain oyster liquid into liquid measuring cup (you should have 1 cup); cover and refrigerate until ready to use. Generously grease 3-quart shallow glass or ceramic baking dish.

In 12-inch skillet, cook bacon on medium 8 minutes or until browned and crisp, stirring occasionally. With slotted spoon, transfer to bowl with bread. Drain all but 2 tablespoons fat from skillet.

To skillet, add celery and shallots. Cook on medium 5 minutes or until just tender, stirring occasionally. Transfer to bowl with bread. In same skillet on medium, melt margarine. Add garlic and thyme and cook 1 to 2 minutes or until fragrant and golden, stirring. Transfer to bowl with bread, along with parsley, oysters, oyster liquid, and 1/4 teaspoon freshly ground black pepper. Stir until well mixed.

Transfer stuffing to prepared baking dish and spread in even layer. Cover with foil and bake 30 minutes. Uncover and bake 20 minutes longer or until top is golden brown.

 

[JColt]

Sweet Potato-Carrot Casserole


6 large sweet potatoes (about 5 lb.)
1 1/2 pounds carrots, sliced
1/4 cup butter
1 cup sour cream
2 tablespoons sugar
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground pepper
1 1/2 cups miniature marshmallows
1 cup Sugar-and-Spice Pecans

Preparation

1. Preheat oven to 400°. Bake sweet potatoes on an aluminum foil-lined 15- x 10-inch jelly-roll pan 1 hour or until tender. Reduce oven temperature to 350°. Cool potatoes 30 minutes.

2. Meanwhile, cook carrots in boiling water to cover 20 to 25 minutes or until very tender; drain.

3. Process carrots and butter in a food processor until smooth, stopping to scrape down sides as needed. Transfer carrot mixture to a large bowl.

4. Peel and cube sweet potatoes. Process, in batches, in food processor until smooth, stopping to scrape down sides as needed. Add sweet potatoes to carrot mixture. Stir in sour cream and next 5 ingredients, stirring until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.

5. Bake at 350° for 30 minutes or until thoroughly heated. Remove from oven. Sprinkle with marshmallows. Bake 10 more minutes or until marshmallows are golden brown. Remove from oven, and sprinkle with Sugar-and-Spice Pecans.