Thanksgiving is one of my favorite holidays, from the food selection to football, to the family and friend time. I was thinking about what to make this year, almost forgetting about my traditional recipe and contribution. I remembered then, that I like to make one go-to recipe that now has become a tradition and to try out at least one new recipe each year.
My go-to recipe was shared with me years back by a colleague and I haven’t stopped since! Without a title or specific recipe, it can pretty much be summed up as sweet potato orange cups. Here is my narrative version: Use large navel oranges, slice in half, scoop out the flesh and juice, and make the end flat so it can stand on its own like a small bowl. The sweet potatoes are peeled, boiled and mashed with the fresh orange juice, cinnamon or nutmeg and 100% maple syrup to taste. Add the hot potatoes to the orange half, top with mini marshmallows if desired, and bake in the oven until marshmallows are slightly brown. Serve as a decorative and tasty treat to each individual.
After sifting through some recipes, this year I have decided to try the following recipe, as there are family members who must go gluten-free and might enjoy this. There are some lower-calorie and healthier recipes you can easily find on the web, but if you choose this, enjoy in moderate amounts or swap out the butter and shortening with healthier cooking ingredients (ex: different oils, fruit puree or applesauce).
Gluten-Free Corn Bread Stuffing (found on www.about.com Gluten A Go Go blog 12/2006)
First the corn bread:
Now for the STUFFING:
Take 2/3 of the pan of corn bread and crumble it up onto a cookie sheet with sides. Grease the pan so that the corn bread won’t stick. Toast in the oven for about 20 minutes on 325 degrees. Make sure to keep an eye on it so that it doesn’t brown too much or burn.
In a large bowl combine:
corn bread, crumbled and toasted
5 stalks of celery, chopped
3 hard boiled eggs, chopped
3 shallots, chopped (or 1 small onion)
1/2 cup chopped pecans
1 tsp ground sage, or to taste
1/2 tsp ground thyme, or to taste
1/2 cup chopped fresh parsley
1/2 tsp sea salt, or to taste
1/2 tsp ground black pepper, or to taste
1 stick of butter, melted
2 cups chicken or vegetable broth
In a sauce pan melt the butter in the 2 cups of broth. Pour over the stuffing mixture and blend together. Then pour it into a 6 x 10 greased pan. Cover and bake for 45 minutes at 350 degrees. Then uncover to allow to brown for 10 to 15 minutes.
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