Side Dishes

Cornbread Stuffing

Chef Matt Main Dish, Poultry, Side Dishes, Thanksgiving 0 Comment
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Cornbread Stuffing
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Ingredients
  • 4 C. crumbled cornbread
  • 1 tsp. salt
  • pepper to taste
  • ¼ tsp sage
  • ½ C. butter, melted
  • 3 tbsp. chopped onions, cooked
  • chicken broth, enough to moisten
  • sausage, browned (optional)
Instructions
  1. Crumble cornbread in a greased casserole dish and mix in seasonings. Pour melted butter, onions and chicken broth over the top and mix.
  2. Bake at 350 for 30-35 minutes
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Cranberry Sauce

Chef Matt Side Dishes, Thanksgiving 0 Comment
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Cranberry Sauce
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Recipe type: side dish
 
Ingredients
  • 2 C. fresh cranberries
  • 1 C. orange juice
  • 2 tsp. cornstarch
  • 1 tbsp. grated orange or lemon peel
  • 2 tsp. cold water
  • 3 tbsp. orange liquor
  • ¾ C. sugar
Instructions
  1. In a saucepan, combine the orange juice, cranberries and sugar and bring to a boil. Stir frequently to prevent burning. Once boiling, reduce heat and allow to simmer for 10-12 minutes until the cranberries are soft and remove from heat. Using a fork. mash up the cranberries and mix in the remaining ingredients adding the liquor last. Refrigerate before serving.
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Baked Acorn Squash

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Baked Acorn Squash
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Recipe type: Side Dish
Serves: 2
 
Ingredients
  • 1 Acorn Squash cut in half
  • 2 tbsp of butter
  • 2 tsp of maple syrup
  • 2 tbsp of brown sugar
  • Salt & pepper to taste
  • Cooking Spray
  • Garnish with a pinch of rosemary or thyme
Instructions
  1. Heat oven to 375 - 400 degrees (F)
  2. Cut acorn squash in half & scoop the seeds out (I use a spoon or my hand)
  3. Add 1 tbsp of butter, 1 tsp of maple syrup, 1 tbsp of brown sugar, salt and pepper in the hole of each scooped out half
  4. Spray Pyrex baking dish with cooking spray (one that can fit both halves of the squash without touching – you can use really any baking dish)
  5. Place upright in baking dish
  6. Roast for 1 hour (you should be able to pierce the skin with a sharp knife)
  7. Once cooked sprinkle with just a pinch of rosemary or thyme (these are strong spices so it is just to make it look pretty not for flavor)
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Mashed Turnip

Chef Matt Side Dishes, Thanksgiving 0 Comment
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Mashed Turnip
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Recipe type: Side Dish
 
Ingredients
  • 1 pound of yellow rutabaga (the larger type turnip – it is yellow & purple)
  • ¼ cup half and half or heavy cream (I like the heavy cream)
  • ¼ cup butter
  • salt and pepper
  • Paprika
Instructions
  1. Clean turnip and peel
  2. Cut into bite sizes pieces (this will be hard these turnips can prove to be hard to cut so if they do not look “pretty” do not worry it is really just cutting down for easier mashing)
  3. In a large pot bring turnip to a boil (make sure your water covers all the turnip and use cold water)
  4. Once boiled turn the heat down a bit and let the turnip simmer until they are done (this can be about 20 to 25 minutes – you want them tender enough to put a fork through them)
  5. Drain the turnip and put them back on low heat so even more water evaporates. Watch them do not let them burn.
  6. Melt butter
  7. Heat cream (just make it warm)
  8. Salt & Pepper to taste
  9. Paprika for garnish
  10. In a large bowl or in the pot you cooked the turnip in; I usually use the pot I cooked the turnip in makes it easier to clean up. Pour your melted butter over the turnip and with a masher or potato ricer mash butter & turnip, slowly add cream, salt, and pepper. As with the mashed potatoes sometimes I don’t use all the cream and sometimes I do as you are mashing you decide if you want them creamier add it is it looks and feels right don’t. After you are done mashing put it in a serving bowl or platter, I’ll put a few extra pats of butter and sprinkle with paprika for color.
Notes
Please note turnip is course so it will never be that smooth creamy texture more lumpy & bumpy. I also like to make this the night before so the flavor mellows and then bake it in the oven before serving. One of my girlfriends tossed parsley on it and with the paprika it really looked festive!!!
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Garlic Mashed Potatoes

Chef Matt Side Dishes, Thanksgiving 0 Comment
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Garlic Mashed Potatoes
Author: 
Recipe type: Side Dish
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 pound red or Yukon gold potatoes (I like the red)
  • 1 whole bulb of garlic peeled
  • ½ cup half and half or heavy cream (I like the heavy cream)
  • ½ cup butter
  • Cooking spray
  • salt and pepper
  • Paprika
Instructions
  1. Clean all potatoes (leave the skins on)
  2. In a large pot bring potatoes to a boil (make sure your water covers all the potatoes and use cold water)
  3. Once boiled turn the heat down a bit and let the potatoes simmer until they are done (this can be about 20 to 25 minutes – you want them tender enough to put a fork through them)
  4. Drain the potatoes and put them back on low heat so even more water evaporates. Watch them do not let them burn.
  5. In a sauté pan spray bottom & sides (cover completely)
  6. Take all your peeled garlic cloves and over medium heat slightly brown garlic – once tender and browned mash them and set aside.
  7. Melt butter
  8. Heat cream (just make it warm)
  9. Salt & Pepper to taste
  10. Paprika for garnish
  11. In a large bowl or in the pot you cooked the potatoes in; I usually use the pot I cooked the potatoes in makes it easier to clean up. Pour your melted butter over the potatoes and with a masher or potato ricer mash butter & potatoes, add garlic and slowly add cream, salt, and pepper.
Notes
Sometimes I don’t use all the cream and sometimes I do as you are mashing you decide if you want them creamier add it is it looks and feels right don’t. Also the garlic is optional in a sense you can do this recipe without the adding the garlic for really special creamy potatoes or add less or more garlic this is to taste and I should note I love lots of garlic!!!! After you are done mashing put it a serving bowl or platter, I’ll put a few extra pats of butter and sprinkle with paprika for color.
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