As promised here are some side dishes and a warm dessert to pair with your Thanksgiving feast. I found these recipe's to be easy and time savers. We have a creamed corn, sweet potato souffle, and mulled wine poached figs and berries. Remember to always buy your groceries a day or so before so you don't feel overwhelmed on due day.
SYLVIA'S CREAMED CORN:
Slow Cooker / Crock Pot
3 bags (12 oz each) frozen whole kernel corn
4 packages (3 oz each) cream cheese, cut into cubes
1 cup milk
½ cup butter or margarine, melted
½ cup sugar
1 teaspoon salt
¼ teaspoon pepper
Spread corn over bottom of 3- to 4-quart slow cooker.
Cut the cream cheese into cubes and layer over corn.
Throw in remaining ingredients
Cover; cook on High heat setting 3 to 4 hours.
Every hour stir the corn and taste to see if it’s to your liking. (I always add more sugar while it’s cooking because I like it sweet)
Corn will hold on Low heat setting up to 2 hours
I usually double the recipe because it’s always a hit and I love leftovers. Don’t be shy with the sugar…trust me!!
SWEET POTATO SOUFFLE' (my Beau's family's recipe):
Strainer or TONGS for potato's
SWEET POTATO MASH
3 cups cooked mashed sweet potatoes*
1 cup of sugar (I use ¾ c. because I don’t like it too sweet)
½ c. milk
1 tsp. salt
1 tsp vanilla
Combine all ingredients & mix well. Pour into buttered pan and top with topping.
1 c. brown sugar (light or dark)
½ c. flour
½ stick of butter softened
1 c. chopped pecans
Combine brown sugar, flour and softened butter (it’s thick like a paste), then add pecans.
Spread on top of sweet potatoes.
Bake at 400 degrees F for 30-40 minutes. Be careful pecan topping doesn’t burn so check oven after 20-25 min.
No need to peel the sweet potatoes, just cut in half and boil them until soft, then carefully take skin off (slides right off). BE CAREFUL NOT TO BURN YOURSELF!
POACHED BLACKBERRIES & FIGS
Pot big enough to hold a bottle of wine and all the ingredients.
1 bottle of Merlot
1 vanilla bean pod
1-2 cinnamon sticks
2-3 star anise
1/2 cup of sugar
1 cup of figs
1 cup of blueberries
1 cup mascarpone
confectioners sugar (to taste)
table spoon of vanilla bean extract or teaspoon of vanilla bean paste ( I prefer the paste, because then I use less sugar and visually I love the tiny vanilla beans.)
In a pot add all the ingredients (minus topping materials) in a pot. Bring to a boil.
After 5-8 minutes boiling, put on low heat and allow to reduce till about half way "mark" of what it was in your pot before.
While that is reducing, in another bowl grab your mascarpone and your sugar and the vanilla bean extract or paste ( to taste). Place it back in the fridge to chill.
When your poached fruit is done, pick out the fruit and place in a bowl, ramacan, or any special serving dish of your choice.
Then add a scoop (or more) of your vanilla infused mascarpone.
Then drizzle whats left in the pot on top of your dish. If you would like to reduce the sauce more continue on low heat, allow to cool for about 10 minutes. I get it to the point where it " coats the back of the spoon". If you are not happy with the consistency ad some 'ARROW ROOT'. It's a great thickening agent and doesn't alter the flavor.
I hope these sides come in handy and grace your family tables. Visit the "Kitchen" section for more time saving dishes...
May this your Thanksgiving day by surrounded by love all day and everyday.
Cheers, Zalute, Prost...
Sylv & Caro
If you are in need of 'Fall Table Decor' inspo and a 'Turkey Recipe', click the IMAGES below...