Thanksgiving Recipes

I probably should have shared these recipes before Turkey day but last week was a busy one for me. My mom does most of the cooking on thanksgiving but this year I handled the stuffing and yams. Both came out delicious! My friend Nikki and I attended a cooking class at Sur La Table a couple weeks ago, so that is where these recipes are from. Maybe you can try them next Thanksgiving!

Sourdough Stuffing with Sausage, Apples, and Golden Raisins (copyright: Bon Appétit 2009)

Ingredients:

• 1 1/2 pound loaf sourdough bread, crusts recomed, cut into 1/2 inch cubes (about 13 cups)
• 2 pounds bulk pork breakfast sausage (I like the maple breakfast sausage for this)
• 2 large onions, chopped (about 4 generous cups)
• 4 tablespoons (1/2 stick) butter, divided
• 6 cups 1/2 inch cubes peeled Granny Smith apples (about 28 oz.)
• 3/4 cup golden raisins (about 4 oz.)
• 2 tablespoons chopped fresh sage (I used about double this amount of sage, plus about 1-2 tbsp. fresh thyme because that's what we did in cooking class)
• 2 1/2 cups low-salt chicken broth (I made this twice, once with Turkey broth and once with chicken. Using Turkey broth made it sooooo much more flavorful-- highly recommend)
• 3 large eggs

Method:

• Preheat oven to 350 degrees and position rack in center of oven.
• Spead bread cubes in a single layer on large rimmed baking sheat. Bake until pale golden, stirring occasionally, 15 to 20 min. Transfer bread to a very large bowl.
• Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking into small people with back of fork, 8-10 min. Transfer to separate bowl (don't add to bread bowl yet).
• Add onions and celery to drippings in skillet; sauté until golden brown, about 12 min. Transfer to sausage bowl.
• Melt 2 tbsp. butter in same skillet over med-high heat. Add apples, satué until tender, about 10 min. 
• To plum up your raisins, let simmer in shallow water for a few min.  
• Position rack in center of oven and preheat to 350 degrees. Generously butter 15x10x2-inch glass baking dish.
• Add apples, raisins, and sausage mixture to bread bowl. Toss. 
• Whisk broth and eggs in medium bowl. Add egg mixture, along with thyme and sage to stuffing bowl. Toss. Season with salt and freshly ground black pepper. Toss... again.
• Bake stuffing uncovered until top is golden and crisp in spots, 45 min to 1 hour. Let stand 10 to 15 min. and serve.

Maple-Glazed Yams with Pecan Topping  (copyright: Bon Appétit 1998)
Ingredients:

• 4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch thick rounds
• 1/2 cup pure maple syrup
• 8 tablespoons (1 stick) chilled butter, cut into 1/2 inch cubes
• 1/3 cup all purpose flour
• 1/3 cup (packed) golden brown sugar
• 1/2 cup coarsely chopped pecans (I used a full cup)

Method:

• Preheat oven to 400 degrees. Butter 13x9x2-inch glass baking dish. Bring large pot of salted water to boil. Add yams. Cook until water returns to simmer, about 4 min. Drain. Rinse under cold water.
• Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 min. 
• Miz flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans.
• Sprinkle pecan mixture atop yams. Bake yams until tender, about 20 min.

(sorry, forgot to take a picture of the finished product! Was too anxious to eat!!)