Fresh Living
Wednesday, November 13 2013, 01:38 PM MST
Thanksgiving Sides
Thanksgiving is right around the corner and it’s time to start dusting off some old recipes, or maybe find some new ones! Today we’re joined by Chef Kimberly Larsen from Harmons Bangerter will teach us how to make some delicious Thanksgiving side dishes – perfect stuffing and creamy mashed potatoes! 
Best Stuffing Ever
Ingredients: 1 loaf sourdough bread, cut into 1 inch cubes1/2 cup butter2-3 shallots, minced2 celery stalks, fine dice2 carrots, matchstick dice1 sweet potato, shredded1 bunch purple kale, cut into strips6 cloves garlic, minced1 1/2 cup turkey stock1 tablespoon fresh thyme, minced1 tablespoon fresh parsley, minced1 teaspoon fresh rosemary, minced1 teaspoon fresh sage, minced1 cup pine nutsSea Salt & Cracked Pepper
Directions: 1. Preheat oven to 375 degrees.2. Heat large sauté pan on medium high heat. 3. Melt butter until it starts to foam.  4. Add shallots, celery and carrots and cook for 2 minutes.  5. Add sweet potato, kale and garlic and continue to cook for 3 minutes.6. In large mixing bowl toss bread cubes and fresh herbs.  7. Pour vegetable mixture over bread and combined thoroughly.  8. Toss in pine nuts. 9. Season with salt and pepper.10. Ladle turkey stock over bread stirring to evenly distribute.11. Pour stuffing into a metal baking pan.  12. Place in preheated oven and bake for 30-40 minutes or until bread is browning. 13. Toss stuffing one time during cooking. 
 Garlic Mascarpone Whipped Potatoes
Ingredients: 2 lbs. russet potato, peeled & diced10 garlic cloves, smashed1/2 cup butter, melted1/2-3/4 cup heavy cream, heated1 cup mascarpone cheese 2 egg yolks1 teaspoon nutmegTo taste sea saltTo taste white pepper
Directions:1. In large stockpot add potatoes and garlic cloves.  2. Cover with cold salted water.  3. Bring water and potatoes to boil.4. Reduce heat and simmer until fork tender but not falling apart. 5. Drain potatoes and garlic.  6. Add potatoes and garlic to stand mixer fitted with paddle attachment.  7. Turn on low speed allowing potatoes to break down. 8. Add melted butter and heavy cream. 9. Mix for 3 minutes.  10. Switch to whisk attachment.  11. Add mascarpone, egg yolks, nutmeg, salt & pepper.  12. Whip until light and fluffy. Approximately 3-4 minutes. 13. Pour whipped potatoes in glass baking dish.  14. Heat in oven for 15 minutes or until top is lightly brown.

Glazed Brussels Sprouts With Cranberries & Pancetta
Ingredients: 1 lb. Brussels sprouts (may substitute green beans for sprouts)1/4 lb. pancetta or bacon, cut into strips1/2 cup cranberries1/4 cup Slide Ridge honey wine vinegar, apple harvest or apple cider3 tablespoons sugar1/4 cup butterSea salt & fresh cracked pepper
Directions:1. In large saucepan bring 5 cups water to a boil.  2. Add salt to water.3. Prepare Brussels sprouts by trimming bottom of sprout off.  4. Cut a small x in the core of sprout. 5. Add sprouts to boiling water and cook just until fork tender.6. Drain sprouts and shock in cold water.  7. This stops the cooking and keeps the sprouts green.
8. In large sauté pan crisp pancetta or bacon.  9. Remove from pan and drain on paper towel. 10. Leave extra fat in pan. 11. Heat fat to medium heat.  12. Add Brussels sprouts and cook for 3 minutes. 13. Add cranberries and continue to cook just until berries begin popping.  14. Deglaze pan with vinegar.  15. Allow vinegar to evaporate slightly.  16. Return pancetta to pan. 17. Sprinkle sugar over sprouts, cranberries and pancetta.  18. Cook until sugar melts and begins to caramelize.  19. Add butter. 20. Season with salt and pepper.  
Thanksgiving Sides


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