Monday, November 18 2013, 08:00 AM MST
Thanksgiving Dinner Sides
As Aired on November 17, 2013
Recipe Courtesy of Tina Jean from Harmons
Makes 12 biscuits
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter, cold
2 tablespoons shortening, cold
1 cup buttermilk, cold
2 tablespoons melted butter
1. Preheat oven to 450 degrees.
2. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. If using a food-processor, place all dry ingredients into processor. Pulse 3 to 4 times to mix. Add chilled butter and shortening to flour and pulse 8 to 10 times until flour mixture resembles mealy, pebbly cornmeal.
3. Turn mixture out into bowl and make a well in the center. Pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scraps, working it as little as possible and continue cutting.
5. Brush biscuits gently with melted butter and bake until biscuits golden, 15 to 20 minutes.
Sausage and Herb Stuffing
Serves 8 to 10
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion
1 cup medium-diced celery
2 tablespoons chopped flat-leaf parsley
3 tablespoons chopped fresh sage
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup golden raisins
1. Preheat the oven to 300 degrees F.
2. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
3. Meanwhile, in a large saute pan, cook the sausage over medium heat until browned and cooked through, breaking up the sausage while cooking. Place sausage in bowl with bread cubes.
4. In the same pan over medium heat, melt the butter and add the onions, celery, sage, parsley, salt and pepper. Cook 5 to 8 minutes, until the vegetables are softened. Add to the bowl with bread and sausage.
5. Add the chicken stock and golden raisins to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
Homemade Mashed Potatoes
2 pounds russet potatoes, peeled and diced into 1 inch cubes
2 teaspoons salt
cup milk (skim, 2%, whole whichever milk you drink)
cup evaporated milk
8 tablespoons butter
Salt to taste
1. Place diced potatoes in sauce pot and cover with water. Place 2 teaspoons salt into water. Bring potatoes to a boil over high heat and then reduce heat to medium. Cook until potatoes are just fork tender. Do not overcook or your potatoes will become mealy and waterlogged.
2. In the meantime, place milks and butter in a sauce pan and just warm over low heat.
3. When potatoes are cooked, drain and then place into mixing bowl. Pour milk and butter mixture into bowl with potatoes. Using a hand held mixer, mash potatoes down first before blending. Then, starting out on low speed, mix potatoes. Once milk and potatoes have blended turn speed to medium-high and continue mixing until potatoes are smooth and creamy. If potatoes are still a bit stiff, add a tablespoon of milk at a time to loosen until desired consistency. Taste for salt and adjust seasoning as necessary.
(Copyright 2013 - Sinclair Broadcasting Group)