Thanksgiving is just around the corner, don't wait before it is too late.
French’s Onion Green Bean Casserole---The Tradition Carries On!
(On sale this week: French’s French Fried Onions Rings, Birds Eye Frozen Green Beans or use Green Giant Canned Green Beans but frozen green beans are preferred).
Here is the very traditional green bean casserole which everybody loves and it brings back lots of great Thanksgiving memories.
- 1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
- 3/4 cup milk
- 1/8 tsp. black pepper
- 2 (9 oz. each) pkgs. Birds Eye Frozen Green Beans, thawed*
- 1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions
- MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and only 2/3 cup French Fried Onions.
- BAKE at 350°F for 30 min. or until hot.
- STIR. Then top with remaining 2/3 cup French’s Onions.
- Bake 5 min. until onions are golden.
Decadent Mashed Potatoes with Cream Cheese
(Ingredients on sale this week: Yukon Gold Potatoes, Crystal Farms Cream Cheese, Robert’s Butter)
- 4 pounds Yukon Gold Potatoes, or Russets, peeled or not
- Coarse salt and freshly ground pepper
- 1 brick Crystal Farms Cream Cheese (8 oz.), room temp
- 1 stick Robert’s Butter, room temperature
- 1/4 cup whole milk, warmed
- 1/2 cup heavy cream, warmed
- Peel potatoes and cut into quarters, place in a large pot. Cover potatoes with water and add1 tablespoon salt, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 15 minutes. Drain, and let stand until just cool enough to handle.
- Drain potatoes and combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper to taste, and beat to desired consistency.
- Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.
Oven Roasted Asparagus
Roasted fresh asparagus tastes much better than boiled or steamed asparagus, and it so simple. 5 spears per serving.
- 30 Asparagus spears, rinsed and trimmed of woody end.
- 2 or 3 Tablespoons of canola or olive oil
- Coarse kosher salt or sea salt
- Freshly ground black pepper
- 2 Tablespoons of Robert’s Butter
- Preheat oven to 400°
- Place trimmed asparagus on a rimmed baking sheet
- Drizzle oil over asparagus and season well with salt and pepper, then toss or roll the asparagus in the pan to coat and season
- Roast in oven until tender, 18-20 minutes
- Place hot asparagus in a serving dish and if desired add 2 tablespoons and toss to coat while warm
Roasted Potato Medley with Herbs
(Ingredients on sale this week: Yukon Gold Potatoes, Klondike Rose Potatoes)
- 1/3 cup olive oil
- 1/4 cup white balsamic vinegar or regular balsamic vinegar
- 5 teaspoons chopped fresh thyme or 2 teaspoons dried
- 5 teaspoons chopped fresh rosemary or 2 teaspoons dried
- 3 pounds Klondike Rose Potatoes, each cut into 8 wedges
- 3 pounds Yukon Gold Potatoes, each cut into 8 wedges
- 1/3 cup coarsely chopped shallots (optional)
- Fresh thyme and rosemary sprigs
- Preheat oven to 400°F
- Oil large baking sheet or spray with Pam
- Whisk first 6 ingredients in large bowl to blend
- Add potatoes
- Sprinkle generously with salt and pepper
- Toss to coat
- Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer
- Reserve oil mixture in bowl
- Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour. Return potatoes to reserved oil mixture in bowl; toss. (Can be prepared 6 hours ahead, or even a before. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to serving bowl. Garnish with herb sprigs.
Sadie’s Sausage and Apple Dressing
(On sale: Wohlner’s Bulk Pork Sausage, Celery, Yellow Onion, Fuji and Granny Smith Apple, Swanson’s Chicken Broth, Robert’s Butter).
This is just like the Sausage and Apple Dressing which Grandma Sadie made every year. It as a delicious and special dressing that is cooked outside the Turkey. It can be made in two stages for easier preparation, see directions.
- 2 tablespoons canola oil
- 1 pound Wohlner’s Own Bulk Pork Sausage
- 1 cup diced Celery
- 1 cup diced Yellow Onion
- 1 cup diced peeled cored apple, Fuji or Granny Smith
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 2 teaspoons minced fresh sage
- 1 bay leaf
- 8 cups 1-inch cubes French bread with crusts (from 1-pound loaf)
- 1 cup whole milk
- 1 cup low-salt Swanson’s Chicken Broth
- 2 tablespoons (1/4 stick) Robert’s Butter, melted
- 3 large eggs, beaten to blend
- Heat oil in heavy large skillet over medium heat
- Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes
- Using slotted spoon, transfer sausage to large bowl
- Add celery and next 6 ingredients to drippings in skillet
- Sauté over medium heat until vegetables are soft, about 5 minutes
- Discard bay leaf
- Add mixture to sausage
- (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing to next step and the final baking.)
- Preheat oven to 350°F
- Butter 13x9x2-inch glass baking dish
- Add bread to sausage mixture
- Whisk milk, broth, and butter in bowl to blend
- Mix into stuffing; season stuffing with salt and pepper
- Mix in eggs; transfer to prepared dish
- Bake uncovered until cooked through and brown, about 50 minutes
Wine Pairings for Thanksgiving Dinner
Mike's Wine Suggestions:
- Geogres Dubceuf Beaujolais Nouveau
- Louis Latour-Villages Chameroy
- Clos Du Val Pinot Noir
Frank's Wine Suggestions:
- Dr Loosen Riesling Mosel
- Montes Cherub Rose of Syrah
- The Velvet Devil Merlot