Tradition with a twist: potatoes, dressing are venerable turkey companions

November 18, 1992

Among the warm memories of childhood are those steamy, satisfying side dishes that Mother used to pull from the oven for Thanksgiving dinner.

1 (8-ounce) package cream cheese, cut into chunks, at room

temperature

1/2 cup chopped green onions

1 (2-ounce) jar chopped pimientos, drained

Salt and freshly ground pepper to taste

1 egg, beaten

Preheat oven to 350 degrees. Cut potatoes in half and boil in a large saucepan until tender, about 40 to 45 minutes. Drain.

In a large bowl, mash potatoes with milk and butter. Mix in cream cheese, green onions and pimientos. Season with salt and pepper. Stir in egg.

Transfer potatoes to a 9-by-13-inch glass baking dish. (Can be prepared to this point one day ahead. Cover and refrigerate.)

MA Bake potatoes until puffed and light brown, about 25 minutes.

*

The following recipe is taken from "The Sewanee Cookbook," compiled

and edited by Mrs. George Augustine Washington.

Sweet potatoes

Makes 10 to 12 servings.

10 medium sweet potatoes or 3 (16-ounce) cans yams

1 tablespoon butter

1 cup sugar

1 1/2 teaspoons nutmeg

1/2 teaspoon vanilla

1/2 cup milk

2 well-beaten eggs

Salt

Marshmallows

Boil potatoes about 1 hour until tender.

Heat oven to 350 degrees. Peel and mash potatoes. Add butter, sugar, nutmeg, vanilla, milk, eggs and salt. Mix well and put in a shallow 9-by-9-inch baking dish. Bake 40 to 45 minutes. When puffed and light brown, cover entire top with marshmallows and return to oven for about 3 minutes or until golden brown.

Sweet potato souffle

Makes 6 servings.

1 (16-ounce) can yams

3 eggs, separated

4 tablespoons margarine, melted

1/2 cup fresh orange juice

1 teaspoon grated orange rind

1/2 teaspoon salt

1/4 teaspoon black pepper

Heat oven to 350 degrees. Mash yams, then whip with a beater until smooth. Beat egg whites until stiff, but not dry.

Add egg yolks and margarine to yams. Blend. Stir in orange juice, rind, salt and pepper. Fold in beaten egg whites. Pour into a greased 1-quart casserole. Bake 45 to 50 minutes or until firm and lightly browned.

Corn bread dressing

Makes 8 to 10 servings.

1/2 stick butter, plus extra to dot on top of casserole

1/2 white onion, chopped

3 or 4 stalks celery, chopped

1 (9-by-9-inch) pan corn bread

4 slices white bread

1 teaspoon poultry seasoning

1/2 teaspoon sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup turkey or chicken broth

Heat oven to 375 degrees.

Melt butter over low heat in a heavy frying pan. Saute the onion and celery in the butter until tender.

Crumble corn bread and dry bread together in a large bowl. Toss with poultry seasoning, sage, onion, celery, salt and pepper. Pour broth over all and toss lightly. Adjust seasonings to taste.

Place in a greased 9-by-13-inch pan. Dot with butter; bake 35 to 40 minutes or until browned.

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