The Seattle Times
(KRT)
A favorite stuffing recipe may be a given on your Thanksgiving table, but this could be the year to roll the dice on a few other side dishes. Nothing too out-there, mind you; just a few familiar flavors mingled in some unexpected ways. Try this out: a simple au gratin potato dish receives a mild accent of oniony chives and a golden crust of luscious brie. Who could resist? By all means, offer the canned cranberry sauce favored by grandpa, but a sweet-tart chutney of cranberries and apples simmered with maple syrup may convert even the most traditional family members.
OYSTER STUFFING
10 to 12 servings
Nonstick cooking spray
1 loaf (1 pound) Italian bread, sliced
2 cups finely chopped celery
2 cups finely chopped onion
¾ cup butter
Turkey broth
2 teaspoons lemon juice
3 jars (8 to 10 ounces each) fresh oysters, drained and cut up (reserve liquid)
¼ teaspoon nutmeg
1 teaspoon poultry seasoning
¼ teaspoon salt
Freshly ground black pepper
1. Dry bread slices on rack in 250-degree oven for 1 to 1.¼ hours, or let air-dry overnight.
2. Lightly coat a 2 ½-quart casserole or baking dish with cooking spray and set aside. In skillet, saute celery and onion in butter until tender.
3. x Break bread into ½-inch pieces, making about 11 cups; place in large mixing bowl. Add turkey broth and lemon juice to oyster liquid to make ½ cup. Sprinkle mixture over bread, tossing lightly. Add onion-celery mixture and oysters to bread; toss to mix well. Sprinkle with nutmeg, poultry seasoning, ¼ teaspoon salt and ¼ teaspoon pepper. Mix thoroughly.
4. Transfer stuffing to prepared baking dish. Cover and immediately bake in a preheated 325-degree oven 40 minutes. Uncover and continue baking 10 minutes.
OVERNIGHT MASHED POTATOES WITH HERB CHEESE AND BUTTERED CRUMBS
8 to 10 servings
3 ½ pounds baking or white potatoes, peeled and cut into 2-inch chunks
2 (4- to 5-ounce) packages French Boursin cheese with garlic and herbs (see note)
¾ cup milk
4 tablespoons butter, divided
½ to ¾ teaspoon salt
¼ teaspoon pepper
¼ cup dry bread crumbs
1. Steam the potatoes over boiling water about 25 minutes, until very tender. Drain. Either rice the potatoes into a mixing bowl, or mash lightly with a potato masher.
2. Add cheese, milk, 3 tablespoons butter, salt and pepper. Mash until smooth. Pile lightly into a buttered 2-quart casserole dish. Cover and refrigerate overnight.
3. Bring casserole out of refrigerator 1 hour before cooking. Bake covered in a preheated 325-degree oven about 1 hour or until heated through.
4. Toss bread crumbs with remaining 1 tablespoon butter, which has been melted, and sprinkle buttered crumbs over potatoes. Continue baking, uncovered, about 30 minutes longer.
Note: Garlic-herb flavored Alouette cheese can be substituted for the Boursin.
From Sarah Leah Chase for Butterball Kitchens.
STEAM-ROASTED VEGETABLES
8 servings
4 medium carrots
4 medium parsnips
3 ½ tablespoons extra-virgin olive oil
½ teaspoon ground cumin
2 teaspoons finely grated lemon zest
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1. Peel carrots and parsnips; cut in half down the length, then across on the diagonal into ¼-inch thick slices. (The carrots can be prepared a day ahead, but the parsnips should be prepped the day of cooking because they will discolor.)
2. In a large bowl, toss vegetables with the olive oil, cumin, lemon zest, salt and pepper.
3. Divide vegetables between two sheets of aluminum foil, each about 2 feet long. Fold the foil over the vegetables and seal the edges by crimping to form an airtight package. Place the packages on a baking sheet.
4. Roast the vegetables in a preheated 450-degree oven 10 minutes. Flip the packages over and continue roasting an additional 10 minutes. To test if the vegetables are done, wrap your forefinger in a towel and press it against the packet. The vegetables should give slightly. If still hard, return to the oven and cook 5 minutes longer. Let the packages rest 5 minutes before cutting through the foil.
Note: The vegetables can be made the morning they will be served. To reheat, transfer to a baking dish and place in a 300-degree oven for about 20 minutes; or heat in a microwave until warm.
From "Le Bernardin Cookbook" by Eric Ripert & Maguy Le Coze.
POTATOES AU GRATIN WITH BRIE AND CHIVES
Serves 10
Nonstick cooking spray
2 ½ pounds Yukon Gold potatoes
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons finely chopped chives
10 ounces Brie cheese
About 1 cup reduced-sodium and reduced-fat chicken broth, divided
1. Preheat oven to 400 degrees. Coat a 2 ½-quart baking dish with cooking spray and set aside.
2. Cut potatoes into quarters and place in a steamer basket set over boiling water. Steam 15 minutes. Drain in a colander. When cool enough to handle, peel potatoes and dice into ½-inch cubes.
3. Spread potatoes in prepared baking dish. Add salt, pepper and chives, mixing well. Cut the rind off the Brie and discard. Cut Brie into pieces and place on top of potatoes. Pour ¾ cup broth over potatoes.
4. Place baking dish in oven and bake 20 minutes. Check liquid surrounding potatoes and add a little additional broth if necessary. Reduce heat to 350 degrees and bake 40 minutes longer, or until top is golden brown and the potatoes are soft. Remove from oven and let rest 5 minutes before serving.
From "The Cheese Lover's Cookbook & Guide" by Paula Lambert.
CRANBERRY-MAPLE CHUTNEY
1 package (12 ounces) cranberries
1 Granny Smith apple, cored and diced
1 tablespoon yellow mustard seeds
1 small shallot, peeled and minced
2 tablespoons fresh lemon juice
5 tablespoons maple syrup
3 tablespoons sugar
1 tablespoon fresh thyme leaves
½ cup coarsely chopped walnuts
1. In a 3-quart saucepan, combine cranberries, apple, mustard seeds, shallot, lemon juice, maple syrup and sugar. Bring to a boil, reduce the heat to medium and cook about 20 minutes, until the chutney has thickened somewhat.
2. Remove pan from heat and stir in the fresh thyme and walnuts. Transfer to a bowl, cool, cover and refrigerate.
Adapted from "A Feast of Fruits" by Elizabeth Riley.
BUTTER LETTUCE SALAD WITH TANGERINES, POMEGRANATE AND PISTACHIOS
8 to 10 servings
Salad:
2 large, heavy heads butter lettuce
4 tangerines
1 pomegranate
3 tablespoons shelled green pistachios, coarsely chopped
Dressing:
½ teaspoon tangerine zest, minced
2 tablespoons tangerine juice
1 tablespoon white balsamic vinegar
2 tablespoons pomegranate molasses or 1 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
3 tablespoons extra virgin olive oil
1. To prepare the salad: Wash and dry lettuce leaves. Tear into pieces and place in a salad bowl; cover with a paper towel and refrigerate. (If making several hours in advance, put torn lettuce into a plastic container, cover and refrigerate.)
2. Zest one of the tangerines and set aside for the dressing. Then cut a thin sliver from the tops and bottoms of each, set on a flat end and cut away the peel and white pith. Slice between the membranes to remove the citrus slices. Squeeze 2 tablespoons tangerine juice from the pith and peels; set aside. Refrigerate tangerines in a covered bowl or plastic container.
3. Split the pomegranate in half crosswise. Gently remove ¼ cup seeds with a teaspoon; discard any bits of membrane. Cover and refrigerate seeds. (Refrigerate remaining pomegranate for another use.) Chop pistachios and set aside in a jar or small plastic bag until ready to use.
4. To prepare dressing: In a small jar, combine tangerine zest and juice, vinegar, molasses or honey, salt and pepper. Close jar and shake well to combine. Add olive oil, blend well and refrigerate until ready to use.
5. When ready to serve, drain tangerines well. Shake dressing to blend and toss a little with lettuce. Add tangerines, pomegranate seeds and pistachios. Drizzle with just enough additional dressing to coat salad lightly.
Adapted from "Everyday Greens" by Annie Somerville.
© 2003, The Seattle Times.
Distributed by Knight Ridder/Tribune Information Services.
