Ah, Fall is Here! And the Eating Season is Upon Us!

That means goodness is coming.  Here in Texas, the summer heat can be brutal and I always welcome the first real cold front.  Much like all weather in Texas, we never know when it will come, but I am ready whether it is closer to the beginning of November or at the end.  Fall means root vegetables and comfort food. Thanksgiving is always about tradition for us.  We always fry our turkeys, we always have cornbread dressing and giblet gravy, and we always have buttermilk pie.  As much as I love our traditions, I also enjoy trying new dishes to mix it up a bit.  Here are some of the dished I make every Thanksgiving. 


One year, my nephew raved about the Loaded Mashed Potatoes.  Ever since then, my mother requests them every year.



3 1/2 - 4 lbs russet potatoes, peeled and cut into quarters

1/2 cup cream cheese

1/2 cup sour cream

1/4 cup butter

1/4 cup milk

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups shredded cheddar cheese, divided

8 slices bacon, cooked, chopped, divided

1/2 bunch green onions, sliced

Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well.  Preheat oven to 375° degrees F.   Transfer potatoes back to the saucepan. Masher with a potato masher until almost smooth.  I have used a ricer to get them ultra smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish.  Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.   Serves 8

 

 

 

Being a good southern girl, I love cornbread dressing with my turkey. 

 

 

1/2 bag herb-seasoned stuffing, preferably Pepperidge Farm

1/2 bag cubed stuffing, preferably Pepperidge Farm
2 sticks (1 cup) unsalted butter, divided
2 cups finely chopped sweet onion
1 1/2 cups finely chopped celery
5 cups chicken or turkey stock
5 large eggs, lightly beaten
2 teaspoons dried sage

1 teaspoons thyme
Salt and pepper

 

I cheat and make up a double batch of Jiffy Cornbread Mix in a skillet. 

The cornbread can be made up to 2 days in advance when using for the dressing. Store until needed, then crumble and follow instructions for the dressing.

For the cornbread dressing, preheat oven to 350°F.
Crumble the cornbread into small pieces (makes about 5 cups). Combine the crumbled cornbread and stuffing mix in an extra large mixing bowl (or stock pot) and toss to combine.
Melt 1 stick butter in a large skillet over medium heat. Add the onion and celery and sauté, stirring frequently, until soft and translucent, about 10 to12 minutes. Add the onion and celery to the cornbread mixture.
Melt the remaining stick of butter. In a large mixing bowl, combine the butter, chicken stock, eggs, and sage, and whisk to combine. Add to the cornbread mixture and mix until thoroughly incorporated. Season generously with kosher salt and pepper. Pour into a greased 9 x 13 inch casserole dish. Bake, uncovered, until the dressing is set and golden brown, about 45 minutes to 50 minutes.

 

 

 

 

The most popular root vegetable for Thanksgiving has to be the sweet potato.  My southern mother taught me to make nothing else but Praline Sweet Potatoes.

 

 

3 cups cold mashed sweet potatoes (about 2 pounds)

1/3 cup milk

1/4 cup packed brown sugar

1/4 cup butter, melted

1 egg

1 teaspoon vanilla extract

1/2 teaspoon salt

 

TOPPING:

1/2 cup packed brown sugar

1/2 cup pecans                        

4 tablespoons all-purpose flour

4 tablespoons butter, melted

 

In a bowl, beat the sweet potatoes, milk, brown sugar, butter, egg, vanilla and salt until fluffy. Transfer to a greased 1-1/2-qt. baking dish. Combine topping ingredients until blended; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.  Makes 4-6 servings.

 

 

 

 

As you can imagine I watch a lot of cooking television.  I watched Paula Deen cook Fried Green Bean Bundles one year, and I was mesmerized.  There is nothing healthy about them, but they are so good.  This one gets at least one request a year.  It's messing and time consuming, but so worth it!

 

 

 

1 pound fresh green beans

1 bunch green onions, cut into strips

2 tablespoons House Seasoning, recipe follows

2 cups all-purpose flour

1 cup buttermilk

Oil, for frying

 

Bundle about 5 green beans by tying in the center with a green onion strip. Combine house seasoning and flour. Dip green beans in buttermilk and roll into flour mixture. In a deep frying pan or Dutch oven, fry in hot oil until golden brown. Drain on paper towels. Makes 6-8 servings. 

House Seasoning:

1 cup salt

1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

 

 

 

 

A new favorite last year was roasted root vegetables.  I purchase a produce basket from a weekly produce club, and I have the privilege of getting to learn what certain items are and how to prepare them.  Celery root was one I received last year.

 

I know they look rather odd, but you can peel them and cut them up for some tasty dishes.  Last year, I put them together with other roasted root vegetables for a nice change for Thanksgiving.  Any vegetables can be used in this combination, not just the ones I have listed below.

 

 

3 pound celery root, peeled and cut into 1-inch chunks

6 tablespoons extra virgin olive oil

2 tablespoons chopped fresh thyme

1 teaspoon paprika

Kosher salt

1 large red onion

1 pound turnips

1 pound parsnips

1 pound carrots, peeled and cut into 1-inch chunks

2 tablespoons chopped fresh parsley

 

Place a rimmed baking sheet on the middle oven rack and preheat to 425 degrees F.
Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
Meanwhile, toss the rest of the root vegetables with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the other vegetables and parsley.  When everything is cooked, toss everything together in one large bowl.




Finally, my marvelous husband's grandmother always made buttermilk pies, so that's his number one request for the holidays.



2 cups granulated sugar

1 tablespoon flour

Pinch of salt

4 large eggs

1 cup buttermilk

1 teaspoon vanilla

1 stick butter, melted

1 unbaked deep dish pie crust shell

 

Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, salt, and flour. Whisk in the eggs, 1at a time. Stir in the buttermilk, vanilla, and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 50 minutes. Remove from the oven and cool to room temperature.



This year, we have been so busy with school and band activities that I will not be cooking the entire Thanksgiving dinner for all 22-27 of us.  We will still fry the turkeys, and make the dressing, mashed potatoes, gravy, and buttermilk pie.  It will be interesting to see what everyone else decides to bring.