Monday, November 5, 2012
Rosemary Mashed Potatoes & Sausage and Sage Stuffing: Thanksgiving Side Dishes
The holidays are quickly approaching and that means I need to start thinking about my Thanksgiving dinner menu. Every year there are three traditional items that are always including at Thanksgiving dinner; turkey, mashed potatoes, and stuffing. The other dishes seem to change but these three are staples at our holiday meal.
I Can't Believe It's Not Butter! daily at our house. We enjoy using this spread because it contains less saturated fat then butter, has no cholesterol, and no trans fat.
I started out making the stuffing because it always takes longer then the mashed potatoes. I use a combination of white bread and cornbread but it's really all about your own preference. I loaded the stuffing up with onions, celery, garlic, and sausage sauteed in I Can't Believe It's Not Butter!, then threw in some fresh sage and parsley from my garden. It turned out delicious. The stuffing was crispy on top and soft in the middle with a hint of spice from the sausage and plenty of flavor from the vegetables and herbs.
Sausage and Sage Stuffing (a Hezzi-D original)
4 c. rustic white bread, cut into 1/2 inch cubes
2 c. cornbread, cut into 1/2 inch cubes
1 t. sea salt
1 t. black pepper
3 T. I Can't Believe It's Not Butter! Spread
1 large onion, diced
3 large celery stalks, diced
4 garlic cloves, minced
6 oz. mild sausage, casing removed and crumbled
1/4 c. fresh sage, minced
1/4 c. fresh parsley, minced
1 egg, beaten
1 1/2 c. chicken broth
1 t. paprika
1. Preheat the oven to 350 degrees.
2. Place the bread cubes on a cookie sheet and sprinkle with salt and pepper. Bake for 25 minutes, turning twice, until the bread is lightly browned. Remove from oven.
3. In a large skillet over medium heat melt the I Can't Believe It's Not Butter! Add in the onions, celery, and garlic and saute for 10 minutes.
4. Move the vegetables to the sides of the pan and add in the crumbled sausage. Cook for 5-7 minutes or until the sausage is cooked through.
5. Add in the sage and parsley and cook for 1 additional minute. Remove from heat.
6. Pour the browned bread cubes into a baking dish. Add in the sausage and vegetable mixture and toss to combine.
7. In a small bowl beat the egg. Add in the chicken broth and mix well. Pour over top of the stuffing and mix until the breadcrumbs are moist but not soggy.
8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle with the paprika, and continue baking for 20 minutes.
9. Remove from oven and serve immediately.
Parmesan Rosemary Mashed Potatoes (adapted from Taste of Home Magazine)
3 lb. potatoes (I used new potatoes and red skinned potatoes) cut into quarters
4 T. I Can't Believe It's Not Butter! Spread
1/4 c. light sour cream
1 c. 2% milk
3 garlic cloves, minced
1 T. fresh rosemary, minced
1 t. salt
1 t. black pepper
3 T. Parmesan cheese, shredded
3 T. Pecorino Romano cheese, shredded
1. Place the potatoes in a Dutch Oven and cover with water. Bring the water to a boil. Reduce heat to medium and cook, uncovered, for 20 minutes.
2. Drain the water and return the potatoes to the pan. Mash the potatoes. Add in the I Can't Believe It's Not Butter! spread, sour cream, and milk, mixing well.
Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.
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