Thanksgiving! The Sides....

Here are some Turner-approved side dishes that you'll love!

Celery-herb Stuffing Makes about 10 cups; Serves 12

7   tablespoons unsalted butter, plus more for dish and baking

1   loaf rustic white or Italian bread, crusts removed, cut into 1/2-inch cubes (about 9 1/2 cups)

1   celery root (about 1 1/2 pounds), peeled and cut into 1/2-inch dice  (You can find celery root in any market in the produce section next to the fresh herbs and roots. It looks a lot like a turnip)

Coarse salt and freshly ground pepper

2   tablespoons extra-virgin olive oil

3   celery stalks, thinly sliced on the diagonal

2   medium onions, halved lengthwise and thinly sliced in half-moons

2   garlic cloves, finely chopped

½   cup extra-dry vermouth

1 ¼   cups low-sodium chicken stock

½   teaspoon poultry seasoning

3   tablespoons coarsely chopped fresh flat-leaf parsley

3 ½   teaspoons finely chopped fresh sage

2  teaspoons finely chopped fresh thyme

2   teaspoons finely chopped fresh rosemary

4   large eggs, lightly beaten

Equipment:

9 x 13 inch baking pan, buttered well

1.      Preheat oven to 350°. Melt 5 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on 2 rimmed baking sheets. Toast bread until browned.

2.      Place celery root in a medium saucepan; add salted cold water to cover. Bring to a boil and boil until soft-firm. Drain.

3.      Heat oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 20 minutes.

4.      Put celery root, vegetable mixture, and toasted bread into a bowl. Return skillet to medium heat. Add vermouth; cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour over bread-vegetable mixture. Stir in stock, the poultry seasoning, and herbs; season with salt and pepper. Stir in eggs.

5.      Spoon into a buttered baking dish, and dot generously with butter. Cover with foil, and bake in a 375° oven 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes

Meat Stuffing (My Grandma Dalpe's recipe)
2 lbs ground beef
1 lrg onion, chopped
¼ tsp pepper, salt, cinnamon, clove, and sage
1 bay leaf
½ cup parsley
½ cup breadcrumbs
Water

Place all ingredients into a sauce pan. Place enough water in the pan so that it almost covers the meat. Simmer, with the cover on for about 4 hours, or until most of the water is evaporated and the meat beings to stick to the bottom and sides. Place in a casserole dish and  brown in the oven. This can be made up to 2 days before, and is best made the day before.

Pan Fried Green Beans

1 pound fresh green beans, trimmed

1 tbsp spicy mustard

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 teaspoons minced garlic

Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.

In a small bowl, whisk together balsamic vinegar and mustard; set aside.

Heat the oil in a large skillet over medium-low heat. Add garlic and cook for about 1 minute to infuse the oil. Add the green beans and stir to coat with the oil. Stir in the vinegar mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them. 

Corn Pudding

5 eggs

1/3 cup butter, melted

1/4 cup white sugar

1/2 cup milk

4 tablespoons cornstarch

1 (15.25 ounce) can whole kernel corn

2 (14.75 ounce) cans cream-style corn

Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.

In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.

Bake for 1 hour.