ONLINE EXTRA -- THANKSGIVING SIDES: Pumpkin Pie . . . Simple Mashed Potatoes . . . Classic Herb Stuffing, etc.

Pumpkin Pie 1 15-ounce can canned pumpkin 1/2 cup packed dark brown sugar 1/3 cup granulated sugar 2 teaspoons cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 3 eggs 1 1/4 cups half-and-half 1 pie shell for 9-inch single crust pie Wh...

Pumpkin Pie

1 15-ounce can canned pumpkin

½ cup packed dark brown sugar

1/3 cup granulated sugar

2 teaspoons cinnamon


1 teaspoon ground ginger

½ teaspoon ground nutmeg

3 eggs

1¼ cups half-and-half

1 pie shell for 9-inch single crust pie

Whipped cream

Heat the oven to 350 degrees. Combine the pumpkin, sugars, cinnamon, ginger and nutmeg in a food processor. Process to mix, 5 seconds. Add eggs and cream. Process until smooth.

Pour into pie shell. Bake until a knife inserted in the middle comes out clean, about 1 hour. Cool. Serve with whipped cream.


Yield: Serves 8.

Approximate nutritional analysis per serving: 467 calories, 57 percent of calories from fat, 30 grams fat (13 grams saturated), 133 milligrams cholesterol, 46 grams carbohydrates, 6 grams protein, 341 milligrams sodium, 3 grams fiber.

Simple Mashed Potatoes

5 pounds potatoes, a combination of russet (baking) potatoes and Yukon Golds, or all Yukon Golds

1 stick butter, plus more if needed for dotting

2/3 cups milk

1 teaspoon salt

Heat a large pot of salted water to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. Add potatoes to water; boil until soft, 15 to 20 minutes; a knife should go in with almost no resistance. Drain.


Put butter and milk together in a microwave-safe bowl; heat on high until butter melts and mixture steams, about 30 seconds. Stir in salt. Return potatoes to pot. Mash hot potatoes until smooth. Lightly mix in about half of the hot butter mixture just until blended. Adjust salt. Add more of the butter mixture to taste.

Yield: Serves 8.

Note: This method also works well with cooked sweet potatoes.

Approximate nutritional analysis per serving: 341 calories, 31 percent of calories from fat, 12 grams fat (8 grams saturated), 32 milligrams cholesterol, 54 grams carbohydrates, 5 grams protein, 314 milligrams sodium, 5 grams fiber.

Classic Herb Stuffing

1 loaf (1 pound) Italian bread or French bread, cut into ½-inch cubes, about 12 cups

6 tablespoons unsalted butter

3 ribs celery, diced


1 large onion, diced

2 teaspoons each: dried sage, dried thyme

1 teaspoon salt

Freshly ground pepper

1 cup each: dried cranberries, toasted chopped pecans, see note

2 eggs, lightly beaten

2 cups chicken broth

Heat oven to 250 degrees. Place bread on baking sheet. Bake until cubes are dry, about 20 minutes. Transfer to large bowl.


Increase oven temperature to 350 degrees. Melt butter in large skillet over medium-high heat. Cook celery and onion, stirring occasionally, until soft and translucent, about 8 minutes. Stir in sage, thyme, salt and pepper to taste; cook until fragrant, about 1 minute. Transfer mixture to bowl with bread. Add cranberries and pecans. Mix to combine all ingredients. Add eggs and broth; toss gently to combine.

Turn mixture into greased 13-by-9-inch baking dish. Bake, covered with foil, for 45 minutes. Remove foil; bake until brown and crusty on top, about 15 minutes. Alternatively, stuff mixture into turkey cavity just before roasting; make sure stuffing reaches 165 degrees.

Note: To toast pecans, spread nuts on baking sheet. Toast in 325-degree oven until fragrant, about 5 minutes. Or place in dry skillet and cook over medium heat, stirring occasionally, until fragrant, about 4 minutes.

Yield: Serves 8.

Approximate nutrition analysis per serving: 420 calories, 49 percent of calories from fat, 23 grams fat (7 grams saturated), 75 milligrams cholesterol, 45 grams carbohydrates, 10 grams protein, 850 milligrams sodium, 5 grams fiber.

Cheddar-Sage Corn Bread

1 cup coarse yellow cornmeal

½ cup flour


1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon coarse salt

¾ cup buttermilk

3 tablespoons peanut or vegetable oil

2 large eggs

1½ cups grated sharp white Cheddar

1 cup fresh or thawed corn kernels

1 small onion, finely chopped

¼ cup chopped fresh sage

Heat the oven to 400 degrees. Combine the cornmeal, flour, baking soda, baking powder and salt in a bowl; set aside. Combine the buttermilk and 2 tablespoons of the oil in a large measuring cup or small bowl. Add the eggs; beat until just mixed. Pour over the dry ingredients; mix well. Add the cheese, corn, onion and sage; mix thoroughly.

Place the remaining tablespoon of oil in a 9-inch-square baking dish. Place in the oven; heat 2 minutes. Remove the baking dish from the oven; swirl the oil around to coat the interior of the pan. Scrape the batter evenly into the pan. Bake until crusty and browned, about 40 minutes. Cool 5 minutes; cut into squares.

Approximate nutrition analysis per serving: 231 calories, 48 percent of calories from fat, 13 grams fat (5 grams saturated), 68 milligrams cholesterol, 21 grams carbohydrates, 9 grams protein, 456 milligrams sodium, 2 grams fiber.

Yield: Serves 9.

Dutch Apple Pie

¼ cup flour

1/3 cup packed brown sugar

1 teaspoon cinnamon

1/3 cup butter, softened

4 to 5 tart apples, such as Jonathan or Granny Smith

3 tablespoons butter, melted

¾ cup granulated sugar

1 unbaked pie shell, 9 inch

Whipped cream, optional

Heat oven to 425 degrees. For streusel, blend flour, brown sugar and ½ teaspoon of the cinnamon together in a bowl with a pastry blender or fork. Work in the 1/3 cup softened butter until well-blended; set aside.

Peel and slice the apples into a large bowl. Stir the melted butter into the apples; toss until apples are well-coated. Add granulated sugar and remaining ½ teaspoon of the cinnamon; toss.

Fill pie shell with the apples; spoon the streusel over apples. Bake 20 minutes, covering lightly with foil if crust browns too quickly. Lower heat to 350 degrees; bake 35 to 40 minutes until apples are tender and topping is brown. Cool on wire rack. Top slices with whipped cream, if desired.

Yield: Serves 8.

Approximate nutrition analysis per serving: 352 calories, 44 percent of calories from fat, 18 grams fat (9 grams saturated), 32 milligrams cholesterol, 49 grams carbohydrates, 2 grams protein, 93 milligrams sodium, 2 grams fiber.

Rich Chestnut Stuffing

15 fresh Brussels sprouts

1 8-ounce jar cooked chestnuts

2 tablespoons olive oil, divided

1 pound bulk mild Italian sausage

1 medium onion, peeled and finely chopped

2 medium cloves garlic, peeled and minced

8 cups French or Italian bread cubes, day old

½ cup chopped Italian parsley

1 tablespoon fresh thyme leaves

1 tablespoon minced sage leaves

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1½ cups chicken or turkey broth

Nonstick cooking spray or oil

4 tablespoons melted butter or ¼ cup turkey drippings

Trim the stem ends from Brussels sprouts and remove any tough or yellowed outer leaves. Cut a cross in the bottom of each. Bring a medium pan of water to the boil. Add the sprouts and bring back to a boil. Time 5 to 7 minutes or until just tender. Drain and rinse with cold water to stop the cooking. Pat dry and chop coarsely; set aside. Coarsely chop chestnuts and set aside.

Heat a tablespoon olive oil in a skillet on medium heat. Add sausage, breaking it up with a spatula and saute until cooked through and no longer pink. Remove from pan; pour off fat. Add remaining tablespoon olive oil to pan. Add onion and saute 5 minutes. Then add garlic and saute 2 minutes. Set aside.

In a large bowl, combine bread cubes with Brussels sprouts, chestnuts, sausage, vegetables, parsley, thyme, sage, salt and pepper; mix well. Drizzle chicken broth over the stuffing and mix with a large spoon. Spray a 2½-quart baking dish with cooking spray or oil lightly. Spoon stuffing into dish and drizzle melted butter or turkey drippings over the top. Cover with aluminum foil and bake in preheated 325-degree oven 30 minutes. Uncover and continue baking 15 minutes.

Yield: Serves 10 to 12.

Sweet Potato-Ancho Bisque with Red Pepper Cream


2 dried ancho chilies

2 tablespoons olive oil

1 cup coarsely chopped onion

½ cup coarsely chopped carrot

1/3 cup coarsely chopped celery

1 medium clove garlic, minced

6 cups reduced-sodium chicken or vegetable broth

1 pound orange-fleshed sweet potato or yam, peeled and cut into ½-inch chunks

12 ounces baking potato, peeled and cut into ½-inch chunks

1½ teaspoons kosher salt

¼ teaspoon ground black pepper

1 cup milk


½ cup coarsely chopped jarred roasted red bell pepper

½ cup sour cream or creme fraiche

¼ teaspoon kosher salt

Freshly ground black pepper

To prepare soup: Rinse ancho chilies and pull off stems; shake out seeds. Put chilies into a small bowl and cover with hot water (just below the boiling point). Soak until softened, about 20 minutes. Then drain and rinse briefly. Coarsely chop and set aside.

Meanwhile, heat oil in a Dutch oven over medium-low heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until tender, about 10 minutes.

Stir in broth, sweet and baking potatoes, ancho chilies, salt and pepper. Increase heat to high and bring to a boil. Reduce heat; cover and simmer until potatoes are very tender, about 20 minutes.

To make the cream: Puree bell pepper in a blender. Add sour cream and blend to mix. (Add a couple teaspoons water if needed to loosen just a bit.) Season to taste with salt and pepper. Refrigerate until ready to serve.

When potatoes are tender, puree soup in several batches with a blender or food processor until smooth, adding some of the milk to each batch. Cool, cover and refrigerate.

Reheat soup over medium-low heat, stirring often. Don't let soup come to a boil. Add a dollop of the red pepper cream and serve.

Yield: Serves 8 to 10.

Cranberry Relish

1/3 cup firmly packed dark brown sugar

1/3 cup granulated sugar

¾ cup water

1 12-ounce bag fresh cranberries

¾ cup dried cranberries

1/8 teaspoon salt

1/8 teaspoon ground black pepper

In a heavy, medium-size saucepan, combine brown and granulated sugars with water, fresh and dried cranberries and salt. Stir over medium-low heat until sugar dissolves.

Turn heat to medium. Cook until most of the cranberries have popped and the sauce has thickened, about 10 minutes. Stir occasionally to keep relish from sticking to the bottom of the pan. Stir in pepper.

Transfer to a bowl and cool. Cover and refrigerate until ready to serve. (The relish can be made 2 days in advance.)

Yield: About 2¼ cups.

Brussels Sprouts with Walnuts and Sweet Pepper

1/3 cup walnuts

1½ pounds Brussels sprouts, ends trimmed, cut in half

2 tablespoons butter

1 medium shallot, peeled and minced

½ small red bell pepper, seeded and minced

¼ teaspoon salt

Freshly ground black pepper to taste

2 teaspoons lemon juice

Place walnuts in a small baking pan and toast in a preheated 350-degree oven 5 minutes. Cool slightly. Chop coarsely and set aside.

Bring a pan of water to a boil, add sprouts and time 6 minutes. Test for tenderness. Drain and rinse with cold water until chilled. Drain again and pat dry. (This can be done 24 hours in advance and refrigerated. Remove from refrigerator 1 hour before reheating.)

Melt butter in a skillet set over medium heat. Add the shallot and red pepper; saute 3 minutes. Add the Brussels sprouts, salt and pepper; saute 4 to 5 minutes to heat through. Add lemon juice and toss 1 minute. Stir in the walnuts and serve.

Yield: Serves 8.

Roasted Garlic Mashed Potatoes with Fresh Rosemary

4 large heads garlic

1½ tablespoons olive oil

3 tablespoons water

5½ pounds Yukon Gold potatoes

3 sprigs (5 inches each) fresh rosemary

2 tablespoons kosher salt, divided

1¼ cups milk

4 tablespoons butter, softened

Heat oven to 375 degrees. Cut about ½ inch off the tops of the heads of garlic and rub with about 1½ tablespoons olive oil. Place in a small baking dish -- do not crowd -- and add water. Cover and bake about 30 to 40 minutes or until garlic cloves are soft enough to be pierced easily with the tip of a paring knife. Cool.

When garlic is cool enough to handle, press out of skins into a bowl, then mash with a fork to a pastelike consistency; set aside.

Peel potatoes, dropping into a large bowl of cold water to keep them from turning brown. Cut larger potatoes in half and put into a large pot. Cover with water and add rosemary and 1 tablespoon salt. Cover and bring to a boil. Then uncover and boil gently until potatoes are tender, about 30 minutes.

Drain potatoes and remove rosemary stems. Put back into hot pan. Begin to mash with a potato masher. Add garlic, remaining salt, milk and butter; mash to a fine consistency. (An electric mixer can be used for mashing, but overbeating will cause the potatoes to become gluey.

The potatoes can be served immediately or put into a lightly greased casserole and reheated. Spoon into a buttered 3-quart casserole dish. Cover and refrigerate overnight.

Bring casserole out of refrigerator 1 hour before cooking. Bake covered in a preheated 325-degree oven about 1 hour or until heated through. Uncover and continue baking about 15 minutes longer.

Yield: Serves 10 to 12.

Three-Root Gratin

1 tablespoon softened butter

2 pounds Yukon Gold potatoes

1 pound celery root

1 pound parsnips

2½ cups coarsely grated Gruyere cheese, divided

2 medium cloves garlic, minced

1/3 cup finely chopped yellow onion

1 tablespoon prepared horseradish

1½ teaspoons kosher salt

Freshly ground black pepper

1½ cups chicken broth

1/3 cup fine fresh breadcrumbs

2 tablespoons unsalted butter, melted

Preheat oven to 350 degrees. Grease a 3-quart casserole dish with softened butter and set aside.

Scrub and peel potatoes, celery root and parsnips. Slice thinly using a box grater, mandoline or slicing blade of a food processor. Combine 2 cups cheese with the garlic, onion and horseradish, mixing with a fork.

Layer root vegetables in the following way: half each of potatoes, celery root and parsnips followed by half of cheese mixture. Sprinkle with salt and pepper. Repeat with remaining celery root, parsnips and cheese mixture; season with salt and pepper and spread remaining potatoes over the top. Pour broth over potatoes.

Combine remaining ½ cup cheese and breadcrumbs; sprinkle on top. Drizzle with melted butter. Bake, covered, on center oven rack 30 minutes. Uncover and continue baking 35 minutes or until the top is crisp and browned and the vegetables are tender. Let sit 10 minutes before serving.

Yield: Serves 10 to 12.

What To Read Next
Get Local