I can’t think of any holiday closer related to food than Thanksgiving. Although other holidays feature big family meals, Thanksgiving’s main focus is the meal. No presents, just plenty of good food.
Thanksgiving meal is usually built around traditions. At most homes, turkey is the star of the meal. You can always find side dishes that always make an appearance. Which leads me to todays recipes. These two are always found on my dinner table. The first is a classic, Sweet Potato Casserole. The second one, Oyster Dressing, is more for people who love oysters. Time to get ready for the big meal. Collect your ingredients, and Let’s head to the kitchen!
Sweet Potato Casserole
What’s a Thanksgiving table without Sweet Potato Casserole? It’s a simple dish to prepare. If you don’t want to cook your own potatoes, you can use canned ones and the dish will still be delicious.
Sweet Potato Casserole
4½ cups sweet potatoes cooked and mashed
1 stick butter melted
1/3 cup milk
1 cup sugar
½ teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
½ cup flour
3 tablespoons butter
1 cup pecans, chopped
Preheat oven to 350℉.
Grease a 9×13-inch baking pan. In a large bowl, mix together the sweet potatoes, 1 stick melted butter, milk, sugar, vanilla, and eggs. Spread sweet potatoes mixture into the baking dish. In a small bowl, mix together the brown sugar and flour. Cut and mix in 3 tablespoons butter until the mixture is creamy, them stir in the pecans. Sprinkle pecan mixture over sweet potatoes. Bake for 25 minutes or until golden brown.
Oyster Dressing
Oyster dressing is often found on holiday tables in South Louisiana. November and December are perfect months for oysters. For a different flavor, use cornbread in place of the French bread.
2 teaspoons butter
1 pint oysters, reserving the liquor they come in
2 tablespoons canola oil
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
2 teaspoons Creole seasoning
2 bay leaves
1 tablespoon garlic, minced
1/4 cup fresh parsley, minced
1 cup seafood stock
1/4 cup green onions, chopped
4 cups French bread cut into 1-inch cubes
1/3 cup freshly grated Parmesan cheese
Preheat oven to 375℉.
Butter a 9x13-inch baking dish with the butter. Drain the oysters, reserving the oyster liquor. In a large skillet oven medium-high heat, heat the oil. Add the onions, bell pepper, celery and Creole seasoning and sauté for 5 minutes or until soft. Add the bay leaves, garlic and parsley, and sauté for 1 minute. Add the stock and cook for 2-3 minutes, stirring constantly. Add the green onions, oyster liquor and the bread cubes. Stir to mix well and remove from the heat. In a large mixing bowl, combine the bread mixture with the oysters and cheese. Stir to mix thoroughly. Pour the mixture into the baking dish and bake for 1 hour or until bubbly and golden brown. Remove the bay leaves before serving.
I love the holiday season. It’s the time for great company and great food. While presents are nice, to me, it’s all about the company of family and friends. I love to share my ability in the kitchen. At this time of year, the more the merrier. To me, the best present I can receive is someone sharing the food creations with me. It’s a gift from the heart. Spread your love all year round. My wife Peggy, who edits every column I do, and I want to wish everyone the Happiest Thanksgiving! Let the holidays begin!
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