7 C R Y D E R P O I N T NOVEMBER Not much you can do with a turkey expect shove it in the oven and wait three hours. Let’s face it – the bird is a great centerpiece of Thanksgiving dinner. But the thing friends and family talk about after the dishes are in the sink? The side dishes. We touched up several of Cryder Points’ best cooks for their recipes for sure-fire, crowd-pleasing and easy to do dishes. Like chefs everywhere, our cooks stand on the shoulders of foodies who came before. Jill Davis says her baked cranberry sauce recipe is an adaptation of a Bobby Flay number. Denise Demby says she’s been doing her orange ginger sweet potato dish for years – but has changed it a lot from when she first found it in the New York Times. Louis Cavell’s sausage stuffing is gluten-free version (his wife is allergic) of a family recipe. Try these for your holiday bunch and thank your neighbors for the helping hand. Sausage Stuffing Recipe Denise Demby gets ready to put her sweet potatoes with ginger and orange on the table. Sausages hit the pan for Louis Cavell’s stuffing recipe. Great make-ahead side dish! Ingredients: • One 12 oz. bag fresh cranberries • 1 1/4 cups sugar • 1/4 teaspoon ground cinnamon • Pinch nutmeg • 1/4 cup bourbon* • Splash of orange juice, optional Recipe: Preheat the oven to 350 degrees. Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove cover and stir to melt any undissolved sugar and stir in bourbon. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove from oven. If using, stir in orange juice. Let cool to room temperature, then refrigerate for at least one hour before serving. The sauce will keep for several weeks in the refrigerator. *More or less to taste, but hey, it’s Thanksgiving! Adapted from Bobby Flay, who adapted it from C. and B. Jamison Jill Davis Ingredients: 2 loaves of stuffing bread or 6-8 hoagie rolls 3 stalks of celery chopped 1 large onion chopped 1/2 cup parsley chopped 1 1/2 pound sweet sausage removed from casing 3 eggs chicken stock 1 stick butter bells stuffing seasoning salt to taste black pepper to taste Recipe: Day before break bread into pieces and let dry overnight Saute sausage in a large pan until brown Remove sausage and use the drippings to saute onion and celery until translucent Moisten the bread in a large pan with chicken stock making sure it doesn’t get soggy Add sausage, onion, celery, bell seasoning and parsley with the eggs beaten slightly. Mix together well Melt butter in large pan and add stuffing mixture until cooked through Either stuff into turkey or bake into casserole dish at 350 degrees for about an hour covered in aluminum foil Louis Clavell Orange Ginger Sweet Potato Gratin Uses no sugar, just the sweetness of the potatoes Ingredients: • 1/2 stick butter or about 4 tbls (plus extra for greasing pan) • 1 cup cream • 2 tbls grated ginger • Zest of 1 orange • Two lbs. of sweet potatoes, peeled and grated, about 4 cups • 1/2 cup, chopped walnuts • Salt and pepper Recipe: Preheat oven to 400 degrees Grease a 6-8 cup baking dish In a small pan, gently heat butter with cream, ginger and orange zest, stirring once or twice until butter melts and mixture is just steaming Removefrom heat Spread potatoes and nuts evenly in baking dish and sprinkle with plenty of sale and pepper Drizzle cream mix over top and press down on potatoes with fork until at least partly submerged in liquid Bake until potatoes are tender and crean thickens, about 45 mins Serve hot or warm 4-6 servings Denise Demby www.queenscourier.com | NOVEMBER 2014 | CRYDER POINT Courier 7 Baked Cranberry Sauce Jill Davis has never had a complaint about her baked cranberry sauce.
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