Chef Walter's Thanksgiving Side Dishes
Thanksgiving Day can be a hectic day of cooking, baking and multitasking in the kitchen. The holiday is all about spending time with family and friends and giving thanks.
These recipes use Dietz & Watson to make cooking a little bit faster and easier.
By stopping by the deli while shopping for Thanksgiving Day ingredients, you can whip up side dishes that are delicious and indulgent for the holidays.
For more information, please visit: www.dietzandwatson.com and www.staib.com
Dietz & Watson Thanksgiving Day Recipes
Ham and Cheddar Corn Muffins
Makes 12 Servings
2 packages of your favorite corn muffin mix
1 cup finely diced Dietz & Watson Uncured Classic Dinner Ham
1/2 cup Dietz & Watson NY State Garlic Cheddar
1/4 cup finely chopped chives or scallion greens
Heat the oven to 375°. Coat a 12 cup muffin pan with cooking spray.
In a large bowl, prepare muffin batter as directed.
Fold in the ham, cheese, and chives or scallions.
Spoon the batter into the prepared cups, filling each three-quarter full. Bake the muffins until their tops are lightly browned, about 20 minutes. Let them cool in the pan on a wire rack for 3 minutes, then turn them out onto the rack and let them cool completely. The muffins can be frozen in a plastic freezer bag up to three months.
Sausage Sage & Marjoram Stuffing
Makes 4 to 5 cups; Serves 8
½ loaf firm white bread (about ½ pound), crust trimmed and cut into 1/2-inch cubes
1 cup Dietz & Watson fresh sausage
1 onions, chopped
1 tablespoon olive oil
1 celery ribs, chopped
2 garlic cloves, chopped
1 teaspoon fresh thyme leaves
½ teaspoon dried marjoram
½ teaspoon dried sage
1 teaspoon salt
½ tablespoon freshly ground black pepper
¼ cup dry white wine, such as Sauvignon Blanc
2 cups sliced mushrooms (about 12 ounces)
1 cup pecans, toasted
¼ cup chopped fresh parsley
1/3 cup Chicken Stock
Preheat the oven to 350°F.
Spread the bread cubes in a single layer in a shallow baking pan and bake for 15 to 25 minutes, until crisp, dry and golden. Transfer the bread cubes to a large bowl.
In a large skillet, sauté the onions in ½ tablespoon of the oil over medium-low heat for 10 to 15 minutes, until golden. Add the Dietz & Watson sausage and cook until browned.
Add the celery, garlic, thyme, marjoram, sage salt, and pepper, and sauté for 5 minutes, until the celery is soft.
Add the wine and cook about 5 minutes, until the liquid is evaporated. Add the vegetable mixture to the bread cubes in the bowl.
In the same skillet over high heat, sauté the mushrooms in the remaining 1/2 tablespoon oil for 5 to 8 minutes, until browned and the liquid is evaporated. Add the mushrooms and parsley to the bread cubes and mix well. Stir in toasted pecans. Add enough of the chicken stock to moisten the mixture, but be careful not to make it soggy.
Transfer the mixture to a lightly greased 2-quart baking dish and cover with aluminum foil. Bake for 45 minutes. Uncover and bake about 15 minutes more, until crisp. Serve hot.
Chef's Note
You can refrigerate the stuffing for up to 24 hours before baking, but if you do, you'll need to increase the baking time by 15 minutes.
Cranberry Relish
From The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine ©2009 by Walter Staib
Cranberry bogs, which were found mainly in the New England colonies, greeted the settlers when they first arrived to the New World. As such, cranberries became a great part of the colonial diet, especially in Massachusetts. In addition to pies, tarts, and preserves, colonial cooks made cranberry sauce as we know it today. John Adams mentions cranberry sauce in a diary entry on April 8, 1787. "Arrived at Dr. Tufts where I found a fine Wild Goose on the Spit and Cramberries stewing in the Skillet for Dinner." He further adds that Dr. Tufts invited him "to dine upon wild Goose and Cramberry Sause."
Makes 2 cups; Serves 8
3 cups fresh cranberries (about 12 ounces)
1/2 cup sugar
2 tablespoons grated orange rind
In a stainless steel or enameled saucepan, combine the cranberries, sugar, orange rind, and 1/2 cup water. Bring to a simmer over medium-low heat. Cook, stirring occasionally, for about 5 minutes, until the cranberries burst.
Remove from the heat and let cool. Store in a tightly sealed plastic or glass container and refrigerate for up to 8 weeks.
Turkey Stuffing Roulades
A Recipe by Chef Walter Staib
1 pound Dietz & Watson Carving Ready Turkey Breast, cut into 1-inch thick slices
½ recipe sausage, sage and marjoram stuffing, see above
Salt and freshly ground pepper, for serving
Cranberry sauce, for serving
Preheat oven to 350 degrees.
Season turkey slices with salt and pepper to taste. Place stuffing at the end of each turkey slice. Roll up to conceal stuffing.
Bake for 10-15 minutes, or until heated through. Serve warm with chilled cranberry sauce.
Creamed Green Beans with Bacon
A Recipe by Chef Walter Staib
Serves 8
3 pounds fresh tender green beans, such as haricots verts
1 pound Dietz & Watson Bacon
1 cup mushrooms, sliced
2 tablespoons unsalted butter
2 medium onions, finely chopped
2 garlic cloves, chopped
1 cup Béchamel Sauce, see following
1/2 cup heavy cream
1/8 teaspoon cayenne pepper
Salt and freshly ground white pepper
Fresh parsley, chopped, for garnish
In a large pan over low heat, slowly cook the bacon until it is crisp, but not overcooked. Remove bacon from pan and reserve drippings.
Bring a large saucepan of lightly salted water to a boil over high heat. Add the green beans and cook for 5 to 8 minutes, until crisp-tender. Drain and reserve.
Melt the butter in a medium-size saucepan over medium heat. Add the bacon drippings, add the onions, garlic and mushrooms and sauté for 3 minutes, until translucent.
Slowly stir in the Béchamel Sauce, cream and cayenne pepper. Gently stir in the green beans and cook for about 3 minutes, until they turn bright green.
Season with salt and pepper to taste. Transfer to serving bowl. Break the bacon into large pieces and sprinkle on top and garnish with the chopped parsley. Serve immediately.
Béchamel Sauce
Makes about 11/2 cups
11/2 cups milk
2 tablespoons unsalted butter
1 small onion, finely chopped
2 tablespoons all-purpose flour
1 teaspoon salt
1 whole clove
1 bay leaf
1/8 teaspoon freshly grated nutmeg
Freshly ground white pepper
Bring the milk to a boil in a small saucepan over high heat. Remove from the heat, and set aside to keep warm.
Melt the butter in a medium-size saucepan over medium heat, add the onion, and sauté until softened and translucent, about 3 minutes.
Gradually stir in the flour to form a roux, and cook, stirring frequently, until well combined, about 1 minute.
Gradually whisk in the warm milk, bring the mixture to a boil, and add the salt, clove, bay leaf, and nutmeg. Reduce the heat to low, and simmer until thickened, about 20 minutes.
Season with salt and white pepper and strain through a fine mesh strainer. Set aside to keep warm for serving, or pour into a jar or plastic container and store in the refrigerator for up to 1 week.
