Giving Thanks For Sides
Posted Oct 24, 2011
Thanksgiving is on its way and most every food magazine has a picture of a perfectly cooked turkey on the cover. How come the side dishes never get any face time when they are just as (or even more delicious)? I have yet to have a turkey that is so amazing that I talk about it beyond the holiday it is known for. However, I am open to anyone who can prove me wrong.
Please submit your perfect turkey cooking recipe to the comments on our Facebook page and I will try it. I’ll even post a video of me preparing it on our new YouTube channel if it blows my hair back. I was looking back through our older blog posts and was reminded that it’s time to throw together a holiday staple of Chex Mix (here’s the recipe from last December).
After perusing the November 2011 issue of Family Circle magazine, they had a variety of wonderful Thanksgiving sides like Apple Sausage stuffing, Onion and Chives Mashed Potatoes, and Cranberry-Apple mold. The collection of recipes starts on page 150, but I had the chance to pre-test an incredible recipe for Wild Mushroom soup (page 154). While very tasty, I recommend adding some carrots, frozen peas, cutting the butter down to one tablespoon and add two strips of cooked bacon (crumpled into bits).
Cook the bacon first and reserve a tablespoon of the grease as a substitute for the other two tablespoons of butter from the Family Circle recipe. I guess you could also add a woody flavor to complement the earthiness of the mushrooms, so throw in a cup of pre-cooked wild rice. Serve as a side or appetizer before the big meal. It is excellent comfort food to warm you up on a cold day in late fall, plus you get your dose of selenium (a prime antioxidant mineral) from the mushrooms