With Thanksgiving only a few days away, it's crunch time, and time to finalize the menu, complete the shopping, polish the silverware, and start cooking the make-ahead dishes! When you're having 23 guests, you really can't start soon enough! Here are a few of my family's favorite side dishes that will please your guests and have them begging for the recipe, cher! Bon Appetit!1 bunch green onions, sliced
2 tbs.'s olive oil
4 strips bacon, fried crisp and crumbled
1/2 cup baby bella mushrooms, sliced
1/2 cup each onions, and red bell peppers, chopped
1 tbs. fresh thyme, chopped
Salt to taste
1 tbs. Cajun seasoning, divided
1 cup milk
3 tbs.'s butter
1/4 cup flour
1 cup coarse fresh bread crumbs
1/2 cup freshly grated Parmesan cheese
Few shakes Tabasco sauce
Place string beans in boiling water in a large stock pot and boil for about 8 minutes or until tender. Drain and transfer to a large greased, 3 qt. casserole dish. Sprinkle with half of the Cajun seasoning. In large skillet, saute the mushrooms, onions and bell peppers, in the olive oil, until soft. (about 10 minutes) Add bread crumbs and continue cooking for 5 minutes, stirring constantly. Transfer mixture to a large bowl and add other half of Cajun seasoning, and thyme, mix well and set aside.
In large skillet, melt butter, and add green onions and saute for 5 minutes. Add flour and stir and cook for 2 minutes. Gradually add milk, stirring constantly, and heat just to boiling. Continue stirring for 2 minutes or until thickened. Remove from heat and add Tabasco.
Pour over string beans and stir gently to coat. Stir Parmesan cheese and bacon into bread crumb mixture and spread evenly over string bean mixture. Bake in a preheated 350 degree oven for 25 to 30 minutes or until golden brown and bubbly. Cest bon, cher! Serves 8
A fantastic alternative to the canned soup version! Enjoy!
Cajun Rice Dressing
1 cup onions, chopped fine
1/2 cup celery, chopped fine
1 cup bell pepper, chopped fine
2 tsp.'s minced garlic
1/2 pound lean ground beef
1/2 pound lean ground pork
1/4 lb. chicken giblets, chopped (optional)
Salt and Tabasco, to taste
1/2 tsp.cayenne pepper
1/2 tsp. black pepper
2 tbs.'s Worcestershire sauce
1/4 cup fresh parsley
1 bunch green onions, chopped, including tops
2 cups beef stock or broth
2 cups cooked rice
In heavy skillet, on medium heat, brown the beef, pork, giblets, salt and Tabasco, and cook, stir and chop with large spoon, until browned. Drain excess oil and add the trinity, (onions, bell peppers, and celery), garlic, and remaining seasonings and stir fry for 10 minutes.
Add the Worcestershire sauce and beef broth, stir, cover, and simmer for 30 minutes. Stir in the green onions and parsley and cook for 10 more minutes. Cut heat off and add the cooked rice and gently stir until well blended. Divinely delicious! Serves 6
And here's another favorite dish that I've gotten a lot of requests for and even though it's already on my blog, I'm re-posting it here, for those who don't have time to search the archives. It is perfect as a side dish or to stuff the bird with. Out of this world!
Cajun Oyster Stuffing
1 pkg./sleeve- saltine crackers
1 /2 loaf of "day old" French bread
1 stick butter
2 cups (16 oz.) chicken broth or stock
1 quart oysters, chopped, with liquid reserved
1 bell pepper, chopped
1/2 cup celery, sliced
1/2 cup green onions, chopped
2 cloves of garlic, minced
1/4 cup fresh parsley, chopped
1 tsp. dried sage
1 tsp. poultry seasoning
2 Tbs's Cajun or Creole seasoning
5 large eggs ( lightly beaten)
Salt and Tabasco to taste
In large bowl, crumble the cornbread, French bread, and crackers. Add the seasonings and the parsley and mix well. Saute the onions, bell pepper, celery, and green onions in the stick of butter, until soft and add to the bowl. Stir in the chicken stock, eggs and oysters, adding oyster liquid, to desired consistency. Mixture will be wet. Pour into a buttered baking dish and bake in a preheated 350 degree oven, for 35 to 40 minutes. Out of this world!
Can also be used to stuff the turkey, but remember to immediately remove the stuffing from the turkey, when done, and transfer to a buttered casserole dish. Keep warm until ready to serve, or cover with foil and refrigerate, if making ahead, and heat in a 350 degree oven for 20 minutes, with foil on, when ready to serve. Can also be made without the oysters. Increase chicken stock by 1 cup.
A Cajun Waltz
Hope that ya'll are all having a fabulous weekend! Merci beaucoup for stopping by!