M
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. . .
Q u ic k S id e D is h
S t u f f in g
Quick Side Dish Stuffing
Makes 6 -8 servings.
3/4
cup chopped onion
1/2
cup sliced celery
1/4
cup butter or margarine
13/4 cup (14.5-oz. can) chicken
broth
1/2
cup Sun-Maid Natural Raisins
1
package (8-oz.) herbed stuffing
mix
1/3
cup coarsely chopped pecans,
toasted
COOK onion and celery in butter over
medium heat until softened, 2 to 3
minutes, stirring occasionally. ADD
broth and raisins. Bring to a boil, reduce
heat and simmer uncovered 3 minutes.
STIR in stuffing mix and pecans.
REMOVE from heat; cover and let stand
5 minutes. FLUFF with a fork before
serving.
Casserole Stuffing:
After stirring stuffing
mix and pecans into broth, SPOON
mixture into a buttered casserole dish.
COVER with foil. (If desired, refrigerate
until ready to bake). BAKE 30 minutes at
350° F. UNCOVER and BAKE 5 minutes
longer for a crisp top.
SUN-MAID.
For more delicious holiday
recipes, visit us at
www.sunmaid.com
fOOd THANKSG
IV
ING
REC
IPES
PEAR AND ARUGULA SALAD
“This is one of my favorite simple salads. It’s
refreshing and I love the way the sweetness of
the pears complements the peppery arugala.’’
PREP: 20 MIN. STAND: 15 MIN.
1
recipe Lemon Vinaigrette,
below
2
red Bartlett pears
12
cups arugula (about
8
oz.)
V
3
cup dry roasted, salted sunflower
kernels
2
oz. Parmesan cheese, shaved (V
4
cup)
Shredded lemon peel (optional)
1
. Prepare Lemon Vinaigrette. Transfer
V4 cup of the vinaigrette dressing to large
bowl. Quarter, core, and seed pears. Cut each
quarter in thin slices; add to dressing in bowl.
Let stand for 15 minutes.
2
. Add arugula to pears; toss lightly to coat.
Transfer to serving platter. Top with
sunflower kernels, Parmesan, and lemon
peel. Serve with remaining dressing. Cover
and refrigerate remaining vinaigrette up to
1 week. MAKES 8 SERVINGS.
LEMON VINAIGRETTE In bowl combine
1
tablespoon
lemon peel#
(/3 cup
lemon juice#
1
teaspoon
sugar#
and U2 teaspoon
kosher
salt.
Gradually whisk in 3
/4 cup
extra virgin
olive oil.
EACH SERVING
274 cal# 25g fat# 5 mgchol#
265 mg sodium# 11 g carbo# 2 gfiber# 5 gpro.
>
MAKE AHEAD Prepare Lemon
Vinaigrette as directed. Refrigerate,
covered, up to 1 week. To serve, bring to
room temperature.
SW EET POTATOES WITH
TOASTED PECANS
“It just wouldn’t be Thanksgiving without
roasted sweet potatoes with marshmallows
and pecans. This dish always reminds me of
Thanksgiving at my Grandma’s house.”
PREP: 45 MIN. BAKE: 36 MIN. OVEN: 350oF/450oF
4
V
2
lb. sweet potatoes
2
Tbsp. olive oil
1
Tbsp. kosher salt
V
2
cup butter
2/3
cup whippingcream
2
Tbsp. pure maple syrup
V
4
tsp. ground nutmeg
1
tsp. kosher salt
2
to
3
cups tiny marshmallows
V
4
cup pecan halves, toasted
1
. Heat oven to 350°F. Scrub potatoes and
prick with a fork. Brush with olive oil.
Sprinkle the 1 tablespoon salt. Place
potatoes in 15x10x1-inch baking pan.
Roast, uncovered, 30 to 40 minutes or until
soft. Cool until easy to handle.
2
. Increase oven temperature to 450°F.
Halve potatoes; scoop out flesh and
discard skin. Press through a fine mesh
sieve. Transfer to a large bowl.
3
. In a small saucepan combine butter and
whipping cream; cook over medium heat
until mixture comes to a simmer. Fold into
the sweet potatoes along with the maple
syrup, nutmeg, and 1 teaspoon salt.
Transfer to a 2-quart baking dish.
4
. Sprinkle marshmallows on potatoes.
Bake, uncovered, 12 to 15 minutes or until
marshmallows are golden brown. Sprinkle
toasted pecans. Serve immediately.
MAKES
8
(V
2
-CUP) SERVINGS + LEFTOVERS.
EACH SERVING
255 cal# 14 g fat# 33 mg chol#
670 mg sodium# 30 g carbo# 3 g fiber# 2 g pro.
>
MAKE AHEAI Up to 1 day ahead,
prepare through Step 3. Cover and
refrigerate. To reheat, bake, covered, in a
350°F oven for 55 minutes, stirring once.
Increase oven temperature to 450°F.
Uncover and proceed with Step 4.
216
NOVEMBER
2009
BETTERHOMES AND GARDENS
