The Pioneer Woman, Ree Drummond, joined the ladies in the kitchen to kick off our Home Cooked for the Holidays series. She showed the ladies how to make scrumptious Thanksgiving side dishes everyone will want to eat! Here are her recipes.
RECIPES FROM: "The Pioneer Woman Cooks: A Year of Holidays"
BROCCOLI–WILD RICE CASSEROLE
MAKES 12 SERVINGS
2 cups wild rice
8 cups low-sodium chicken broth
3 broccoli heads, cut into small florets
½ cup (1 stick) butter
1 medium onion, finely diced
1 pound white button or cremini mushrooms, finely chopped
2 carrots, peeled and finely diced
2 celery stalks, finely diced
¼ cup all-purpose flour
½ cup heavy cream
2 teaspoons salt
1 teaspoon black pepper
1 cup panko breadcrumbs
2 tablespoons minced fresh parsley
1. Preheat the oven to 375°F.
2. Add the wild rice into a medium saucepan with 5 cups of the chicken broth. Bring it to a boil over medium-high heat, then reduce the heat to low and cover the pan.
3. Cook the rice until it has just started to break open and is slightly tender, 35 to 40 minutes.
Set it aside.
4. Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1½ to 2 minutes, until bright green and still slightly crisp.
5. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process.
Remove it from the ice water and set it aside.
6. Heat a large pot over medium high heat, then melt 6 tablespoons of the butter. Add the onions and the mushrooms . . .
7. And cook them, stirring occasionally, for 3 to 4 minutes, until the liquid begins to evaporate.
8. Add the carrots and celery . . .
9. And cook for 3 to 4 minutes, until the vegetables are soft and the mixture begins to turn darker.
10. Sprinkle the flour on the vegetables and stir to incorporate it . . .
11. Then pour in the remaining 3 cups of broth . . .
12. And stir to combine. Bring the mixture to a gentle boil and allow it to thicken, 3 to 4 minutes.
Pour in the heavy cream, stirring to combine.
14. Let the mixture cook until it is nice and thick. Season with the salt and pepper, then taste and adjust the seasonings as needed.
15. To assemble, add half the cooked rice to the bottom of a 2-quart baking dish . . .
16. Then lay on half the broccoli. Repeat with another layer of both.
17. Using a ladle, scoop out the vegetable-broth mixture . . .
18. And spoon it evenly all over the top.
19. Continue with the rest of the sauce, totally covering the surface with vegetables.
20. Melt the remaining 2 tablespoons of butter, then pour it into a separate bowl with the panko breadcrumbs.
21. Toss the mixture together to coat the breadcrumbs in butter . . .
22. Then sprinkle the breadcrumbs all over the top.
23. Cover the foil and bake the casserole for 20 minutes, then remove the foil and continue baking for 15 minutes or until golden brown on top. Sprinkle on the parsley after you remove it from the oven.
Then dig in!
SOUL SWEET 'TATERS
MAKES 12 SERVINGS
4 medium sweet potatoes
1 cup milk
1 cup sugar
2 whole eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup packed brown sugar
½ cup all-purpose flour
6 tablespoons (¾ stick) cold butter, cut into pieces
1 cup chopped pecans
1. Preheat the oven to 375°F.
2. Wash the sweet potatoes, then prick them a few times with a fork.
Bake them for 35 to 40 minutes, until fork-tender.
3. Slice them in half and let them cool slightly. Raise the oven temperature to 400°F.
4. Scoop out the innards, place the potatoes in a bowl, and give them a good mash. Leave some texture to the sweet potatoes; no need to mash completely.
5. Add the milk, sugar, eggs, vanilla, and salt. Stir and mash the mixture around until everything is combined but not perfectly smooth.
6. Butter a 2-quart baking dish . . .
7. Then pour in the 'taters . . .
8. And smooth out the top.
9. To make the topping, combine the brown sugar and flour in a medium bowl . . .
10. And mix them together.
11. Throw in the butter and use a pastry blender to cut it all together.
12. Add the pecans . . .
13. And combine until the topping is nice and crumbly.
14. Sprinkle the crumb mixture on top of the sweet potatoes . . .
15. And bake for 30 minutes, or until golden brown.
16. Serve it in big spoonfuls . . . And give thanks for glorious side dishes such as this!
MAKES 8 TO 12 SERVINGS
One 15-ounce can pumpkin pie filling
3 cups milk (whole, 2%, 1% or skim—whatever your poison!)
½ cup vanilla yogurt
¼ teaspoon ground cinnamon
¼ cup cinnamon graham cracker crumbs
1. Anytime before Thanksgiving, spoon the pumpkin pie filling into muffin cups, then cover the pan with aluminum foil and place it in the freezer.
2. When you're ready to make the smoothies, add the milk to a blender . . .
3. Then add the yogurt.
4. Pop 4 pieces of the frozen pumpkin pie filling out of the pan (save the rest for another time, or for a second batch of smoothies if one isn't enough to calm the hungry beasts) . . .
5. And add them to the blender.
6. Next, add the cinnamon . . .
7. Then blend the mixture until totally smooth and pour it into individual glasses.
8. Sprinkle the tops with graham cracker crumbs before serving.