Thanksgiving isn’t complete without delicious side dishes. Big Morning Buzz Live, along with chef Eden Grinshpan, has you covered with recipes for tasty complements to your holiday turkey.
In the video above, watch Grinshpan wow Nick Lachey, Michelle Buteau, and Candace Bailey with flavorful cranberry sauce and sweet potato casserole. Below, find the steps to make these dishes at home. And in this post’s additional pages, find recipes for brussels sprouts, cornbread stuffing, and chocolate pecan pie.
Cranberry Sauce
4 cups of fresh cranberries
1 cup sugar
1 large orange- peeled (white part removed) and juice the orange
Pinch of cinnamon
1/2 cup water
4 cups of fresh cranberries
1 cup sugar
1 large orange- peeled (white part removed) and juice the orange
Pinch of cinnamon
1/2 cup water
Directions
In a pot place the cranberries, sugar, orange zest, orange juice, cinnamon and water. Keep stirring on medium low until most of the cranberries have turned to mush and it is more saucy. if you want it to be sweeter add in more sugar. I like mine tangy with a little sweetness.
In a pot place the cranberries, sugar, orange zest, orange juice, cinnamon and water. Keep stirring on medium low until most of the cranberries have turned to mush and it is more saucy. if you want it to be sweeter add in more sugar. I like mine tangy with a little sweetness.
Sweet Potato Casserole
Filling:
6 medium sweet potatoes, peeled and cut into quarters
3 tablespoons unsalted butter, room temp
1/4 cup whole milk
1/4-1/2 cup brown sugar (depending how sweet you want it)
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 eggs, whisked
Filling:
6 medium sweet potatoes, peeled and cut into quarters
3 tablespoons unsalted butter, room temp
1/4 cup whole milk
1/4-1/2 cup brown sugar (depending how sweet you want it)
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 eggs, whisked
Topping:
2 cups chopped pecans
1/2 cup maple syrup (or brown sugar)
3 tablespoons flour
Either 3 tablespoons melted butter or 2-3 cups of mini marshmallows (or both)
2 cups chopped pecans
1/2 cup maple syrup (or brown sugar)
3 tablespoons flour
Either 3 tablespoons melted butter or 2-3 cups of mini marshmallows (or both)
Preheat the oven to 350 degrees F.
Directions
For the filling: Bring a large pot of water to a boil, place the sweet potatoes in, cover and boil for 25 minutes or until tender enough to mash. Strain and place the sweet potatoes in a large bowl. Mash the sweet potatoes with a whisk until almost smooth, add in the butter, milk, brown sugar, salt, cinnamon and vanilla, and stir until smooth. Let cool, then mix in the eggs until combined. Place in a large, buttered baking dish and smooth the top.
For the filling: Bring a large pot of water to a boil, place the sweet potatoes in, cover and boil for 25 minutes or until tender enough to mash. Strain and place the sweet potatoes in a large bowl. Mash the sweet potatoes with a whisk until almost smooth, add in the butter, milk, brown sugar, salt, cinnamon and vanilla, and stir until smooth. Let cool, then mix in the eggs until combined. Place in a large, buttered baking dish and smooth the top.
Pecan topping: In a bowl mix together the pecans with the maple syrup, flour and the butter then spread it on top of the casserole. Place in the oven and bake for 30 minutes, rotating halfway through. (if the top is getting too dark, cover with tin foil) Remove from oven and let stand for 5 minutes before serving.
Marshmallow topping: Bake the sweet potato casserole without a topping for 30 25 minutes, than sprinkle the marshmallows on top and back for another 10 minutes, until golden and melted- serve immediately.
Yield: 8 to 10 servings
Spicy Bacon Maple Brussels Sprouts
6 bacon strips, cut into short strips
8 cups of Brussels sprouts, cleaned and sliced in half
1 teaspoon chili flakes
Kosher salt and pepper
2 to 4 tablespoons maple syrup, depending on how sweet you like
1 tablespoon plus 1 teaspoon chives, finely chopped, plus more for garnish
6 bacon strips, cut into short strips
8 cups of Brussels sprouts, cleaned and sliced in half
1 teaspoon chili flakes
Kosher salt and pepper
2 to 4 tablespoons maple syrup, depending on how sweet you like
1 tablespoon plus 1 teaspoon chives, finely chopped, plus more for garnish
Directions
Heat up a large high sided skillet on the stove over medium-high heat. Fry the bacon until crispy and brown and remove onto paper towels to drain. Remove all but 4 tablespoons bacon fat in the pan. In the pan over medium heat, toss together the brussels sprouts and chili flakes. Season with a little salt (not too much because of the bacon) and pepper.
Heat up a large high sided skillet on the stove over medium-high heat. Fry the bacon until crispy and brown and remove onto paper towels to drain. Remove all but 4 tablespoons bacon fat in the pan. In the pan over medium heat, toss together the brussels sprouts and chili flakes. Season with a little salt (not too much because of the bacon) and pepper.
Add a tablespoon of water if too dry and cook until sprouts are golden and crunchy, about 5 minutes. Add 1/3 cup water, cover and cook for another 5 minutes until cooked through. Uncover, stir in the maple syrup, reserved bacon and chives, check for seasoning and garnish with a little chopped chives on top.
Yield: 4 servings
Cornbread Stuffing with Sausage and Fennel
7 cups of cornbread cut into cubes
3/4 lb garlic and herb pork sausage
1 tablespoon olive oil
3 tablespoons butter
4 celery stalks, finely chopped
1/2 fennel, finely chopped
4 garlic cloves, finely chopped
2 yellow onions, finely chopped
7 sage leaves, chiffonade
1/4 cup freshly chopped parsley
salt and pepper to taste
2 eggs, whisked
2 1/2 cups of chicken stock
1/2 cup heavy cream
Optional – add in 1/2 cup dried cranberries
7 cups of cornbread cut into cubes
3/4 lb garlic and herb pork sausage
1 tablespoon olive oil
3 tablespoons butter
4 celery stalks, finely chopped
1/2 fennel, finely chopped
4 garlic cloves, finely chopped
2 yellow onions, finely chopped
7 sage leaves, chiffonade
1/4 cup freshly chopped parsley
salt and pepper to taste
2 eggs, whisked
2 1/2 cups of chicken stock
1/2 cup heavy cream
Optional – add in 1/2 cup dried cranberries
Pre-heat the oven to 350 degrees F, buttered baking dish with high walls.
Directions
Place the cubed cornbread in the heated oven and let toast for 15-20 minutes, until it is golden. Remove and place on the side.
Place the cubed cornbread in the heated oven and let toast for 15-20 minutes, until it is golden. Remove and place on the side.
In a large pan, heat up 1 tablespoon of olive oil. Remove the meat of the sausage from its casing. Fry in a pan until golden all over (break the meat up into smaller pieces with a spoon while it is frying), remove the meat but keep the fat in the pan. Add the butter to the pan and then toss in the onions, fennel, celery and garlic. Turn to medium and season well with salt and pepper. Sweat the vegetables for 10 minutes. Take off the heat and let cool on the side.
In a bowl, mix the cream with the stock, whisked eggs, sage, parsley and season with salt and pepper.
Place the cornbread in the baking dish and top with the vegetables and sausage, toss gently and pour over the liquids. Loosely wrap the top with tin foil and place in the pre-heated oven for 35 minutes. Remove the tin foil and let back another 20 minutes. Serve hot.
Bourbon Chocolate Pecan Pie
1/2 cup sugar
1/4 cup butter softened
1 Tablespoon flour
3/4 cup dark corn syrup
1/4 cup bourbon
1 teaspoon vanilla
3 eggs, lightly beaten
1 1/2 cups pecans, toasted
1 cup bag chocolate chips, bittersweet
1/2 cup sugar
1/4 cup butter softened
1 Tablespoon flour
3/4 cup dark corn syrup
1/4 cup bourbon
1 teaspoon vanilla
3 eggs, lightly beaten
1 1/2 cups pecans, toasted
1 cup bag chocolate chips, bittersweet
Preheat the oven to 350 degrees F. Grease and flour 9 inch pie dish.
Pie crust
3/4 stick of unsalted butter, very cold cut into cubes
1 1/4 cup All Purpose flour
1/4 cup ice cold water
3/4 teaspoon salt
3/4 stick of unsalted butter, very cold cut into cubes
1 1/4 cup All Purpose flour
1/4 cup ice cold water
3/4 teaspoon salt
Place the flour, salt and butter into a cuisine art and pulse until sandy). Add cold water, little by little until when you press with your hands it comes together without crumbling. Bring into a ball, separate into 2, make discs and wrap in plastic wrap. Place in the fridge for at least 1 hour. Roll out one piece in a well floured surface until larger than the size of the pie tin. Fold in half and place in the pie tin, open the fold and using your hands fit the dough into the ton, crimp the sides in a pretty way. Plastic wrap the shell and place in the fridge for 30 minutes. Remove from the fridge and place the chocolate at the base.
Filling
Cream butter and sugar and flour until combined. Blend in corn syrup, bourbon and vanilla and mix well. Add in the whisked eggs and combined. Add half the amount of pecans into the mixture and pour over chocolate. Arrange the rest on a pretty way. Bake at 350 degrees for about an hour, or until top of pie shows small cracks. Loosely cover the pie if it starts getting too dark with tinfoil.
Cream butter and sugar and flour until combined. Blend in corn syrup, bourbon and vanilla and mix well. Add in the whisked eggs and combined. Add half the amount of pecans into the mixture and pour over chocolate. Arrange the rest on a pretty way. Bake at 350 degrees for about an hour, or until top of pie shows small cracks. Loosely cover the pie if it starts getting too dark with tinfoil.
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