Holiday Spinach and Gruyère Gratin Recipe

Image via: The Food Network

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Total time: 1 hour 25 minutes

Yields: 8 servings

Ingredients

1 tablespoon olive oil and little extra for baking dish

6 shallots, thinly sliced

½ teaspoon salt

1/4 black pepper

1 cup dry wine

6 large eggs

1 cup heavy cream

1 cup whole milk

¼ teaspoon grated nutmeg

4 10-ounce packages frozen spinach (thawed and squeezed to remove excess moisture)

8 ounces grated Gruyere

½ cup grated Parmesan cheese

Procedure

Image via: The Foodie Physician

1. Heat oven to 400 degrees F. Coat a shallow 2 1/2to 3-quart baking dish with olive oil and set aside.
2. In a large skillet, heat the oil over medium to high heat. Add the shallots, ¼ teaspoon pepper, and ½ teaspoon salt. Cook, stirring occasionally until soft, say about 6 to 8 minutes. Add wine and let it simmer until evaporated for approximately, 4 to 6 minutes.
3. In a large bowl, whisk together cream, eggs, milk, nutmeg, and ¼ teaspoon pepper, and ½ teaspoon salt, Gruyere and Parmesan cheese. Transfer to the prepared baking dish.
4. Bake until the spinach mixture is bubbling and the top is golden brown in color (approximately 45 to 55 minutes).

This Spinach and Gruyere Gratin recipe is a simple and rich side that can be prepared a day ahead. Leftovers are awesome too, just in case if you have any. So, which other make-ahead Thanksgiving recipes are you trying this season?

For more Thanksgiving recipe sides on Stagetecture, click here.

Thanksgiving Dinner: 3 Easy Make-Ahead Appetizers Recipes

Image via: My Recipes

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1. Cranberry and Chili Meatballs

Ingredients

2 pounds ground beef (chuck)

2 eggs

1/3 cup breadcrumbs

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp dried oregano

1 can cranberry sauce (16-ounce)

1 jar chili sauce (12-ounce)

1/4 cup orange marmalade

1/4 cup water

2 tbsp soy sauce

2 tbsp red wine vinegar

Directions

1. In a large bowl combine the ground meat, eggs, breadcrumbs, salt, pepper, garlic powder, onion powder and oregano well. The best way is to use your hands, but you can also use a stand mixer and the paddle. Take a little of the mixture and shape into small balls (about 1-inch). You should get more than 50 balls with this recipe.
2. Take your large skillet and place it over medium-high heat. Cook the meatballs in small batches until browned all around, which shouldn’t take more than 5 minutes. As soon as they are cooked, take them out of the skillet and place them on paper towels to drain.
3. Take the chili sauce, cranberry sauce, orange marmalade, water, soy sauce and red wine and combine stirring. Cook in a large Dutch oven over medium heat and don’t forget to whisk the mixture now and then. It should take about 5 minutes to cook, or just cook until the sauce is smooth. At this point, you can add the meatballs while reducing the heat. Cook everything for about 15 to 20 minutes and stir from time to time. The dish is ready when the meatballs or no longer pink in the center (pick one of the larger meatballs for a sample).
4. If you want to make them ahead, just let the meatballs cool completely and place them in a zip-top freezer bag. Freeze them for up to a month. When it’s time to use them, just let them slowly thaw in a refrigerator and cook them until they are heated well. Don’t forget to stir occasionally.

Image via: BHG

2. Apricot Bites with Blue Cheese

Ingredients

2 tbsp finely chopped nuts (e.g. walnuts)

2 tsp sugar

2 tsp butter

½ tsp finely chopped fresh rosemary

¼ cup crumbled blue cheese

1 ounce cream cheese

16 dried apricots

Directions

1. Prepare a baking sheet by lining it with foil.
2. Melt the butter over low to medium heat in a small pan. When the butter has melted add the nuts and sugar to caramelize the nuts. Cook for 2-3 minutes while stirring, until the nuts are slightly toasted. Add the rosemary and cook for a few moments, not more than half a minute. Empty the nuts into the pan and spread them out to cool.
3. In the time the nuts are cooling you can prepare the chesses. Just combine the blue cheese and the cream cheese in a small bowl. Use an electrical mixer to mix the mixture until it is smooth.
4. With a teaspoon, spoon a little of the cheese mix on top of each apricot. Sprinkle a little portion of nuts over the cheese and garnish with a little freshly chopped rosemary.
5. Make them a day ahead and keep them in the refrigerator until ready to serve.

Image via: Martha Stewart

3. Sweet Potatoes skins with sour cream topping

Ingredients:

2 medium sweet potatoes (to make 8 appetizers)

½ tbsp olive oil

Salt and pepper

1/8 cup buttermilk, low-fat

1/8 tsp sweet paprika

2 slices of bacon

1/8 cup sour cream, reduced-fat

Directions

1. Preheat your oven to about 450 degrees and scrub and pat the sweet potatoes dry.
2. Rub the potatoes with the olive oil and sprinkle with salt and pepper. Place them on a rimmed baking sheet and bake the sweet potatoes for about 40 minutes or until tender. Take the potatoes out and let them cool on the sheet.
3. Using a knife, cut the potatoes into half lengthwise and with a spoon scoop out about 1/3 cup of the each of the potatoes’ flesh. Put the flesh into a bowl. Pour the buttermilk and the paprika into the bowl and mash the mixture until it becomes smooth. Season with salt and pepper to taste.
4. Fill each skin with the mixture and place them in a refrigerator for up to 2 days.
5. When ready to serve, take the potatoes out and place them on a baking sheet. Bake them for about fifteen minutes.
6. Cook the bacon in a pan until crisp, which should take a little more than five minutes. Let it drain on paper towels and cut it into crumbles.
7. In a bowl combine the sour cream and 1 tbsp. of water. Drizzle this mixture over the sweet potatoes and garnish with bacon. Cut in halves and serve.

Let this year be the year with less stress while preparing the Thanksgiving Dinner for your loved ones by making ahead some of these 3 easy appetizers. This way you will be able to concentrate on more important things, like having a good time with all your loved ones while having a wonderful dinner.

For more food recipes on Stagetecture, click here.

We are officially into the home stretch for Thanksgiving, and every year  cook my food days ahead of time to save time, energy, and food tastes so much better once it has been “marinating” all together!

Here’s one from the archives…

Original Entry #331, November 14, 2010

Aren’t we all looking for ways to make Thanksgiving less stressful? How about making parts of your meal ahead of time? In my house I make the collard greens, sweet potato casserole, and corn pudding weeks in advance. Today I found these great recipes from Martha Stewart for “Make-Ahead Meals”… get started now!

Simple Stuffing:

Serves 8

• 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
• 4 tablespoons butter, room temperature, plus more for baking dish
• 4 celery stalks, thinly sliced
• 4 shallots, minced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 1/2 cup dry white wine
• 1/2 cup parsley leaves, chopped
• 3 large eggs, lightly beaten
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth

1. Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
2. In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
3. To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
4. Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Sweet Potato & Sage Butter Casserole

Serves 6 to 8

• 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
• 4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted
• 2 1/2 tablespoons chopped fresh sage
• 1 1/2 cups whole milk, warmed
• Coarse salt and freshly ground pepper
• 1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)

1. Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.
2. Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)
3. Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
4. Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.

Easy Pie Crust

 

Pie crust is always needed throughout the holidays

Makes 2

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 sticks chilled unsalted butter
• 1/4 to 1/2 cup ice water

1. To make dough, mix flour, salt, and sugar in a medium-size bowl. Cut butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
2. Add ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
4. To form pie-shell, on a floured surface, roll dough into a 14-inch round. Wrap around rolling pin; carefully unroll over a 9-inch pie plate.
5. Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
6. Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

Try these make these make ahead holiday dishes to save you time… and energy!

For more Thanksgiving ideas on Stagetecture, click here.

 

Aren’t we all looking for ways to make Thanksgiving less stressful? How about making parts of your meal ahead of time? In my house I make the collard greens, sweet potato casserole, and corn pudding weeks in advance. Today I found these great recipes from Martha Stewart for “Make-Ahead Meals”… get started now!

Simple Stuffing:

Serves 8

• 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
• 4 tablespoons butter, room temperature, plus more for baking dish
• 4 celery stalks, thinly sliced
• 4 shallots, minced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 1/2 cup dry white wine
• 1/2 cup parsley leaves, chopped
• 3 large eggs, lightly beaten
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth

1. Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
2. In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
3. To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
4. Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Sweet Potato & Sage Butter Casserole

Serves 6 to 8

• 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
• 4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted
• 2 1/2 tablespoons chopped fresh sage
• 1 1/2 cups whole milk, warmed
• Coarse salt and freshly ground pepper
• 1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)

1. Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.
2. Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)
3. Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
4. Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.

Easy Pie Crust

 

Pie crust is always needed throughout the holidays

Makes 2

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 sticks chilled unsalted butter
• 1/4 to 1/2 cup ice water

1. To make dough, mix flour, salt, and sugar in a medium-size bowl. Cut butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
2. Add ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
4. To form pie-shell, on a floured surface, roll dough into a 14-inch round. Wrap around rolling pin; carefully unroll over a 9-inch pie plate.
5. Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
6. Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

Try these make these make ahead holiday dishes to save you time… and energy!

For more holiday ideas on Stagetecture, click here.