Southern Sweet Potato Casserole 

Sweet Potato Casserole Ingredients:

4 1/2 pounds sweet potatoes
1 cup granulated sugar
1/2 cup butter, softened
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows

Sweet Potato Casserole Directions:

1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between the cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

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Want to try another side dish with Sweet Potatoes?

We think you’ll love this Butter Pecan Sweet Potato recipe. Perfect for your holiday meal.

The whole ingredients make around 6 – 8 servings of Southern Sweet Potato Casserole. It will take you approximately 2 hours and 40 minutes to complete this side dish. Feel free to adjust the sweetness and the crunchiness of this recipe by making some modifications with the sugar and cereal. But take the recipe as it is so you can taste the real sweetness of this deli.

For more Thanksgiving recipes on Stagetecture, click here.

Thanksgiving Leftovers: Stew with Turkey Dumpling

Image via: One Sweet Appetite

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Ingredients

6-8 servings

1 leftover roasted turkey carcass

Shredded turkey meat (3 to 4 cups)

All-purpose flour (1/4 cup)

Prepared dumplings

Carrots (1 pound; 3 quarters cut crosswise and the rest finely sliced)

4 minced shallots

Trimmed green beans (1 pound; cut into one-inch pieces)

1 quartered onion

Parsnips (1 pound)

Parsley (3 sprigs)

Thyme (3 sprigs)

1 bay leaf

2 stalks quartered celery (cut crosswise)

Juice of ½ peeled and finely sliced lemon

Unsalted butter (4 tablespoons)

Freshly ground pepper

Kosher salt

For Topping

Fresh chives (chopped)

Image via: Serious Eats

Preparation

The first step of this preparation is to make the stock.

1. Make smaller pieces of the turkey carcass and set the meat aside.
2. Take 4 to 5 quarts of water in a pot and put the bones in it. Add 3 quartered carrots, celery, onion, and bay leaf into it.
3. Use twine to bind the thyme and parsley together and put into the pot. Cover it and bring the mixture to a simmer over medium heat.
4. After that, reduce the heat to medium low and uncover the pot. Now, cook it for 3 to 4 hours.
5. Use a skimmer to take out the vegetables and bones and discard them. Use a fine-mesh strainer to sieve the stock.
6. Pour the stock into the pot and simmer for 30 to 40 minutes over medium-high heat. Cook it until it is reduced to half or you have almost 8 cups of stock.

Keep the dumplings covered with plastic wraps during the preparation of the stew.

The second step is to make the stew.

1. Place a pot over the stove at a medium heat and melt the butter in it. Add the shallots and cook for three minutes until becomes soft. Add the flour and cook for 30 seconds. Then, add the stock and bring it to a simmer. Gradually add the parsnips, sliced carrots and season with pepper and salt. Cover the pot and cook for 5 minutes.
2. Stir in the green beans, lemon juice, and turkey meat in the stock. Put the dumplings into it and bring it to simmer after covering the pot. Cook for 20 minutes until the dumplings are cooked through.
3. Pour the stew into a bowl and spread chives on top.

The recipe will produce fantastic turkey broth with dumplings. You can experiment with the vegetables though, adding or lessening the amount of beans and carrot slices, as you like. This Thanksgiving leftover recipe will bring you compliments and will not let anything go to waste.

Do you have any different ideas for your turkey leftovers? We’d love to hear your ideas.

Cranberry sauce undoubtedly a Thanksgiving staple, but that doesn’t mean you have to settle for the same canned good year after year. If you’re in the mood to switch things up, look no further than this citrus cranberry sauce recipe. Fresh orange, lemon, and lime pair together to give the cranberries a bright acidity, while brown sugar adds sweetness and ginger lends a hint of spice to this holiday citrus cranberry sauce recipe.

 Holiday Citrus Cranberry Sauce

Image Via: Tip Junkie

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Ingredients:

36 ounces of cranberries

1½ cups of brown sugar

3 large oranges

1 lemon`

1 lime

1 cup of water

2 tablespoons of grated ginger

½ teaspoon of ground cloves

Preparation:

1. Juice the oranges, lemon, and lime.
2. Reserve a tablespoon of orange zest and a teaspoon of lemon zest for later.
3. Peel and grate the ginger.
4. In a saucepan, bring the cranberries, brown sugar, water, and juice to a boil.
5. Reduce to a simmer and add in the ginger, cloves, and zest.
6. Cook for about twenty minutes until the cranberries have burst and the sauce has thickened, stirring occasionally.
7. Serve at room temperature.

Image Via: Cookbook Meals

Other than the taste, the best thing about this recipe is that it can be made in advance of the big day. When stored in an airtight container, it will keep in the fridge for a week. But, if you’re feeling truly ambitious, feel free to make a double batch and freeze the other portions to use throughout the holidays.

For more food recipes on Stagetecture, click here.

It is hard to imagine a thanksgiving dinner table without a beautiful Bundt cake. So, if you are looking forward to baking this holiday season, a Glazed Pumpkin mascarpone bundt cake is moist, full of flavor and a great addition to the family dinner table.

Glazed Pumpkin Mascarpone Bundt Cake 

Image via: Table Feast

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INGREDIENTS:

Cake:

½ cup    Packed Brown Sugar

½ cup    Chopped Pecans

1 tsp      Ground Cinnamon

1 cup     Butter, softened

2 cups   Sugar

3              Large Eggs

12 oz      Mascarpone Cheese

1 cup     Canned or pureed Pumpkin

1 tsp      Vanilla Extract

3 cups   All Purpose Flour

1 tsp      Baking Powder

1 tsp      Ground Cinnamon

1 tsp      Salt

¼ tsp     Ground Nutmeg

Glaze:

1¼ – 1½ cups      Confectioner Sugar

2 Tbsp   Mascarpone Cheese

1 Tbsp   Canned or pureed Pumpkin

Image via: Completely Delicious

DIRECTIONS:

Preheat oven to 350 degrees. Spray a 12 cup Bundt cake pan with non-stick cooking spray.

In a small bowl, combine the brown sugar, pecans, and cinnamon for streusel, and set aside.

In a large mixing bowl, beat together the butter and sugar until creamy. Beat in the eggs, one at a time. Beat in the mascarpone cheese, pumpkin, and vanilla.

In a large bowl, combine the flour, baking powder, cinnamon, salt, and nutmeg. Add the flour mixture to the butter mixture in three parts, beating only until combined. Pour half of the cake batter into the pan, evenly cover with the streusel mixture, then spoon the remaining batter over the streusel.

Image via: Kara’s party ideas

Bake for 55-65 minutes or until tester inserted into center comes out clean. Remove cake from the oven and let set for 10 minutes. Invert onto cake platter and remove pan.

In a medium bowl, beat together the confectioner sugar, mascarpone cheese, and pumpkin. Spoon over the top of cake while it is still warm.

Decorate your Bundt cake with glaze, a cake bunting or make a fondant turkey for some fun. Add some cake spice mix if you like your pumpkin Bundt cake a little spicy. You can also make individual Bundt cakes from this recipe and decorate them with Thanksgiving messages.