During Thanksgiving weekend I usually serve leftovers and add some new sides to the mix to make the dinner feel more new than "leftover".
Here's my addition after Thanksgiving, but it would work for that day as well!
Ingredients (6-oz.) packages long-grain and wild rice mix 3 tablespoons butter 1 large sweet onion, diced 12 ounces assorted fresh mushrooms, trimmed and sliced 1/4 teaspoon salt 1/2 cup Marsala 1/2 cup chopped fresh flat-leaf parsley
Prepare rice mix according to package directions.
Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and saute 7 minutes or until golden. Add mushrooms and salt; saute 4 to 5 minutes or until mushrooms are tender. Add Marsala, and saute 3 minutes or until liquid is absorbed. Stir mushroom mixture and parsley into prepared rice.
"One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf
My favorite way to make mashed potatoes (this is a once a year only thing) is as follows: Boil red potatoes. Brown or purple will work too. Boil the hell out of them, until they are mushy. Drain most of the liquid off and save for soups. During last five minutes of cooking, drop in several cloves of peeled garlic so that they soften but don't lose all their flavor. Put the potatoes and garlic cloves through an old fashioned Foley food mill so that most of the peel is caught and it's a finely textured mash.
If you don't have a food mill, mash them with the butt of a glass coke bottle or other heavy duty bottle. The bottom of a heavy duty plastic container is good for this. Mix the mashed potatoes with good amounts of butter, sour cream, black pepper, garlic powder, and a little salt. Make sure it's all well blended.
This year I probably won't make this recipe so I hope someone else can use it.
Yup...sounds de-lish! I make "Party Potatoes"...sour cream, cream cheese, butter, and garlic, maybe a bit of grated cheese on top. All the usual suspects in regards to fat, salt, and carbs. But, maybe not this year. Gotta keep the A1c in line. But I'll miss it for sure
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