Recent conversations about our family gathering have included the menu with side dishes being the more specific topic.
Of course, side dishes need to encompass some healthy vegetables and enough food choices to satisfy a crowd. Yet, Thanksgiving almost commands that a comforting side dish be among the spread. Many households won’t consider a Thanksgiving meal without cornbread dressing. I, too, am a fan of good dressing. However, it isn’t a requirement for our household’s Thanksgiving meal. Sometimes it’s on the table, but more often it is replaced with mashed potatoes. Decades ago, I started making a mashed potato dish that can be prepared in advance. Actually, it can be prepared up to a week in advance and stored in the refrigerator. With our home quite often being the hosting site for large gatherings, this recipe has oftentimes been a lifesaver. On top of the make-ahead convenience, it affords the delight of having hot mashed potatoes pulled from the oven at meal time as opposed to last-minute mixing in a bowl and then transferring to a serving dish amidst all the other last-minute tasks associated with serving a meal. Plus, it is a delicious dish. Mashed potatoes have been served so often at our table for large gatherings that they are almost expected.
A few years ago, I discovered another easy-to-do comfort food recipe that can be done in the crockpot, which also saves on last-minute tasks at mealtime. It’s a moist and yummy macaroni and cheese dish that is a proven crowd-pleaser.
Whatever your family’s Thanksgiving meal includes, whether it is dressing, potatoes or mac-n-cheese, I hope you have a day full of blessings.
MASHED POTATOES
Ingredients:
5 pounds cooked & mashed potatoes
2 cups sour cream
2 three oz. packages cream cheese (softened)
salt and pepper to taste
garlic salt to taste (optional)
chopped green onions (optional)
chicken broth (optional)
Directions:
Irish or Russet potatoes work but Irish seem to be the better option for this dish. Peel the potatoes. Cut into small chunks. Boil on stovetop. Chicken broth can be added to water for flavoring during the boiling process. Boil until tender enough to mash. Mash and cream using an electric mixer. Add other ingredients. Bake in a greased or buttered 9×13 inch casserole dish 30 minutes @ 350 degrees. Serves 8-10.
Note: Can prepare and store unbaked in refrigerator up to one week.
SLOW-COOKER MACARONI AND CHEESE
2 cups uncooked elbow macaroni
1 twelve ounce can evaporated milk
1 ½ cups 2% milk
1/3 cup egg substitute
1 t. salt
1 tbsp. butter, melted
8 oz. Velveeta cheese, cubed
8 oz. shredded sharp cheddar cheese
Cook macaroni according to package directions in salted water. Drain macaroni and rinse in cold water. In a large bowl, combine the evaporated milk, 2% milk, egg substitute, butter, and salt. Stir in the processed cheese, sharp cheddar cheese and macaroni.
Coat a 3-quart slow cooker with nonstick cooking spray. Transfer ingredients to slow cooker. Cover and cook on low for 2 ¾ hours until center is set, stirring once about half way through the cooking time.
Do not use extra-sharp cheddar.
Serves 8
