Friday, November 12, 2010

A Thanksgiving Two-fer

I love Thanksgiving, especially the traditional Thanksgiving food. Since I am planning what I need to buy for the three Thanksgiving meals that I am having this year, I thought I would share two of my favorite Thanksgiving side dishes.

They are both called souffles. Neither of them are your traditional egg white puffs, but they both contain eggs that make the texture lighter and airier. Hope you try one or both and like them as much as I do.

Sweet Potato Souffle
3 -4 large sweet potatoes, cut into large pieces
1 c. sugar
1 c. milk
3/4 stick of butter (or 2/3 stick if you prefer)
2 eggs
1 t. lemon juice (to preserve color)
brown sugar

Preheat oven to 350 degrees. Bring the sweet potatoes to a boil and cook until fork tender. Cool slightly and remove skins. Add the potatoes to a large mixing bowl and whip with the sugar, milk and butter. Add the eggs and whip. Stir in lemon juice.

Transfer to a grease casserole and top with a mixture of brown sugar and chopped pecans. Bake 1 1/2 hours, until set and browned on top.

Broccoli Souffle
2 10 oz. boxes of chopped broccoli
1 can cream of celery soup
1 c. mayonnaise
2 eggs, beaten
1 c. grated cheddar cheese
bread crumbs
melted butter

Cook the broccoli according to package directions, drain and cool. Set aside.

In a large mixing bowl, beat eggs and combine with soup, mayonnaise and cheese. Stir in the chopped broccoli. Pour into a greased casserole dish and sprinkle bread crumbs on top and drizzle with melted butter.

Bake at 400 degrees for 25 minutes. Serve hot for best flavor.

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