What's Up - Your guide to what's happening in Fayetteville, AR this week!
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november 21-27, 2021 What's up! 47 try these recipes The big day starts now Make-ahead dishes save time on Thanksgiving Day • For side dish casseroles that have pre-cooked fillings (like sweet potatoes, broccoli, and green beans), you can prep and assemble them in a casserole dish but don't bake. (Leave off the toppings until you bake.) You can refrigerate make-ahead casseroles for a day or freeze them. Thaw frozen casseroles overnight in the fridge. • Dressing and stuffing flavors improve as they rest in the fridge, so it's actually BETTER to make a day or two ahead and store in the fridge. Remember: The cook times will be longer usually because they are starting cold. Grandma's Corn Bread Dressing Ingredients • 1 (16 ounce) package dry corn bread mix • 2 tablespoons butter • ½ cup chopped celery • 1 small onion • 2 eggs, beaten • 2 cups chicken stock • 2 tablespoons dried sage • salt and pepper to taste Directions 1. Prepare the dry corn bread mix according to package directions. Cool and crumble. 2. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish. 3. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft. 4. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well. 5. Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes. Make ahead tip: Assemble the dressing, but don't bake it. Let it cool and refrigerate or freeze it. If frozen, thaw it in the refrigerator for 24 hours and allow it to stand at room temperature for 30 minutes before baking it to golden perfection. Gourmet Sweet Potato Classic Ingredients • 5 sweet potatoes • ¼ teaspoon salt • ¼ cup butter • 2 eggs • 1 teaspoon vanilla extract • ½ teaspoon ground cinnamon • ½ cup white sugar • 2 tablespoons heavy cream • ¼ cup butter, softened • 3 tablespoons all-purpose flour • ¾ cup packed light brown sugar • ½ cup chopped pecans Directions 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. 3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish. 4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. 5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned. Make ahead tip: You can make a day or two ahead and refrigerate. Leave off the toppings until you bake. Broccoli Casserole Ingredients • 3 tablespoons butter • 1 onion, chopped • 2 (10 ounce) packages chopped frozen broccoli, thawed • 1 (10.75 ounce) can condensed cream of mushroom soup • 1 cup shredded sharp Cheddar cheese • 1 cup mayonnaise • 2 eggs, beaten • ½ teaspoon garlic salt • ¼ teaspoon ground black pepper • ½ teaspoon seasoned salt • 1 ½ teaspoons lemon juice • 12 buttery round crackers, crushed fine • 2 tablespoons butter Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden. 3. In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter. 4. Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top. Make ahead tip: You can make a day or two ahead and refrigerate. Leave off the topping until you bake. Courtesy: allrecipes.com