Sides for Entrees

Buttered Mashed Potatoes - Erika's Favourite

1 bag red potatoes 5 lb (or potatoe of choice)
3/4 of a 16 0z container of onion sour cream (give or take)
1/4 cup parsley (give or take)
1 stick salted butter (give or take)
3 tablespoons coarse black pepper (give or take)
2 tablespoons coarse kosher salt (give or take)

Leaving skins on the potatoes, wash them well. Large potatoes can be cut into quarters; smaller in halves. Bring a pot of salted water to a boil. Place potatoes in the water and cook until fork tender. Strain water and leave potatoes in hot pot to dry.

Add the butter and sour cream.

Using a masher, blend all ingredients. Add parsley, salt, pepper; blend with masher. According to taste, mash to consistency desired. For creamiest potatoes, use a wand blender inserted in the pot. Add more butter, sour cream, or spices to taste.

Serve as is or place potatoes in casserole dish and bake until top is golden brown and crunchy in a 425 degree oven.

Herbed Bread Stuffing

12 cups slightly dry bread Rye, white, whole wheat, pumpernickle is a great mix
1/3 cup snipped parsley
1/3 cup finely chopped onion
1 tsp finely chopped garlic
1 1/2 tsp. salt
1 tsp. ground sage
1 tsp. dried thyme, crushed
1 tsp. dried rosemary, crushed
1 cup of chicken broth
6 tablespoons of butter, melted

Combine bread, parsley, onion, salt, sage,thyme, and rosemary. Add broth and butter; toss lightly to mix. Use to stuff a 12-pound turkey or bake covered, in a 2-quart casserole at 325º until heated through, about one hour. You can also use a crock pot and cook 1-2 hrs on high before serving

Lemon Sour Cream Dressing

1/4 cup sour cream
2 tsp lemon rind grated
1/2 tsp salt
1/2 tsp paprika
2 1/2 cup soft bread cubes
2 Tbls butter
1/4 cup onion chopped
1/2 cup celery, diced

Combine in a bowl the sour cream, lemon rind, salt and paprika. Pour over the bread cubes, tossing lightly.
In a frying pan, melt butter  and saute onions and celery until tender. Add to bread cubes and mix well.
Makes 3-4 cups.
Used to stuff any fillets or whole fish, or as a topping for baked fish.

Lemon Sour Cream Dressing

1/4 cup sour cream
2 tsp lemon rind grated
1/2 tsp salt
1/2 tsp paprika
2 1/2 cup soft bread cubes
2 Tbls butter
1/4 cup onion chopped
1/2 cup celery, diced

Combine in a bowl the sour cream, lemon rind, salt and paprika. Pour over the bread cubes, tossing lightly.
In a frying pan, melt butter  and saute onions and celery until tender. Add to bread cubes and mix well.
Makes 3-4 cups.
Used to stuff any fillets or whole fish, or as a topping for baked fish.

Wild Rice Dressing

3 chicken bouillon cubes
1 c. raw wild rice
1 c. chopped celery
1 c. finely chopped onion
1/3 c. butter
1/2 lb. mildly seasoned pork sausage (I use Bob Evans)
1 (4 oz.) can mushrooms, drained
1/4 c. chopped fresh parsley (optional)
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sage
1/4 tsp. thyme

Wash rice and drain. In a medium sized saucepan dissolve bouillon cubes in boiling water. Add rice. Cover tightly and simmer 30 to 40 minutes. Drain. Saute celery and onion in butter until soft.

Add to rice. Lightly brown sausage in skillet. Drain excess fat. Combine remaining ingredients and sausage, add to rice mixture. Stuff fowl. Dressing may be baked in a covered casserole or loaf pan in oven at 325 degrees for 1 hour. Yield: Five (5) cups or enough for ten (10) pound bird.

Sausage Stuffing

1/2 lb. unseasoned pork sausage
1/4 c. grated onion
1/2 c. fine cut celery
1 tbsp. minced parsley
2 tbsp. grated green pepper
1 1/2 c. water
1/2 tsp. pepper
1 tsp. salt
4 c. dry bread cubes
1/2 tsp. sage or poultry seasoning
1/4 c. melted butter

Mix well first 8 ingredients and cook 40-45 minutes. Remove from heat and cool until grease sets. Remove as much of the grease as possible. Add bread cubes, sage, or poultry seasoning, melted butter. Toss to mix well, adding more moisture if necessary.

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