MODESTO, Calif. -- Come on, the turkey is the easy part.
No decisions there, past whether you’ll roast it, fry it or pop it on the grill. Turkey is a given. Turkey is the star.
And the finale is pretty much planned out, too. Most families have their favorite pie that will close the show.
But what about the supporting players? What about all that space in between?
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You have to decide what else you’re going to serve at the most important dinner party of the year.
When it comes to Thanksgiving dinner, the side dishes -- with apologies to Tom Turkey -- actually are the ones that carry the most flavor. So what you serve on the side really matters. Here are some recipes that are easy to whip up, so you can enjoy the family and friends that make up your annual day of gratitude.
1 box stuffing mix
½ small onion
4 tablespoons butter
2/3 cup pecans
2/3 cup Craisins
1/4 cup orange juice
Prepare the boxed stuffing per instructions, substituting chicken broth for the water. Set aside. Saute onions, butter, pecans, Craisins and orange juice until the onions are opaque. Add the zest of one orange and squeeze the orange for more juice. Combine with the stuffing and place in serving bowl. Garnish with slices of orange.
AUNT POLLY’S RED-HOT APPLES
6-8 tart apples (Granny Smith, Pippen, Gravenstein)
½ cup sugar
1/4 cup Red Hots cinnamon candy
Peel, core and cut apples into eights (or smaller, to reduce cooking time), putting cut pieces in cold water to add moisture and prevent browning.
Put apples in pot with 1/4 cup water. Add sugar and Red Hots. Heat on medium until steam rises, then turn heat to low, cover and simmer, stirring every so often for about 20 minutes or until apples are desired softness.SNOWY MASHED POTATOES
12 medium potatoes
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1 teaspoon salt
1 teaspoon pepper
1 clove garlic, crushed
1/4 cup chives, chopped (optional)
½ teaspoon paprika
1 tablespoon butter
Peel, quarter and boil potatoes until tender. Combine with cream cheese, sour cream, salt, pepper, garlic and optional chives, and beat with mixer on high speed until smooth and light. Spoon into lightly greased round baking dish. Sprinkle with paprika and dot with butter. Bake at 350 degrees for 30 minutes. Dish can be baked covered (for smooth top) or uncovered (for slight crusting on top).
Note: Potatoes can be cooked and mashed the day before and refrigerated overnight, in which case bake at 350 degrees for 45 to 60 minutes
1 cup water
1 cup vinegar
1 or 2 teaspoons sugar, or enough to take bite out of vinegar
1 (14.5-ounce) can sliced beets, drained
1 small red onion, sliced
2 hard-boiled eggs, shell removed
In a bowl or jar mix the water, vinegar and sugar until sugar is dissolved. Add sliced red onion, sliced beets and hard-boiled eggs. Let all the ingredients pickle for four days, refrigerated. Stir the mixture a couple of times a day.
To serve, drain beets, onions and eggs. Slice eggs. Serve beets, onions and sliced eggs in a serving bowl. Recipe can be doubled.
1 cup milk
2 tablespoons flour
2 (10-ounce) packages frozen corn, thawed
2 tablespoons butter, softened
1 cup heavy whipping cream
1 teaspoon salt
Pinch each nutmeg, cayenne pepper and white pepper
Mix milk and flour together. Combine corn, butter, cream, milk/flour mixture and seasonings in a saucepan and bring to a boil. Reduce heat and simmer five to seven minutes, uncovered.
3/4 cup boiling water
1 large pack cherry or raspberry Jell-O
1 (16-ounce) can whole-berry cranberry sauce
1 (8-ounce) can crushed pineapple, undrained
1 apple, diced
½ cup walnuts, coarsely chopped
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in cranberry sauce and crushed pineapple. Refrigerate until thickened slightly but not set. Stir in fruit and nuts. Pour into a five-cup mold. Refrigerate until firm, at least four hours. Cover and refrigerate no longer than three days.
4 ounces sour cream
16 ounces Cool Whip
2 (16-ounce) cans pineapple chunks, drained well
2 (11-ounce) cans mandarin oranges, drained well
1 (10-ounce) jar maraschino cherries, drained well
½ cup of flaked coconut
½ bag of mini marshmallows
½ cup chopped pecans
Combine the sour cream and Cool Whip until creamy. Fold in all the fruits, coconut, marshmallows and pecans. Cover and chill in refrigerator for at least two hours (or overnight).
Note: you may add additional fruits, such as seedless grapes, bananas (which should be added just prior to serving), peaches or even well-drained fruit cocktail.
6 cups dry bread cubes
1 tablespoon cooking oil or butter
1 cup chopped celery
½ cup chopped onion
1 cup chopped apples
2 cups turkey or chicken broth
½ cup hazelnuts, chopped or sliced
1 teaspoon salt
2 teaspoon poultry seasoning
2 teaspoon sage
Place dry bread in a large bowl. Gently saute all vegetables and toasted hazelnuts in butter or oil. Add liquid, turkey, sauteed vegetables, hazelnuts and seasonings to bread. Toss lightly.
Refrigerate and stuff bird just before roasting or cook dressing in a separate pan for 1 ½ hours at 325 degrees.
MOM’S COTTAGE CHEESE SALAD
1 large carton cottage cheese
1/4 cup mayonnaise
1 bunch green onions, chopped (using part of the green stem) Salt and pepper to taste Instructions:
Mix all ingredients and refrigerate for at least an hour prior to serving.
Bake time: 12-14 minutes
1 package yeast
1 tablespoon sugar
½ cup warm water
1 cup milk
½ cup butter
½ cup sugar
3/4 teaspoon salt
4 cups flour
Mix together yeast, 1 tablespoon sugar and warm water and set aside to rise.
Scald milk and ½ cup butter and cool completely, then add in the sugar, salt and eggs. Mix well, then add in the yeast mixture. Add enough flour to create a very sticky batter. Set aside to rise three to four hours
Once risen, turn half the dough on a floured board or cloth, knead and roll out into a circle. Use a pizza cutter to slice the dough into pie/pizza slices. Roll, beginning at the large end, and place on a greased baking pan. Let rise two to four hours.
Bake at 325 until golden brown, about 12 to 14 minutes.
Serves: 10 to 15
1 pound whole cranberries
2 large cored apples
2 cups sugar
1 can (about 22 ounces) drained, crushed pineapple (save juice)
1 cup chopped walnuts
1 large package Jell-O, any flavor (orange, cranberry or black cherry each works great)
3 cups hot liquid; (use reserved pineapple juice with water added to equal 3 cups)
Put whole cranberries, two oranges and two large cored apples through a grinder. Add in sugar, drained crushed pineapple and walnuts. Mix well.
In a separate bowl, mix one large package of Jell-O and 3 cups hot liquid. The reserved pineapple juice can be used in place of some of the water. Cool to congealed consistency and add to fruit mixture. Refrigerate until ready to serve, or freeze and serve slightly frozen (my favorite!).