– 4 1/2 cups cooked and mashed sweet potatoes
– 1/2 cup butter, melted
– 1/3 cup milk
– 1 cup white sugar
– 1/2 teaspoon vanilla extract
– 2 eggs, beaten
– 1 cup light brown sugar
– 1/2 cup all-purpose flour
– 1/3 cup butter
– 1 cup chopped pecans
– Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
– In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
– Bake for 25 minutes in the preheated oven, or until golden brown.
– 1 cup butter
– 2 cups chopped onion
– 2 cups chopped celery
– 1/4 cup fresh parsley
– 12 ounces fresh mushrooms, sliced
– 12 1/2 cups dry bread cubes
– 1 teaspoon poultry seasoning
– 1 1/2 teaspoons dried sage
– 1 teaspoon dried thyme
– 1/2 teaspoon dried marjoram
– 1 1/2 teaspoons salt
– 1/2 teaspoon ground black pepper
– 4 1/2 cups chicken broth
– 2 eggs, beaten
– Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
– Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
– Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Creamed Spinach and Parsnips
– 4 tablespoons unsalted butter
– 2 tablespoons vegetable oil
– 2 pounds small parsnips, cut into 3/4-inch pieces
– 2 large shallots, thinly sliced
– 1 cup turkey stock or canned low-sodium broth
– 1 teaspoon chopped thyme
– Salt and freshly ground pepper
– 1 1/4 pounds baby spinach (20 cups)
– 2 tablespoons all-purpose flour
– 2 cups half-and-half or whole milk
– 1/2 teaspoon freshly grated nutmeg
– In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
– Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
– In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.