Thanksgiving Side Dishes ( 3 )

Savory Orange Dressing

1 cup sliced celery
1/2 cup chopped onion
1/3 cup butter
2 teaspoons chicken bouillon granules
2-1/2 cups boiling water
1 package (14 ounces) seasoned stuffing cubes
1/2 cup shredded carrot
1/4 cup orange juice
2 teaspoons grated orange peel

1. In a small skillet, sauté the celery and onion in butter until tender.

2. In a large bowl, dissolve bouillon in boiling water.

3. Stir in the stuffing cubes, carrot, orange juice, peel and celery mixture.

4. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish.

5. Cover and bake at 350° for 20 minutes.

6. Uncover; bake 15 minutes longer or until heated through.


Spiced Yams


1/4 cup apple cider
2 tablespoons dark molasses
1 tablespoons dark rum
1 teaspoon fresh minced chile pepper
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter
4 yams, peeled and cut into 1/2-inch squares
2 tart apples, peeled, cored and cut into 1/4-inch squares
1/2 tsp. salt

1. Preheat oven to 350°F. Combine first 6 ingredients. Set aside.

2. Melt butter in large cast-iron skillet over medium heat. Add yams, tossing to brown. Add apples and toss; remove from heat. Drizzle cider mixture over yams and apples; toss. Sprinkle with salt.

3. Bake until tender, about 15 minutes. Toss every 5 minutes, adding more cider if necessary to avoid sticking.

Cranberry Lemon Pear Relish

1 16 ounce bag fresh or frozen cranberries
3 firm pears, peeled and cored
1 lemon, quartered and seeded
3 tablespoons honey
3/4 cup sugar
1/4 teaspoons salt

1. Pulse fruit in food processor until coarsely chopped.

2. Transfer to large bowl and stir in honey, sugar and salt.

3. Cover and refrigerate.