We’ve all been here before; Thanksgiving is right around the corner, and it’s time to start planning the biggest meal of the year. Everyone knows what to expect; stuffing, corn, sweet potatoes, salad, cranberries, and of course turkey. But what if you want to show off your Lone Star pride and serve up something with a Texas twist? Allens Boots would like to share a few of the things you could expect to find at our Thanksgiving tables this year:
Chipotle Bacon Sweet Potatoes
Because sweet is best when it’s savory, y’all. First, peel and cube a couple pounds of sweet potatoes, boil ‘em, mash ‘em, and throw in:
- A couple tablespoons of butter
- A half a cup-ish of sour cream
- 6 slices of bacon (all crumbled up, natch)
- A couple tablespoons of brown sugar
- A cup of grated cheddar (as sharp as you like)
- And a single chipotle chili in adobo, seeded and minced
Mix that up, salt and pepper to taste, then sprinkle with minced toasted pecans right before you serve for a bit of crunch and the perfect round-out to the taste.
‘Right Proper’ Cornbread Stuffing
The pinnacle of the Texas stuffing experience! First, make (or buy) some cornbread — about a skilletful will do. Brown a pound of your favorite sausage (probably not maple breakfast sausage or chorizo). Then you’ll need:
- A head of celery, minced
- 2 sweet yellow onions, minced
And fry those together until the plant matter is soft. Then stir in:
- The skilletful of cornbread (all crumbled up, natch)
- 4 cups seasoned bread crumbs
- 4 teaspoons of fresh sage, minced. (Or 2 teaspoons of ground dried sage.)
- 1 cup stock (made from the turkey giblets, of course!) or chicken broth.
- 2 tablespoons soft butter.
Fold together until it looks like stuffing, and serve piping hot!
Cranberry Sauce with Spirit!
This starts with the predicable fresh cranberries — about 4 cups. Get a stock pot, and put the cranberries in with:
- 1/2 to 1 cup of port (oh yes)
- 2 cups of sugar
- Enough water to just barely cover the berries.
Cook the heck out of that, medium-high and stirring the whole time, until the cranberry skins split. Let the whole thing cool for a half-hour or so, and then pop it in a food processor or a high-end blender. Get it spinning and pour in a quarter-cup of orange liqueur. Once the cranberries are not quite pureed, pour the goop into an airtight storage whatsit, and chill overnight (and up to a week) before serving. That is, as they say, ‘the stuff.’
Give some thanks this Thanksgiving and perhaps celebrate with a Texas twist. And we want to say “thanks” for each and every one of you!