Readers share recipes for Thanksgiving side dishes.
On 435 Magazine’s request, The Culinary Center of Kansas City prepared these Thanksgiving side dishes submitted by readers, who will receive a Le Creuset 4-quart rectangular covered casserole dish ($100 value), a Revolution silicone medium spatula ($14) and Revolution silicone basting brush ($14) for their contributions.
Culinary Center executive chef Gary Hild says it’s important to honor family holiday traditions by preparing your family’s favorite recipes.
“Thanksgiving comes around only once a year,” he says. “Don’t skimp on recipes. There are so many today that say, ‘Oh, you can substitute this, or substitute that.’ Don’t do that. Just make them traditional. They came from your family’s love and heritage.”
Pumpkin Mac & Cheese
8 ounces macaroni, uncooked (or other pasta, preferably whole wheat or whole wheat blend pasta)
1 cup pumpkin puree
1 cup 1% low-fat milk
2 ounces 1/3-less-fat Neufchatel cream cheese (about 4 tablespoons)
1 cup 50% reduced-fat sharp cheddar cheese, freshly grated
1/2 cup gruyere cheese, freshly grated (can sub in any good melting cheese, such as Monterey jack)
1/8 teaspoon ground nutmeg
1/8 - 1/4 teaspoon ground cayenne pepper (or more depending on heat preference)
Kosher salt and freshly ground black pepper to taste
Cook pasta according to package directions. Drain and set aside. Meanwhile, in a medium saucepan over medium heat add pumpkin puree and milk. Whisk to combine well and cook until hot, stirring constantly to prevent scorching. Reduce heat to low. Add cream cheese, cheddar cheese and gruyere cheese. Whisk until fully melted. Add nutmeg, cayenne pepper, salt and pepper. Stir to combine. Add pasta to the pumpkin-cheese sauce and mix until thoroughly combined. (At this point, the mac & cheese might appear a bit soupy. If this is the case, let the mixture sit off the heat for a few minutes and the sauce will firm up slightly as it cools.) Serve warm. Makes 6 servings.
Submitted by Ramona Shull
Yams and Cranberries
1/2 cup all-purpose flour
1/2 cup brown sugar
3/4 cup butter, cold
1 teaspoon ground cinnamon
1/2 cup old-fashioned rolled oats, uncooked
Spray oil, for dish
2 (17-ounce) cans yams
2 cups fresh cranberries
2-3 cups mini marshmallows, as desired
For the topping, in a bowl add flour, brown sugar, butter, cinnamon, and oats. Mix together until crumbly and set aside.
Preheat oven to 350 degrees. Lightly spray a 1-1/2 quart ovenproof casserole dish with spray oil and set aside.
In another bowl add yams and cranberries. Add 1 cup of the topping mix and mix to combine. Transfer mixture to the casserole dish. Sprinkle the remaining topping mix around top of casserole. Place in the oven and bake for 35 minutes or until topping is browned. Raise temperature to broil and sprinkle the marshmallows over top of casserole. Broil until browned. Serve warm. Makes 6 servings.
Submitted by Heidi Miller