Peel two large Granny Smith apples A.J. Reed Authentic Jersey and cut into small chunks (be sure to remove the core). Take a 13 x 9
glass Pyrex dish and lightly butter the bottom of it, using a napkin.
Take yams and cut apples and mix the two together and pour into the
Pyrex dish, spreading evenly on the bottom. Melt (but don't brown) the
stick of butter in a two-quart saucepan. Lower heat and add while
stirring in the sugars, cinnamon, nutmeg, vanilla extract, pineapple
juice and a pinch of ground cloves. Cook on low for one minute or until
thoroughly mixed, then pour mixture over yams and apples. Take a slotted
spoon and mix the yams and apples and coat well.
Bake yams at 375 degrees in a preheated oven uncovered for 20 minutes.
Remove yams from oven and cover top of yams/apples with miniature
marshmallows. Place back in the oven for about four minutes to melt
marshmallows. Alex Bregman Authentic Jersey If you make this dish in advance, add marshmallows just before serving
for best results. Over time, you can adjust your ingredients to your
liking.
Sweet Potato Casserole
Red Sox reliever Matt Barnes said of his favorite Thanksgiving dish:
"Probably the sweet potato casserole, because it's absolutely delicious.
It's like eating dessert with dinner."
For specifics, Andrew Aplin Authentic Jersey we turn to Reds broadcaster and former reliever Jeff Brantley, who said
his wife Ashley's version is quite the hit. Here is Ashley's
recipe.Directions: Brown ground beef and drain. Remove from stove. Place
water, butter, celery and onion in a large pan. Boil until celery and
onion soften and half of the liquid has been cooked away. Generously add
seasonings to taste during this process. Remove from stove.
In a large bowl, add the mixture to the bread, ground beef, mushrooms
and soup. Mix thoroughly. Place enough stuffing into the turkey cavity,
with the remainder going into a large baking dish. Andy Pettitte Authentic Jersey Or you can place all of it in a baking dish, if you prefer. The
stuffing inside will cook with the bird. For the remainder, bake at 350
degrees for about one hour.
"The quantity is large," Corrigan said, "but everyone usually wants more
than one helping."
Smoked Turkey
Dodgers broadcaster Joe Davis
Dry brine three days in advance with a salt-based rub (on and under
skin). Include baking powder (to promote crispy skin) and whatever herbs
and spices you'd like. Coat in softened butter right before putting on
smoker (again, on and under skin). Maintain temperatures between 275 and
325. Don't overdo it with smoke. I like to do one chunk of hickory. I'm
sure any fruit wood would be good, too. It's ready when the breast
reaches 160-165 degrees. Carve the full breasts off the bone, slice
against the grain (so every piece has some of that crispy skin).
