Thanksgiving sides at our table are pretty much the same each year, with just a few changes along the way.
First and foremost are the Cresent Rolls, a must have for every holiday feast at our home!
Next is my Dressing, unique to our family.
I follow the
Fresh Gourmet recipe and add my own twist of diced and browned
Hawaiian Portuguese Sausage.
Last year's veggie selection was Gingered Carrots, made with fresh, grated Ginger Root, some Butter and Honey... BIG hit! Oh and the gravy made from the drippings, can't forget that!
Now I know we're not talking about the bird here, but this is how I do mine. It's deconstructed first and then roasted, so that the white and dark meat cooks to the correct temp. If the white meat reaches temp before the dark, no problem, just pulled it out and continue to cook the dark meat.
For the morning after (I DO NOT do Black Friday shopping thank you very much way too crazy for me) I have this.
A fried egg atop a huge mound of leftover Dressing, YUM!!!
I do want to add that I would really like to make this dish, I don't always want gravy on my potatoes ...
Exploded Potatoes
8 Baked Potatoes
8 pieces Bacon, cooked crisp & crumbled
1 – 1 ½ C. shredded Cheddar Cheese
½ C. Mayonnaise
½ C. Ranch Dressing
Salt & Pepper to taste
1 bunch of Green Onions-chopped
Preheat the oven to 350⁰
Mash the potatoes with the skins still on them.
Stir in the bacon, mayo and dressing along with S&P
Place in a greased 9 by 13 inch baked dish.
Bake for 45 minutes and top with the Green onions