Sweet Potato Casserole

I make these potatoes every Thanksgiving.  The casserole is not covered with marshmallows for those of you that like that sort of thing.  That is too sweet for me, not that this casserole is not sweet, it is.  Of course, if you’re a marshmallow kind of person, you can omit the streusel topping and sub in the marshmallows.  This is really nothing more than mashed sweet potatoes with a couple of eggs, and a nutty, crunchy topping.  Pretty simple.  I always make it a day or two ahead, and the topping may be made way ahead and stashed in the freezer.  If made ahead, just take it out of the refrigerator about an hour before you plan to pop it in the oven to take the chill off.  

Ingredients:

Potatoes:

• 3-4 medium size sweet potatoes
• 4 tablespoons butter
• 2 eggs
• 1/3 cup milk or half and half
• Salt and pepper to taste

Topping:

• 1 cup finely chopped pecans
• 1/2 cup (4 ounces) packed brown sugar
• 1/3 cup all purpose flour
• 4 tablespoons softened butter

Directions:

1. Preheat oven to 375 degrees.
2. Place potatoes on a foil lined rimmed baking sheet and prick a few times with a fork
3. Bake for 1.5 to 2 hours until very soft.
   
4. Set aside until cool enough to handle.
5. Scoop the potato flesh into a bowl and mash.
   
6. Stir in the rest of the ingredients, mixing well.
   
   
   
   
7. Pour into a 2 quart buttered casserole dish.
   
8. Chop nuts in a food processor.  
   
9. Add the rest of the ingredients to the processor and pulse to combine.  This may also be done by hand.
   
   
   
   
   
   
   
10. Spread the topping over the potatoes.
    
11. Bake for 30-45 minutes until hot and puffy, and the top is browned.

Corn Bread and Prosciutto Stuffing

This stuffing has made an appearance at every one of our Thanksgiving meals since 1987.  The recipe was published in Gourmet Magazine in November of that year in an article by Laurie Colwin.  Apparently Laurie Colwin felt the same way that I did about stuffing, she disliked it.  She disliked it until she came up with this simple recipe, so I thought I would give it a try.  I've been a stuffing fan ever since. 

While this recipe makes enough stuffing for a 17 pound turkey with some left over to cook separately, I cook it all separately.  Technically that would make this “dressing” instead of “stuffing”, you may call it whatever you like!

Note:

I have made this with diced pancetta with great results.  I also prefer to use thinly sliced and chopped prosciutto rather than thicker, diced prosciutto.  

It can be made through step 5 and frozen, so it's a great do ahead for Thanksgiving.  Thaw before proceeding.  

Ingredients:

• 2 small or 1 medium onion, finely chopped
• 1 leek, finely chopped, white and light green parts only
• 1 garlic clove, minced
• 1 stick unsalted butter
• 1/2 pound prosciutto, sliced 1/4 inch thick and diced
• 1/2 cup Italian parsley, finely chopped
• 1 14 ounce bag of Pepperidge Farm Corn Bread Stuffing 
• 1 scallion, finely chopped
• 2 cups turkey stock
  

Directions:

1. In a large skillet, cook the onions, leek and the garlic in the butter over moderately low heat, stirring, until the vegetables are softened.
   
2. Add the prosciutto and cook for one minute.
   
3. Stir in the cornbread stuffing.
   
4. Add the scallion and parsley, and cook the mixture over moderate heat, stirring until the cornbread is coated with butter.
   
   
   
   
5. Transfer to a bowl or baking dish.
   
6. Add 2 cups of turkey stock to moisten the stuffing without making it wet
7. Either stuff your turkey with it, or bake it at 350 degrees for 45-60 minutes until the top is browned and the stuffing is heated through.