thanksgiving sides Archives - 2 Sisters 2 Cities

I know K has already touched on this, but seriously, how is it already late November already? I am really trying to enjoy Thanksgiving as it’s own holiday, but with December 1st right around the corner, it’s hard not to start thinking about Christmas. But first, we must keep our focus on a truly great holiday- Thanksgiving. And I have a truly special dish to commemorate this holiday, Chorizo Cornbread Stuffing.

While I always enjoy a serving of regular stuffing on Thanksgiving, I think I could enjoy this chorizo cornbread version year-round. A local restaurant has a version of this recipe on it’s menu and my husband and I order it as a side dish every time we go. I was so pleased that I was able to recreate a very similar version in my own kitchen!

If you are looking to mix it up with some non-traditional Thanksgiving recipes this year, I highly recommend making this version. Or, if you wanted to go all out for the stuffing lovers out there, you could make traditional stuffing and Chorizo Cornbread Stuffing…just let me know what time to stop by!

Chorizo Cornbread Stuffing

Prep time: 20 mins

Cook time: 35 mins

Total time: 55 mins

Ingredients

1 tablespoon olive oil
6 oz. dried Spanish chorizo (I used a smoked version), cut into small cubes
1 medium white onion, chopped
1 medium carrot, peeled and finely chopped
1 celery stalk, finely chopped
3 garlic cloves, pressed or minced
3 cups cornbread, cut into cubes (you can buy it from pre-made or try this recipe for cornbread)
¼ cup parsley, chopped (plus more for garnish if desired)
cooking spray
¼ cup parsley, chopped
½ cup low-sodium chicken broth or stock

Instructions

Preheat the oven to 350 degrees F.
Heat a large skillet on medium heat and heat the olive oil. Once hot, sauté the chopped chorizo for a few minutes. Add the onion, carrot, celery, and garlic and cook until the vegetables start to brown (8-10 minutes.) Add the cut-up cornbread pieces and chopped parsley (reserving some for garnish if you like.) Stir well to combine. Stir in ½ cup of chicken broth (add more if the stuffing appears too dry.)
Meanwhile, use the cooking spray to prepare a medium-sized casserole dish. Add the stuffing to the dish and bake for about 20 minutes (look for it to be lightly golden on top.) Garnish with additional parsley before serving.

Source: Adapted from Aaron Sanchez for Food Network Magazine

Sweet Refrigerator Rolls

What is Thanksgiving without homemade rolls? This recipe is from our family cookbook that my aunt put together for everyone many, many years ago. We are actually on our second edition and I use both cookbooks in my kitchen all of the time. It’s great to have all my favorite family recipes in one place. This recipe for sweet rolls is really special to me and M, it is our Grandma’s recipe for rolls that she made for Thanksgiving each year. We lost our grandma a few years ago, but we still have her recipes and family tradition that lives on.

These rolls not only have a place in our heart, but they are really tasty! Their sweet taste goes perfectly with a small amount of butter and of course a thanksgiving dinner. Make these rolls for your holiday meal this year!

These rolls can be frozen or the dough can be made the day before and then rolled and baked an hour before dinner (if you have extra oven space.) I made these rolls over the weekend and froze them for my work Thanksgiving lunch Friday. We are all about making things ahead here around here! In the past when I was only cooking for four people, I cut the recipe in half and it turned out great.

Homemade Rolls Rising

The rolls rising for 30 minutes before baking (plus my mixer in the background, isn’t she so pretty?)

Sweet Rolls

Mmmm rolls…..

Grandma's Sweet Refrigerator Rolls

Author: 2 Sisters 2 Cities

Serves: 30-36 rolls

Ingredients

¾ cup butter
1 cup boiling water
⅓ cup sugar
4½ tsp. active dry yeast
1 cup luke warm water
2 eggs
⅓ cup sugar
6 cups flour
2 tsp. salt

Instructions

Combine butter and 1 cup of boiling water. Stir until butter is melted.
In the bowl of your mixer with paddle attachment add ⅓ cup of sugar, yeast, and 1 cup luke warm water. Combine on low.
Once the butter reaches room temperature, add into yeast mixture and mix until combined.
Add in eggs and another ⅓ cup of sugar, mix well.
Next add in flour and salt. Combine completely.
Cover bowl with plastic wrap and place in the refrigerator for at least 4 hours or overnight. If leaving overnight, punch the dough down before you go to bed so it doesn’t overflow in your fridge.
One hour before dinner, turn dough out on a floured surface. The dough will be sticky so make sure your hands and surface are well floured.
Preheat the oven to 400 degrees F. Form dough 30-36 rolls evenly sized. Place rolls 1-inch apart on a silicone mat lined baking sheet, you may need 2 baking sheets.
Allow to rise for 30 minutes, then bake for 10-12 minutes. For best results cook each baking sheets one at a time.
Serve immediately or store in an airtight container once cooled. Rolls can be frozen for up to 2 months.

Source- Adapted from Grandma H’s original recipe
sisterk (2)