Unilever Spreads: Thanksgiving Dishes

 

    Can you believe Thanksgiving is right around the corner?  Wow times flies!  I look forward to this time of the year to see my family.  This year only my Mom is joining me and my family for Thanksgiving, but I am still excited to see her for about a year now.  Thanksgiving always brings a joy to my family, because we laugh, share recipes, and reminisce of our childhood days.  It's all about being grateful for what you have been blessed with and also to share your fortunes with the less fortunate.

    But the best part of  Thanksgiving is the food.  I go way overboard when cooking for Thanksgiving.  I start the eve of Thanksgiving and finish just before noon.  My favorite part of the meal is the different sides to go with the turkey.  Scalloped potatoes, macaroni and cheese, coleslaw, cornbread, dressing, sweet corn, cranberry relish, sweet potatoes, creamed peas, and the red peas and rice.  The list could go on, because you could never have too many sides. 

    Today I want to share with you my favorite side dishes.  It is so good.  But I decided to take a twist on my recipes.  Instead of using the normal butter I used, I used Country Crock spread in my dishes.  Yes, I noticed the difference.  Light, and even taste way better.

   The first one is my favorite Sweet Potatoes Casserole that I adapted from The Pioneer Woman on Food Network.

    Looks good right?  It even tastes AWESOME!

Sweet Potatoes Casserole

Ingredients

4 medium sweet potatoes
1 cup granulated sugar
1 cup milk
2 large eggs
1 tsp. vanilla extract
1 tsp. salt
1 cup packed dark brown sugar
1 cup pecans, chopped
1/2 cup all-purpose flour
6 tbsp. Country Crock butter at room temperature

Directions

1.  Preheat oven to 375 degrees F.  Place sweet potatoes on the oven rack and bake until tender for about 55 minutes.  When the potatoes are finished cooking, let cool slightly, about 5 minutes.  Slice then open lengthwise and scrape out the flesh with a fork into a large bowl.  Increase oven temperature to 400 degrees F.

2.  Add the granulated sugar, milk, eggs, vanilla, and salt to the bowl with the sweet potatoes.  Mash the mixture with a potato masher until combined and slightly lumpy - you don't want it to be perfectly smooth.

3.  Now in a separate bowl, mash the brown sugar, pecans, flour, and butter with a pastry cutter or fork until thoroughly combined.  The mixture should resemble a crumble.

4.  Spread the sweet potato mixture into an oval-shaped baking dish and sprinkle the crumb mixture all over the top.  Bake until golden brown, about 30 minutes. 

Now I got you drooling, there is no Thanksgiving without dressing. 

    Yes!  This is one simplest dressings you would ever come across.  You can even use croutons if you not interested in getting loaf bread.

Good 'Ole Simple Dressing slightly adapted from Bon Appetit

Ingredients

10 cups day old white bread, torn into pieces
3/4 cup Country Crock butter plus more for baking dish
2 cups chopped onions
1 1/2 cups celery
1/2 cup fresh parsley
2 tbsp. cilantro
1 tbsp. fresh thyme
1 tbsp. basil
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs

Directions

1.  Preheat oven to 250 degrees F.  Butter preferred baking dish and set aside.  Scatter bread in a single layer on a rimmed baking sheet.  Bake stirring occasionally, until dried out about 1 hour.  Let cool; transfer to a very large bowl.

2.  Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery.  Stir often until just beginning to brown, about 10 minutes.  Add to bowl with bread; stir in herbs, salt, and pepper.  Drizzle in 1 1/4 cups broth and toss gently.  Let cool.

3.  Preheat oven to 350 degrees F.  Whisk 1 1/4 cups broth and eggs in a small bowl.  Add to bread mixture; fold gently until thoroughly combined.  Transfer to a prepared dish, cover with foil, and bake for about 40-45 minutes.


Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.