We love this time of year, the leaves are changing and we are all anticipating eating some delicious food for Thanksgiving. Some of us here at Team Woolery are impressive chefs so we’re sharing some of our favorite side dishes to go with your turkey!
Our first recipe comes from our resident weaving expert, Nancy! Story time; NPR’s Susan Stamberg used to call her mother-in-law, on air, every year to get this recipe for Thanksgiving and her mother-in-law would read it to her. The first time Nancy heard it she was on a construction job site (she was an electrician in those years) and she grabbed a handy chunk of 2×4 to write it down. Later she copied it down on an index card so it would file more easily; this was before computers. Still later, Susan’s mother-in-law confessed that she had actually gotten the recipe from Craig Claiborne, so it has a long pedigree!
This really is a delicious relish and it compliments the turkey beautifully. Nancy notes that it does have a kick, so be sure to warn your diners of that. Nancy’s brother nearly choked after taking a large bite of it and, eyes watering, he gasped out, “But it looked so pink and innocent!”
Nancy’s (and Susan Stamberg’s and Craig Claiborne’s) Cranberry Relish
- Fresh cranberries – 2 cups
- Small onion – 1 onion
- Sour cream – 3/4 cup
- Sugar – 1/2 cup
- Horseradish – 2 tablespoons
- Put the cranberries and onion through a food grinder or use the food processor; chop finely.
- Combine the mixture with the sour cream, sugar, and horseradish; mix thoroughly.
- Refrigerate until serving time.
- Stir again before serving.
Our next offering is a very festive and delicious soup from our Business Manager, Mistene! Pro tip: this will go great with one of our recipes from last month, Perri’s Favorite Sweet Potato Cornbread.
Mistene’s Fall Potato Soup
- Bacon, chopped – 1lb
- Celery, diced – 2 stalks
- Onion, chopped – 1 onion
- Garlic, minced – 3 cloves
- Red potato, cubed (peel if desired) – 8 potatoes
- Chicken stock – 4-5 cups (enough to cover the potatoes)
- Butter – 3 tablespoons
- Flour – 1/4 cup
- Heavy cream – 1 cup
- Dried tarragon – 1 teaspoon
- Chopped fresh cilantro – 3 teaspoons
- Salt and pepper – to taste
- Optional cheese and green onions – for garnish
- In a dutch oven cook bacon over medium heat until done. Remove bacon and save 1/4 cup bacon grease.
- Cook celery and onion in bacon drippings until onion is translucent.
- Stir in garlic. Continue cooking for 1-2 minutes.
- Add cubed potatoes, toss to coat. Sauté for 3-4 minutes.
- Add just enough stock to cover potatoes, cover, and simmer until potatoes are tender.
- In a separate pan, melt butter over medium heat.
- Whisk in flour and cook, stirring constantly, for 1-2 minutes.
- Whisk in cream, tarragon, and cilantro.
- Bring to a boil, stirring constantly, until thickened.
- Stir cream mixture into potatoes. Puree 1/2 the soup and return to pan.
- Add salt and pepper to taste. Garnish with bacon, cheese or green onions.
Natalie, our Purchasing Manager, has an adorable story to go with her recipe. Natalie’s niece sent Natalie a random text that read, “Aunt Natalie, I would love to bring your Sweet Potato Soufflé to my friend’s Thanksgiving, it’s my favorite! Would you be willing to make it for me?” Natalie was very flattered that her niece wanted her to bring the dish that she obviously loves so much, and she was excited she thought of her when they don’t see each other often.
Just before Natalie was going to fall for this sweetness, it hit her; her niece is 21 years old AND went to culinary school! After Natalie’s big head came back to reality, she turned the tables. The new offer was Natalie would buy all the ingredients and cook it at her house but her niece had to come cook with her! Natalie says “It was so nice to have her there and do something with just the two of us. We never had that before. It was a memory we made together and hopefully she enjoys sharing this story as much as a I do!”
And for even more sentimental value, this recipe is from Natalie’s own aunt who she misses dearly and the dish brings her memory back each time Natalie makes it!
Aunt Natalie’s Sweet Potato Soufflé
- Sweet potato – 3 cups
- Sugar – 1 cup
- Butter – 1 stick
- Eggs – 2
- Milk – 1/3 cup
- Vanilla – 1 teaspoon
- Brown sugar – 1 cup
- Butter – 1 stick
- Flour – 1/3 cup
- Optional pecans
- Cook potatoes and mash them.
- Add the rest of the ingredients and blend well.
- Pour into baking dish.
- Mix all topping ingredients together and pour on top.
- Cook at 350 degrees for 45 minutes.
We hope you enjoy your holiday! Let us know if you use any of our recipes, we’d love to see your creations. Also a reminder that our store will be closed on Thanksgiving day so our staff can enjoy the day with their friends and family.