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Video: Scrumptious Thanksgiving sides

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    >>> we're back for today's holiday kitchen and sides that will stand up to any 20-pound turkey.

    >> if you're responsible for a dish and you don't have any idea what you're stirring up and tips for your tablescape.

    >> hello, katie, how are you?

    >> sides are equally the star at thanksgiving.

    >> i agree with that.

    >> that's right. the stuffing, the turkey, the potatoes. well, today we whipped up a really simple and easy and if you guys would each grab your spoons, you could take, what we did we cooked our potatoes and ho hollowed it out and put it right inside your potato.

    >> twice baked kind of thing.

    >> a little bit of cheese. it's a little bit different than -- it's a little bit different than your basic mashed potatoes and then you take some of the pretty green stuff and put it right on top.

    >> is it chives?

    >> you just ruined my potatoes.

    >> baked potato .

    >> that was so wrong.

    >> she's a guest in our house, kathie lee .

    >> all right, i'll forgive and forget.

    >> you put them under the broiler and you get this nice little browning effect and it's beautiful. may i fautalk to you about roasted vegetables?

    >> i took some turnips and parsnips and olive oil and salt and pepper and just a dash of horseradish and then some beats. you mix it up and roast it in the oven at 450 degrees.

    >> so, for a very short time --

    >> no, for a good, like 40 minutes or so. yeah, really. until you see it get nice and soft and all the flavors mix together. the only tip is you want to make sure you mix your beats in a separate container because the beats get all red and you don't want that.

    >> don't put them in until it's time to cook.

    >> and then last, the stuffing.

    >> oh, the drama. come on!

    >> the drama of the stuffing. have you noticed when i married my lovely husband i like a simple, plain stuffing. he likes everything in the stuffing. we have a compromise where we did a little bit of everything. this is, it's got rice and it's got sausage and it's got some veggies and pumpernickel bread. you mix it all together and the thing that people want to remember about stuffing is that you can't go wrong. it's kind of hard to screw it up. you put anything good in there and a lot of butter and bake it up and you're ready to go.

    >> will you try that? i'm going to try that. is she making fun?

    >> nothing is more deliciouses than the whole world than my mother's stuffing. so i don't think i'm going to probably like it.

    >> it's all in one stuffing so that everybody is happy.

    >> it's very good.

    >> now, i have to tell you that one of my favorite things also about thanksgiving is the tabletop. what are you going to do for the tabletop? i had an aunt nan who used to make the kids sit at one table and the grownups at another table. do high low , mix the kids with the grenps and have a fancy centerpiece and have fun with some of the other things.

    >> you hollowed out a pumpkin.

    >> i hollowed out a pumpkin and took some gourds and put floral wire in it, i put a little bit oasis at the bottom of the pumpkin. you can see like that and mix it up with the gourds and the flowers and you're good to go. the centerpiece is good to go to mix in the candles and i took a little bit of fabric and lit up thanksgiving and how about for name tags to embrace the kids, put the -- they made the little , my daughter, who is 5, made the little turkey for me. i just put some stickers with names on it and stuffed it with crayons and for a table cloth a big piece of paper so everybody can embrace a child in them at thanksgiving.

    >> thank you, that's great. happy thanksgiving.

    >> happy thanksgiving to you.

TODAY recipes
updated 11/24/2009 11:54:23 AM ET 2009-11-24T16:54:23

Recipe: Gorgonzola Stuffed Potatoes

  • 6 medium sized Yukon gold or red skinned potatoes
  • 2 tablespoons vegetable oil
  • 2 tablespoons salt
  • 6 pieces of aluminum foil
  • 1/3 cup gorgonzola or blue cheese
  • 1 teaspoon pepper
  • 1/3 cup heavy cream
  • 1/4 cup chopped chives for garnish (optional)

1. Preheat oven to 350º F.

2. Wash and dry potatoes, and place in large mixing bowl. Toss with vegetable oil and salt. Wrap each potato individually with aluminum foil. Place potatoes onto baking sheet and bake for approximately 45 minutes, or until toothpick is inserted with ease.

3. Remove potatoes from the oven, remove foil, and allow them to cool enough to touch.

4. With a knife, cut quarter sized holes in the top of each potato and discard tops. With a small spoon, hallow out each potato. Reserve the potato flesh in a separate medium size mixing bowl. Make sure to leave some potato around the inside edges to help keep the shape.

5. Mix gorgonzola, pepper, and heavy cream with the potato. Stuff the potato shells with the mixture, mounding each potato with the mixture.

6. Return potatoes to a sheet tray and place under broiler. Remove from oven when golden or at about five minutes.

Serving Size

Serves 6

Recipe: Wild Rice Stuffing

  • 3 cups water
  • 1 tablespoon salt
  • 2 cups mixed wild rice
  • 1 loaf pumpernickel bread, cut in 1/4" cubes
  • 1 medium carrot, cut into 4 pieces
  • 1 stalk celery, cut into 4 pieces
  • 1 large onion, cut into 4 pieces
  • 1/4 cup olive oil
  • 3 cups chorizo, large dice
  • 3 cloves garlic
  • 6 sprigs of thyme, picked
  • 2 tablespoon sage chopped
  • 2 teaspoons black pepper
  • 4 cups chicken stock
  • Oil or non-stick cooking spray

1. Preheat oven to 350º F.

2. In a small saucepan, bring water to a boil and stir in salt and rice. Bring to a simmer and cook for 35 minutes or until water is absorbed. Rice will still be a bit underdone at this point but that is okay.

3. Transfer rice to a large mixing bowl.

4. Meanwhile, place cubed pumpernickel on a large sheet tray and toast in the oven until dry or for 8 minutes, and add to rice.

5. Chop all vegetables in a food processor to a small dice, pulsing, to keep everything evenly cut.

6. In a large sauté pan, heat olive oil. Once oil is hot, add chorizo and brown well. Add chopped vegetables, garlic and herbs, reduce the heat to medium, and slowly cook, stirring often, until onions are soft.

7. Add to rice and bread, and mix well.

8. In a small sauce pot, bring chicken stock to a boil. Oil or spray a 13 ½" x 9" pan and spread the stuffing evenly in the pan. Pour chicken stock over and place in the oven for 40 minutes or until most of the liquid is absorbed.

Serving Size

Makes one 13" x 9" pan; serves 12

Recipe: Roasted Root Vegetables with Horseradish and Rosemary

  • 2 turnips, peeled and sliced in 1/4-inch-thick rounds
  • 2 parsnips, peeled and sliced in 1/4-inch-thick rounds
  • 3 acorn squash, seeds removed and sliced in wedges (skins can remain on)
  • 1/2 cup olive oil
  • 3 tablespoons prepared horseradish
  • 5 rosemary sprigs, leaves removed and chopped
  • Salt and pepper to taste
  • 2 bunches beets, stems removed and beets cut into 1/2-inch-thick rounds

1. Preheat the oven to 450°F.

2. Toss all the vegetables except the beets in the olive oil, horseradish, rosemary, salt, and pepper.

3. Place on cookie sheets saving some oil for the beets.

4. Do not crowd the vegetables or they will steam instead of roast.

5. Then toss the beets in the same bowl, coating with the remaining oil, rosemary, horseradish, salt and pepper. (Keep the beets separate because they will bleed their color onto the other vegetables if tossed together)

6. Place the beets on the cookie sheets with the other vegetables and roast in the oven for about 15 minutes or until the vegetables are tender when pierced with a knife or skewer.

7. Remove from oven, salt and pepper to taste, and place vegetables on a platter.


Make sure the vegetables are thoroughly coated with oil before roasting.


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