Thanksgiving Greens

By Marilyn Hunter
For The Family Table, a blog for busy families

Thanksgiving in our house means both the North and South are represented. Applewood-Smoked Bacon & Greens is one dish that often replaces green beans or Brussels sprouts on our table because it pleases both sides.

We love applewood-smoked bacon because the pork is cured over glowing embers of applewood to produce a slightly sweeter flavor. It’s not as strong as oak or hickory. The bacon, sautéed onions and garlic in this side dish also lend a depth of flavor to the Swiss chard. And it’s a very easy dish to make while the turkey is resting.

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Bacon, Onion and Kale Stuffing

By Lori Powell
For One or Two Bites, a blog for singles and couples

I agree with the many millions who think the stuffing or dressing is the star and the turkey an accompaniment, with the gravy as the saucy bit (gilding the lily) that makes it all a very happy and tasty marriage.

Stuffing, although a humble dish, is not as easy to make as it looks. It’s a fine line between being too rich or too dry or too wet.

Not all stuffing recipes call for eggs. But eggs not only enrich the flavor, but they keep the stuffing moist and help the ingredients bind together.

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You Say Sweet Potato…

By Andrew Hunter
For The Family Table, a blog for busy families

...I say yam! There’s so much confusion about which one is which, I’m not sure anyone truly knows the difference anymore, or that the difference much matters. Part of the confusion is that both tubers come in different shapes, sizes and colors, and often look very similar in their diversity.

So whether I’m right or wrong, the tuber I call a yam is misshaped and gnarly with a dark red skin. I always pick the ones that are about the size of my fist because I think they’re sweeter and less fibrous than their bigger kin.

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