By request, here are our all-time favorite dishes for Thanksgiving from the staff of Kitchen Conservatory. We wish you a happy and blessed and delicious Thanksgiving Day. Our store will be closed on Thursday, but we are open on Wednesday and Friday from 9:30 am to 5:30 pm.
Sweet Potato-Chipotle Gratin
from Dawn Meyer
In a blender, puree the cream and chipotle until smooth. In a 2-quart gratin dish, arrange the sweet potatoes, seasoning each layer with salt and pepper and some of the cream. Pour the rest of cream over the potatoes. Bake at 350 degrees for an hour.
from Barb Nack
Place the brandy and apricots in a saucepan and bring to a boil. Turn off the heat and let sit for 10 minutes.
Add the cranberries, pears, water, sugar, cinnamon, and allspice to the apricots and bring to a boil. Simmer for about 15 minutes, stirring occasionally. Remove cinnamon stick. Cool.
from Brenda Vanden Bos
Melt the butter and sauté the onion, celery, and bell pepper until clear, about 10 minutes. Add the garlic and andouille. Fold in the cornbread and season with salt and pepper. If the stuffing is a little dry, moisten with chicken stock. Stuff into the turkey or bake in a casserole dish at 350 for 30 minutes.
To make cornbread:
Mix together the flour, cornmeal, sugar, baking powder, and salt. Stir in the buttermilk, eggs, and butter. Pour into a buttered baking dish and bake at 425 degrees until a skewer comes out clean, about 20 minutes.