Welcome to foodie heaven! I am about to share with you a few of the dishes that I love making during the holidays. During Thanksgiving I like to stick to side dishes that flow easily with the main dishes involved. Whether your family is cooking turkey or chicken, green beans or whatever, these will be recipes that are nice complements to the table.
One thing you will absolutely love during the Thanksgiving festivities is good ol’ macaroni and cheese, because everyone loves a Southern staple during the holidays. Before I get started I do have to attribute where I got these recipes from and that is none other than Chef Ayesha Curry’s cookbook. You’ll find it very easy because most of these recipes she makes step-by-step on her YouTube Channel. Check it out!
Macaroni & Cheese:
Preheat oven 400° Fahrenheit.
Rinse macaroni. Drain well.
Cook 1 package (16 ounces) elbow macaroni in large saucepan.
Melt 6 tablespoons butter in same sauce pan on medium heat.
Sprinkle with 6 tablespoons of flour.
Mix 2 tablespoons ground mustard.
Add 1 tablespoon garlic powder.
Add 1 tablespoon of salt.
Stir until well blended. Stir in 4 cups of milk gradually until smooth.
Add 6 cups shredded sharp cheddar.
Remove from heat.
Add macaroni. Toss gently to coat.
Pour into 13 x 9 inch baking dish.
Sprinkle Panko Bread Crumbs and paprika evenly over top.
Bake 25-30 minutes until golden brown on top. Let stand for 5 minutes.
Homemade Bread:
Using measuring cups loosely, add 3 cups organic all-purpose flour to a bowl.
Add 3 teaspoons of dry active yeast.
Add 3 teaspoons of finely ground cane sugar.
Add 1 teaspoon of salt. Blend in mixer.
Mix 1 cup of warm water. Give or take. Don’t let it get too sticky.
Add 1 tablespoon of butter. Mix until it looks like a ball. Make sure it’s all off the sides of the bowl.
Put it on flat surface. Knead. Add flour if it’s sticking.
Form into a nice ball. Cover it with a cloth.
Let it rise for 15 minutes.
Cut it down the center into 2 pieces.
Stretch them out so they are long but the same size.
Twists both sides together and put in pan.
Crack an egg in a separate bowl and mix. Lightly put egg mix on bread with fork or pastry brush.
Bake it for 30 min. at 350°, let it cool and pop it out of pan. (picture of bread below I made myself ;))
Bread Pudding (personal favorite):
Piece apart 6 full croissants.
Add half a cup of cane sugar to warm milk. Add vanilla extract and splash almond extract.
Add sprinkle of cinnamon to bread.
Drench milk mix into bowl with croissants.
Add handful of white chocolate chips. Massage it altogether.
Pour into non-stick pan, preferably a cake pan.
Bake on 400° for 25-30 minutes or until golden brown.
Let it cool a bit so it can firm up.
Serve with butter pecan ice cream.
There you have it, folks. The perfect selection for any Thanksgiving dinner. Hope you enjoy these amazing dishes and remember to thank your family for all that you’re grateful for. Happy holidays!