Thanksgiving part 2: Candied sweet potatoes & stuffing

I can’t believe I forgot to post yesterday.. oh well two for today then I guess!

First Up: Candied Sweet Potatoes!

Ingredients:

3 (or 4 or more) cups Marshmallows
1 cup Brown Sugar
Sweet Potatoes (1 kg)
1 cup butter or margarine

1. Preheat the oven to about 200°C (or 400°F).
2.Start by boiling your sweet potatoes. I think it took about 20 minutes in a large pan for them to be perfect this year. Here’s a nice tip as well: do NOT peel ahead of time, you will be wasting precious cooking time. By cooking them until the insides are nice and soft (poke a fork in, you’ll be able to feel if they are ready or not). You’ll be able to slide the skin right off and the potatoes will be mash-able.
2. In a saucepan, combine butter/margarine and brown sugar. Once this has mixed (you’ll still see some clumps), add 2 cups of marshmallows. Stir until you have a light brown ‘sauce’.
3. In a casserole dish, add your mashed potatoes (or mash them in the dish, it should be easy enough to do with a fork) and your sauce. Mix them around a bit and put into the oven for about 15 minutes.
4. After 15 minutes, use the remaining marshmallows to decorate the top of the casserole and then out in the oven until marshmallows on top are brown!

You can do the first 15 minutes oven time in preparation, and decorate and put in the oven once your guests arrive.

The result after the first trip to the oven is on the left, on the right after the marshmallow decorations.

The second recipe is the stuffing, as it’s on the pictures anyway! Since I didn’t make a turkey, I needed other giblets for the stuffing.

Ingredients:
300 gr Chicken hearts
400 gr Chicken Livers
Sage
Thyme
Celery
1 onion
1 small loaf of gluten-free bread
Small amount of olive oil for toasting

1. Start by preheating your oven to about 180°C.
2. Assemble your pieces of bread and drizzle a bit of olive oil over them, as to make toast in the oven.
3. Toast your pieces of bread in the oven for about 10-15 minutes.
4. As you are toasting your bread, grab a large soup pot and fill it with water and the giblets. This should take about 30-40 minutes to cook the giblets. (I had to call frantically call my mom again for the second Thanksgiving in a row for this step, as cooking with giblets is weird to me.. thanks mom!)
5. DON’T FORGET ABOUT YOUR TOAST! Take the toast out of the oven and cool it off a little bit. Once it’s cool enough to handle, rip little pieces off (similar to crouton size) and either put in a bowl or into a dish for mixing later on.
6. Cut and add your sage, thyme, celery and onion to the bread mixture.
7. Once your giblets are done, don’t drain all of your broth, as you’ll need about 2-3 cups for your dish. Cut up the giblets and add to bread mixture.
8. Transfer the mixed ingredients into your dish and drizzle half a cup to one full cup of broth over the mixture. Put it in the oven for about 20 minutes.
9. After 20 minutes, add the next cup of broth where needed, and let it bake another 10 – 20 minutes.
10. Take out your dish and there you have it stuffing!

Just shredded the bread > the bread + giblet mixture and then into the oven!

 

 

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