Impress your guests with these Turkey loving sides!
Lowes Foods Original Recipes - Crafted by Chef Joe

MASHED YUKON GOLD POTATOES

YIELD: Approx. 4 servings
PREP TIME: 15 min
COOK TIME: approx. 30 min

INGREDIENTS:
2.5 lb. Yukon gold potatoes
1 C Half & Half
4 tbsp. butter
1 tsp Fine Sea salt
½ tsp black pepper

METHOD:
1. Rinse potatoes under cool running water
2. Peel potatoes and cut into 1.2- 2 inch chunks and place in cool water so they are submerged (this can be done a day ahead of time and stored under refrigeration until ready to cook)
3. Place potatoes in pot large enough to submerge in room temperature water cook and place on high heat
4. Bring to a low simmer and cook until for tender in the center
5. Combine remaining ingredients in a microwave proof container and heat until butter melts
6. Drain potatoes and place in mixing bowl. Add ¾ of the heated mixture and mash potatoes to desired consistency using remaining liquid to adjust.

NOTES:
- Light fluffy mashed potatoes are achieved by whipping air into the. Whipping air into the potatoes is easily achieved with an electric mixer with a quick high speed whisk attachment. If they are over mixed they will become pasty and thick.
- Don’t have an electric mixer? Don’t worry! One method to mash them is; add the potatoes to the pan they were cooked in after draining the water. Use a wire whisk and smash the potatoes by pressing the mixing end of the whisk into them several times. Once they are broken-up add the hot Half & Half to them and start whisking. They may have some lump in them but they will still be good “Smashed” Potatoes.
- Help keep the potatoes warm by placing them in an oven proof dish covered with foil. If you need to, they can be placed in the oven to keep warm or warm up.
- Try the variations below:


VARIATION 1: Fold 1 bunch of thinly sliced green onions to the mashed potatoes after they are whipped

VARIATION 2: Add 1 Tbsp. of minced garlic to the Half & Half mixture prior to heating
VARIATION 3: Top with brown sage butter: Don’t add the butter to the Half & Half mixture. Cut it into small chunks and heat it in a small sauté pan over medium heat once it is melted add 5-6 sage leaves and fry the them in the butter until they are crisp (be careful not to burn). Pull out the fried sage leaves and set on a paper towel. Add the cream and remaining ingredients to the pan to heat. Add the mixture to the potatoes as directed. Crumble the sage leaves when cool enough and sprinkle into and fold into potatoes or sprinkle on top.

ORANGE CRANBERRY SAUCE

YIELD: Approx. 6 servings
PREP TIME: 10 min
COOK TIME: approx. 20 min

INGREDIENTS:
1 ea. 12 oz. pack of fresh cranberries (approx. 4 cups)
2 C water
1.5 C Granulated Sugar
1 ea. Valencia orange
Pinch Allspice
METHOD:
(NOTE: this should be made a day or two ahead of time to allow time for cooling)
1. Rinse and discard any bruised or cracked cranberries
2. Add berries, water and sugar to a medium size sauce pot and bring to a boil until berries crack open.
3. Reduce heat and simmer for 10-15 min. Zest and juice the orange and set aside.
4. Remove from stove and add orange zest, juice and allspice and stir
5. Let cool to room temperature in the pot until it is just over room temp. Then transfer to container and store under refrigeration.
NOTES:
- Orange and cranberry complement each other nicely. The orange is not needed for this recipe
- Zesting: This is the removal of the outer portion of the citrus skin to utilize the oils it contains. Wash the fruit than start the process by using a zester (or peeler). Only remove the outer portion until you expose the white under portion. This is not desirable in the zesting process as it tends to be bitter. If using a peeler, a little more care is needed. Peel the outside layer onto a cutting board then chop into fine pieces.
- This recipe will become thicker once it is cooled completely, however it is designed to be a sauce like consistency. If a thicker jelly consistency is desired, remove a half cup of water.

POACHED PEARS

YIELD: Approx. 6 servings
PREP TIME: 20 min
COOK TIME: approx. 45 min

INGREDIENTS:
4 ea. Bosc pears
2 C water
2 C white wine
¾ C Granulated sugar
1 tsp Ground Cinnamon (or 1 full stick)
2 tsp Pure Vanilla Extract
Juice of ½ a lemon
Pinch of Allspice

METHOD:
(NOTE: this should be made a day or two ahead of time to allow time for cooling)
1. Peel pears and remove stem
2. Combine remaining ingredients and add to a medium sized pot (pears should be completely submerged in liquid)
3. Bring mixture to a boil then reduce to a low simmer. Allow pears to cook turning occasionally until they are fork tender in the center (a bowl may be placed on the top of the pears to help keep them under the liquid)
NOTES:
- Orange and cranberry complement each other nicely. The orange is not needed for this recipe
- Zesting: This is the removal of the outer portion of the citrus skin to utilize the oils it contains. Wash the fruit than start the process by using a zester (or peeler). Only remove the outer portion until you expose the white under portion. This is not desirable in the zesting process as it tends to be bitter. If using a peeler, a little more care is needed. Peel the outside layer onto a cutting board then chop into fine pieces.
- This recipe will become thicker once it is cooled completely, however it is designed to be a sauce like consistency. If a thicker jelly consistency is desired, remove a half cup of water.
- Pears are used for topping pound cake in diced or sliced form. They pair will with the Mascarpone cream


ROASTED PARSNIPS & CARROTS

YIELD: Approx. 4 servings
PREP TIME: 15 min
COOK TIME: approx. 30 min

INGREDIENTS:
1 lb. Carrots
1 lb. Parsnips
½ tsp. Fine sea salt
1/8 tsp. Black pepper
1 tbsp. olive oil
½ tbsp. butter

METHOD:
1. Preheat oven to 350
2. Peel and cut carrots on a ¼ inch bias
3. Place carrots on a sheet pan and toss with oil, salt and pepper
4. Cook until tender (20-30 min)
5. Remove from oven and toss with butter
NOTES:
- Fresh chopped thyme can be added when you toss with the butter
- Vegetables cool down quickly. Keeping them in a bowl with a little hot vegetable or chicken broth at the bottom can help keep them warm

MARSCARPONE CREAM

YIELD: Approx. 4 servings
PREP TIME: 15 min
COOK TIME: NA

INGREDIENTS:
8 oz. Mascarpone cheese
2 Tbsp. Honey
½ tsp Pure Vanilla extract
3/4 C Milk

METHOD:
1. Combine all ingredients in a mixing bowl and whisk together
NOTES:
- A pinch of cinnamon can be added for extra flavor
- Use to top apple pie in place of whip cream
- Use to accompany poached pears and pound cake

MASHED YAMS WITH MARSHMALLOW

YIELD: Approx. 4 servings
PREP TIME: 15 min
COOK TIME: approx. 1 hr.

INGREDIENTS:
1 40 oz. can of Cut yams in syrup
¼ C butter
2 tbsp. Honey
2 tbsp. Light brown sugar
¼ C Orange juice
¼ tsp Cinnamon
1/8 tsp Ginger
¼ tsp Fine sea salt
1/8 tsp Black pepper
Approx. 2 C mini marshmallows


METHOD:
1. Preheat oven to 325
2. Combine dry seasonings, butter, Honey and orange juice and microwave until butter is melted
3. Drain Yams and combine with mixture in step one and whisk together until smooth
4. Pour mixture in an oven proof baking dish and smooth out the top, cover with foil
5. Bake for 30-45 min until the center reaches 165F
6. Remove from oven and top with marshmallows, place back in oven and continue to cook until marshmallows are golden brown.
NOTES:
- If you want to garnish sprinkle with cinnamon and top with toasted almonds just prior to serving


CORN BREAD

YIELD: Several batches
PREP TIME: 10 min
COOK TIME: approx. 30 min

INGREDIENTS:
1 Bag of House Autry Yellow self-rising corn meal mix
Butter
Eggs
Milk

METHOD:
This recipe is really simple and this local company produces a high quality product. I Substitute melted butter for the oil listed on the recipe provided on the bag. Then bake it in a pan greased pan. Make it earlier in the day and set aside. Just before it is time to serve, slice it into squares, and spread a thin layer of butter on the top before placing in the oven to warm up.

MASHED YAMS WITH MARSHMALLOW

YIELD: Approx. 6 servings
PREP TIME: 10 min
COOK TIME: approx. 10 min

INGREDIENTS:
1 box of Lowes Foods Corn bread Flavored Stuffing mix
½ container of Pick & Prep Carrots, Onions and Celery
¼ C Butter
2 C Chicken broth

METHOD:
1. Finely chop the carrots onions and celery
2. Add to a medium size sauce pan with butter over medium- high heat
3. Cook for 3-4 min until the onions start to become soft
4. Add chicken stock and bring to a boil for 2-3 min
5. Add stuffing mix and remove from heat to fluff with a fork and let sit for 5 min

NOTES:
- Once the stuffing is fluffed with the fork it can be added to a 350 oven uncovered to let brown/crisp on the top

CREAMY GREEN BEANS AND MUSHROOMS

YIELD: Approx. 6 servings
PREP TIME: 10 min
COOK TIME: 20 min

INGREDIENTS:
1 ea. 12 oz. bag of snipped green beans in microwavable bag
8 oz. sliced mushrooms
¼ medium onion chopped
1 ea. Large clove garlic minced
4 tbsp. butter
¼ tsp Fine sea salt
1/8 tsp Black pepper
3 tbsp. Flour
¾ C Half & Half
1.25 C Chicken Broth
Approx. 1 cup of French fried onions

METHOD:
1. Cut butter into chunks and melt in a large sauté pan over high heat, add onions and mushrooms, salt and pepper, cook until onions become translucent then add chicken broth and garlic then bring to a simmer on medium heat
2. Cook green beans according to microwave instructions, while beans are cooking whisk flour and Half & Half together
3. Remove mushrooms from heat and whisk in Half & Half mixture to the broth then return to high heat and bring to a boil for 1-2 min
4. Remove from heat and add toss in green beans
5. Place in serving dish and top with French fried onions just prior to serving
NOTES:
- Garnish with fresh chopped parley

BLANCHED GREEN BEANS OR ASPARAGUS

YIELD: Approx. 6 servings
PREP TIME: 10 min
COOK TIME: 4-8 min

INGREDIENTS:
12-14 oz. Fresh green beans or asparagus
2 qt Water
2 tbsp. Fine sea salt
1/8 tsp Black pepper
1 tbsp. Olive oil
Zest and juice of 1 lemon
½ c vegetable or chicken broth

METHOD:
1. Trim green beans or asparagus and bring water to a boil
2. Add all but 1/8 of a tsp of the salt to the water
3. Add vegetables to the water and cook until they are just under done
4. Drain water and add remaining ingredients to the pot with the beans
5. Place back on heat until the broth begins to boil and transfer to serving dish
NOTES:
- The zest can be saved and added as a garnish with chopped parsley

ROASTED BUTTERNUT SQUASH

YIELD: Approx. 4 servings
PREP TIME: 10 min
COOK TIME: approx. 30 min

INGREDIENTS:
Approx. 1 Lb. Pick & Prep butternut squash
1 tbsp. Olive oil
1 tbsp. brown sugar
½ tsp. Spice Bazaar Maple and Herb Seasoning
1/8 tsp Black pepper
¼ tsp Fine sea salt

METHOD:
1. Preheat oven to 350
2. Combine all ingredients and toss together on a sheet pan in one layer with some space between each chunk
3. Place in oven and check after 15 min to stir. Continue to cook until fork tender

NOTES:
- To help insure even cooking cut any larger pieces to match smaller ones
- keeping one layer of items on the pan helps ensure even cooking


APPLE AND PEAR SAUCE

YIELD: Approx. 6 servings
PREP TIME: 15 min
COOK TIME: approx. 1 hr.

INGREDIENTS:
4 Gala Apples
2 Red Pears
2 Granny smith apples
¼ C Light brown sugar
¼ C Honey
2 C water
¼ tsp Cinnamon
Pinch Fine sea salt


METHOD:
1. Peel core and chop apples and pears into ¼ inch chunks
2. Combine all ingredients in a medium size sauce pot over medium heat and stir
3. Let simmer for 45 min to an hour until apples are soft and desired consistency is reached (stir occasionally to help prevent burning)
4. Remove from heat and let cool to room temperature before refrigerating

NOTES:
- To completely remove chunks process in a blender or food processor. Apple cider can be added to adjust consistency