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Why not change it up this holiday? The following are some updated versions of your favorite Thanksgiving recipes!

Simon & Garfunkel Stuffing

 thankssimon1

Makes: 8 servings

Prep: 30 mins

Bake: 1 hr 10 mins

ADD TO MY RECIPES

ingredients

  • 1 1 pound loaf  country white bread, torn into 3/4-inch pieces (about 10 cups)
  • 1 stick (4 oz.) butter
  • 2 onions, chopped
  • 4 ribs celery, chopped
  • Salt and pepper
  • 2 cups low-sodium chicken broth
  • 2 eggs
  • 1/3 cup chopped flat-leaf parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme

directions

  1. Place racks in the upper and lower thirds of the oven; preheat to 300 degrees . Divide the bread between 2 rimmed baking sheets. Bake, stirring bread and switching sheets halfway through baking, until bread is toasted, about 20 minutes. Let cool; transfer to a large bowl. Increase the oven temperature to 375 degrees .
  2. In a skillet, melt the butter over medium-high heat. Add the onions, celery, 1 1/2 tsp. salt and 1 tsp. pepper. Cook, stirring, until the vegetables are soft, about 8 minutes.
  3. In a large bowl, whisk together the broth and the eggs. Pour over the bread. Add the vegetables and herbs; toss to combine.
  4. Transfer the stuffing to a greased shallow 3-qt. baking dish. Bake until the top is browned, about 45 minutes.

Spicy Cornbread & Sausage Stuffing

thanks2

Makes: 8 servings

Prep: 35 mins

Bake: 1 hr

ADD TO MY RECIPES

ingredients

  • 1 1/3 pounds cornbread, coarsely crumbled (about 10 cups)
  • 3 large poblano chiles
  • 4 tablespoons butter
  • 12 ounces andouille or kielbasa sausage, sliced 1/3 inch thick
  • 1 onion, chopped
  • 3 ribs celery, chopped
  • 4 cloves garlic, sliced
  • 2 cups low-sodium chicken broth
  • 2 eggs
  • Salt and pepper

directions

  1. Place a rack in the upper third of the oven; preheat to 300 degrees . Scatter the cornbread on a rimmed baking sheet. Bake 25 minutes. Let cool; transfer to a large bowl.
  2. Working over a gas flame or under the broiler, char the poblanos. Transfer to a paper bag, close it and let the poblanos steam for 15 minutes. Peel and discard the skins, then chop. Set the oven temperature to 375 degrees .
  3. In a large skillet, melt 2 tbsp. butter over medium-high. Add the sausage; cook until browned, 5 minutes. Transfer to the bowl of cornbread. In the same skillet, melt the remaining 2 tbsp. butter, then add the poblanos, onion, celery and garlic. Reduce the heat to medium; cook, stirring, until the onion is soft, 5 minutes. Add to the cornbread.
  4. In a bowl, whisk together the broth and the eggs; season. Pour over the cornbread mixture; toss. Transfer to a greased 3-qt. baking dish. Bake until the top is browned, 35 minutes.

Everything Bagel & Bacon Stuffing

thanks3

Makes: 8 servings

Prep: 30 mins

Bake: 1 hr 15 mins

ADD TO MY RECIPES

ingredients

  • 3 - 4 large everything bagels, thinly sliced, then cut into 2-inch-long pieces (about 6 cups)
  • 12 slices bacon (12 oz.) , chopped
  • 1 red onion, chopped
  • 3 cups low-sodium chicken broth
  • 2 eggs
  • Salt and pepper
  • 1/2 cup chopped flat-leaf parsley

directions

  1. Place a rack in the upper third of the oven; preheat to 300 degrees . Spread the bagel pieces on a rimmed baking sheet. Bake, stirring once, until toasted, about 30 minutes; let cool. Increase the oven temperature to 375 degrees .
  2. In a large skillet, cook the bacon over medium heat, stirring often, until crisp, about 7 minutes. Transfer to a paper towel-lined plate. Add the onion to the bacon drippings and cook, stirring occasionally, until soft, about 5 minutes.
  3. In a large bowl, whisk together the broth and the eggs; season. Add the bagel pieces, bacon, onion and parsley; toss to combine. Let stand, tossing occasionally, for 15 minutes. Transfer to a greased shallow 2 1/2-qt. baking dish. Bake until the top is browned, about 45 minutes.

Twice-Baked Sweet Potatoes, Three Ways

thanks4

Makes: 8 servings

Prep: 10 mins

Bake: 1 hr

ADD TO MY RECIPES

ingredients

Sweet Potatoes

  • 6 large sweet potatoes (3 lbs.), scrubbed and dried
  • EVOO
  • 4 tablespoons butter, at room temperature, cut into small pieces
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch cayenne
  • Salt

Topping Options:

  • 2/3 cup raw pepitas (pumpkin seeds)
  • EVOO, for tossing
  • 2/3 cup pecans, chopped
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • 2/3 cup mini marshmallows

directions

  1. Preheat the oven to 375 degrees . Rub the potatoes with EVOO and place on a rimmed baking sheet; bake until tender, 40 to 50 minutes. Let cool slightly. Increase the oven temperature to 400 degrees .
  2. Halve the potatoes lengthwise. Scoop the flesh from 8 halves into a large bowl, leaving a 1/4-inch-thick shell. Scoop the flesh from the remaining 4 halves, add to the bowl; discard the skins. Mix the butter, cinnamon, ginger, cayenne and 1 tsp. salt with the potatoes. Mound 6 heaping tbsp. of the potato mixture into each potato skin.
  3. Choose and prepare your toppings. For pepitas, toss the seeds with EVOO and salt in a bowl. For pecans, using your hands, mix the nuts with the butter and sugar in another bowl. Sprinkle the pepitas, pecans or marshmallows over the potatoes; bake 10 minutes.

Rosemary Mashed Potatoes

thanks5

Makes: 8 servings

Prep: 20 mins

Cook: 30 mins

ADD TO MY RECIPES

ingredients

  • 1 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
  • 6 rosemary sprigs, plus 1 tsp. finely chopped fresh rosemary
  • Salt and pepper
  • 1 tablespoon plus 1/2 cup EVOO
  • 2 teaspoons lemon zest

directions

  1. In a large pot, combine the potatoes and rosemary sprigs. Add enough water to cover by 1 inch. Season with salt. Bring to a boil, reduce heat and simmer until potatoes are tender, 15 to 20 minutes. Discard the rosemary. Drain the potatoes, reserving 3/4 cup of the cooking water. Reduce the heat to low. Return the potatoes to the pot and toss 1 to 2 minutes to thoroughly dry.
  2. In a small skillet, heat 1 tsp. chopped rosemary and 1 tbsp. EVOO over medium, swirling the skillet occasionally, until the rosemary is crispy, about 5 minutes. Remove from the heat.
  3. In a large bowl, mash the potatoes. Stir in the remaining 1/2 cup EVOO and enough reserved cooking water to make the mixture smooth. Mix in the lemon zest; season. Transfer to a serving bowl. Drizzle with the rosemary oil.

Recipes taken from Rachel Ray :)

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