Weddingbee boards

Hey Ladies!

The Thanksgiving for two thread got me thinking about recipes. My FI and I moved a few thousand miles away from our families after the holidays last year, so we are doing Thanksgiving on our own and I am making it for the first time ever! I'm super excited as I love cooking and we have some awesome recipes my family makes every year, but for other stuff, I'm just winging it. Also, I anticipate having a lot of leftovers (especially turkey, because I'm making a whole one) - so I'd love any recipes for the leftovers. I already plan to make a pot pie using my usual chicken pot pie recipe and just substituing turkey for chicken.

To get stated - here is our sweet potato souffle recipe. Everyone who has joined us for Thanksgiving raves about it and asks for the recipe. Be sure to make extra pecans- you will be snacking on them.

6 Large Sweet Potatoes (about 5 ½ lbs, peeled and diced)

10 large eggs, separated

½ C firmly packed light brown sugar

¼ C honey

¼ C unsalted butter, softened

¼  teaspoon nutmeg

1 teaspoon ground cinnamon

Salt and pepper to taste

2 vanilla beans, split lengthwise, seeds removed (I’m sure I used extract)

½ C granulated sugar

1 C Barbecue Spiced Pecans (recipe to follow, these are definitely worth it!  In fact, I would double the recipe and save some for a snack!)

1. Preheat oven to 350 F
2. Place sweet potatoes in a large pot.  Add salted water to cover.  Bring to boil and cook for 20 minutes or until tender.  Drain and transfer to large bowl
3. Add the egg yolks, brown sugar, honey, butter, cinnamon, nutmeg, salt and pepper.  Beat until well blended
4. In another bowl, using an electric mixer, combine egg whites and vanilla bean seeds (or extract).  Beat until whites form soft peaks.  Add sugar a little at a time and beat until stiff peaks form
5. Stir ¼ of beat whites into the sweet potato mixture and then gently fold in the remaining whites.
6. Transfer the mixture to a buttered 13X9 baking fan and bake for 1 hour.  You may need two pans depending on amount of potatoes. 
7. Top with Spiced Pecans

Yield 6-8 servings

Barbecue Spiced Pecans (BEST PART OF THE RECIPE!!)

1 pound pecan halves

¼ cup butter, melted

¼ cup firmly packed light brown sugar

¼ teaspoon celery salt

¼ teaspoon paprika

¼ teaspoon dry mustard

A large pinch of ground cloves

Salt to taste 

1. Preheat oven to 350 F
2. Spread the pecan halves on a baking sheet.  Bake the pecans for 10 minutes or until lightly brown and crisp
3. Transfer to bowl. While the pecan are hot, toss with butter
4. In a small bowl, combine the remaining ingredients.  Add the mixture to the pecans and toss to coat.  Let cool.  Keep leftovers in an airtight container for up to two weeks, (that’s if you haven’t eaten them before dinner!)

Yield:  about 4 cups

Bumping this up. Doesn't anyone have some good recipes to share?