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Side Dishes

Side Dishes/ Thanksgiving/ Turkey

Turkey and Mashed Potato Wontons and Gravy Sauce

After a couple of days you get tired of turkey and mashed potato leftovers. What’s a guy to do? I decided to make Wontons! You probably already have everything you need, leftover turkey, some leftover mashed potatoes, some green onion, and some leftover gravy.

I’ll be the first to admit that I haven’t made a lot of wontons. Before tonight, I haven’t made one wonton! LOL! But I was determined to make something new with my turkey and mashed potato leftovers. I looked for various recipes and didn’t see anything I liked. So, I made up my own recipe.

I had some wonton recipes and all the leftovers from Thanksgiving, so I made Turkey and Mashed Potato Wontons!

If you want to try something new with your leftovers, make Wontons!

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Turkey and Mashed Potato Wontons and Gravy Sauce

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By Patrick Dulmage – Serves: 4-6
Prep Time: 15 minutes – Cooking Time: 6 minutes – Total Time: 21 minutes

Turkey and Mashed Potato Wontons and Gravy Sauce

Ingredients

  • 2 cups mashed potatoes
  • 1 lb leftover turkey, chopped finely
  • 2-3 tbsp green onion, finely chopped
  • Wonton wrappers
  • 1 egg, beaten
  • salt and pepper to taste
  • 1-2 quarts peanut oil or any oil for frying

Instructions

1

Preheat oil in a large skillet to 350 degrees

2

Mix the mashed potatoes, chopped turkey, and green onion in a mixing bowl

3

Take about 1/2 - 1 teaspoon of the mashed potato and turkey mixture and put it on the wonton wrapper. You want to be able to fold over the wrapper without the filling spilling out

4

Put a fine layer of the egg on the wonton wrapper to seal it shut

5

Fold over the wrapper, one corner to the other and seal it shut with your fingers

6

Assemble at least three or four wontons before putting in the oil

7

Gently place the assembled wontons in the preheated oil and fry until golden brown

8

About halfway through the cooking process, flip the wontons

9

Once fully cooked, transfer to a platter with a paper towel or cooling rack

10

Continue cooking until the mixture is gone

11

Heat the gravy in a bowl or ramekin for dipping

November 29, 2020 By
Side Dishes/ Thanksgiving/ Vegetarian

Vegetarian Stuffing / Dressing with Cranberries

In addition to sausage stuffing, I also make a vegetarian stuffing every year. This version of stuffing has vegetarian sausage, celery, onions, and sage along with craisins. The craisins give a nice tart pop to the dish.

If you are looking for a great vegetarian side dish, this one is for you. Try it out and let me know what you think!

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Vegetarian Stuffing / Dressing with Cranberries

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By Patrick Dulmage – Serves: 10-12
Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

Vegetarian Stuffing / Dressing with Cranberries

Ingredients

  • 1 stick unsalted butter
  • 2 packages Beyond Meat Breakfast Sausage, chopped
  • 1 cup craisins
  • 4 stalks celery, chopped
  • 2 onions, chopped
  • 2 tablespoons fresh sage, chopped
  • 3 cups vegetable broth
  • 2 large eggs
  • 1/2 cup fresh parsley, chopped
  • 16 cups bread cubes
  • salt and pepper to taste

Instructions

1

Preheat the oven to 350 degrees

2

Grease the baking dish of choice with butter

3

Add 6 tablespoons of butter along with the "sausage" to a large skillet over medium-high heat, cook until browned

4

Add the celery and onion, cook the veggies until soft, about 6 minutes

5

Mix in the sage, then add the broth, salt and pepper to taste

6

Bring to a simmer and remove from heat

7

In a large bowl, whisk the eggs, then add the parsley, craisins, and bread cubes

8

Gently fold in the broth and veggie mix together with the bread cubes

9

Top the mixture with about 2 tablespoons of butter and cover with foil

10

Bake for 30 minutes

11

Uncover and bake for another 20 - 30 minutes until the top is golden brown

November 28, 2020 By
Side Dishes/ Thanksgiving

Traditional Sausage Stuffing / Dressing

There are a few dishes that define Thanksgiving and stuffing is certainly one them. I make two types of stuffing each year – sausage stuffing and a meatless stuffing using the imitation breakfast sausage.

Before I get a bunch of angry typed comments, I know that technically if it isn’t stuffed into the turkey, it’s dressing. Or depending where you are from, you may call it dressing. I grew up calling it stuffing. Old habits die hard, what can I say?

In order for the turkey to cook more evenly, I don’t stuff the bird. I bake the stuffing separately which, in addition to allowing the bird to cook more evenly, you can get that crust on the edges and the center pieces are still moist and delicious.

My sausage stuffing is pretty traditional. I wanted the same familiar flavors I grew up with and I think I captured them well in this dish. The sausage flavored with sage, along with the celery and onions combined with the crust of the bread crumbs… DELICIOUS!

If you don’t already have a dressing / stuffing recipe, I hope that you will try mine.

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Traditional Sausage Stuffing / Dressing

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By Patrick Dulmage – Serves: 10-12
Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

Traditional Sausage Stuffing / Dressing

Ingredients

  • 1 stick unsalted butter
  • 1 lb sweet Italian sausage or any seasoned sausage you like
  • 4 stalks celery, chopped
  • 2 onions, chopped
  • 2 tablespoons fresh sage, chopped
  • 3 cups chicken, turkey, or vegetable broth
  • 2 large eggs
  • 1/2 cup fresh parsley, chopped
  • salt and pepper to taste
  • 16 cups bread cubes - you can use white bread, corn bread or a mixture

Instructions

1

Preheat the oven to 350 degrees

2

Grease the baking dish of choice with butter

3

Add 6 tablespoons of butter and the sausage to a large skillet over medium high heat

4

Cook sausage until lightly browned, about 6 minutes

5

Add the celery and onions and cook until softened, about 5 minutes

6

Mix in the sage, then add the broth, salt and pepper to taste

7

Bring to a simmer and remove from heat

8

In a large bowl, whisk the eggs, then add the parsley and bread cubes

9

Gently fold in the sausage and broth mixture until thoroughly combined

10

Top the mixture with about 2 tablespoons of cubed butter and cover with foil

11

Bake for 30 minutes

12

Uncover and bake for another 20-30 minutes until the top is golden brown

November 28, 2020 By
Casserole/ Side Dishes/ Thanksgiving/ Vegetarian

Stuffed Mushroom Casserole

Thanksgiving is right around the corner, so I wanted to try out some new recipes for the big day. I love stuffed mushrooms, but I don’t love the time it takes to stuff all those little caps. With this dish, you just have to quarter the mushrooms and cook them in a skillet along with the “filling”. Once cooked, top with some seasoned buttered panko and then bake.

Stuffed Mushroom Casserole

This version is stuffed with seasoned panko, but you could use the same fillings you would use in traditional stuffed mushrooms. The next time I make this dish, I’ll probably do a spinach and artichoke mixture. Sausage would be another great filling.

The best part about this dish is that it goes together really quickly, leaving you more time to spend with your family. Once you try this dish, it is sure to become a mainstay in your Thanksgiving repertoire.

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Stuffed Mushroom Casserole

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By Patrick Dulmage – Serves: 4-6
Prep Time: 15 minutes – Cooking Time: 35 minutes – Total Time: 50 minutes

Stuffed Mushroom Casserole

Ingredients

  • 3 Tbsp olive oil
  • 1 lb medium white button mushrooms, quartered
  • 1/2 lb medium baby bella mushrooms, quartered
  • Kosher salt and freshly ground black pepper to taste
  • 4-5 cloves garlic, minced or finely chopped
  • 4 oz. cream cheese, cut into cubes
  • 1/2 cup shredded mozzarella
  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan
  • 1/4 cup fresh parsley, chopped
  • 2 Tbsp butter, melted

Instructions

1

Pre-heat oven to 350 degrees

2

In a large skillet, heat olive oil over medium-high heat

3

Add the mushrooms, salt and pepper to taste. Cook about 7-8 minutes

4

Add the garlic, cook another minute, then stir in the cream cheese and cook until melted

5

Add the mozzarella, 1/2 cup of the panko, and 1/4 cup of Parmesan

6

Stir to combine, then transfer to an 8 inch baking dish

7

In a medium bowl, combine the remaining panko, parmesan, and the melted butter

8

Sprinkle the mixture over the mushrooms and bake until the breadcrumbs are golden brown, about 30 minutes

Notes

This is one of those recipes you can take a million different directions. It's fantastic as described here, but you could add sausage to the mix, or spinach and artichokes. Whatever version of stuffed mushrooms you like can make as a casserole.

November 15, 2020 By
Casserole/ Side Dishes

Baked Mac and Cheese with Bacon

I wanted something decadent to go with my BBQ Baby Back Ribs and Mac and Cheese was the obvious choice. To make my Mac and Cheese a little more decadent, I used Smoked Gruyere cheese and good quality bacon.

There are a few things going at a time on this dish. You have the bacon going, the pasta, the milk, and the bread crumbs. The trick is low heat. Cook the bacon on low heat while the water is coming to a boil, while you are prepping the bread crumbs and the milk. The milk is heating slowly, while you are cooking the bacon, while making sure the milk doesn’t scald. Once the pasta is done, drain it. Now it’s time for assembly.

Pour in the cooked pasta to the cheese sauce, add the cooked, chopped bacon, (if you don’t eat meat, omit the bacon) and season with salt and pepper.

Pour mixture in to baking dish(es) and bake for about 30 minutes until brown on top and bubbly.

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Baked Mac and Cheese with Bacon

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By Patrick Dulmage – Serves: 6-8

Baked Mac and Cheese with Bacon

Ingredients

  • 1 lb elbow macaroni or penne rigati or cavetappi - your choice
  • 1 Qt milk
  • 8 Tbsp unsalted butter + another 2 Tbsp for browning the breadcrumbs
  • 1/2 cub all purpose flour
  • 12 oz / 4 cups Smoked Gruyere cheese, grated
  • 8 oz Velveeta cheese, cubed
  • 1/2 lb bacon, cooked and chopped into small pieces (3/4 lb if you want to snack while you are cooking)
  • 1/2 Tsp freshly ground pepper
  • 1/2 Tsp freshly grated nutmeg
  • 1 Cup Panko bread crumbs

Instructions

1

Preheat the oven to 375 degrees

2

Bring a large pot of salted water to a boil

3

Once the water is boiling, add the pasta (cook to pkg instructions, about 6-8 minutes)

4

While the water is coming to a boil, heat the milk in a small sauce pan over low heat (don't let it boil)

5

In another large pot, heat the butter and add the flour. Whisk until smooth

6

Slowly add the hot milk, whisking to keep smooth

7

Add the cheeses, salt, freshly ground pepper, and nutmeg

8

In a medium pan, over medium heat, heat 2 tbsp of butter and the panko bread crumbs

9

Stir in the cooked pasta, season with salt and pepper

10

Pour into casserole dish and put in the oven

11

Sprinkle on the buttered panko and put in the oven

12

Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top

13

Serve immediately

September 18, 2020 By
Side Dishes/ Vegetarian

Potato Salad

As part of my 4th of July cookout, I made a batch of potato salad. This version of potato salad uses Russet potatoes, but you can use whatever type you like. The dressing is a mayonnaise base with a little mustard powder, pickles, some of the pickle juice, along with a few other ingredients.

If you are looking for a great potato salad recipe for your next cookout or potluck, look no further. Let me know how your version turns out!

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Potato Salad

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Side Dishes
By Patrick Dulmage – Serves: 4
Prep Time: 10 minutes – Cooking Time: 15 minutes – Total Time: 25 minutes

Homemade potato salad.

Ingredients

  • 3-4 Russet potatoes, approx 3lbs
  • 1 cup mayonnaise
  • 1 tsp mustard powder
  • 1 stalk celery, finely diced
  • 2tbsp pickle juice
  • 1-2 dill pickles, chopped
  • 2 hard boiled eggs, diced
  • 2 tsp onion powder
  • 5 green onions, use the white portion of the onion
  • 1 tsp paprika
  • salt and pepper to taste

Instructions

1

Wash and dry the potatoes

2

Cut the potato into bite size pieces

3

Put the potato into a pot of water and bring to a boil

4

Boil until fork tender, about 15 minutes

5

When fork tender, drain the potatoes in a colander and rinse with cold water

6

Once fully drained transfer to a large mixing bowl

7

Fold in the mayonnaise and other ingredients

8

Adjust seasonings to taste

July 5, 2020 By
Side Dishes

Baked Beans

It’s summertime, you’re having a cookout with the usual suspects – hamburgers and hotdogs. When it comes to the side dishes you may be tempted to open a can of baked beans. DON’T! You can make your own and they will taste so much better!

There is minimal chopping in preparation of this dish. After that, cook the veggies until soft, add the rest of the ingredients and bake in the oven or put it in your slow cooker. For my version of Baked Beans, I made the BBQ Sauce that goes in the beans and I made the spice rub that goes into the BBQ Sauce. While it was admittedly more work than opening the can, the difference in taste is well worth it.

I hope the next time you have a cookout, you serve homemade Baked Beans. Let me know how your version turns out.

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Baked Beans

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By Patrick Dulmage – Serves: 8
Prep Time: 15 minutes – Cooking Time: 2 hours – Total Time: 2 hrs 15 minutes

Baked Beans

Ingredients

  • 1/2 lb bacon cut into small pieces (Omit if you want to make it vegetarian)
  • 2 16 oz cans Great Northern Beans
  • 2 16 oz cans Cannellini Beans
  • 1 green bell pepper, diced
  • 1 Vidalia onion, diced
  • 3-4 cloves garlic, minced
  • 1 tsp ground ginger powder
  • 1 tsp dry mustard
  • 1 cup BBQ Sauce
  • 1/2 cup molasses
  • 1/4 cup brown sugar, light or dark
  • 1 bottle of beer
  • salt and pepper to taste

Instructions

1

Preheat oven to 350 degrees.

2

In a dutch oven, cook the bacon over medium heat for about 5 minutes (if you omitted the bacon, heat olive oil).

3

Add the onions, garlic, and bell pepper. Cook until soft, 2-3 minutes.

4

Add the beer, beans, BBQ sauce, molasses, brown sugar, salt and pepper.

5

Stir to combine well and transfer to the oven.

6

Bake for 1 hour

June 14, 2020 By
Side Dishes

Homemade Guacamole

To go with my South of the Border feast I also made Guacamole. Anytime I’m having Mexican food, I almost always have guacamole to go with those salty chips. Keep it simple when you make this dish. Nice ripe avocados, lime, cilantro and a few spices – that’s it.

As much as they charge for guacamole at restaurants you would think the ingredients are really expensive or that it is difficult to make. Nope. It only takes as long as it takes you to chop the ingredients and mix.

The next time you make a Mexican meal at home, don’t forget to make some guacamole!

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Homemade Guacamole

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By Patrick Dulmage – Serves: 2
Prep Time: 10 minutes – Cooking Time: none – Total Time: 10 minutes

Homemade Guacamole

Ingredients

  • 2 ripe avocados
  • 1 lime, zested and juiced
  • 1/4 of a small red onion, finely chopped
  • 1/4 cup fresh cilantro
  • 1/2 tsp cumin
  • 1/4 - 1/2 tomato cored and chopped
  • kosher salt

Instructions

1

Cut the avocados in half and scoop the flesh into a mixing bowl

2

add the lime juice and zest to prevent the avocados from oxidizing

3

add the rest of the ingredients - except the tomato

4

Stir to combine

5

Garnish with the tomato

June 7, 2020 By
Side Dishes/ Vegetarian

Cilantro Lime Rice

I needed something fresh to cut the heat from the Shrimp a la Diabla. Typically, it is served with Mexican rice but I wanted something different. So I made Cilantro Lime Rice!

This couldn’t be easier to make. Cook the rice as you normally would. While the rice is cooking, chop your cilantro. Once the rice is done, add the lime zest, juice, and the cilantro. That’s IT!

I know people get stressed out about making rice but it’s really easy to make if you remember the ratio. 1:2 – 1 cup rice to 2 cups water.

Rinse your rice before you cook it. I put it in a colander and rinse it until the water runs clear.

Add the rinsed rice to your pot of water and bring to a boil. Once it comes to a boil, reduce the heat to a simmer for about 18 minutes. DON’T futz with it! Don’t lift the lid, don’t stir it, let it sit for the 18 minutes.

When the timer goes off, give the rice a stir with a fork and it will be nice and fluffy. I’d say check out the recipe, but I just gave it to you. Now that you know how to make perfect rice (without a rice cooker), you can make any variation, Cilantro Lime Rice, Mexican Rice, Fried Rice… insert Forrest Gump reference here. Enjoy!

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Cilantro Lime Rice

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By Patrick Dulmage – Serves: 6
Prep Time: 10 minutes – Cooking Time: 18 minutes – Total Time: 28 minutes

Cilantro Lime Rice

Ingredients

  • 1 cup white long grain rice
  • 2 cups water
  • 1 lime, zested and juiced
  • 1/4 - 1/2 cup chopped cilantro
  • 1 tbsp butter

Instructions

1

Rinse the rice in a colander until the water runs clear

2

Bring 2 cups of water to a boil with the rinsed rice and butter

3

Once the water comes to a boil, reduce the heat to low

4

Let it sit for 18 minutes

5

After timer goes off, add the cilantro, lime juice and zest

6

Fluff the rice with a fork

June 7, 2020 By
Side Dishes

Vidalia Onion Cornbread with Cheddar Cheese

On the menu tonight – Vidalia Onion Cornbread! I was feeling like making another Southern dish today so I made fried catfish and this Vidalia Onion Cornbread.

The cornbread is filled with sweet Vidalia onions, butter, and cheddar cheese. Even with the onions and cheese, this cornbread is pretty light – not dense. I hope you’ll try this cornbread and let me know what you think.

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Vidalia Onion Cornbread

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Side Dish
By Paula Deen – Serves: 8
Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Vidalia Onion Cornbread

Ingredients

  • ½ stick of butter
  • 1 Vidalia onion, large
  • 1 8oz pkg of cornread/muffin mix
  • 1 egg beaten
  • 1/3 cup whole milk or butter milk
  • 1 cup sour cream
  • 1 cup grated sharp cheddar cheese, divided
  • ¼ tsp salt
  • ¼ tsp dill weed

Instructions

1

Pre-heat oven to 450 degrees.

2

In a cast iron skillet, melt the butter and saute the onion over medium heat for about 3-5 minutes.

3

Remove the pan from heat.

4

Combine the muffin mix, egg, milk, sour cream, ½ cup of the cheese, salt, and dill weed.

5

Pour that mixture in the pan with the cooked onions and mix to combine.

6

Top mixture with the remainder of the cheese and put in the oven.

7

Bake for 30 minutes or until a toothpick inserted in the center of the cornbread comes out clean.

8

Allow to rest 5 minutes before cutting.

April 26, 2020 By