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Today's Lunch: Thanksgiving side dishes with Harmons



Estimated read time: 3-4 minutes

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A lot of the focus of Thanksgiving is on the turkey, but sometimes the side dishes can be the hardest part. Harmons Grocery is helping you out with some easy, but delicious ways to make stuffing, potatoes, and corn!

Chef Kimberly Larsen from Harmons Bangerter Crossing graciously shares her recipes for stuffing, twice stuffed sweet potatoes, and creamed corn.

Stuffing

Ingredients: 1 lb Harmons chorizo sausage 1 stick butter 3 cloves garlic 1 red bell pepper 1 poblano pepper 1 white onion 1 1/2 cup butternut squash 1 tablespoon paprika 1 tablespoon cumin 1 tablespoon coriander 1 teaspoon oregano, dried 1 loaf sourdough bread 2/3 cup pumpkin seeds toasted 2 cups turkey stock

Directions: Heat large sauté pan on medium high heat. Cook sausage until brown. Remove from pan and hold. In same sauté pan, add butter and heat until it starts to foam. Add garlic, onion and peppers, cook for 2 minutes. Add butternut squash and spices. Continue to cook for 3 minutes. Toss in pumpkin seeds.

Heat oven at 375 degrees

In large mixing bowl, add sourdough bread that has been broken into small pieces. our vegetable mixture over bread and combined thoroughly. Season with salt and pepper.

Ladle turkey stock over bread stirring to evenly distribute stock.

Pour stuffing into a metal baking pan, cover with foil. Place in preheated oven and bake for 30- 40 mins or until bread is browning. Half way through cooking remove foil and toss stuffing. Return to oven uncovered for second half of cooking.

Twice Stuffed Sweet Potatoes

Ingredients: 5-6 sweet potatoes, round and fat is best 1/2 cup butter 1 teaspoon nutmeg 1 tablespoon cinnamon 1 tablespoon roasted garlic 1/4 cup maple syrup 1/2 cup evaporated milk 1/4 cup chopped pecans 1 tablespoon brown sugar

Directions: Heat oven to 400 degrees.

Microwave potatoes on high for 8-10 minutes. Potatoes should be fork tender but not too soft. Cut top and scoop out inside of potato, reserving meat. Make sure to leave a thick layer of potato around the inside of the skin.

*Tip - sweet potatoes have a thin skin so you need to be gently removing meat. If it is too hard to scoop microwave for an addition 2-4 minutes.

Place sweet potato shells on baking pan. Bake in preheated oven for 5-7 minutes. This will slightly dry out the shells. Remove and cool slightly

In large saucepan combine butter, cinnamon, nutmeg, roasted garlic, maple syrup and evaporated milk. Heat to a simmer.

Add in sweet potato meat and smash thoroughly. Season with salt and pepper.

Refill the shells with the sweet potato filling. Sprinkle each potato with pecans and brown sugar.

Return to baking sheet and cook until sugar is melted and potatoes are slightly brown.

* You may add marshmallows with pecans as well.

Creamed Corn

Ingredients: 8 oz. pancetta, diced 4 cups corn kernels 1 shallot, minced 4 garlic clove, minced 1 small red pepper, diced 1 small poblano, diced 1/2 teaspoon cayenne 2 teaspoons smoked paprika

2 teaspoons cumin 1 1/2 cup heavy cream (may need more) Handful cilantro, rough chop

Directions: Heat a large sauté pan in medium high heat. Add pancetta and cook until fat has rendered and

pancetta is crisp. Remove pancetta and drain in paper towel.

Drain some of the fat off pan leaving about 2 tablespoons in pan. Return sauté pan to heat. Add shallots, garlic and peppers. Sauté for 2-3 minutes. Turn heat to high. Add corn and heat for 2 minutes. Add pancetta back into pan.

Immediately return heat to medium. Add cream, cayenne, paprika and cumin. Bring to simmer. Allow cream to reduce for 3-4 minutes and flavors to combined. Season with salt and pepper. Toss in fresh chopped cilantro.

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