Pumpkin Soup and More | Simple Gourmet Side Dishes

Our traditional day of thanks and for many, the biggest meal we’ll prepare all year, is near!  For anyone who has cooked on Thanksgiving day, you can certainly appreciate the extensive time and efforts that go into creating the perfect feast for our family and friends.

It’s times like these that simple-to-make, great-tasting side dishes are a true blessing to have in the Rural Mom kitchen!

During my trip to Orville, Ohio to visit the J.M. Smucker headquarters, we had the opportunity to work in the test kitchens and see how easy and rewarding it is to prepare savory side dishes for the upcoming holidays.

Following are a few of my favorites from the experience that I feel you and your family will enjoy.

©/TM/® The J.M. Smucker Company

Pumpkin Soup with Spiced Whipped Cream

Makes: 6 to 8 Servings
Preparation Time: 35 Minutes
Cooking Time: 40 Minutes

Ingredients 

• 2 tbsps. Crisco® Pure Olive Oil
• 1 cup chopped onion
• 1 cup chopped celery
• 2 medium carrots, peeled and thinly sliced
• 2 (14.5 oz.) cans chicken broth, divided
• 1/4 cup Pillsbury BEST® All Purpose Flour
• 1 1/2 tsps. salt, divided
• 1 tsp. ground sage
• 3/4 tsp. ground cinnamon, divided
• 1 (15 oz.) can pure pumpkin
• 1/4 cup firmly packed brown sugar
• 1/2 cup heavy cream
• 1/4 tsp. ground red pepper
• 1 tbsp. fresh snipped chives

Directions 

1. HEAT oil in 4-quart saucepan over medium heat. Add onion, celery and carrots. Cook 10 minutes or until tender, stirring occasionally. Place in blender container. Add 1 can chicken broth, flour, 1 1/4 teaspoons salt, sage and 1/2 teaspoon cinnamon. Cover and process until smooth.

2. RETURN vegetable mixture to saucepan. Stir in remaining 1 can broth, pumpkin and brown sugar. Bring to a boil. Reduce heat to low. Simmer 5 to 10 minutes or until desired consistency.

3. BEAT cream, red pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon salt in medium bowl with electric mixer on high speed until stiff peaks form. Pipe or spoon over individual servings of soup. Sprinkle with chives.

©/TM/® The J.M. Smucker Company

©/TM/® The J.M. Smucker Company

Sausage Cornbread Dressing with Apples and Pecans

Makes: 8 to 10 servings
Preparation Time: 45 Minutes
Cooking Time: 30 Minutes

Ingredients 

• Crisco® Original No-Stick Cooking Spray
• 2 (6 oz.) pkgs. Martha White® Cotton Country® Buttermilk Cornbread Mix, prepared according to package directions or 2 (6 oz.) pkgs. Martha White® Buttermilk Cornbread & Muffin Mix, **
• 2 cups crumbled biscuits** or toasted bread cubes
• 1/2 lb. bulk pork sausage
• 1 cup chopped celery
• 1/2 cup chopped onions
• 1 1/2 cups chopped unpeeled Granny Smith apples
• 3/4 cup coarsely chopped toasted pecans*
• 1/4 cup chopped fresh parsley
• 1 1/2 tsps. dried sage leaves
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. pepper
• 1 (14 1/2 oz.) can chicken broth

Directions 

1. HEAT oven to 375°F. Spray a shallow 2 1/2-quart baking dish or pan with no-stick cooking spray. Coarsely crumble prepared cornbread in large bowl. Add crumbled biscuits.

2. COOK sausage, celery and onions in large skillet over medium-high heat until sausage is browned and vegetables are tender, stirring occasionally.

3. ADD sausage mixture and all remaining ingredients to cornbread and biscuits. Mix well, stirring gently so cornbread does not crumble completely. Spoon into prepared baking dish.

4. BAKE 30 to 35 minutes or until golden brown. TIP*To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned. TIP ** For best results use day old cornbread and biscuits

©/TM/® The J.M. Smucker Company

©/TM/® The J.M. Smucker Company

New Potatoes with Sweet Brown Onions

Makes: 8 servings Preparation
Time: 10 Minutes Cooking
Time: 12 Minutes

Ingredients 

• Crisco® Original No-Stick Cooking Spray
• 24 new potatoes (about 2 oz. each), rinsed and patted dry • cup caramelized onions
• 1/4 cup Smucker’s® Apricot Preserves
• 1/3 cup crumbled, cooked bacon
• tbsp. balsamic vinegar
• 1/4 tsp. ground allspice
• 1/4 tsp. salt
• 1/3 cup crumbled blue cheese

Directions 

1. HEAT oven to 400°F. Line 13 x 9-inch baking pan with foil Coat with no-stick cooking spray. Cut potatoes in half. Coat with no-stick cooking spray. Place in prepared pan, cut-side down. Roast 20 minutes. Turn potatoes over with cut-side up. Roast an additional 15 to 20 minutes or until fork tender.

2. HEAT onions, preserves, bacon, balsamic vinegar, allspice and salt in large skillet over medium-high heat. Add onions. Cook 5 to 7 minutes, stirring frequently, until slightly thickened.

3. PLACE potatoes on serving platter. Spoon onion mixture on top of potatoes. Sprinkle with crumbled blue cheese.

©/TM/® The J.M. Smucker Company