Emeril's Thanksgiving Side Dishes

Nov. 19, 2004 -- -- Check out Emeril Lagasse's favorite Thanksgiving side dishes. If you want to make this page 'printer-friendly,' scroll down to the bottom of this page and click on the "print this article" icon.

• 1/2 tablespoon vegetable oil
• 3 pounds carrots, peeled and chopped
• 6 large eggs
• 2 cups packed light brown sugar
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/4cup fresh orange juice
• 1 tablespoon orange zest
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• Pinch salt

For the topping:
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 4 tablespoons (1/2 stick) unsalted butter, melted

Preheat the oven to 350 degrees. Grease a 9 x 13-inch casserole with the oil and set aside.

Bring a large pot of water to a boil, add the carrots and cook until they are tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary.

Spoon the mixture into the prepared casserole.

Combine the brown sugar, pecans, flour, and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, about 55 minutes to 1 hour. Serve hot. Makes 10 to 12 servings.

• Basic Cornbread, recipe follows, broken into 1-inch pieces (12 cups)
• 1/2 tablespoon unsalted butter
• 4 cups chicken stock, or canned low-sodium chicken broth
• 1 cup heavy cream
• 1 cup milk
• 2 large eggs
• 1 tablespoon plus 2 teaspoons Emeril's Original Essence
• 1 pound andouille sausage, or other smoked sausage, cut crosswise into 1-inch pieces
• 3 cups chopped yellow onions
• 2 cups chopped celery
• 2 cups chopped green bell peppers
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Pinch cayenne
• 2 tablespoons minced garlic
• 4 teaspoons finely chopped fresh thyme leaves

Preheat the oven to 250ºF. Spread the cornbread in an even layer on a large baking sheet. Bake until dry and crispy, about 45 minutes. Remove and set aside.

Increase the oven temperature to 400ºF. Grease a 10 x 15-inch baking dish or two 9-inch square baking dishes with the butter.

Combine the stock, cream, milk, eggs, and 1 tablespoon Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.

Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes. Add the vegetable oil and reduce the heat to medium-high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne and stir to mix. Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme, and cook until fragrant, about 30 seconds. Remove from the heat and add the mixture to the cornbread mixture. Stir to mix well. Pour the mixture into the prepared baking dish and bake until golden brown, 35 to 40 minutes.