Thanksgiving Side Dishes: Stuffed Mushrooms, Baked Squash

I’m embarrassed to admit this, but I’ve never cooked a turkey.

I host Christmas Eve, so as a perpetual Thanksgiving Day guest, the only part of the meal I’ve mastered are the sides. Therefore, I can’t help you on how long to thaw a frozen turkey, what temperature it should cook or how to make the perfect gravy. And, thank God for that.

If you’re a guest this year like me, this column may help. I’m a master at cranberry bread and butternut squash and I’m famous for my stuffed mushrooms, a perfect starter to a day of feasting.

You can make the mushrooms ahead of time and just pop them in the oven to reheat before serving. Once again, I’ve relied on my old friend Ina Garten to get me through the important holidays and special occasions.

Below are the recipes for Garten’s stuffed mushrooms and an easy butternut squash:

Sausage-Stuffed Mushrooms 

Ingredients:

• 16 extra-large white mushrooms
• 5 tablespoons good olive oil, divided
• 2 1/2 tablespoons Marsala wine or medium sherry
• 3/4 pound sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, minced
• 2 garlic cloves minced
• 2/3 cup panko crumbs
• 5 ounces mascarpone cheese, preferably from Italy
• 1/3 cup freshly grated Parmesan
• 2 1/2 tablespoons minced fresh parsley leaves
• Salt and freshly ground black pepper

Directions:

1. Preheat the oven to 325 degrees F.
2. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
3. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste. Cool slightly.
4. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Baked Squash and Maple Syrup

Ingredients:

• 3 1/2 pounds butternut squash
• 1/4 cup butter
• 1/2 cup diced onion
• 1/4 teaspoon ground nutmeg
• 1/2 cup chicken stock
• 1/3 cup real maple syrup

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash halves, cut side up, on large baking sheet. Bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
3. In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.
4. Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.