The turkey may be the centerpiece of a Thanksgiving meal, but it’s the side dishes that get everyone up for seconds! Here are a few can’t-miss, delectable side dishes from Ted’s Montana Grill, courtesy of Chef Brian!
Don’t forget, if you don’t want to cook this year, Ted’s Montana Grill will be open on Thanksgiving Day serving a special Thanksgiving menu. The three-course Thanksgiving meal includes:
• Choice of side salad, cup of soup or Karen’s “Flying-D” Bison Chili
• Ted’s whole-roasted turkey and gravy with herb dressing & cranberry sauce
• “Aunt Fannie’s” squash casserole, Garlic Mashed Potatoes and Buttered Carrots
• Ted’s famous Apple Pecan Crisp, featuring Granny Smith apples baked in caramel sauce, topped with oatmeal pecan crust and served warm with a scoop of vanilla ice cream
• The Thanksgiving menu also offers half-sized portion for kids. Other savory menu items will still be available, including Bison Meatloaf, Cedar Plank Salmon, the Delmonico Ribeye and other classic favorites, along with special Thanksgiving Day wine specials.
• The Indianapolis location will be open from 11 a.m. to 8 p.m. on Nov. 26, with reservations being accepted now.
Here are today’s recipes:Recipe: Garlic Mashed Potatoes
12 pounds Pure Gold potatoes
¼ cup fresh garlic cloves
1 ¼ lbs. butter
3 Tbsp Kosher salt
2 tsp white pepper
1 quart half & half
• Place 12 pounds of cut, unpeeled, washed & drained Pure Gold potatoes and ¼ cup fresh garlic cloves into a steam kettle. Add enough water to cover the ingredients by 4″ and bring to a boil. Simmer for 30-35 minutes. Skim off any foam that forms on the top of the water. Once soft, drain the water and begin mashing the potatoes.
• Cut 1 ¼ pounds of butter into small pieces and add to the potatoes. Sprinkle in 3 Tbsp Kosher Salt and 2 tsp White Pepper. Continue blending with the potato masher.
• Heat 1 quart half & half separately and add what you need to the potatoes to get desired consistency. Mash until smooth with a few lumps.
Recipe: “Aunt Fannie’s” Squash Casserole
12 pounds yellow squash
8 oz. butter
¼ cup sugar
3 Tbsp. Kosher salt
4 tsp black pepper
2 cups unseasoned cracker meal
• Cut both ends off of 12 pounds of squash and cut length-wise. Cut into 1/2″ slices. Place the cut yellow squash into a steam kettle. Cover with water. Simmer for 5 minutes or until tender. Place into a perforated pan to drain. Place in the refrigerator to fully cool before proceeding.
• In the bowl of a mixer, add 8 oz. melted butter, ¼ cup sugar, 3 Tbsp. Kosher Salt, 4 tsp black pepper, 8 eggs (beaten), and 2 cups unseasoned cracker meal. Using the paddle attachment, mix thoroughly. Add the cooled squash and mix until fully blended together.
• Portion 3 pounds of squash mixture into 4″ buttered 1/3 pans. (Butter each pan with approximately 1 Tbsp. of room temperature butter.) Sprinkle 1/4 cracker meal over the surface of the squash mixture. Ladle 1 oz. of the melted butter over the top of the cracker meal.
• Baked uncovered in a 325°F oven for 40 minutes or until internal temperature reaches 165°F and a golden brown crust is achieved.
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