Cooking Thanksgiving – in the Cabin!

Thanksgiving is a time for giving thanks for all we have – friends, family, and more. It’s especially a time to gather with the ones you love and tell them how you feel. And of course, it’s a time to enjoy some good food with great company. If you’ll be cozied up in a cabin in the Smoky Mountains for the holidays this year, take time to create homemade meals in the cabin. Our Gatlinburg and Pigeon Forge cabins at Cabins for YOU have fully equipped kitchens for almost all your holiday meal needs. Read on to find some easy recipes you can try!

Cream Corn |
Add this creamy, easy side to your Thanksgiving feast for a kid and adult favorite!
• 2 (10 ounce) packages frozen corn kernels, thawed
• 1 cup heavy cream
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 1/4 cup freshly grated Parmesan cheese

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Brussels Sprouts Gratin |
Add some “healthy” to your Thanksgiving meal with Brussels sprouts (topped with bacon) in this tasty side dish!
• 1 pound Brussels sprouts, cleaned and trimmed
• 2 slices bacon, cut into 1/2 inch pieces
• salt and ground black pepper to taste
• 1/2 cup heavy cream
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter, cut into tiny pieces

Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.

Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the breadcrumbs.

Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.

Sweet Potato Casserole with Marshmallows |
A little dessert before dessert, anyone? This sweet side is a Thanksgiving must.
• Cooking spray
• 4 cups large sweet potatoes, peeled and cubed
• 1/2 cup packed brown sugar
• 8 tbsp. melted (1 stick) butter
• 1 tsp. pure vanilla extract
• 1/2 cup milk
• 2 large eggs
• 1/2 tsp. kosher salt
• 1 cup packed dark brown sugar
• 1/2 cup all-purpose flour
• 4 tbsp. butter, melted
• 1 cup chopped pecans
• 2 ½ cups mini marshmallows

Preheat oven to 350° and grease a 9-x-13″ baking dish with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes. Drain and let cool slightly then transfer to a large bowl.

In a large bowl, stir together sweet potatoes, sugar, butter, vanilla, milk, eggs, and salt until smooth. Pour into prepared dish.

In a medium bowl, stir together sugar, flour, and butter until it clumps. Stir in pecans, then spread evenly over potatoes. Top with marshmallows.

Bake until cooked through and golden, about 30 minutes.

Spinach & Artichoke Stuffing |
This fun twist on a Thanksgiving classic is sure to add a special touch to your in-cabin feast.
• large loaf French bread
• 2 cups frozen spinach, defrosted and drained
• 1 can artichoke hearts, drained and chopped
• 2 cup mozzarella, divided
• 1 tbsp. butter
• 1/2 Onion, finely chopped
• 2 stalks celery, finely chopped
• 2 garlic cloves, minced
• 1 tsp. freshly chopped sage
• 1 tsp. freshly chopped thyme
• 1 tsp. freshly chopped rosemary
• 1/2 tsp. red pepper flakes
• 1 ½ cups chicken broth
• 8 oz. Cream Cheese, Cubed
• kosher salt
• Freshly ground black pepper

Tear or slice bread into cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)

Preheat oven to 350° and grease a large baking dish.

In a large bowl, combine bread, spinach, artichoke hearts, and 1 1/2 cups mozzarella. Set aside.
In a large skillet over medium heat, melt butter. Add onion and celery and cook until onion is translucent, 3 to 4 minutes. add garlic and herbs and cook until fragrant, about 2 minutes. Add chicken broth and cream cheese and bring to a simmer until cream cheese melts. Season with salt and pepper and remove from heat.

Pour bread mixture into prepared baking dish, making sure it is evenly distributed. Pour over cream cheese mixture and sprinkle with remaining mozzarella. Bake until liquid is evaporated and cheese is melted and golden, 20-25 minutes. Serve.

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