Tips for your Thanksgiving feast sides

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FLINT (WJRT) - Thanksgiving dinner can be stressful! Here are some tips from WildTree on how to make the classic Thanksgiving feast sides easier and tastier.
Check out these recipes:
Slow Cooker Mashed Potatoes
Number of Servings: 12 Prep Time: 5 minutes
Cook Time: 3 hours

3 pounds red potatoes, quartered
1 cup water
4 tablespoons unsalted butter
1/2 teaspoon salt
1/4 cup sour cream
1 tablespoon Wildtree Garlic & Herb Blend
or Wildtree Garlic Galore

Add potatoes, water, butter, and salt to a slow cooker. Cover and cook on high for 3 hours. Mash potatoes with sour cream and Garlic & Herb Blend. Serve hot.

Nutritional Information: Calories: 120 Fat: 5g Saturated Fat: 3g Carbohydrates: 18g Fiber: 2g Protein: 2g Cholesterol: 18mg Sodium: 120mg

Slow Cooker Cranberry Sauce
Number of Servings: 12 Prep Time: 0 minutes
Cook Time: 3 hours

2 (12 ounce) bags fresh cranberries
1 cup orange juice
1 cup water
1/8 teaspoon ground cloves
1/2 cup Wildtree Spiced Cranberry Jam
1/2 cup sugar (optional)
2 teaspoons cornstarch
1 tablespoon water

Combine all ingredients in a slow cooker and cook on high for 3 hours. Mix together cornstarch and water. Stir into slow cooker. Return cover and cook for a few more minutes or until cranberry sauce has thickened. Serve warm or chilled.

Nutritional Information: Calories: 80 Fat: 0g Saturated Fat: 0g Carbohydrates: 21g Fiber: 2g Protein: 0g Cholesterol: 0mg Sodium: 0mg

Slow Cooker Cornbread Stuffing
Number of Servings: 12 Prep Time: 5 minutes
Cook Time: 3 hours 20 minutes

3 cups cubed cornbread
4 tablespoons butter
1 cup low sodium vegetable broth
1 package Wildtree Simple Stuffing Mix

Preheat oven to 350°F and line a sheet pan with greased foil. Toast cornbread for 20 minutes, tossing halfway through cooking time. In a small pot, bring butter, vegetable broth, and Simple Stuffing Mix to a simmer over medium heat. Grease the inside of your slow cooker, fill with toasted cornbread, and toss with hydrated Simple Stuffing Mix. Cook on high for 3 hours, stirring every hour to prevent burning.

Nutritional Information: Calories: 170 Fat: 9g Saturated Fat: 3g Carbohydrates: 20g Fiber: 2g Protein: 3g Cholesterol: 45mg Sodium: 330mg

Need ideas for the day after with all those leftovers?
Day After Thanksgiving Sandwich
Number of Servings: 4

8 slices wheat bread
8 tablespoons Wildtree Cranberry Jalapeño Jelly
2 tablespoons Wildtree Grapeseed Oil (any flavor)
8 slices cheddar cheese
8 slices turkey
2 cups arugula

Method of Preparation: Heat a griddle or a large skillet over medium-low heat. Brush 1 side of each slice of bread with our Grapeseed Oil. Flip slices, oiled sided down, and spread Cranberry Jalapeño Jelly on the slices of bread (about 2 tablespoons per slice.) Top 4 of the slices of bread with 1 slice of cheddar, 2 slices of turkey, 1⁄2 cup of arugula, and a final slice of cheddar. Top with remaining bread slices, oiled side facing up. Cook sandwiches until cheese is slightly melted and bread is browned. Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwiches are golden brown.
Nutritional Information: Calories: 580 Fat: 22g Saturated Fat: 6g Carbohydrates: 49g Fiber: 4g Protein: 44g Cholesterol: 90mg Sodium: 680mg

Leftover Turkey Quesadillas
Servings: 8 Prep Time: 10 minutes
Cook Time: 5 minutes

4 whole wheat tortillas
4 ounces’ brie cheese, sliced
4 cups cooked, shredded turkey
½ cup Wildtree Spiced Cranberry Jam, divided
4 cups arugula
2 teaspoons Wildtree Grapeseed Oil (any flavor)

Lay a tortilla on a working surface. Top half of the tortilla with 1 ounce of brie, 1 cup of turkey, 2 tablespoons Spiced Cranberry Jam, and 1 cup arugula. Fold empty half of tortilla over the filling. Brush both sides of the quesadilla with Natural Grapeseed Oil. Repeat with remaining ingredients. Heat a 12-inch nonstick skillet over medium heat. Cook quesadillas until golden brown on both sides. Slice each quesadilla in half to serve.

Happy Thanksgiving!



 
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