Friday, November 23 2012, 11:08 AM MST
As Aired On November 21, 2012
Recipe Courtesy Of Chef Bryan Woolley
Old Fashioned Candied Yams
4 yams peeled
2 cups brown sugar
½ cup butter
¼ cup water
3 cups miniature marshmallows
1/3 cup chopped pecans
1.) Slice peeled yams into medallion size pieces.
2.) Place yams into a large sauce pan and cover with cold water.
3.) Bring sauce pan to a boil and cook yams until slightly tender.
4.) Remove yams from heat and drain off water.
5.) In a large sauté pan, add brown sugar, butter, and water.
6.) Bring sugar mixture to a boil and allow to boil and boil for 1 minute.
7.) Place pre-cooked yams into sugar mixture and cook for 5 minutes on each side.
8.) Place yams in a 9x13 baking pan and pour any remaining sugar mixture over them.
9.) Sprinkle tops with marshmallows and chopped pecans
10.) Bake in a 350 degree oven for 20 minutes or until marshmallow has melted and is a beautiful golden brown color.
11.) Serve and Enjoy!
Cranberry Sage Stuffing
6 cups bread croutons
1/3 cup freshly chopped sage or ¼ cup dried sage
2/3 cups chicken stock
½ cup dried sweet cranberries
½ cup golden raisins
½ cup toasted almonds
extra virgin olive oil
salt and freshly cracked pepper to taste
1.) Cut each piece of bread into small cubes.
2.) Place cut bread into a large bowl.
3.) Drizzle enough olive oil onto the bread to lightly coat.
4.) Place fresh or dried sage into bowl with bread cubes.
5.) Sprinkle with salt and freshly cracked pepper.
6.) Place into a 350 degree oven for approximately 20 minutes or until bread pieces have dried out and become golden.
7.) Remove from oven and allow bread to cool.
(Copyright 2012 Sinclair Broadcasting Group.)