This dish took nearly 2.5 hrs to make & had many steps to the process (thank you to my helper), so I cannot take full credit for its creation. Thankfully it turned out incredible, so I hope that you try it at home, too!
2 jars turkey gravy, 3 russet potatoes, 3 sweet potatoes, 1 small carton heavy cream, pecan halves, stuffing (corn bread is the best), 1/2 an onion, peas, carrots, cheddar cheese, 2 cans Cope’s Corn (or regular sweet corn), butter, spices, a couple cloves of garlic
Special tools: potato masher & glass trifle dish
Recipe for the 7 Layer Side:
Since this side dish was 7 layers & each layer had to be created individually (and then combined at the end), I’m going to give instructions on each layer & then show how they were combined…
Layer 1: Stuffing
- Saute 1/2 an onion in a Tablespoon of olive oil in large skilled with deep sides
- Add 1/4 stick of butter, 2 cups cornbread stuffing, 1 cup water
Suggestion: add turkey/chicken/veggie stock instead of water
- Saute in pan until bread moist
- Put in a buttered pan at 350 for about 30 minutes or until crispy/golden brown
Layer 2: Peas
Layer 3: Carrots
- We actually technically combined these two layers- boiled 2 cups frozen peas & carrots in some water & then added a little butter, salt & pepper to taste
Layer 4: Sweet Potatoes
Layer 5: Candied Toasted Pecans
- Wash, peel & cut up the 3 sweet potatoes
- Put cut slices in large pot of water, fill to almost covering them, boil for about 20-30 minutes (taste to check if done or stick knife in & if comes out smoothly, then done)
- While the potatoes are cooking, put about 1/2 a cup or so of pecans in a plastic bag & crush into small pieces with a rolling pin or hammer (or you can buy pecan pieces & skip this step)
- Next, toss the pecans, a little maple syrup (about 2 tablespoons) & a small handful of brown sugar in a bowl, until fully mixed
- Put the mixture into a small greased pan & bake in the oven at 350 for about 20 minutes, until crispy
- Once the sweet potatoes are done, drain & put back in the pan
- Mash the sweet potatoes with a metal masher with some butter, maple syrup and a little cinnamon to taste
- Leave the pot on the stove at simmer to keep warm, while you are making the other ingredients
Layer 6: Mashed Potatoes
- Wash, peel & cut up the 3 russet potatoes
- Put cut pieces in a large pot of water, fill to almost covering them, boil for about 20-30 minutes (taste to check if done or stick knife in & if comes out smoothly, then done)
- Once the potatoes are fully cooked, drain & put back onto the stove on simmer.
- Mash the potatoes with a metal masher, add cream & butter (about a stick)
- Gradually add in: shredded cheese, crushed garlic, salt & pepper to taste
- Mash potatoes until smooth-ish & taste yummy!
- Leave on the stove at simmer until ready to add to the mixture
Layer 7: Sweet Corn
For this layer I made Cope’s Corn, evaporated golden sweet corn. Cope’s Corn is a family favorite & a Thanksgiving tradition in my house. You don’t have to use it, but man this stuff is good! You’ll have to special order it, though. I strongly suggest the cans, versus the dried stuff because having to soak & boil the dried corn took about 2.5 hrs (which thankfully I was able to do while I was cooking the rest)… Here’s a website to purchase cans of Cope’s Corn: http://www.farmstandfoods.com:8080/fsf/item_detail.jsp?itm_item=00323-6
- Almost fully drain 2 cans of the corn in a strainer…leave a little bit of the corn juices to cook with. Pour into a baking dish
- Add about 1/2 a cup of cream or milk, a teaspoon of flour, 2 Tablespoons butter (cubed), salt & pepper, mix
- Put in oven at 375 for about 20 minutes or until golden brown & slightly crispy on edges
Extra Layer: Gravy!
- We used turkey gravy that comes in a jar…it was pretty good. If you’re feeling really ambitious or are actually baking a turkey, use that gravy instead!
- We just warmed the gravy on a stove & added pepper. It’s a key “misc” ingredient in this 7 Layer Side!!
Putting the layers together…
First spread the stuffing on the bottom
Add peas & carrots, plus a little gravy for flavor
Spread the sweet potatoes on top of the peas & carrots
Sprinkle the toasted pecans on top of the sweet potatoes
Spread the mashed potatoes over the pecans
Pour a thin layer of gravy on top of the mashed potatoes
Looking delicious & alllllmost done!
Last layer added (the Cope’s Corn) & this crazy concoction is finally done & ready to serve!!
Suggestions if/when I do this again…
- Trade the peas and corn layers for Cope’s Corn- would have been better on the bottom, paired with the corn bread stuffing!
- Trade the top layer (Cope’s Corn) for French’s green bean casserole!