Chef Keith Campbell from Raid My Pantry stopped by News19 Tuesday to show how to make two Thanksgiving side dishes.

RMP Pumpkin Creme Brulee


1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar
Preheat the oven to 300 degrees F.

In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.

When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.

RMP Roasted Brussels Sprouts with Pecans, Apples, Sweet Potatoes & Sausage


1 Tbs olive oil
½ lb. ground mild chicken Italian sausage
6 Tbs unsalted butter, divided
1 large shallot, finely diced
½ tsp salt
pinch of pepper
2 tsp balsamic vinegar
2 cups sweet potatoes, diced
2 dz. brussels sprouts, stems removed & halved
1 Honeycrisp apple, cored and diced
½ cup pecans, coarsely chopped
finely grated parmesan cheese


Heat the olive oil over medium-high heat in a large frying pan. Add the chicken Italian sausage, breaking it into smaller pieces while cooking, and cook until browned. Remove sausage from pan and set aside.

Return pan to stove over medium-high heat, add 2 Tablespoons butter, salt and pepper. Add shallot and balsamic vinegar. Cook until shallots are just beginning to brown and are slightly caramelized.
Add brussels sprouts and sweet potatoes and 2 Tablespoons butter. Cook about 10-12 minutes until brussels sprouts and sweet potatoes begin to brown on edges and become tender.

Once the brussels sprouts and sweet potatoes are mostly cooked, return sausage to pan and add diced apple, chopped pecans, and remaining 2 Tbs butter. Cook for 3-5 minutes, just until sausage is heated through and apples are slightly softened.

Serve and top with finely grated parmesan cheese.