8 Fabulous Recipes for Thanksgiving Side Dishes (2024)

Preheat the oven to 325 degrees.

Place the Brussels sprouts on a rimmed baking sheet and roast in the oven for 20 minutes.

Heat a skillet and add the bacon.

When the fat is rendered, add the roasted Brussels sprouts and shallot.

Saute until slightly brown.

Deglaze the pan with the cider and vinegar.

Add the knob of butter and reduce the liquid by half.

Season to taste with salt and pepper.

Squeeze the juice from the orange and set the juice aside.

Remove and discard the membrane from inside the orange rind and cut the rind into small dice.

In a small saucepan over high heat, combine the rind and the water and bring to a boil.

Cook for 10 minutes, then drain and set aside.

Peel, core and quarter the apple. Cut into 1/2-inch dice and place the apple in a saucepan.

Sort the cranberries, discarding any soft ones. Add to the apples, along with the orange juice, orange

rind, sugar, cinnamon and cloves.

Bring to a boil over high heat, reduce the heat to low and partially cover the pan.

Simmer gently, stirring occasionally, until the sauce thickens, the appleis tender and the cranberries have burst , about 10 to 15 minutes.

Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving.

Or cover and refrigerate then bring to room temperature before serving.

Spoon the cranberry sauce into a sauce boat to pass at the table.

Use one smallish sweet potato or yam per person.

Rinse and boil the sweet potatoes in their skins in a large saucepan until just done; still firm and not mushy or soft.

Remove the sweet potatoes carefully from the pan. (The skins should pretty much fall away. You can do this step several days ahead, if you like.)

The sweet potatoes will caramelize better if they are cool, so give them time!

Cut the sweet potatoes in half lengthwise, and then into chunks.

In an ample pan, over medium heat, make a caramel sauce out of equal parts light corn syrup and light brown sugar and 1 tablespoon butter -- 1/2 cup each of the syrup and brown sugar in this instance.

Let the sugar dissolve and become syrup-like in consistency, almost boiling.

Add the sweet potato chunks, being careful not to splash the hot caramel.

Allow the potatoes to sit for a moment without disturbing them to encourage the caramelization and then stir gently without breaking the potatoes, as they will break down easily. Pay close attention not to burn the potatoes as the syrup glazes them..

When the syrup is all but gone from the pan, turn off the heat and enjoy!

Be careful they are super hot!

Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish.

Cook the bacon in a skillet until crisp. Drain the bacon on paper towels and reserve the fat in a separate container.

In the same skillet, melt the butter and add the vegetables, garlic and herbs. Cook until translucent (about 5 minutes) and then add the bacon fat. Cool.

Combine the chicken stock and bourbon in a small bowl.

In a large bowl, combine the bread, eggs, cooled vegetables and pecans. Mix and gradually add the stock/bourbon mixture.

Place the mixture in the baking dish and cook for approximately 40 minutes.

Preheat the oven to 425 degrees.

Cut the squash in half.

Remove and discard the seeds and rinse the squash under cold water.

Place the squash, cut side up, on a rimmed baking sheet.

Divide the butter between the two halves and sprinkle with the salt and white pepper.

Roast the squash for 35 minutes, or until fork tender.

While the squash is roasting, prepare the kale:

Remove the stems and ribs from the leaves.

Make stacks of the leaves, roll them into cylinders, and cut them into very thin ribbons.

Wash the kale in a sink of cold water, changing it several times, to remove any

sand.

Drain and dry with paper towels.

When the squash is done, remove it from the oven and pour the butter and juices from the cavities into a container.

Let the squash cool enough to handle.

Warm the 1 cup vegetable stock in a small saucepan over medium-high heat.

Add the butter and juices from the cavities of the squash.

Peel the squash.

Place the pulp in a blender, add the warm stock and juices, and blend on high to a very smooth puree, about 3 minutes. Set aside. Take care to do in batches.

br]For the farrotto:

Preheat the oven to 425 degrees.

Heat the 2 quarts stock in a partially covered large saucepan over medium heat; keep warm over low heat.

Heat the canola oil in a medium ovenproof skillet over medium heat.

When the oil is shimmering, add the farro and stir to coat it with the oil.

Place the skillet in the oven and toast the farro for 8 minutes, stirring after 4 minutes.

Transfer the farro to a bowl and reserve.

Wipe the skillet clean.

Place the empty skillet over medium-high heat.

When the skillet is hot, about 2 minutes, add 2 Tablespoons of the butter and reduce the heat to medium.

Add the onion and cook, stirring occasionally, until translucent, about 4 minutes.

Add the garlic and cook, stirring constantly, until soft, about 2 minutes.

Add the wine, increase the heat to high, and cook until the wine is almost evaporated, about 2 minutes.

Add the toasted farro to the pan and stir to coat.

Add ½ cup of the warm stock, reduce the heat to medium, and stir until the liquid is almost absorbed.

Continue cooking, adding ½ cup of warm stock at a time, stirring to prevent scorching and letting each addition be absorbed before adding the next, until the farro grains have expanded and are al dente, about 1 hour.

The farro will look creamy like risotto. (The farro can be made up to 3 days ahead. Cool to room temperature, cover and refrigerate. Reheat over low heat before proceeding.)

Remove the farro from the heat, add the squash puree and kale, and stir until the kale is wilted.

Put the skillet back over medium heat and add the remaining 2 Tablespoons of butter and the cheese.

Stir and serve.

Warm the stock in a saucepan, remove from the heat and add the figs.

Add the butter, onion, celery and carrot and cook until tender. Remove the vegetables from the pan and reserve in a bowl.

Add the sausage and cook through.

Add the sausage to the carrot, onion and celery mixture.

In a bowl, stir in the egg while slowly pouring in the stock and figs..

Add the bread and toss until well blended.

Let stand until the stock is absorbed.

Add the mirepoix (celery/onion/carrot), mix and the rest of the ingredients. Spoon into the casserole.

Bake for about 45 minutes.

Place the flour in a large kitchen bowl.

In the center of the flour, make a well, as if you were beginning to make pasta. In the well, incorporate the water, egg, oil and salt.

Begin lightly beating the egg mixture, while moving the fork slowly from the middle of the bowl, gradually incorporating the flour until a soft dough forms.

Once all of the flour is incorporated and the dough is formed, remove the dough to a lightly floured, clean, dry countertop. Knead the dough, dusting with flour as needed to prevent sticking to the countertop.

Loosely cover the dough with plastic wrap and allow to rest at room temperature for 1 hour.

Roll out the dough to a 1/8-inch thickness. Take a 2 1/2- inch round cookie cutter and cut circles out of your dough. Select the Thanksgiving fillings of your choice. (See below)

Place a good-size tablespoon of filling in the middle of the circle of dough. Fold into a half moon and pinch the edges.

You can either cook them now or freeze them for later.

To freeze, do NOT cook them first. Place the pierogies on baking sheets for three hours in the freezer so they do not touch. Once frozen, place all of them in a ziptop bag for future use.

To cook, boil salted water in a medium to large saucepan. Boil the pierogies in batches for about 5 minutes or until they float. Once they float, they are ready to eat.

If you want, after boiling, you can saute the pierogies in brown butter for a nice finish.

For the Filling:

Potatoes: Mix up cold mashed potato with a little nutmeg. You can also chop up some leftover Brussels sprouts to add to the mashed potato.

Turkey: Combine shredded turkey with a little cheese (such as Brie) and leftover cranberries. Or leave plain.

Sweet Potatoes: Mix sweet potatoes with sausage (such as chorizo), if you have some. It is also good with curry and leftover peas. If you want a sweet potato pie flavor, add nutmeg and cinnamon to the sweet potato and dust the pierogies with powdered sugar.

Proceed to fill dough and bake or freeze.

Separate the turnip roots from the leaves. Peel the roots and cut them into ¼-inch cubes. Place in cold water to cover.

Remove the turnip leaves from the stems, and discard the stems. Wash and rinse three times in a sink full of cold water. Change the water after each rinse.

Slice turnip green leaves into ½-inch strips.

Large dice the bacon and place in the bottom of a large stockpot.

Render the bacon until it’s almost crisp and fat coats the bottom of the pan.

Deglaze the pan with the vinegar and chicken stock.

Add the turnip green leaves and roots (drained) and ½ teaspoon salt; stir to combine.

Add 2 cups of water, bring to a simmer and cook for 45 to 60 minutes.

More water may be added during the cooking process as needed. You want the greens swimming in liquid.

After 45 to 60 minutes, taste for tenderness. Once tender, add salt and pepper to taste.