Five Thanksgiving Side Dishes
Turkey may be the star of the show for Thanksgiving, but sides are sometimes the dishes at the table we look forward to the most! Here are five side recipes that you can create for a decadent Thanksgiving dinner.
Dijon-Braised Brussels Sprouts
What you need
- 1 lb. Brussels sprouts, trimmed and halved lengthwise
- 1 tbsp. Smith Brothers Farms Unsalted Butter
- 1 tbsp. olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup dry white wine
- 1 cup broth (chicken or vegetable)
- 2 to 3 shallots, peeled and thinly sliced
- 2 tbsp. Smith Brothers Farms Heavy Whipping Cream
- 1 tbsp. smooth Dijon mustard (or more to taste)
- 2 tbsp. chopped flat-leaf parsley (optional)
In a large skillet, heat butter and oil over medium heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook the sprouts, without turning until undersides are golden brown, about 5 minutes
Add the shallots, wine, and stock and bring to a simmer. Once simmering, reduce the heat to a gentle simmer, cover the pot, and cook the sprouts until they're tender and can be pierced easily with the tip of a fork, about 15 to 20 minutes.
Using a slotted spoon, scoop out the sprouts (leaving the sauce behind), and transfer to a serving bowl. Add the heavy whipping cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper, or Dijon. Pour sauce over Brussels, sprinkle with parsley, and serve immediately.
Yields 6 servings
What you need
- 15 oz. cranberries, rinsed
- 3/4 cup granulated sugar
- 1 tbsp. loosely packed orange zest
- 1/2 cup Simply Orange Juice
- 1 cinnamon stick
In a heavy-bottomed saucepan, add the cranberries, sugar, orange zest, orange juice, and cinnamon stick. Place the pan over medium heat, cover with a lid, and cook for 15 minutes, stirring the mixture every 5 minutes to ensure the bottom doesn't burn.
After 15 minutes, the cranberries should all be popped. Remove from the heat and remove the lid. The sauce will look very liquidy, but the sauce will thicken up as it cools. Once the sauce has cooled completely, you can add more water if you desire a thinner texture. Remove the cinnamon stick and serve the cranberry sauce at room temperature or chilled.
Caramelized Butternut Squash
Yields 6 to 8 servings
What you need
- 4-5 lbs. butternut squash, cubed
- 6 tbsp. Smith Brothers Farms Unsalted Butter, melted
- 1/4 cup light brown sugar packed
- 1-1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Preheat the oven to 400F.
Place the butternut squash in a large bowl, followed by the melted butter, brown sugar, salt, and pepper. Toss all the ingredients together and spread them in a single layer on a baking sheet. Roast for 45 to 55 minutes, until the squash is tender, and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Serve hot.
Classic Herb Stuffing
Yields about 12 servings
What you need
- 2 small onions, diced
- 4 stalks celery, diced
- 2/3 cup Smith Brothers Farms Unsalted Butter
- 1-1/2 tsp. poultry seasoning or 1/2 tsp. ground sage
- Salt and black pepper, to taste
- 13 cups Franz Crouton Stuffing Mix
- 3-4 cups chicken broth
- 2 tbsp. fresh parsley
- 1 tbsp. fresh herbs sage, thyme, and rosemary, chopped
Preheat oven to 350F.
Melt butter in a large skillet over medium heat. Add onion, celery, poultry seasoning, and rosemary. Cook over medium-low until tender (careful not to brown), for about 10-12 minutes.
Place the crouton stuffing mix in a large bowl. Add the onion mixture, parsley, and fresh herbs.
Pour the chicken broth over the crouton-onion mixture, until the croutons are moist, but not soggy, and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
Place mixture in a baking dish, dot with additional butter and cover.
Bake for 35 minutes, uncover and bake for an additional 10 minutes.
To stuff turkey, cool the stuffing completely in the refrigerator for at least 45 minutes.
Want to make ahead? Prepare as directed, cover tightly, and refrigerate for up to 48 hours. When ready to bake, remove from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes extra if it's still cold from the fridge).
Cheesy Garlic Mashed Potatoes
Yields 4 servings
What you need
- 2.5 lbs. Garden Fresh Shredded Potatoes
- 1 cup Smith Brothers Farms Whole Milk
- 3 tbsp. Smith Brothers Farms Unsalted Butter
- 2 tsp. garlic salt, plus more as needed
- 1/4 tsp. freshly ground black pepper
- 1/2 cup Smith Brothers Farms Sour Cream
- 1 cup Tillamook Shredded Cheddar Cheese, plus more for topping with.
Place shredded potatoes in a large roasting pan and cover with water. Warm for 10 minutes or until the potatoes are tender. Drain well using a colander and transfer the potatoes back to the pot to mash until mostly smooth. Set aside.
Place milk, butter, salt, and pepper in a saucepan and gently warm over medium heat, whisking constantly. Once the butter has melted, remove from the heat and whisk in the sour cream.
Pour the milk mixture over the potatoes. Mix in the cheddar cheese, season to taste, and beat until fluffy,
Transfer to a greased two-quart baking dish, cover, and bake at 350F for 40 minutes. Sprinkle with more cheddar cheese and serve.
Recipes adapted from Epicurious, The Pioneer Woman, The Barefoot Contessa Cookbook, Spend with Pennies, and Garden Fresh Foods.