Seven Side Dishes
Less than a week until Thanksgiving. Here are seven recipes for simple side dishes to help you plan your menu! Who says holidays have to be stressful? Use WeDo to save these recipes and keep track of your grocery lists.
Basic Stuffing
Ingredients
- 1 stick butter
- 2 cups onion, diced
- 2 cups celery, diced
- 2 apples, chopped
- 1 tablespoon sage, minced
- 1 tablespoon thyme, minced
- Salt and pepper
- 3 cups chicken broth
- 2 eggs
- ⅓ cup parsley, chopped
- 16 cups stale country white bread, cubed
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Instructions: Preheat the oven to 375 degrees. Melt butter in a large skillet over medium heat. Add onions, celery, apples, sage, and thyme. Season with salt and pepper and cook for 5 minutes. Add chicken broth and bring to a simmer. In a large bowl, whisk the eggs and parsley, then add the bread cubes. Pour into the vegetable-broth mixture and toss together. Transfer everything into a buttered baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until golden, about 20 more minutes.
Brown Butter Mashed Potatoes
Ingredients
- 5 pounds red potatoes, chopped
- ⅓ cup milk (plus more as needed)
- ½ cup sour cream
- 1½ teaspoons salt
- ¾ teaspoon pepper
- 2 cloves garlic, minced
- 1½ teaspoons onion powder
- 2–3 tablespoons fresh parsley, chopped
- ⅓ cup parmesan, grated
- horseradish sauce to taste
- ¾ cup butter
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Instructions: Bring a large pot of water to boil. Scrub the potatoes clean and chop them into 1–1½ inch pieces. Add the potatoes to the pot and bring to a boil. Lower the heat to medium and simmer for 20–35 minutes, depending on the size of your potatoes. When they are fork-tender, drain the water and return the potatoes to the pot, or to a large bowl. Add the milk, sour cream, salt, pepper, minced garlic, onion powder, parsley, and Parmesan. Mash the potatoes with a potato masher or with a hand mixer. Add horseradish sauce about 1 teaspoon at a time. Add the butter to a pot or skillet. Turn the heat to medium. Cook, stirring every 1–2 minutes with a wooden spoon. After a couple minutes, the butter will start to foam. Keep watching it. Eventually the butter will turn brown and you will see tiny brown specks. The smell will turn nutty. Once it is brown and it looks silty at the bottom, it is done. Pour it into a bowl to stop the cooking process. Drizzle butter over the mashed potatoes and serve.
Butternut Squash Mac and Cheese
Ingredients
- 1 pound macaroni
- Salt
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- ½ medium onion
- 2 tablespoons fresh thyme leaves, chopped
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 10 oz cooked butternut squash
- 1 cup cream
- 2 cups sharp cheddar, grated
- ½ cup parmigiano-reggiano, grated
- ¼ teaspoon ground nutmeg
- Black pepper
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Instructions: Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it. While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings. Drain cooked pasta well and combine with sauce.
Crispy Brussel Sprouts
Ingredients
- 1 pound Brussels sprouts, trimmed and cut in half
- 2 ounces pancetta, or bacon, diced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 tablespoon agave nectar or honey
- Salt and pepper to taste
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Instructions: Preheat the oven to 400 degrees F. Place the brussels sprouts in a large bowl and toss with pancetta, olive oil, garlic powder, agave, salt, and pepper until evenly coated. Spread onto a baking sheet in a single layer. Roast the brussels sprouts for 25–30 minutes until they’re tender and golden brown and the pancetta is cooked. Toss halfway through baking and again when you remove them from the oven. Serve immediately.
Garlic Knots
Ingredients
- 2 pounds pizza dough
- All purpose flour for rolling out dough
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic
- 1 tablespoon parsley, finely chopped
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Instructions: Line baking sheets with parchment paper and preheat oven to 350 degrees. Roll out pizza dough on a lightly floured surface, half of the dough at a time, to create a 10-inch square. Cut the square in half with a sharp knife or pizza wheel. Then, cut each half into 12 strips aiming for shorter, thicker strips. Tie each strip into a knot and arrange on the lined baking sheet. Bake the knots for five minutes, then rotate the baking sheet for an additional five minutes. The knots should be golden brown and fully cooked. Grate the garlic cloves and combine with olive oil and butter in a saucepan over low heat. Stir until the better has melted and the mixture is warm. Remove from heat and add in the chopped parsley. Brush the baked knots with the garlic mixture and sprinkle with salt. Serve warm.
Roasted Garlic Parmesan Green Beans
Ingredients
- 1 pound fresh green beans, trimmed and washed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 egg, beaten
- 1 teaspoon garlic powder
- Sprinkle of salt
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Instructions: Preheat oven to 425 degrees and line a baking sheet with foil. In a large bowl, whisk the oil, garlic, egg, garlic powder, and salt. Add the green beans and toss until they are evenly coated. Spread the beans out on the lined baking sheet and sprinkle with parmesan cheese. Bake for 15–17 minutes, then broil for 2 minutes. Serve hot.
Quinoa, Squash, and Cranberry Salad
Ingredients
- 1 cup quinoa
- Kosher salt
- Ground black pepper
- 1 medium delicata squash, seeded and sliced into half moons
- 1 bunch kale, thinly sliced and destemmed
- ⅓ cup pecans, toasted
- ⅓ cup dried cranberries
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- ⅓ cup crumbled feta (optional)
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Instructions: Preheat oven to 425 and cover a baking sheet with foil. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes. Turn off heat and let sit for 5 more minutes. Fluff with a fork and season with salt and pepper. Let cool. Arrange squash on the lined baking sheet and roast until tender and golden, about 15 minutes. Let cool. In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper, crumble feta cheese on top, and serve.
