IT’S ALL ABOUT THE SIDES BABY!
Whether you’re cooking for a Friendsgiving potluck dinner, making side dishes to reduce the load on your Thanksgiving hosts, or you simply just can’t wait for the Thanksgiving grub, we share with you some of our favorite side dish recipes to get you ready for harvest season! Because we all know not everyone can make a killer turkey or tofu-rkey, so we need to compensate.
Sweet Potato Spoon Bread
HOW TO MAKE THIS
- Preheat the oven to 375°. With a fork, pierce the sweet potatoes all over and set them directly on the oven rack. Bake the sweet potatoes for 1 hour, or until they are tender; let cool slightly. Slit the skins and scoop the potatoes into a large bowl. Mash until smooth. You should have 1 1/4 cups of mashed sweet potatoes. Increase the oven temperature to 425°.
- Meanwhile, lightly butter a shallow 2-quart glass or ceramic baking dish and dust it with cornmeal, tapping out any excess. In another large bowl, whisk the cornmeal with the sugar, salt and baking soda. Melt the butter in the boiling water, then stir the butter-and-water mixture into the dry ingredients. Let cool slightly.
- Using an electric mixer, beat the buttermilk, honey, cumin, white pepper, cloves and cayenne into the mashed sweet potatoes until combined. At medium speed, beat in the cornmeal mixture.
- In a clean stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry. Fold the beaten egg whites into the sweet-potato mixture until no white streaks remain. Pour the batter into the prepared baking dish and bake for about 40 minutes, or until golden and risen and a toothpick inserted in the center comes out clean. Serve the sweet potato spoon bread warm or at room temperature.
INGREDIENTS
- 1 pound sweet potatoes
- 2 1/4 cups stone-ground yellow cornmeal, plus more for dusting
- 1 1/2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking soda
- 1 1/2 tablespoons unsalted butter, at room temperature
- 3 cups boiling water
- 1 1/2 cups buttermilk
- 1 1/2 tablespoons mild honey
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground white pepper
- Scant 1/8 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- 5 large egg whites, at room temperature
Squash, Chestnut, and Brioche Stuffing
HOW TO MAKE THIS
- Leave bread out overnight, or dry for 10 mins in a 350 deg. oven.
- Preheat oven to 425 degrees. Toss squash with oil & sage; season with salt & pepper. Spread in a single layer on a rimmed baking sheet. Roast, flipping once, until golden brown & tender, about 40 mins. Crumble sage.
- Melt butter in a large skillet over high. Add onions, celery, thyme, rosemary, chestnuts, 2 teaspoon salt, & 3/4 teaspoon pepper. Stir until onions are translucent, for 5 mins. Add to a large bowl w/ bread &squash mixture. Drizzle w/ stock & toss. Stir in parsley; season with salt &pepper. Let cool completely before stuffing.
INGREDIENTS
- 1 butternut squash, peeled, halved, seeded, and cut into 3/4-inch pieces (8 cups)
- 1/4 cup extra-virgin olive oil
- 3 large sprigs sage
- Coarse salt and freshly ground pepper
- 5 tablespoons unsalted butter
- 2 onions, finely chopped
- 6 stalks celery, finely chopped
- 3 tablespoons finely chopped thyme
- 2 teaspoons minced rosemary
- 14 ounces roasted peeled chestnuts, coarsely chopped
- 1 loaf brioche with crust, cut into 3/4-inch cubes (12 cups) and dried
- 2 cups turkey stock
- 1 cup coarsely chopped fresh flat-leaf parsley
Broccoli, Shiitake and Red Onion Roast
HOW TO MAKE THIS
Preheat the oven to 425°. Trim and peel the broccoli stems. Cut broccoli lengthwise into long stalks, with 1 or 2 florets each. Cut any remaining florets into 2-inch pieces. Spread the broccoli on a large rimmed baking sheet. On another large, baking sheet, put the shiitake on one side and the onion slices on the other. Generously brush all the vegetables with olive oil, season with salt and pepper and roast for 20 minutes, until just tender and lightly browned. Transfer the broccoli to a platter. Drizzle balsamic vinegar over the mushrooms and onion rings and stir to coat the vegetables. Top the broccoli with the shiitake and onion and serve.
INGREDIENTS
- One 1 1/4-pound head of broccoli
- 1/2 pound large shiitake mushrooms, stems discarded
- 1 small red onion, sliced crosswise 1/3 inch thick
- Extra-virgin olive oil, for brushing
- Salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
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