These 3 unique Thanksgiving sides will for sure be the talk of the table this year.
I don’t know about you but sometimes I am just plain bored with the classics. Don’t get me wrong, I love them all but sometimes my tongue craves a party in my mouth. These sides will spruce up the boring regulars and even have your kids coming back for more!
Cranberry Glazed Sweet Potatoes
One of my favorite dishes for Thanksgiving is sweet potato casserole. My problem here is I hate cranberry sauce by itself and so does most of my family. But every year we put it out just in case someone gets a random hankering and most of it ends up in the trash. Ugh, I hate being wasteful. So why not combine the two to save trash space and still have something healthy.
- 5 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup cranberry juice cocktail
- 3 tablespoons dark brown sugar
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped toasted almonds
- Preheat the oven to 400 degrees F.
- On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
- In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
- When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.
Creamed Collard Greens
I love, love, LOVE me some green bean casserole but sometimes I am curious about other green veggies I can use. Behold the collard green. If your kids love green beans but won’t try spinach or collards, then this is the best way to introduce them.
- 4 bunches collard greens, tough stems and ribs removed
- 4 tablespoons (1/2 stick) unsalted butter
- 3 cloves garlic, minced
- 3 large shallots, minced
- 2 cups heavy cream
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan
- ill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside.
- Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes – watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan.
8 – 12 Servings
Roasted Squash Stuffed With Cornbread Dressing
On both sides of my family and my in-laws everyone hearts the stuffing. I guess I am the black sheep of stuffing because I think it’s gross. I loved the idea of adding a little flavor to it with something I actually like such as squash.
- 7 1/2 cups (1/2-inch) cubed Maple Corn Bread
- 5 acorn squash (about 1 pound each)
- 4 cups boiling water, divided
- 1 cup dried cranberries
- 1/4 cup dried currants
- 2 teaspoons olive oil
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrot
- 2 tablespoons chopped fresh sage
- 3 garlic cloves, minced
- 1 cup vegetable broth
- 1/4 cup chopped pecans, toasted
- 2 tablespoons finely chopped fresh parsley
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- Preheat oven to 400°.
- Arrange corn bread cubes in a single layer on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until corn bread is toasted, stirring twice. Set aside.
- Decrease oven temperature to 350°.
- Cut each squash in half lengthwise, and discard the seeds and membranes. Place the squash, cut sides down, in a 13 x 9-inch baking pan. Coat the squash with cooking spray. Pour 2 cups of boiling water over squash. Cover and bake at 350° for 20 minutes. Remove the squash from pan.
- Place cranberries, currants, and 2 cups boiling water in a bowl. Cover and let stand 30 minutes. Drain.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Add celery, carrot, sage, and garlic; saute 3 minutes.
- Combine toasted corn bread cubes, cranberry mixture, onion mixture, broth, and remaining ingredients in a bowl, tossing to coat.
- Spoon about 1 1/2 cups dressing mixture into each squash half. Place the squash halves in pan, cut sides up.
- Bake at 350° for 30 minutes or until the tip of a knife pierces squash easily.