Thanksgiving: It's All About the Sides
Thanksgiving: It's All About the Sides

Every year as Thanksgiving rolls around, I begin to think about how I will cook my turkey. Once I make that decision, it's on to my favorite part of planning our Thanksgiving meal: the sides.

I cannot tell you how many times I have heard the same thing on Thanksgiving: "I love the turkey but it's really all about the side dishes." So in the spirit of trying something new this year, here are there of my favorite side dishes. Feel free to double any of these recipes.

First, consider these Roasted Jerusalem Artichokes and Carrots. Roasted vegetables are one of the signatures of cold weather cooking. And you can vary this recipe with other root vegetables. Jerusalem artichokes, when eaten raw, taste a bit like sweet, crisp jicama; when roasted they taste like a sweet root vegetable somewhere between a parsnip, turnip and potato.

Root vegetables like Jerusalem artichokes, parsnips, carrots and turnips become especially delicious as the sugars caramelize and bring out their inherent sweetness. Be sure to use a large, shallow roasting pan to give the vegetables plenty of room for even roasting. Cooking times may vary slightly, depending on the type of vegetable, its freshness and thickness, so watch closely toward the end of the cooking time to make sure they're done.

Parsnip and Turnip Puree will offer creaminess of mashed potatoes but without all of the added calories. Try this incredibly tasty tribute to the unappreciated root vegetable on your holiday table. Your guests will wonder how anything this rich tasting can still be good for you. The vegetables turn a beige color so be sure to garnish with plenty of chopped parsley.

And, finally, Chicken Apple Sausage, Chestnut, Dried Fruit and Nut Dressing is my most requested dressing recipe. You can serve this in a casserole or stuff it into a 16- pound turkey. Either way it is a holiday hit with its sweet crispy, nutty, fruity flavors. Using trail mix makes putting this together Seriously Simple. If you want a pretty presentation, try baking it in a greased loaf pan and then, once it's cooked, unmold it onto a rectangular platter and garnish with parsley.

[Check out our other Thanksgiving Day Holiday Recipes]

Roasted Jerusalem Artichokes and Carrots

Serves 4 to 6.

1 pound Jerusalem artichokes, cut into 2-inch chunks

1 pound carrots, peeled and cut into 2-inch chunks

6 scallions, white and light green part only, cleaned and sliced into 2 inch pieces

8 whole garlic cloves

2 tablespoons olive oil

1 teaspoon finely chopped fresh thyme

Salt and freshly ground black pepper

2 tablespoons finely chopped parsley, for garnish

1. Preheat the oven to 425 F. In a large, shallow roasting pan, combine the vegetables, and garlic cloves and toss to combine. Drizzle with the oil. Add the thyme, salt and pepper, and mix well, being sure to coat all the vegetables evenly.

2. Place the roasting pan in the oven and roast for 40 minutes, turning the vegetables once. Continue roasting for 10 more minutes or until crisp, brown and cooked through.

3. Taste the vegetables for seasoning, spoon them into a serving bowl and garnish with parsley. Serve immediately.

Advance Preparation: May be prepared up to 4 hours ahead, kept at room temperature and reheated in a 350 F oven for about 20 minutes.

Parsnip and Turnip Puree

Serves 6 to 8.

2 tablespoons olive oil

2 tablespoons unsalted butter

1 onion, finely chopped

1 pound white turnips, peeled and cut into 1-inch cubes

2 pounds parsnips, peeled and cut into 1-inch cubes

2 garlic cloves, minced

2 cups vegetable or chicken stock

Salt

White pepper

2 tablespoons whipping cream, optional

2 tablespoons finely chopped parsley, for garnish

1. In a large saute pan or shallow casserole, heat the oil and the butter on medium high heat. Saute the onion for 3 to 5 minutes or until softened. Add the turnips and parsnips, and saute the vegetables, stirring to coat them, about 3 minutes. Add the garlic and cook another minute. Add the stock and place over medium-high heat. Bring to a simmer, cover and simmer until the vegetables are tender, about 15 to17 minutes.

2. In a food processor fitted with the metal blade, process the vegetables and stock until smooth. Add salt and pepper and cream, if desired, and process to mix well. Taste and adjust the seasonings.

3. To serve, transfer puree to a serving bowl and garnish with parsley. Or serve in a shallow casserole dotted with breadcrumbs and butter and baked until brown and crispy.

Advance Preparation: May be prepared up to 1 day ahead, covered and refrigerated. Gently reheat in a saucepan just before serving.

Chicken Apple Sausage, Chestnut, Dried Fruit and Nut Dressing

Serves 8 to 12.

8 cups Ciabatta or French bread, cut into 1 1/2-inch cubes, (about 1 pound)

3 tablespoons olive oil

3 tablespoons unsalted butter

2 onions, finely chopped

6 stalks celery, coarsely chopped

Salt and freshly ground black pepper

1 pound uncooked chicken apple sausage, casings removed

1 cup cooked (vacuum packed) chestnuts, coarsely chopped

1 1/2 cups nut and dried fruit trail mix, coarsely chopped

1 tablespoon fresh finely chopped thyme leaves

1 tablespoon fresh finely chopped sage leaves

1/2 cup finely chopped parsley

1 cup chicken or turkey broth

3 tablespoon unsalted butter

1. Place the bread cubes on a baking sheet and let sit out overnight to dry out the bread. Turn it at least once to dry it out evenly. Set aside.

2. In a large skillet, heat the oil and butter on medium heat, and saute the onion for about 5 minutes or until nicely softened. Add the celery and continue sauteing until the celery is crisp tender, about 4 more minutes. Season with salt and pepper. Transfer the vegetables to a large bowl.

3. In the same pan, brown the sausage for about 5 minutes, stirring occasionally to keep from burning. Cool and add to the vegetables. Add the chestnuts, trail mix, thyme, sage, bread cubes and parsley, and mix to combine. Season to taste with salt and pepper. Slowly add the mixing broth carefully, making sure that the stuffing is moist but not too compact, if you are planning to stuff the turkey, since it will expand. Taste and adjust the seasonings.

4. If not stuffing the turkey, grease a 10-cup baking dish and transfer the stuffing into it. Pat the top with butter. The stuffing may be compacted because it will not expand in the pan. Cover the stuffing well with foil.

5. Preheat the oven to 375 F degrees. Bake the stuffing for 45 minutes. Remove the foil and bake another 15 minutes or until the top is brown. Serve immediately.

Advance Preparation: May be prepared 2 days in advance through step 4, covered and refrigerated. Remove from the refrigerator one hour ahead of baking.

[ More Thanksgiving Day Holiday Recipes ]

 

Subscribe to Receive our Gourmet Recipes


Thanksgiving: It's All About the Sides

World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable

© Tribune Media Services