Let these fantastic sides tantalize your tastebuds this Thanksgiving:
1. Swiss Chard with Pancetta and Pine Nuts
If you are a chard fan, check out my other recipe for Swiss Chard as well. Both are yummy!
Ingredients:
- 2 thin slices pancetta, diced
- 2 garlic cloves, sliced thin
- 1 lb. chard, stems and leaves separated and chopped
- 1 tsp. thyme
- 1/3-cup water
- ½ lemon, juiced
- 2 tbs. pine nuts, roughly chopped
- A sprinkle of salt and pepper to taste
Directions:
- In a large Dutch oven over medium-high heat, cook pancetta until crispy, about 5 minutes.
- Transfer to a paper-towel-lined plate.
- Add garlic, chard stems and thyme to the pan drippings and cook until shallots being to brown, 4 minutes.
- Add chard leaves.
- Add water and lemon juice and cook, stirring until wilted.
- Cover and cook for 4 minutes more until everything is tender.
- Remove from heat; add pancetta, nuts and salt and pepper. Enjoy!
2. Mashed Sweet Potatoes
Sweet potatoes: a classic Thanksgiving side! Yum! If you love sweet potatoes, check out these MealDiva sweet potato fries as well!
Ingredients:
- 6-8 sweet potatoes, peeled and cut into chunks
- 1 stick of butter at room temperature
- 1-cup chicken stock
- 1/2-cup brown sugar
- 1/2 teaspoon grated nutmeg
- Salt and pepper to taste
- Splash of heavy cream
Directions:
- Boil potatoes until tender, drain and set aside.
- Return the pot to the stove.
- Add butter, stock and sugar to the pot.
- Mash together until combined.
- Season with nutmeg, salt, pepper.
- Mash again and enjoy!!
3. Brussels Sprouts with Mushrooms
I love brussels sprouts: they are a must have at the holiday’s! For another great recipe check out Drew’s Brussels Sprouts as well!
Ingredients:
- 4 cups Brussels sprouts, trimmed and halved
- 1/2 pound whole mushrooms
- 5 tablespoons butter
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
- ½ lemon, juiced
Directions:
- Cook Brussels sprouts in a pot of lightly salted boiling water for 10 minutes, until fork-tender; strain through a colander, removing as much water as possible.
- Set aside.
- Melt butter in a large skillet over medium high heat.
- Add mushrooms and stir to cook until browned. T
- Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
4. Mashed Potatoes with Skillet Mushrooms
I think I saw this on yummy.com or some other recipe website last year. I can’t remember because I jotted it down while Stew was napping in the car. Regardless, it’s amazing and I have to share it with you! Also, the potatoes and mushrooms can be prepared 2 hours ahead. Let them stand separately at room temperature and re-warm separately over medium heat before continuing with the recipe. Enjoy! Be sure to check out MealDiva’s crispy potatoes as well!
Ingredients:
- 5 Yukon Gold Potatoes, peeled and cut into cubes
- 6 tbs. butter
- 2/4-cup skim milk
- 1-2 lbs. crimini mushrooms, sliced (use more or less depending on how much you like mushrooms. I usually buy a package of pre-sliced ones at the grocery store)
- Salt and pepper to taste
- 1 small yellow onion, diced
- 2 tbs. fresh chives, diced
Directions:
- Cook potatoes in large pot of boiling water until tender, about 25 minutes.
- Drain potatoes and place them back into the same pot.
- Add 4 tbs. butter to potatoes; mash well.
- Add the milk and mix, (you can add more by tablespoonfuls to reach desired consistency).
- Season potatoes to taste with salt and pepper.
- Melt 2 tbs. butter in large skillet over medium-high heat.
- Add half of mushrooms and sauté until they start to soften, about 3 minutes.
- Add remaining mushrooms and onion.
- Sauté until juices evaporate and mushrooms brown, about 15 minutes
- Season with salt and pepper.
- Mix mushrooms into potatoes. Top with remaining mushrooms; sprinkle with chives.
5. Sausage and Whole-Wheat Bread Stuffing
This stuffing is soooo yummy…I’ve been thinking about it all day and can’t wait to eat it tonight. Yes, tonight. I don’t host Thanksgiving so there will be an array Thanksgiving sides served this evening. It’s like a pre-turkey-day celebration without the turkey!
Ingredients:
- 1 pound sweet Italian Sausage, casings removed
- 3 tbs. olive oil
- 1 medium red onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, diced
- 1 orange pepper, chopped
- 1 package of white mushrooms, sliced
- 8 slices of day old whole-wheat bakery bread
- ½ cup toasted wheat germ
- 2 large eggs, beaten
- ½ tsp. salt
- ¼ tsp. pepper
- 2 cups chicken broth
- 3-4 fresh sage leaves, torn
- A small handful of fresh thyme leaves, removed from stem
Directions:
- In a large skillet, cook the sausage, breaking it apart with a spoon so it’s crumbly.
- Remove from skillet and set aside to cool.
- Add olive oil to skillet and mushrooms, sauté for 3 minutes then add onion, celery, garlic and pepper.
- Cook on medium-low for 6-10 minutes until the veggies are soft and the onion is translucent.
- Turn off heat and let cool.
- In a large bowl toss the sausage and bread together then add the wheat germ, eggs, salt and pepper. Toss to combine then add sage and thyme.
- Stir in enough broth to moisten the mixture (it may be less then 2 cups — you want it moist but not soaking wet or it will be soggy).
- Put mixture in a buttered baking dish and bake at 325 for 50 minutes until lightly browned.
And don’t forget to check out MealDiva’s Cranberry Sauce!
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