Top 15 Thanksgiving Sides

Fine Cooking’s 15 Favorite Thanksgiving Sides compiled by Joanne McAllister Smart

f course there will be turkey at your Thanks O giving table—the fun part is figuring out what else to serve. If you want to make this year’s Thanksgiving dinner just a little bit different, add a new side dish to your menu. Choose from among these fifteen recipes, in cluding colorful green beans and full-flavored gratins that you can make ahead or ask some one to bring. Mix and match the recipes your self or look to the menus below for inspiration.

Give your side dishes a regional spin

Traditional Italian New American New Southern

Classic Bread Italian Bread & Cornbread Pecan Cornbread Pecan Dressing Sausage Dressing Dressing Dressing

Cranberry-Citrus Cranberry-Citrus Cranberry-Pear Salsa Cranberry-Orange Compote Compote Relish with Ginger Whipped Yukon Pearl Onion Gratin Mashed Potatoes with Gold Potatoes Molasses Mashed Olive Oil & Parsley (with Horseradish) Sweet Potatoes Whipped Yukon Gold Potatoes Butternut Squash Sweet Potato & Pearl Onion Gratin (hold the horseradish) Gratin with Onion Leek Gratin with Parmesan, & Sage Savory & Thyme Green Beans with Green Beans with Toasted Slivered Long-Cooked Green Toasted Slivered Orange-Dijon Almonds Beans with Oregano Almonds Green Beans

Whipped Yukon Mashed Potatoes Gold Potatoes with Olive Oil & with Horseradish Parsley Serves ten to twelve. Serves eight. 4 lb. Yukon Gold potatoes 4 lb. Yukon Gold potatoes, 2 Tbs. kosher salt peeled and cut into 2-inch 12 Tbs. unsalted butter cubes 11⁄4 cups light cream 2 Tbs. kosher salt; more for Ground white pepper to taste seasoning 1⁄2 cup prepared horseradish 1 cup extra-virgin olive oil Freshly ground black pepper Peel and quarter the potatoes to taste and put them in a large pot. 1⁄2 cup chopped fresh flat-leaf Cover with cold water and add parsley 1 Tbs. salt. Bring to boil, reduce to a gentle boil, and cook until Put a large pot of cold water easily pierced with a fork, about on high heat. Add the po- 20 minutes. Drain the potatoes. tatoes and 2 Tbs. salt and In an electric stand mixer with bring to a boil. Boil just until a Molasses Mashed the whisk attachment or with skewer or knife can easily pen- Sweet Potatoes an electric hand mixer, whip the etrate the center of the potatoes, Serves eight. potatoes until smooth, about 20 to 30 minutes. 4 medium sweet potatoes 1 minute; add the butter and When the potatoes are done, (2 lb. total), peeled and cut mix until melted and combined, draw off about 1 cup of the cook- into 1-inch chunks about 30 seconds. Add the ing liquid; set aside. Drain the 8 small carrots (1 lb. total), cream, 1 Tbs. salt, and white potatoes and return them to the peeled and cut into 1-inch pepper to taste. Starting on low pot in which they were cooked. chunks and gradually increasing the Mash them with a potato masher. 4 medium parsnips (1 lb. total), speed to prevent splattering, With a wooden spoon, stir in peeled and cut into 1-inch chunks whip until smooth and creamy, Kosher salt

Mashed about 2 minutes, scraping down 4 Tbs. unsalted butter the sides of the bowl frequently. 1⁄4 cup sour cream Alternatively, use a food mill to 1⁄4 cup molasses purée the potatoes and then 1 Tbs. finely grated fresh ginger beat in the remaining ingredients 1⁄2 cup half-and-half by hand. Fold in the horseradish Freshly ground black pepper and combine well. —Michael Brisson, In a large saucepan, combine Potatoes Fine Cooking #29 the sweet potatoes, carrots, and parsnips; cover with cold water. Bring to a boil, add 1 Tbs. salt, and simmer until tender, 15 to 20 minutes. Drain and return the olive oil. Add some of the to the saucepan. Set the pan reserved cooking liquid until you over low heat, uncovered, and reach the consistency you like. let the vegetables dry in the pan Season generously with salt and for about 2 minutes, shaking several grinds of black pepper. the pan occasionally so they Just before serving, check the don’t stick. Pass the vegetables consistency of the potatoes and through a food mill or mash them Be sure to add a little more of the reserved by hand, if you prefer. Stir in the cooking liquid if they need butter, sour cream, molasses, whip potatoes loosening. Mix in the parsley. grated ginger, and half-and-half only until Taste and adjust the seasonings. (if you’re preparing the pota- —Josh Eisen, toes ahead, save 2 Tbs. of the smooth, and Fine Cooking #25 half-and-half for reheating). Add never use a 1⁄2 tsp. salt and pepper to taste, adjust the seasonings, and serve. food processor —Karen & Ben Barker, to mash them Fine Cooking #47 —they’ll get gummy.

Cornbread Pecan Italian Bread & Dressing Sausage Dressing Serves ten to twelve. Serves eight to twelve.

4 Tbs. unsalted butter 11⁄4 lb. slightly stale Italian bread, Dressings 5 slices bacon, cut crosswise like ciabatta, cut into 1⁄2- to into 3⁄4-inch pieces 3⁄4-inch cubes (to yield about 11⁄2 cups chopped onion 12 cups) 11⁄2 cups chopped celery 1⁄3 cup olive oil (including inner leaves) 1 lb. bulk sweet Italian sausage 1⁄2 cup finely chopped shallots (or stuffed sausage, casings 1 Tbs. dried sage leaves removed) 2 tsp. dried thyme 2 cups 1⁄4-inch diced yellow Classic Bread Kosher salt and freshly ground onions 1 Dressing black pepper to taste 1 cup ⁄4-inch diced celery 3 cups (10 oz.) pecans, toasted 4 cloves garlic, finely chopped Serves ten to twelve. and coarsely chopped 2 tsp. fresh thyme leaves 1-lb. loaf good-quality white 2 lb. cornbread, coarsely (or 11⁄2 tsp. dried) bread or baguette, cut into crumbled (to yield about 11⁄2 tsp. dried sage leaves 1⁄2-inch cubes (10 to 12 cups) 6 cups lightly packed) 1 tsp. kosher salt 8 Tbs. unsalted butter 11⁄2 cups homemade or low-salt 1⁄4 tsp. freshly ground black 3 cups 1⁄4-inch diced onion chicken broth pepper 2 cups chopped celery (including 3 large eggs, beaten 1 cup sweet Marsala wine inner leaves) 1 clove garlic, finely chopped Heat the oven to 350°F. Grease Heat the oven to 350°F. Oil a 11⁄2 Tbs. chopped fresh sage a 9x13-inch baking dish. Melt 9x13-inch (3-qt.) baking dish. (or 11⁄2 tsp. dried) the butter in a 10-inch sauté Pile the bread cubes into a very 11⁄2 Tbs. chopped fresh thyme pan over medium heat. Add the large bowl and set aside. Set a (or 11⁄2 tsp. dried) bacon and brown slowly until 10-inch sauté pan over medium 1 tsp. celery seeds crisp, 8 to 10 minutes. With heat and add the olive oil and Pinch grated nutmeg a slotted spoon, transfer the sausage. Cook, breaking up the Pinch ground cloves bacon to paper towels to drain; sausage with a wooden spoon 1 tsp. kosher salt leave the fat and caramelized or spatula into 1⁄2- to 1-inch bits, 1⁄2 tsp. freshly ground black bits in the skillet. Add the onion, until browned on all sides, 5 to pepper celery, shallots, sage, and thyme; 7 minutes. With a slotted spoon, 2 cups homemade or low-salt chicken broth sprinkle with salt and cook over transfer the sausage to the bowl medium heat, stirring often, until of cubed bread. Raise the heat Put the bread cubes on a the vegetables are just tender, under the pan to medium high, rimmed baking sheet and either add the onions, celery, and garlic, leave them on the counter to and sauté until the onions are dry overnight or bake in a 275°F translucent and just beginning oven, tossing occasionally, until to brown, 8 to 10 minutes. Stir dry but not golden, 30 to 35 min- in the thyme, sage, salt, and utes. In a 12-inch skillet over pepper, cook for 1 minute, and medium heat, melt half the butter. then add the mixture to the Add the onion, celery, garlic, cubed bread. sage, thyme, celery seeds, nut- With the pan off the heat, meg, cloves, and salt. Cover and carefully pour in the Marsala. cook, stirring occasionally, until Keep your face away from the the onion is soft, about 10 min- pan as the wine may sputter. Set utes. Set aside to let cool. the pan over medium-high heat Heat the oven to 350°F. In and bring the liquid to a boil, stir- Slightly stale a large bowl, toss the sautéed 10 to 15 minutes. In a large bowl, ring to scrape up any flavorful vegetables with the bread; toss the vegetables, pecans, bits in the pan. Boil for 2 minutes bread is ideal season with pepper. Melt the bacon, and cornbread. Season and then add the Marsala to the for dressing, remaining butter. Brush the inside to taste with salt and pepper. bread mixture; stir until well com- of a 3-qt. baking dish with some Whisk together the broth and bined. Taste and add salt and so leave bread of the butter. Pour the remaining eggs; stir into the dressing and pepper if needed. Spread the on the counter butter, along with the broth, over mix until well combined. Spread mixture in the baking dish, cover the dressing; toss well. Spread the mixture in the baking dish, tightly with foil, and bake for overnight or in the baking dish and cover with cover tightly with foil, and bake 20 minutes. Remove the foil and foil. Bake until heated through, for 20 minutes. Uncover and continue to bake until the top bake cubes in a 20 minutes. Uncover and con- continue to bake until the top is lightly browned and crisped, low oven until tinue to bake until the top is crisp is lightly browned and crisp, about 15 minutes. and golden, 20 to 30 minutes. another 20 to 25 minutes. —Greg Atkinson, dry and golden. —Molly Stevens, —Scott Peacock, Fine Cooking #35 Fine Cooking #24 Fine Cooking #18

Green Beans with Toasted Slivered Almonds Serves eight. 6 Tbs. unsalted butter 2⁄3 cup slivered almonds 1 lb. fresh green beans, trimmed 4 tsp. minced garlic (2 to 3 cloves) 1 tsp. kosher salt Long-Cooked Green Orange-Dijon Freshly ground black pepper Beans with Oregano Green Beans Melt 4 Tbs. of the butter in a Serves six to eight. Serves eight. 12-inch skillet over medium heat. 1⁄4 cup extra-virgin olive oil 11⁄2 lb. fresh green beans, Add the almonds and cook, 6 cloves garlic, chopped coarsely trimmed and cut or snapped tossing frequently, until they’re Leaves from 6 large sprigs fresh in half crosswise (not light brown and toasted, 3 to oregano (scant 1⁄4 cup) lengthwise) For added color, 4 minutes. Transfer them with 13⁄4 lb. (preferably mature) green 1⁄4 cup fresh orange juice (from a slotted spoon to a plate lined beans, trimmed about 1 small orange) substitute yellow with paper towels. 2 tsp. kosher salt 2 Tbs. Dijon mustard Add the green beans, garlic, Freshly ground black pepper 2 tsp. light brown sugar wax beans for 3 Tbs. fresh lemon juice 4 Tbs. unsalted butter and salt to the pan. Toss to some of the 1 medium red onion (8 to 10 oz.), coat the beans with the residual Heat the olive oil in a large, very thinly sliced green beans. butter. Add 1 cup water and heavy-based pot (like an 8-qt. 1 tsp. lightly chopped fresh simmer gently, tossing occasion- Dutch oven) over medium heat. thyme ally, until the beans are fork- Add the garlic and oregano and 1 tsp. kosher salt; more to taste tender and fully cooked (taste cook, stirring, until fragrant and Freshly ground black pepper one to check), 15 to 20 minutes. the garlic is softened but not If the water evaporates before browned, about 2 minutes. Put Bring a large pot of water to the beans are cooked, add more the beans in the pot, add the a boil over high heat. Add the 1 as needed, about ⁄4 cup at a salt, and grind a little pepper beans and cook until crisp- time. By the time the beans are over all. Add the lemon juice tender, 4 to 5 minutes. Drain in a colander, rinse with cold water cooked, the liquid should be re- and 1⁄2 cup water and bring to 1 duced to about ⁄4 cup or less; if a boil. Immediately reduce to to stop the cooking, and drain there’s too much liquid, increase a simmer, cover the pot, and well. (This step may be done the heat to a boil and let it re- cook the beans for 20 minutes. several hours ahead; refriger- duce briefly. Add the remaining Remove the cover and simmer ate the beans if not using within 2 Tbs. butter and toss to coat the beans gently over medium- 2 hours.) the beans and emulsify with the high heat until nearly all the liquid In a small measuring cup, liquid. Season to taste with salt in the pot has evaporated, about whisk together the orange juice, and pepper. Scatter the slivered 30 minutes. During this time, mustard, and brown sugar. In almonds over beans on a serving occasionally turn the beans over a 10- to 12-inch nonstick skil- platter or over each serving. upon themselves with tongs to let, melt the butter over medium —Eve Felder, mix them and coat them with the heat. Add the red onion and toss to coat. Turn the heat to Fine Cooking #53 reducing juices. Let cool briefly before serving. medium high and sauté, stirring often, until the onions are very —Paul Bertolli, shrunken and many are browned, Fine Cooking #17 8 to 10 minutes. Add the beans, thyme, salt, and a few grinds of pepper. Add the mustard mixture, immediately turn the heat to medium low (the sauce will begin to thicken), and stir vigorously (or use tongs) to toss and combine Green the beans with the sauce. Con- tinue cooking to heat the beans through and to thoroughly coat them, 1 to 2 minutes. Season to Beans taste with more salt and pepper. —Susie Middleton, Fine Cooking #45

Butternut Squash Pearl Onion Gratin Gratin with Onion with Parmesan, & Sage Savory & Thyme Serves four to six. Serves eight. To make butternut squash easier 2 lb. frozen pearl onions, thawed to handle, cut off the neck, peel 1 cup heavy cream it, and cut it into pieces to use in 3 4-inch sprigs fresh thyme Sweet Potato & this gratin. Reserve the bottom of Kosher salt and freshly ground Leek Gratin black pepper the squash, which contains the Serves six. seed cavity, for roasting. 3 Tbs. unsalted butter, melted 1 cup coarse fresh breadcrumbs 2 Tbs. unsalted butter 1 Tbs. olive oil 1⁄4 cup freshly, finely grated 2 Tbs. olive oil 1 Tbs. unsalted butter Parmigiano Reggiano 6 oz. pancetta, cut in 1⁄4-inch dice 4 cups 1-inch diced yellow 1⁄2 tsp. dried savory leaves, 2 large leeks (1 lb. total), onions crumbled trimmed, halved lengthwise, 3 Tbs. chopped fresh sage (or rinsed well, and sliced 1 Tbs. dried) Heat the oven to 400°F. Put the crosswise 1⁄4 inch thick 3 1 Gratins 3 lb. butternut squash, peeled, onions and ⁄4 cup water in a ⁄4 cup minced garlic seeded, and cut into 1⁄2-inch large saucepan over high heat. 2 cups heavy cream cubes (about 7 to 8 cups) Stir and separate the onions with 3 Tbs. fresh thyme leaves 2 cloves garlic, minced a fork as they heat. When the Kosher salt and freshly ground Kosher salt and freshly ground water boils, reduce the heat to black pepper black pepper medium, cover, and simmer for 2 medium sweet potatoes 1⁄2 cup plus 2 Tbs. heavy cream, 5 minutes. Drain well and pat dry. (1 lb. total), peeled heated until warm Combine the cream, thyme, 3 medium russet potatoes (11⁄4 lb. total), peeled 1 cup fresh breadcrumbs and 1⁄2 tsp. salt in a small sauce- 11⁄2 Tbs. melted unsalted butter pan over medium-high heat. In a medium saucepan, heat the When the cream comes to a Heat the oven to 350°F. Lightly butter and oil over medium heat. boil, reduce the heat to a simmer butter a shallow 8x11-inch Add the pancetta and cook, stir- and cook for 5 minutes, stirring gratin dish. ring occasionally, until golden, occasionally. In a 12-inch skillet, heat about 9 minutes. Transfer with a Meanwhile, brush a shallow the 1 Tbs. butter and oil over slotted spoon to paper towels. 2-qt. gratin or baking dish with medium-low heat. Add the on- Put the leeks and garlic in the 1 Tbs. of the butter. In a small ions and sage, cover, and cook, pan, cover, turn the heat to low, bowl, toss the breadcrumbs, Par- stirring occasionally, while you and cook, stirring occasionally, migiano, savory, the remaining prepare the squash. until the leeks are softened but 2 Tbs. melted butter, 1⁄2 tsp. salt, Put the squash in a steaming not browned, about 5 minutes. and several grinds of pepper. basket and set over simmer- Add the cream, bring to a boil, Spread the onions in the ing water. Cover and let steam reduce the heat, and simmer un- baking dish. Pick out and discard When preparing until the squash is tender, about covered for 5 minutes. Stir in the gratins, cut 10 minutes. Put the squash in pancetta, thyme, 1 tsp. salt, and the prepared dish with the garlic pepper to taste; set aside. your vegetables and 3⁄4 tsp. salt. Toss gently to Heat the oven to 350°F. Butter uniformly to combine. a 2-qt. casserole dish. Slice the Continue to cook the onions, sweet potatoes and russet pota- ensure that they stirring frequently once they be- toes 1⁄8 to 1⁄4 inch thick. Arrange gin to color, until they’re very soft one overlapping layer of russets cook evenly. and brown, 30 to 45 minutes to- on the bottom of the casserole. tal. Season with salt and pepper Season lightly with salt and pep- and add them to the gratin dish, per; spoon 2 Tbs. of the leek mixing them with the squash. cream evenly over the potatoes. Pour the warm cream over the Add a layer of sweet potatoes, vegetables. Toss the bread- season lightly, and spoon on an- the thyme sprigs from the cream. crumbs with the 11⁄2 Tbs. melted other 2 Tbs. of the leek cream. Re Pour the cream over the onions butter and a large pinch of salt; peat with the remaining potatoes and scatter the breadcrumbs on sprinkle the crumbs evenly over until all are used. Press firmly on top. Bake until the breadcrumbs the gratin. Bake until the top is the potatoes; drizzle the remaining are deep golden brown and lightly browned and the cream is leek cream over them. Bake until the cream is bubbling furiously bubbling, about 40 minutes. the top is golden and the potatoes around the edges, about 30 min- —Deborah Madison, in the center feel tender when utes. Let rest for 10 minutes Fine Cooking #17 pierced with a fork, 50 to 60 min- before serving. utes. Let rest in a warm place for —Jennifer Armentrout, 15 minutes before serving. test kitchen manager —Karen & Ben Barker, Fine Cooking #47 © 2006 The Taunton Press, Inc. Copying and/or distribution of this article is not permitted. Visit us at FineCooking.com

Cranberry-Pear Salsa Cranberry-Orange Yields 3 cups. Relish with Ginger 12 oz. fresh cranberries, picked Yields 3 cups. over and stemmed 12 oz. fresh cranberries, picked 11⁄2 cups peeled, cored, and over and stemmed coarsely chopped pears 1 small navel orange, including (about 2 medium or 1 large the peel, cut into eighths pear) Generous 1⁄3 cup roughly 1⁄2 cup diced green bell pepper chopped crystallized ginger 1⁄4 cup honey 1 Tbs. granulated sugar 1 ⁄2 cup granulated sugar 1⁄4 tsp. kosher salt 1 fresh serrano chile, cored, Cranberry Citrus seeded, and minced In a food processor, combine the Compote 1 tsp. finely grated orange zest cranberries, orange, crystallized 2 Tbs. fresh orange juice ginger, sugar, and salt. Process Yields 5 cups. 1 Tbs. canola oil until coarsely ground, stopping 24 oz. fresh cranberries, picked Pinch salt once or twice to scrape down over and stemmed the sides of the bowl. Transfer to Finely grated zest of 1 lemon Coarsely chop the cranberries (or a serving bowl, cover, and refrig- Finely grated zest of 1 orange pulse them in a food processor erate until ready to serve. 2 shallots, finely chopped until coarsely chopped). Combine (about 1⁄4 cup) —Diane Morgan, all the ingredients in a large bowl 2 cups granulated sugar Fine Cooking #53 and toss gently. Taste and adjust 1⁄2 cup orange juice the seasonings. 1⁄2 cup thinly sliced scallions Before using —Abigail Johnson Dodge, (3 large) cranberries, Fine Cooking #18 Up to one week ahead: Heat the oven to 350°F. Combine the pick them over cranberries, lemon zest, orange for stems and zest, shallots, and sugar in a bowl and mix thoroughly. Turn shriveled berries. into a 3-qt. glass baking dish and Any stray white drizzle the orange juice over the cranberry mixture. Bake, stirring cranberries are occasionally, until the sugar is dissolved and a few berries have fine to leave in— popped open, about 30 minutes. they’re sweeter Remove from the oven, let cool thoroughly (the pectin in the than red ones. excess liquid will firm up when cool), cover, and refrigerate.

On the day of serving: Remove the compote from the refrigera- tor early in the day to bring it to room temperature. Fold in the sliced scallions and scrape into Cranberry a serving bowl. —Michael Brisson, Sauces Fine Cooking #29 Getting a jump on things

Bake the gratins a day or in the pot the potatoes were Fine Cooking maga- To save stove two ahead and reheat them, cooked in and set it over zine features hands- combine the dressing in- low heat. Put the potatoes on, how-to cooking space as well information for cooks gredients a day before bak- in a metal mixing bowl, as your sanity, of all skill levels. The ing, and make and chill the cover with foil, and put the magazine is published make some cranberry sauce a few days bowl on top of the pot. You seven times a year. ahead and bring it to room can hold the potatoes like dishes ahead temperature before serving. this for at least 2 hours; just Visit FineCooking.com To keep mashed potatoes maintain the water level and to subscribe today. warm, put an inch of water keep the heat low.