Everyone knows about turkey and mashed potatoes and gravy — and dressing, whether you have it or not, whether it’s cooked in the bird (that’s when it becomes stuffing) or in a casserole until the edges and top are crispy.
This week, we’re offering side dishes that are a bit different for your Thanksgiving meal.
The dressing is made in a slow cooker, the salad can be served cool or at room temperature and the gooey, ooey sweet potatoes have parsnips and carrots for extra veg cred.
However you mix and match, enjoy!
Bacon and Brussels Sprout Salad
1 large shallot, minced
½ cup olive oil
Salt and pepper
6 slices cooked bacon, crumbled or chopped
4 dozen fresh Brussels sprouts
1 cup almonds
1 cup grated Pecorino-Romano cheese
Cook and crumble the bacon.
Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more on creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.
Using a mandoline, shave the brussels sprouts (not including the stems) into thin slices to make a shredded/slaw texture. If you think they need it, rinse and dry again after shaving so they are totally clean.
Place almonds in a food processor and pulse until chopped coarsely. Add ¾ each of the almonds, cheese and bacon to the shredded brussels sprouts; toss to coat. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese and bacon over the top. If needed, add a few more tablespoons of olive oil and toss. Makes 10 to 12 side dish servings. Leftovers keep in the fridge one or two days.
(Recipe from pinchofyum.com)
Slow Cooker Chestnut-Bacon Dressing
Nonstick cooking spray
8 slices bacon
3 tablespoons butter
1 pound assorted fresh mushrooms, quartered
¾ cup sliced leeks or onion
½ cup sliced celery
2 teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
½ teaspoon fennel seeds, crushed
¼ teaspoon black pepper
10 cups dried 1-inch cubes crusty bread
1 5.3 ounces package whole, peeled chestnuts, coarsely chopped
1 14.5 ounce can reduced-sodium chicken broth
Lightly coat 5 to 6-quart slow cooker with cooking spray. In a 12-inch skillet, cook bacon over medium heaet until crisp. Drain on paper towels, reserving drippings in skillet. Crumble bacon; set aside.
Add butter to reserved drippings; heat over medium heat. Add mushrooms, leeks, and celery; cook 8 minutes or until tender and liquid is evaporated, stirring frequently. Stir in thyme, fennel seeds, and pepper; cook 1 minute more.
In an extra-large bowl, combine bread cubes, chestnuts, bacon, and mushroom mixture. Drizzle with broth to moisten, tossing lightly to combine. Transfer mixture to prepared cooker.
Cover and cook on low 3½ to 4 hours or until heated through.
(To make dried bread cubes, preheat oven to 300. Cut fresh bread slices into 1-inch cubes. Spread bread cubes in a 15- by 10-inch baking pan. Bake 10 to 15 minutes or until dry, stirring twice; cool. (Bread will continue to dry and crisp as it cools). Or let bread cubes stand, loosely covered, at room temperature 8 to 12 hours.
(Recipe from bhg.com)
Candied Sweet Potato Casserole with Parsnips and Carrots
2 pounds sweet potatoes, peeled and cut into 1-inch pieces (about 3 medium)
1 pound parsnips, peeled and cut into 1-inch pieces (about 6 medium)
1 pound carrots, peeled and cut into 1-inch pieces (about 6 medium)
¾ cup whipping cream
2 tablespoons butter, cut up
2 tablespoons maple syrup
1 tablespoon finely shredded lemon peel
½ teaspoon salt
1 13-ounce jar marshmallow creme
In a 5- to 6-quart Dutch oven, cook sweet potatoes, parsnips and carrots; covered, in enough boiling salted water to cover for 15 to 20 minutes or until tender; drain. Return potato mixture to Dutch oven.
Meanwhile, preheat oven to 400 degrees. Mash potato mixture with a potato masher or an electric mixer on low speed until smooth. Gradually add whipping cream, butter, maple syrup, lemon peel and salt, beating to make potato mixture light and fluffy. Transfer to a 2-quart square baking dish.
Spoon small spoonfuls of marshmallow creme onto potato mixture; spread evenly to cover surface. Bake for 15 to 20 minutes or until marshmallow creme is puffed and light brown. Serves 12.
To make ahead: Prepare as above except for adding marshmallow creme topping. Cover and chill for up to 24 hours. Preheat oven to 400. Let casserole stand at room temperature for 30 minutes. Continue as directed.
(Recipe from bhg.com)