Sides for Thanksgiving

The next two weeks I will focus on some good sides for that turkey or ham. The vegetables are the best at the Thanksgiving meal and since my husband is an avid gardener we tend to eat mostly vegetables anyway. His butterbeans are the best, and they are my favorite bean. But I digress. This week I have found some delicious potato recipes to brighten up your feast. Everyone pretty much has a potato dish (usually sweet potatoes with marshmallows) but this is not for us. Simple dishes like a potato gratin hits the spot. Creamy potatoes with greens kicks the potatoes up a bit and can be done ahead. So think outside the box and try these new sides.

Take from December 2015/January 2016 ‘Fine Cooking Magazine’

Potato, Fennel, and Leek Gratin

Serves 10-12

3 Tbs. unsalted butter, softened

2 ½ lb. Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 7 cups)

2 ½ cups heavy cream

2 cloves garlic, finely chopped

Kosher salt and freshly ground black pepper

1 tsp. fennel seeds, lightly crushed

3 large leeks, white and pale-green parts only, trimmed, halved, and sliced crosswise ½ inch thick

1 ½ to 1 ¾ lb. fennel bulbs, trimmed, quartered, cored, and thinly sliced (about 5 cups)

8 oz. Gruyère, grated (about 2 cups)

Position a rack in the center of the oven and heat the oven to 400°F. Grease the bottom and sides of a 10x15-inch (4 quart) baking dish with 1 Tbs. of butter.

Put the potatoes, cream, garlic, 1 ½ tsp. salt, and ½ tsp. pepper in an 8-quart pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are barely tender when pierced with a fork, about 8 minutes.

Meanwhile, melt the remaining 2 Tbs. butter in a heavy-duty 12-inch skillet over medium heat. Add the fennel seeds and stir just until fragrant, about 30 seconds. Add the leeks and fennel, season lightly with salt and pepper, and cook stirring occasionally, until just tender 8-10 minutes.

Gently mix the leeks and fennel with the potatoes. Transfer to the prepared baking dish, evening out the vegetables. Top with the cheese, and bake until the cheese is deep golden brown, the cream has thickened, and the potatoes are tender when pierced with a knife, 35-40 minutes. (If the top is becoming too brown before the vegetables are done, cover the gratin loosely with foil.) Let cook for 10-20-minutes before serving.

This recipe taken from the November issue of ‘Southern Living’ shows how you can prepare this dish 2 weeks ahead.

Mashed Potatoes with Greens

Serves 8-10

½ cup butter, softened and divided

6 cups shredded kale, chard, cabbage, or other leafy greens

½ cup thinly sliced green onions, white and light green parts only

½ cup reduced sodium chicken broth

Kosher salt and freshly ground black pepper to taste

4 lb. russet or Yukon gold potatoes, peeled and cut into 2-inch pieces

1 Tbsp. kosher salt

 4 oz. cream cheese, softened

1 cup milk

Melt 2 Tbsp. butter in a large stockpot over medium-high heat. Add kale and green onions; stir to coat. Add broth, cover and cook, stirring often, 10 minutes or until tender. Add salt and pepper to taste. Transfer to a bowl; cover to keep warm.

Bring potatoes, 1 Tbsp. salt, and water to a boil in stockpot over high heat. Reduce heat to medium, and simmer 20 minutes or just until potatoes are tender. Drain potatoes, and let stand 3 minutes or until dry. Return to stockpot. Mash with a potato masher until smooth; stir in cream cheese and 4 Tbsp. butter. Fold in kale mixture.

Microwave the milk in a microwave-safe measuring cup on HIGH 1-2 minutes or until warm. Stir ½ cup warm milk into potato mixture. Add up to ½ cup more milk, 1 Tbsp. at a time, and stir until mixture thickens. (Mixture will firm up as it chills. Season with salt and pepper.

Transfer mixture to a greased (with butter) 2 ½ qt. gratin dish or baking dish. Dot with remaining 2 Tbsp. butter. Cover dish tightly with plastic wrap, and then with aluminum foil. Chill 8 hours to 5 days, or freeze up to two weeks.

Preheat oven to 350°F. Remove plastic wrap and foil, and bake 30 minutes or until thoroughly heated. Serve warm.

 

Greens for Thanksgiving

There are so many nice greens to choose for Thanksgiving sides. Some of my favorite are Brussels sprouts, green beans, kale, chard, and of course broccoli. I have chosen some of my favorite recipes for Brussels sprouts and kale. These are especially easy and tasty and a great combination with the turkey.

 

Taken from’ Fine Cooking Magazine’ Dec. 2015/ Jan. 2016

Brussels Sprouts with Lemon and Thyme

Serves 6

1 ¼ lb. Brussels sprouts

2 Tbs. unsalted butter

1/3 cup finely chopped shallots (from 1 large)

Kosher salt

1 tsp. finely grated lemon zest plus 1 Tbs. fresh lemon juice (more juice as needed)

2 tsp. finely chopped fresh thyme

Freshly ground black pepper

Trim and halve the Brussels sprouts. Melt the butter in a 12-inch skillet over medium heat. Add the Brussels sprouts and shallots and stir until coated about 1 minute.

Add 1 cup water, and season lightly with salt. Cover and steam until almost tender, about 7 minutes.

Uncover and simmer until the water evaporates, 5 to 7 minutes more. Stir in the lemon zest, lemon juice, and thyme. Season to taste with more lemon juice, salt, and pepper. Serve immediately.

 

My favorite Brussels sprouts of all time it just so easy!

Place a pound of cleaned and halved Brussels sprouts on a cookie sheet. Heat the oven to 400 degrees F. Season the sprouts with salt and sprinkle with some olive oil over all. Add about 6oz. of chopped pancetta and sprinkle over all. Bake the sprouts for 15 minutes or until crisp. Sprinkle some balsamic vinegar over all the sprouts and bake for 5 minutes more. Delicious!

 

Taken also from ‘Fine Cooking Magazine’ Dec. 2015/ Jan. 2016

Butternut Squash with Kale and Dried Cranberries

Serves 6 to 8

½ tsp. ground allspice

¼ tsp. ground coriander

¼ tsp. paprika

Kosher salt

5 Tbs. extra-virgin olive oil

3 lb. butternut squash, peeled, trimmed, and cut into ¼-inch dice (about 4 cups)

1 ¼ to 1 ½ lb. kale, trimmed and cut crosswise into 2-inch-wide pieces (about 16 cups)

¾ cup chopped shallots (from 3 medium shallots)

2 medium cloves garlic, minced

½ cup dried cranberries

Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 400⁰F. Mix the allspice, coriander, paprika, and 1 tsp. salt in a small bowl. On a large rimmed baking sheet, toss the squash with 2 Tbs. of the oil and the spices; spread in a single layer.  Roast, stirring once about halfway through, until browned and tender, 22-25 minutes.

Meanwhile, bring a large pot of salted water to a boil. Have ready a bowl of ice water.  Add the kale to the boiling water and cook until tender, about 3 minutes. Drain and transfer to the bowl of ice water. Drain well and pat dry with paper towels.

Heat the remaining olive oil in a large heavy-duty skillet or Dutch oven over medium heat. Add the shallots and cook, stirring, until just tender, about 2 minutes. Add the kale and garlic and cook, stirring occasionally, until the kale and garlic are coated. Reduce the heat, add the squash, cover, and cook until the squash is heated through, about 5 minutes. Add the cranberries and stir gently to combine. Season with salt and pepper and serve.

 

Acorn Squash

In the beginning there was squash. One of the first crops cultivated in North America, squash was a staple crop so essential that some Native Americans considered it holy. The early colonists found the Native Americans cooking fresh squash, drying the flesh and the seeds for long storage, and weaving thin desiccated strips of rind into mats. The most common type of winter squash grown by the Native Americans was pumpkins, so early colonists tended to call all squashes by that name. Although it seems like a cliché, pumpkin was probably served at the first Thanksgiving, probably in pies and as a sweet made by stuffing them with honey and spices and roasting them in embers.

Both summer and winter squash are gourds. The difference between them is mainly a matter of maturity, which affects how and when we use them. Summer squash is harvested when young, so the skins and seeds are soft and edible. We eat them soon after harvest, usually during the summer. Winter squash is harvested when fully mature. So the skins and seeds are hard and thick. Thanks to those sturdy shells, winter squash are good keepers, so they can be eaten after harvest in warm weather and also kept through the winter.

My husband is producing some acorn squash and it does have a hard skin to cut. I like it when he brings in the small ones since they are easier to cut. I cut them in half and bake them in a hot oven for about 30 minutes and then I can remove the skin and chop in small bites. In thinking of side dishes for Thanksgiving I found a wonderful squash dish using either butternut squash or acorn squash or a combination of both. Why not try these winter squashes? They are healthy and delicious! They will be a wonderful addition to you Thanksgiving table.

 

Butternut Squash (or Acorn Squash) with Caramelized Onions

Makes 8 servings

 Medium butternut squash about 2 ½ pounds or 2 medium acorn squashes

2 cups fresh bread crumbs

2 cups freshly grated aged Gouda or Gruyère cheese

2 tablespoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

4 tablespoons unsalted butter (1/2 stick)

4 cups thinly sliced onions (about 1 pound)

2 tablespoons sugar

½ teaspoon kosher salt

½ teaspoon ground black pepper

½ cup chicken stock

 

Preheat the oven to 350°F. Butter a 9x13 inch glass dish or ceramic baking dish.

Cut the neck away from the base of the squash. Cut the stem end off the neck and then stand the neck upright on the cutting board, using its flat bottom to steady it. Use a heavy knife to cut away the hard skin in downward strokes. Trim away any remnants of skin with a sharp vegetable peeler. Cut the plank into ½-inch-thick planks. Cut each plank into ½-inch cubes. Cut the walls of the base from around the seeds. Peel the pieces with the vegetable peeler and then place them flat-side down on the cutting board to cut into ½-inch cubes. (Or you can roast them like I suggested which makes it easier).

Mix the bread crumbs, cheese, rosemary, and thyme in a small bowl.

Melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring often, until softened, about 15 minutes. Stir in the squash, sugar, salt, and pepper and cook, stirring often until the squash is tender and the onions are golden, about 10 minutes. Spread the squash mixture into the prepared baking dish. Pour the stock evenly over the top.

Cover the dish tightly with foil and bake for 15 minutes. Increase the oven temperature to 400°F. Uncover the squash, sprinkle the bread crumb mixture over the top and bake uncovered until the top is golden and crisp, about 20 minutes. Let the gratin rest for 10 minutes before serving warm.

This dish had a wonderful taste and easy to prepare so a win-win all the way around.