Thanksgiving dinner shines the spotlight on side dishes. At Places In The Home a side dish is considered anything other than the turkey, ham, or desserts. From a sweet or spirited starter to a hot buttered popover, the meal revolves around the side dishes. The Thanksgiving side dish recipes ideas featured in my Home For The Holidays: Thanksgiving Side Dishes post remain traditional holiday favorites. Preparing and plating corn pudding, sweet potato casserole, buttermilk cornbread and cornbread dressing pleases the home for the holidays crowd.
This year I’m featuring new traditional and holiday worthy starter and side dish recipes for your Thanksgiving dinner consideration.
Mulled Cranberry Punch
8 inches stick cinnamon, broken
8 whole cloves
4 whole allspice
1 32 ounce bottle cranberry juice
1 11 ½ ounce can frozen white grape-raspberry juice concentrate
4 cups water
Use a vegetable peeler to remove several 2- to 3-inch-long sections of orange peel from the orange, avoiding the white pith underneath. Juice the orange.
For a spice bag, cut a 6-inch square from a double thickness of 100%-cotton cheesecloth. Place orange peel, cinnamon, cloves, and allspice in the center of the square. Bring the corners together and tie closed with 100%-cotton kitchen string. In a 3 ½- to 4-quart slow cooker, combine cranberry juice, juice concentrate, the water, orange juice, and spice bag.
Cover; cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 2 ½ hours. Remove spice bag and discard. Serve immediately or keep warm on low-heat setting for up to 2 hours.
Green Bean Casserole
2 (16-oz.) packages frozen French-cut green beans, thawed
1 (10-oz.) container refrigerated Alfredo sauce
1 (8-oz.) can diced water chestnuts, drained
1 (6-oz.) jar sliced mushrooms, drained
1 cup (4 oz.) shredded Parmesan cheese
½ teaspoon freshly ground pepper
1 (6-oz.) can French fried onions, divided
½ cup chopped pecans
Stir together first 6 ingredients and half of French fried onions; spoon mixture into a lightly greased 4-qt. slow cooker. Cover and cook on LOW 4 1/2 hours or until bubbly.
Heat pecans and remaining half of French fried onions in a small nonstick skillet over medium-low heat, stirring often, 1 to 2 minutes or until toasted and fragrant; sprinkle over casserole just before serving.
Photo: Brian Leatart
Two-Potato Sauté with Bacon and Cream
2 pounds white-skinned potatoes, peeled, cut into 3/4-inch pieces
1 ½ pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch pieces
7 bacon slices, diced
3/4 cup finely chopped onion
½ cup chopped red bell pepper
¼ cup whipping cream
3 tablespoons chopped Italian parsley
Bring large pot of salted water to boil. Add white potatoes; cover partially and cook until almost tender, about 10 minutes. Using strainer, transfer potatoes to large bowl. Return water in pot to boil. Add sweet potatoes; cover partially and cook until potatoes are almost tender but still retain their shape, about 6 minutes. Drain. Transfer to bowl with white potatoes. Can be made 1 day ahead. Cool; cover and chill.
Cook bacon in very large skillet over medium heat until almost crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add onion and bell pepper; cover and cook until tender, about 15 minutes. Mix in potatoes and bacon. Cover and cook 10 minutes. Add cream and cook uncovered until potatoes are tender and coated with sauce, about 3 minutes. Season with salt and pepper. Transfer potatoes to large bowl. Sprinkle with parsley.
Glazed Carrots with Orange & Ginger
1 pkg. baby carrots
2 tablespoons butter
2 tablespoons orange marmalade
1 tablespoon brown sugar
½ teaspoon salt
2 teaspoons ground ginger
1/3 cup orange juice
zest of one lemon
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley leaves for garnish (optional)
Combine all ingredients except lemon juice and parsley in saucepan. Bring to a boil, stirring to incorporate all ingredients together.
Reduce heat to medium low, add lemon juice and cover. Cook until carrots are tender. Taste to determine if you want to adjust the seasonings. I like to add the parsley and one additional squeeze of lemon to the pan to allow it to “soften” for approximately 1 minute. Serves 4.
Cranberry-Orange Relish with Mint
2 12 ounce bags fresh (or frozen, thawed) cranberries
2 teaspoons orange zest from 1 of 4 navel oranges
3/4 cup sugar
½ cup minced red onion
¼ cup chopped fresh mint
1 tablespoon minced peeled ginger
Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir 3/4 cup sugar, ½ cup minced red onion, ¼ cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. Can be made 1 day ahead. Cover and chill.
4 large firm pears
1 tablespoon lemon juice
¼ cup packed brown sugar
3 tablespoons butter, softened
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chopped pecans
½ cup pear nectar
2 tablespoons honey
Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In a small bowl, combine the brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in 4-qt. slow cooker.
Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until heated through. Serve warm.
Cheese & Chive Popovers
2 cups whole or 2% milk
¼ cup snipped fresh herbs (rosemary, thyme, sage, and/or chives)
1/8 teaspoon salt
Freshly ground black pepper
2 cups all-purpose flour
Nonstick cooking spray
1 ½ cups shredded Gruyere or Parmesan cheese
Place a rack in the middle of the oven and preheat to 400 degrees F. Place 1 large or 2 small popover pans in the preheated oven (you’ll need 8 to 9 cups total).
Meanwhile, in a small saucepan heat the milk over low heat for 3 to 4 minutes, or until warm to the touch. In a large bowl, combine the eggs, herbs, salt, and a generous grinding of pepper. Add the warm milk while whisking to keep the milk from cooking the eggs. Sift the flour into the milk mixture and whisk well.
Remove the pan(s) from the oven and coat with nonstick cooking spray, making sure the entire cups are well coated (popovers love to stick if you’re not fastidious). Fill each of the cups three-fourths full and sprinkle about 2 heaping tablespoon of cheese on top of each. Bake for 35 minutes or until the popovers have risen and are golden brown. Serve immediately.