EASY, FESTIVE THNKSGIVING SIDES

Side dishes are different for Thanksgiving than other occasions during the year. They are specific in spotlighting  seasonal produce, presented in more rustic ways, in keeping with the spirit of a harvest festival but for most celebrations there are more requirements. Thanksgiving is the most traveled, spectator sport oriented holiday, with a growing tendency toward communally prepared dinners, followed by a drive to start shopping early on Black Friday, or even later Thanksgiving night. 

So side dishes not only have to be appropriate to autumn, they have to be able to be transported or to be held for serving, which means prepped ahead and quick cooking or re-heat able. Given the busy schedules before, during and after the dinner, it’s an asset if the recipes are easy to assemble, cook, serve, clean-up and oh yes, be tempting and delicious too.

I have several posts which give elegant side dish presentations for Thanksgiving, including au Gratins. Check out   Nov. 5, 2020,     Nov. 14, 2019,    Nov. 9,2017(au Gratins),      Dec. 15, 2016,    Nov. 10, 2016,    Nov.  13, 2014.      Many of them are equally as easy to prep ahead, or transport and you may find ones you prefer. However, for this week I’m concentrating on 10 recipes which are exceptional for their suitability and simplicity in assembly, preparation, cooking, serving and clean-up, while still providing outstanding flavor and festive presentations. I did include 2 au Gratin recipes which are so very iconic to this holiday they couldn’t be ignored.

RECIPES

Spiked Sweet Potatoes: Serves 4
4 baked sweet potatoes -meat removed and shells reserved
1/3 cup brown sugar
¼ tsp. nutmeg
/2 tsp. cinnamon
1/3 cup raisins
½ cup 2% milk
¼ cup bourbon
Combine meat from potatoes with other ingredients and fill shells, or optionally put into  casserole dish. If not serving at once, store covered, chilled for up to 3 days. Bring to room temperature before reheating gently
NOTE: For double baked recipes* oven baking hardens the skin into a shell which holds up better.
Wash potatoes and rub with butter, margarine or oil and bake at 425 deg. for 40-60 min. until they give way when gently squeezed. Cut an oval in the top of each shell and spoon out the meat. Mash with a bit of butter and, optionally adding other ingredients, refill the shells, mounding on top. Potatoes can be prepped ahead, wrapped in plastic wrap and frozen or chilled, then baked the second time just before serving. Alternatively, for immediate serving, freshly baked potatoes can be simply split, slightly fork mashed and the toppings added. DO NOT MICROWAVE potatoes, the skins become too soft and spit.
*When double baking potatoes, apply heavier garnishes, chopped nuts, fruits, zested or sliced peel before freezing. Light garnishes, powdered spices and dried herbs can be added before the final baking.

Cauliflower Polynesian: Serves 4
1 large head cauliflower divided into flowerets
½ tsp. garlic powder-option 1
1Tbs.oil-option 1
2 Tbs. grated Parmesan-options-1&2*
¼ cup melted butter- option 2
½ cup plain breadcrumbs
Salt and pepper
Paprika and dried parsley for garnish
*Cheese can be added to either of the optional methods of cooking the cauliflower.
Option 1-In a casserole dish, toss cauliflower in oil, sprinkle with garlic and bake, covered with foil at 400 deg. for 20 min. uncover. Top with crumb mix and garnish, bake an additional 20 min.
Option 2- Boil as directed above for 10 min. drain well then place in a greased casserole dish. Top with crumb mix, garnish and bake at 400 deg. for 20 min until browned.

Mashed Rutabaga: Serves 4
1 large rutabaga peeled and cubed
1 medium potato peeled and cubed
2 Tbs. butter
¼ cup or less- whole milk
Salt and pepper
1 tsp. chopped chives for garnish
Boil rutabaga and potato together until soft, about 15-18 min. Drain and mash together with butter, seasonings and just enough fluid to give a silky consistency. Serve garnished. Can be transported in plastic, gently reheated in the microwave and dished at serving time, optionally garnished with parsley.

Corn Pudding: Serves 6
(2) 14 oz. cans creamed corn-yellow is prettier
(1) 14 oz. can whole corn
2 eggs lightly beaten
Cinnamon for garnish
Combine ingredients in a lightly greased 12 quart casserole, sprinkle with cinnamon. Bake at 350 deg.for 30 min. or a microwave for 8-10 min. For easy transport, take the mixed ingredients in a plastic container and the casserole separately. Cook on site. Serve hot.

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Spinach Pie: Serves 4
(1) 10 oz. package frozen chopped spinach-thawed-excess water drained off
1 envelope beef or chicken bouillon granules
1 egg slightly beaten
pinch nutmeg
Mix first 2 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake 30 min.in a 350 deg. oven until set, or microwave 8-10 min. Serve hot. Transport as for corn above.
NOTE: This can also be made with equal quantity of frozen chopped kale, but kale being coarser textures must be boiled the time specified on the package before proceeding or the silkiness of the finished dish is lost.

Spinach, Kale or Broccoli (or Rabe) Sautéed in Oil with Garlic: Per 1 lb. greens
1-1 ½ lb. spinach or kale, stems and tough veins trimmed – equal amount broccoli or rabe, cut into stalks, stems skinned
2 Tbs. oil +more if needed
2 Tbs. chopped garlic 5-6 cloves
Freshly ground black pepper and salt
Lemon wedge –optional for garnish
Rinse the greens well and spin dry. Lightly blanch anything but baby spinach, immediately rinse in cold water and spread to dry. In a large skillet, sauté the garlic in the oil 1 min. Add the seasonings and greens and cook, tossing with tongs about 3 min or until wilted or crisp tender. Remove to a serving plate with a slotted spoon and adjust seasonings if needed.

NOTE: If making ahead, under cook by about 1 min. reheat before serving 30 sec. in microwave. Can be served at room temp.

Kale Au Gratin: Serves 8-Adapted from Try-Foods Intl. Inc.
8 cups kale-heavy stems removed and chopped
2 leeks trimmed and thinly sliced
2 Tbs. butter+ ½ Tbs.
1 cup half and half
2 Tbs. flour
Salt and pepper
½ cup shredded sharp cheese
1/3 cup seasoned breadcrumbs-preferably wheat
Blanch kale in boiling water 2 min. drain, run under cold water, drain again and place in a lightly greased 1 quart casserole. Melt 1 Tbs. of butter in a sauté pan and cook the leeks about 5 min. Transfer them to the casserole. Melt the rest of the butter in the sauté pan, stir in the flour to make a paste and add the milk, stirring until the sauce thickens, then add the cheese. Stir into the kale and leeks, top with breadcrumbs and bake at 340 deg. 15-20 min. until brown and bubbly. To make ahead, reserve crumbs, store chilled, bring to room temperature, add crumbs and bake on site.

Roasted Balsamic Brussels Sprouts with Bacon or Walnuts: Serves 6-8
1 lb. Brussels sprouts-trimmed, par boiled 5 min. or frozen-thawed
1 ½ Tbs. oil
1 Tbs. balsamic vinegar
1tsp.dried rosemary
¼ cup cooked crumbled bacon
1/3 cup chopped, toasted walnuts
Drain and dry sprouts, toss with next 3 ingredients. Spread on a baking sheet and bake at 375 deg. for 30-35 min. tossing twice. Toss again with bacon or walnuts, saving a few for garnish and serve warm. For transport, bake sprouts and reheat in microwave before tossing with nuts or bacon.

Halved Acorn Squash:  4 servings for each topping recipe  A 2 lb. quartered pie pumpkin=2 acorn squash halves =4 servings
Halved acorn squash is usually cooked in an oven, but takes time and doesn’t keep or reheat well. This adaptation is quick and allows for a wait between steps so that it can be made ahead. The sauces might help it stay fresher tasting too. Quartered pie pumpkins can be used as well in either recipe.

To Cook Squash
Microwave: Acorn halves: Seed and place cut side down in a baking dish and microwave on high 6-9 min. until tender, rearranging once. Add topping and cook on high 3 min. more. Serve
Stove Top: Pumpkin Quarters: Seed and drop into boiling waterfor10-15 min. until fork tender; drain. Can be done ahead to this point and stored, chilled in plastic wrap. Arrange cut side up in a baking dish and spoon topping into cavities. Roast at 400 deg. for 15 min. basting once.
NOTE: The cooking methods are interchangeable once the topping is added.
Apple, Maple, Nut Topping
1 cup applesauce
1Tbs. maple syrup
¼ cup chopped toasted walnuts
½ tsp. cinnamon
Mix ingredients and spoon into acorn squash halves or pumpkin quarters. Cook on high 3 min. or roast 15 min. at 350 deg. basting pumpkin quarters once. 

Cheesy Squash and Kale: Serves 8
1 lb. fresh kale, heavy stems removed chopped in large pieces
2 acorn squash peeled and cut in ¼ inch slices-equal amount of another squash can be substituted
1 medium onion- sliced
1 (12 oz.) can evaporated milk
2 Tbs. flour
2 Tbs. grated Parmesan
Salt and pepper
½ cup shredded sharp cheddar cheese
Lightly grease a 11X7 inch baking dish, layer ½ the squash, slightly over-lapping, in the bottom; sprinkle with flour and Parmesan; arrange kale and onion over top,  add seasonings and then layer the remaining squash. Pour the milk over all and top with the cheddar cheese. Bake at 400 deg. for 45 min. until hot and bubbly. Store chilled, covered. Reheat gently in a microwave.