It’s that time of year again, time to plan your Thanksgiving dinner. Here are some of our favorite side dishes to try this year.
These recipes have been modified to better serve 4-6, as many of us will be creating memories around smaller tables this year.
Please feel free to pass along to family you may be “Zoomsgiving” with to share some of the same food.
Corn Bread Stuffing
Total Time1 hour 15 minutes Servings 6-8
- 1 batch cornbread or any 9″ square cornbread that’s homemade or store bought (Like Jiffy cornbread mix)
- 5 slices stale white bread cut into cubes
- 10 tablespoons butter divided use
- 1 large onion finely chopped
- 1 cup celery finely chopped
- 4 cups chicken or turkey broth
- 5 eggs
- 1/2 lb ground sausage, cooked and crumbled
- 2 teaspoons dried sage, or 1 tablespoon fresh sage leaves, minced
- 2 tablespoons Italian Seasoning
- salt and pepper to taste
- cooking spray
- Prepare the cornbread according to post instructions.
- Cool the cornbread and crumble. Place the cornbread in a large bowl with the bread cubes and cooked and crumbled sausage and toss to combine.
- Preheat the oven to 350 degrees. Coat a 9″x13″ pan with cooking spray.
- Melt 4 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 6-8 minutes or until softened. Season the vegetables with salt and pepper to taste. Place the vegetables in the bowl with the cornbread mixture.
- Melt the remaining 6 tablespoons of butter and pour into a large bowl. Add the chicken broth, eggs, salt and pepper to taste, Italian seasoning and sage and whisk to combine.
- Pour the butter mixture into the bowl with the cornbread mixture and stir to combine.
- Transfer the stuffing mixture to the prepared pan. Bake for 45 minutes or until dressing is browned and cooked through.
Mega Mashed Potatoes
YIELDS: 6 – 8 SERVINGS
- 3 lb. potatoes (about 4-5 large, combo of russets), Peeled and cut into large 2-3” chunks
- Kosher salt
- 2 stick butter, plus 2 tablespoons for garnish
- 1/2 c. Heavy Cream
- 1/2 c. sour cream
- 1 container (5.2 oz) Boursin cheese , Garlic and fine Herbs flavor (or 2/3 Cup Cream cheese)
- Freshly ground black pepper
- In a large pot, cover potatoes with cold water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot.
- Use a potato masher to mash potatoes until smooth.
- Meanwhile, in a small saucepan, melt butter and heat heavy cream until warm.
- Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and Boursin cheese and stir until combined.
- Season mashed potatoes generously with salt and pepper.
- Transfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving.
5-Ingredient Mini Pumpkin Pies
YIELD Makes 12 muffin size pies or 6 individual 4” pies COOK TIME 25 minutes to 30 minutes, Original recipe adapted from the Kitchn
- Cooking spray
- 1 (14.1-ounce) package prepared pie crusts
- 1 (15-ounce) can pumpkin purée
- 1/2 cup sweetened condensed milk
- 1 large egg
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- Standard 12-well muffin pan or 6 ea. 4” pie tart pans
- Can opener
- Medium mixing bowl
- Heat the oven to 375°F. Arrange a rack in the middle of the oven and heat to 375°F. Coat a standard 12-cup muffin pan with cooking spray. Or the mini pie pans.
- Prepare the pie dough. Unroll the prepared pie crusts out onto a cutting board. Use a 3 1/2-inch round cutter or the lid of a wide-mouth jar with about the same diameter to cut 6 rounds out of each sheet of pie dough (12 rounds total). You’ll have some excess pie dough, which you can use to decorate the pies or discard. Press one round into each cup of the prepared muffin tin. Really press the pie dough into the corners of each, doing your best to avoid puncturing the dough.
Use this same method for the individual larger pies, but you will only need 6 ea. 6” circles of dough.
- Make the filling. Place the pumpkin purée, sweetened condensed milk, egg, pumpkin pie spice, and salt in a medium bowl and whisk until smooth.
- Fill the mini pies. Each pie will be about 2/3 of the way full, but the filling will puff and rise in the oven. Use the back of a spoon to smooth out the filling. If you’re using the excess pie dough as garnish, add the pieces before baking.
- Bake the mini pies for 25 to 30 minutes. Bake the pies until the filling is set (the centers should register at least 200°F and a toothpick inserted in the center should come out clean), 25 to 30 minutes.
- Cool the pies and serve. Let the pies cool in the pan for 10 minutes. Use a small offset spatula or butter knife to pop the pies out of the muffin tin. Transfer them to a cooling rack and cool completely, about 1 hour. Serve at room temperature with whipped cream.
Bourbon Orange Cranberry Sauce
This Bourbon Orange Cranberry Sauce is loaded with the tart and zesty flavors of cranberries, paired with the rich flavors of brown sugar and bourbon! Simple to make on the stove and ready in less than 30 minutes.
TOTAL TIME 30 mins SERVINGS 4-6
- 12 ounces fresh cranberries (1 bag)
- 2 Tablespoons of water
- ¾ cup brown sugar
- 1 orange zested, and juiced
- ¼ cup bourbon
- In a saucepan, combine cranberries, water, orange juice, and sugar together and simmer over medium heat, stirring occasionally, until berries begin to burst, and sauce begins to thicken about 15-20 minutes. Make sure to gently smash the berries to release the juice so that the brown sugar doesn’t burn. If caramelizing on the pan adjust the heat to medium-low.
- Add in the bourbon, bring back up not a boil and simmer for an additional 10 minutes.
- Stir in the orange zest and serve warm or chilled, it will thicken as it cools
Bourbon may be omitted, just add additional orange juice or cranberry juice.