Whether you host or are being hosted for Thanksgiving, you’ve probably begun mulling over your holiday menu. Each year a few brave souls start from scratch, forgoing the last year’s stuffings and mashed potatoes in favor of creative, new fare. I’ve learned that this is not the time to try out your cutting edge chilled cardamom lentils, truffle-dusted parsnip chips, or pumpkin-ginger puree. On a day steeped in tradition folks want and expect customary Thanksgiving foods.

Increasingly, hosts have begun turning to their guests for their menus. “I’ll provide the turkey. You bring a side or two.” Closer in action to the original feast, this practice encourages everyone to share the responsibility of cooking.

That brings me to today’s topic — what sides to take to a Thanksgiving potluck. Whatever you bring, remember that it has to transport and reheat well. Fortunately, the following side dishes do both.

THREE-CRANBERRY CONSERVE
Recipe courtesy of the November 2004 Thanksgiving issue of “Food & Wine”
Makes about 3 cups

I love that you can make this recipe ahead of time and that, refrigerated, it keeps for up to 2 weeks.

1 cup cranberry juice
1 cup sugar
zest of 1 orange, removed in large strips
4 cups frozen cranberries
1 cup dried cranberries

In a medium saucepan combine the cranberry juice with the sugar and orange zest and bring to a boil, stirring until the sugar dissolves.
Add the frozen and dried cranberries and cook over moderate heat, gently crushing the fresh berries against the side of the pan until the conserve is thick and jam-like, about 10 minutes. Let cool and then discard the zest.

CREAMY SHALLOT-CORN
Serves 8

5 1/2 cups corn, fresh or frozen
3 tablespoons unsalted butter
1/2 cup minced shallots
1 cup creme fraiche
Sea salt, to taste
Freshly ground white pepper, to taste

In a large saute pan on medium heat melt the butter. Add the shallots and cook until softened, about 3 to 4 minutes. Add the corn and creme fraiche and cook over low heat, stirring as little as possible, until the sauce has thickened, about 2 minutes. Season with salt and pepper. To reheat, placed the creamed shallot-corn in a non-stick saucepan and simmer over medium-low, stirring occasionally, until warmed, about 5 minutes.

CHESTNUT STUFFING
Serves 10 to 12

1/4 cup olive oil
1 onion, diced
3 celery stalks, washed and diced
1 cup chestnuts, roughly chopped
2-3 tablespoons fresh rosemary, finely chopped
dash of dried thyme
ground black pepper
1 1/2 bags of seasoned bread cubes
2 1/2 to 4 cups chicken stock, warmed
butter, for dotting the top of the stuffing

Preheat the oven to 350 degrees Fahrenheit. Butter a large baking dish.

Heat the olive then saute the onion and celery until soft and translucent. Add the chestnuts, rosemary, thyme, and pepper and cook for a few minutes. Add the bread cubes and toss to coat them with oil and to distribute the onion-celery-chestnut-herb mixture evenly.

Pour in the stock 1/2 cup at a time, stirring to moisten all the bread cubes. You may not use all the stock but you do want to use enough to ensure that the stuffing isn’t too dry.

Tumble the stuffing into the buttered baking dish. Dot the top of the stuffing with butter, cover with foil and bake for approximately 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden brown. If re-heating, preheat an oven to 325 degrees Fahrenheit. Dot the top of the stuffing with a smidgen of butter and cover with foil again. Heat for 10 to 15 minutes and serve.