The countdown to turkey day has begun! Rather than take up valuable shopping and cooking time talking about the history of Thanksgiving side dishes, this year I’ll share a few recipes for easy and fabulous offerings. Whether you’re hosting a huge feast for family and friends, traveling to a potluck or holding an intimate dinner for two, the following sides will surely satisfy. For additional Thanksgiving recipes, check out Kitchen Kat’s 2011 entry on Taking Sides for Turkey Day.
“TOP” (TURNIP-ONION-POTATO) CASSEROLE
Serves 4 to 6
2 turnips, trimmed and cut into chunks
1 large red onion, cut in half and then quartered
1 large yellow onion, cut in half and then quartered
1 yam, peeled and cut into chunks
1 Idaho potato, peeled and cut into chunks
3 red bliss potatoes, washed and quartered
1 large orange bell pepper, cut into chunks
8 cloves garlic, peeled and halved
1/3 cup olive oil
freshly ground black pepper, to taste
4 ounces Haloumi cheese, thinly sliced
Preheat the oven to 400 degrees Fahrenheit.
Coat the interior of a baking dish with 1 tablespoon olive oil. Add the vegetables and then drizzle the remaining olive oil over them. Season with pepper and then toss to coat evenly.
Bake, uncovered, for 45 minutes or until the vegetables have browned slightly.
Remove the baking dish from the oven. Turn the broiler on medium.
Spread the sliced Haloumi over the vegetables and return to the top rack of the oven. Broil until the cheese has melted and browned, 1 to 2 minutes. Serve immediately.
GOLDEN CAULIFLOWER
Serves 8
6 pounds cauliflower, cut into 1-inch florets
4 tablespoons olive oil
11/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
Good-quality aged balsamic vinegar
Preheat the oven to 450 degrees Fahrenheit.
In a large bowl toss together the cauliflower, olive oil, salt, pepper and nutmeg.
Spread the cauliflower evenly over a large baking sheet. Roast, turning the florets periodically, until they become soft and golden brown, 25 to 35 minutes. Drizzle balsamic vinegar over the top and serve.
APPLE-CRANBERRY-CORNBREAD STUFFING
Serves 6 to 8
4 cups crumbled cornbread
2 cups wheat bread crumbs
4 tablespoons unsalted butter
1/2 cup finely chopped white onion
1/2 cup finely chopped celery
1 cup diced Macintosh apples
1/2 cup dried cranberries
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
2/3 cup apple cider
1/2 cup chicken stock
Place cornbread and wheat bread crumbs on a baking sheet and toast under a medium broiler until browned. Remove and place in a large bowl.
Preheat the oven to 350 degrees Fahrenheit. Butter a large baking dish.
In a small sauté pan heat 2 tablespoons of butter. Add the onion and celery and sauté for 10 minutes, until softened but not browned. Place the sautéed vegetables in the bowl with the breadcrumbs. Add the apples, cranberries, thyme, rosemary and salt and stir until the ingredients are well combined. Evenly pour the apple cider and the stock over the stuffing and toss together.
Loosely layer the stuffing in the buttered baking dish. Dot the top with the remaining 2 tablespoons of butter. Cover the dish with foil and bake for 30 minutes. After 30 minutes remove the foil and continue to bake for another 10 minutes until browned. If reheating, preheat an oven to 325 degrees Fahrenheit. Dot the top of the stuffing with a smidgen of butter and cover with foil. Heat for 10 to 15 minutes and serve.