Thanksgiving Side Dishes?

[suesam]

I am having 16 guests for Thanksgiving and am trying to plan my menu. Having difficulty with my side dishes, specifically hot vegetable. I will make the traditional green bean casserole but am looking for recipes with brussell sprouts or cauliflower?
Anyone willing to share great recipes?
Thanksgiving is my favorite holiday!

Sue

 

[glypnirsgirl]

I have made Brussel Sprouts with Roasted Chestnuts twice - once using the fresh chestnuts called for in the recipe and once using bottled roasted chestnuts from Williams Sonoma - peeling the chestnuts was the biggest job of Thanksgiving dinner and I do not recommend it. The recipe is really good and easy if you use the bottled chestnuts.

Ingredients:
1/2 lb. fresh chestnuts
1 1/2 lb. brussels sprouts
2 Tbs. unsalted butter
Salt and freshly ground pepper, to taste
Directions:
Using a sharp paring knife or a chestnut knife, make a small X across the flat side of each chestnut. Place the chestnuts in a saucepan, add water to cover and place over medium heat. Bring to a simmer, reduce the heat to low and cook until the nut meats can be easily pierced with a knife, 45 to 55 minutes. Remove from the heat. Using a slotted spoon, remove the chestnuts a few at a time from the hot water (the nuts are easier to peel when hot). Peel away the hard shells and soft inner skins and discard.

Remove any damaged outer leaves from the brussels sprouts and discard. Bring a large saucepan three-fourths full of water to a boil over high heat. Add the brussels sprouts, reduce the heat to low and simmer, uncovered, until tender, 6 to 8 minutes. Drain and return to the saucepan. Add the chestnuts and butter and place over medium heat until the butter melts and the chestnuts are hot, about 1 minute. Stir well and season with salt and pepper. Transfer to a warmed serving dish and serve hot.
Serves 6.

 

[glypnirsgirl]

This is a recipe that I make often. It is tangy and delicious. It might be a great counterpoint to those creamier, smoother tastes.

Brussels Sprouts with Prosciutto (Serves 4)

Ingredients

12 ounces Brussels sprouts
1 tablespoon extra-virgin olive oil
2 ounces prosciutto, Canadian-style bacon, or lean cooked ham, chopped
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper


Instructions

1. Trim stems and remove any wilted outer leaves from Brussels sprouts. Halve any large Brussels sprouts. In a covered large saucepan cook Brussels sprouts in enough boiling lightly salted water to cover for 7 to 9 minutes or just until tender. Drain well.
2. Add oil to same saucepan. Heat over medium-high heat. Add Brussels sprouts, prosciutto, lemon peel, lemon juice, kosher salt, and pepper. Cook and stir for 1 to 2 minutes or until coated and heated through.

 

[glypnirsgirl]

I haven't personally tried this recipe, but I saw it when getting the recipe for the brussels sprouts and chestnuts on the Williams Sonoma website. It has excellent reviews (and the recipe with chestnuts has no reviews at all)

Ingredients:
2 lb. brussels sprouts
5 oz. bacon, diced
4 shallots, finely chopped
2 tsp. finely chopped fresh thyme
1 1/4 to 1 1/3 cups chicken or turkey stock
2 Tbs. unsalted butter
3 Tbs. olive oil
3 tsp. salt
Directions:
Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.

Heat a large sauté pan over medium heat. Cook the bacon until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard.

Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.

Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, then cook for 3 to 4 minutes more. Stir in 1/4 cup of the stock. Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, about 15 minutes more. Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.
Serves 8 to 10.
Williams-Sonoma Kitchen.

 

[SueDonJ]

I love this cauliflower side dish but it's not exactly the healthiest thing in the world. It's from Ina Garten on Food Network.

Cauliflower Gratin

1 (3-lb) head cauliflower cut into large florets
Kosher salt
4 TBS (1/2 stick) unsalted butter, divided
3 TBS all-purpose flour
2 C hot milk
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
3/4 C freshly grated Gruyere cheese, divided
1/2 C freshly grated Parmesan cheese
1/4 C fresh bread crumbs

Preheat oven to 375F.

Cook the cauliflower in a large pot of boiling salted water for 5-6 minutes until tender but still firm. Drain.

Melt 2 TBS of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute or until thickened. Off the heat, add 1 tsp of salt, the nutmeg, 1/2 C of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8x11x2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 C of Gruyere and sprinkle on top. Melt the remaining 2 TBS of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25-30 minutes until the top is browned. Serve hot or at room temp.

 

[ronparise]

can you handle a 17th guest?....and what time should I be there?....

 

[SueDonJ]

can you handle a 17th guest?....and what time should I be there?....

You'll probably have a better chance at getting the invite if you offer to bring something. A nice dry white wine, or an apple pie, or maybe the diced celery and onions for the turkey salad later that night. Every hostess appreciates extra hands doing some of the grunt work.

 

[pjrose]

If you can find really bright fresh brussels sprouts, preferably quite small, then just trim them and microwave for about 2-3 minutes and put on a bit of butter and seasoned salt.

If they are not as bright and/or small, roast them - cut in half if large, otherwise leave whole, toss with some olive oil and garlic powder and/or other seasonings such as thyme, and roast along with the turkey for about 20 minutes.

I've also done a version of the Williams Sonoma Brussels Sprouts above, but just with the bacon and shallots or onion and brussels sprouts, no stock and no long cooking - just crisp up the bacon, remove the bacon and most of the fat, then sauté the brussels sprouts and shallots or onion along with seasonings - e.g. thyme - till the sprouts are barely fork-tender.

 

[BevL]

Brussel Sprouts make me gag - sorry, but here's a family favourite:

Tangy Mustard Cauliflower

Ingredients
•1 medium head whole cauliflower
•2 Tbsp. water
•1/2 cup Miracle Whip
•1 tsp. finely chopped onion
•1 tsp. prepared mustard
•1/2 cup Cheddar cheese
Directions
Place prepared (washed and leaves removed) cauliflower in large covered casserole. Add water. Microwave on high 9-15 minutes (turning over halfway), depending on how tender you like cauliflower. Meanwhile, combine Miracle Whip, onion, and mustard in small mixing bowl. Spoon mustard sauce over cooked cauliflower. Sprinkle with cheese.

Broil in the oven, watching carefully until the cheese melts.


Now for how I do it:

I only microwave the head of cauliflower for about four to five minutes. Just check it - if it's too soggy it won't hold its shape as well.

Personally I just leave out the onion, and just mix the cheese, miracle whip and mustard together. I use a grainy deli type mustard and actually put a little more "coating" on this than normal, just increase the ingredients proportionately. I'd probably do two smaller or one really big head of cauliflower for that many. Cauliflower can be microwaved ahead as long as it's not stone cold.


My adult children still request this - it's been called "Brain" in our family for as long as I can remember - you'll see why when you make it!!

 

[suesam]

Yum!!

Thank you so much! I will definitely be trying these recipes. My family loves veggies and my boys will be home for a week at Thanksgiving so I will have lots of opportunities to try out new recipes. Really great to have microwaveable recipes as my oven will be full of turkey with little room to spare!

Ron...certainly you can come! Maybe then all of my guests/family would behave!

Sue

 

[#1 Cowboys Fan]

Please keep suggestions coming----I'm 'listening', too!

Pat

 

[Big Matt]

Heat bacon in a pan with some olive oil. Remove and crumble.

Chop your brussels sprouts thinly and place in the heated pan. Add salt and cook until tender.

If you need liquid add chicken broth or water. Add fresh pepper and season wth salt at the end if you need any. Add bacon back to pan and serve.

 

[ScoopKona]

Roast those Brussels sprouts with a little olive oil and sea salt in a hot oven. Take them out when they have a little color on them. Then allow to cool, cut them in half, and refrigerate. Serve cool, like a white wine.

That's my favorite Brussels sprouts recipe.


I would also do twice-baked potatoes -- because you can make them well ahead and freeze. Throw them in the oven while the turkey is resting. Jack it with some truffle oil for a little punch.

I'm also a big fan of glazed ginger carrots -- dead simple and takes only a few minutes. Throw in some turnips for a little color. (75%-25% is a good mix.)


This year, no family, no visitors. And NO TURKEY. Thank God. I am SICK of turkey. I'm making a roast goose and some Peking Duck.

 

[falmouth3]

I haven't tried these yet, but the recipe is from America's Test kitchen and I've loved every one of their recipes that I've tried.

Braised Brussels Sprouts with Bacon and Pecans

December/January 2006

Braised Brussels Sprouts with Bacon and Pecans
Why this recipe works:

Our recipe for Braised Brussels Sprouts with Bacon and Pecans combines the assertive flavor of the vegetable with smoky bacon and bittersweet pecans. We braised the Brussels sprouts until just tender by partially covering them with broth, then simmering them until they were easily pierced with a knife. Smoky bacon, sweet pecans, aromatic shallots, and garlic were the perfect complements to the braised Brussels sprouts.

Serves 8 to 10
Ingredients

8 strips bacon, chopped
2 large shallots, chopped fine
2 cloves garlic, minced
2 pounds fresh Brussels sprouts, trimmed and halved through stem ends
1 cup low-sodium chicken broth
2 teaspoons minced fresh thyme leaves
4 teaspoons sherry vinegar
2 tablespoons unsalted butter
1/2 cup pecans, toasted and chopped

Instructions

1. Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes. Transfer to paper-towel-lined plate. Pour off excess grease but do not wipe skillet clean.

2. Cook shallots in same skillet over medium heat until soft, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.

3. Toss Brussels sprouts with shallots and garlic, add broth, and reduce heat to medium-low. Cover and cook, tossing once or twice, until paring knife can be inserted into sprouts without resistance, 13 to 18 minutes.

4. Stir in thyme, vinegar, butter, reserved bacon, and salt and pepper to taste. Transfer to serving bowl. Sprinkle pecans on top. Serve immediately.

 

[DeniseM]

I'm doing my traditional dishes - http://www.tugbbs.com/forums/showthread.php?t=110328&page=2

 

[MuranoJo]

I haven't tried these yet, but the recipe is from America's Test kitchen and I've loved every one of their recipes that I've tried.

Braised Brussels Sprouts with Bacon and Pecans

December/January 2006

Saw this recipe a few days ago and sent it to a cousin who's going to fix it for our dinner party of 16. (For some reason, though, I have trouble finding sherry vinegar.)
And I also love Cook's Illustrated and have been collecting their annual books for about 15 years. All of the recipes turn out great.

 

[MuranoJo]

Another trick I discovered years ago and always use is to make the mashed potatoes a day ahead and refrigerate. About 3 hours before dinner, put them in a slow cooker on low, dot with butter and stir every once in a while.

A real time saver and they turn out great.

 

[pjrose]

I'm doing my traditional dishes - http://www.tugbbs.com/forums/showthread.php?t=110328&page=2

It was fun going back and re-reading that favorite thread!

We always go to NYC for Thanksgiving with in-laws, but this year we're going the weekend before for MIL's 75th b-day party. I don't want to go back again 4 days later, so DH and DS will likely go to NYC twice and I'll stay home for some quality time with a pile of mysteries and my foster kitties

I'll do Thanksgiving the easy way - a boneless turkey breast, doctored pre-bagged stuffing cubes, canned gravy (I can imagine Scoop's expression! ) and some microwaved brussels sprouts. Maybe DD and her BF will drop by If they do, I'll go out and get some pre-made Bob Evans mashed potatoes and a pie :whoopie: .

PJ

 

[amycurl]

With the caveat that I despise brussel sprouts, I find that this recipe makes them edible, even for me.

Roast in oven as stated by previous posters.

In a small saucepan, combine equal amounts of brown sugar and good seeded mustard. Add about 1Tbsp. lemon juice, a drizzle of olive oil and a dash of pepper sauce. Stir and cook over medium heat until sugar is dissolved.

When veggies are done roasting, coat in sauce and serve.

 

[suesam]

I had no idea you could make the mashed potatoes a day early! I will be doing that this year! What a pain those things are!!!

You are all so helpful!!!!!!!!!!!!

Sue

 

[Pat H]

Denise, I went back and read the old thread. I was going to make my sister's sweet potato recipe which I love but now I think I'm going to do yours instead.

 

[MuranoJo]

I had no idea you could make the mashed potatoes a day early! I will be doing that this year! What a pain those things are!!!

You are all so helpful!!!!!!!!!!!!

Sue

Sure has helped me--who needs more to tackle on the big day? And, really, they do turn out very well.

BTW, I used Denise's link above to an older TUG thread and saw a recipe for make-ahead turkey gravy. Not sure why I missed it before, but I was wondering a few weeks ago if I should try something exactly like this. After all, in order to make good gravy you need the drippings to make a roux, and you can get the drippings by baking turkey wings ahead of time. You could save the wing meat to use in the turkey gravy when you reheat it, if you care for turkey meat in the gravy.

Having make-ahead gravy will be a real relief, as I'm usually sweating over the gravy as guests arrive and we're rushed to get dinner on the table.

 

[Amy]

I'm doing my traditional dishes - http://www.tugbbs.com/forums/showthread.php?t=110328&page=2

Denise, I am visiting TUG today just to find that thread with your make ahead recipes. I never thought of making stuffing ahead until your thread and it worked out super great! I modify your recipe by adding dried cranberries. I now make extra stuffing ahead to leave a pan in the freezer for a post-Thanksgiving meal; I've reheated one pan several months later and it still tasted fantastic. I just picked up the ingredients today and I plan to make the stuffing this week. Thanks again!

 

[pkyorkbeach]

green bean casserole

Oh!!!! All of these wonderful ideas...I never knew or thought of freezing or preparing ahead. Thanks for all the great ideas. I copied the recipes and will be using the great ideas this year...


anyone have a good green bean casserole to make, freeze then serve?

 

[geekette]

You'll probably have a better chance at getting the invite if you offer to bring something. A nice dry white wine, or an apple pie, or maybe the diced celery and onions for the turkey salad later that night. Every hostess appreciates extra hands doing some of the grunt work.

NO PROBLEM! I'll bring something AND help!