The 5 best thanksgiving side dish recipes of all time
The 5 best Thanksgiving side dish recipes of all time
1 Ultimate Mashed Potatoes
Thanksgiving without mashed potatoes? That’s not even imaginable. They’re the perfect vehicle for gravy, after all. But there are a few simple tricks to achieving total potato domination, says James Beard award-winning food writer Raghavan Iyer, author of the new cookbook, “Smashed, Mashed, Boiled and Baked — and Fried, Too!” (Workman, $17). You’ll achieve maximum decadent fluffiness, Iyer says, if you use russet potatoes, a potato ricer — or a deft hand with a fork — and plenty of butter and cream. His recipeis a game changer, totally easy, fail proof and completely delicious. (Psst, if you have a penchant for garlic mashed potatoes, his recipe notes explain how to do that, too. Also — gasp — basil potatoes!)
2 Brussels Sprouts With Bacon and Lemon Aioli
Sure, you could do steamed Brussels sprouts. Roasted, even. Or you could do these insane things: Fried Brussels sprouts tossed with fresh lemon and applewood-smoked bacon, then served with a lemon aioli for dipping happiness. The recipe hails from the Hotel Sutter in Sutter Creek, where Darius Somary (formerly from Oliveto, now with Jackson Rancheria) originated this dish. Psst, it’s great as an appetizer, too.
3 Chanterelle and Green Bean “Un-Casserole”
You remember the classic green bean casserole, goopy with canned cream of mushroom soup and also-canned fried onions? Here’s a fresh and delicious twist on the theme, an “un-casserole” of glossy, beautiful green beans topped with a creamy mixture of chanterelles, shallots and heavy cream, and garnished with parsley-flecked breadcrumbs for crunch. It’s sensational. The recipe hails from Fort Bragg chef Julia Kendrick Conway, from the Assaggiare Mendocino catering company. We can’t wait.
4 Spinach and White Cheddar Gratin
Creamed spinach is a holiday classic, but this version is not your run-of-the-mill, processed ingredient variety. It starts with fresh spinach and adds white cheddar and Parmesan for a sensational side (and one that’s every bit as yummy the next day for breakfast. In fact, you might want to double the recipe to ensure you have leftovers.) Find the recipe, by Parties That Cook founder and Bay Area News Group columnist Bibby Gignilliat, right here.
5 Sear-Roasted Turkey Breast and Mustard Cream Sauce
We know we’re supposed to be concentrating on side dishes, but gravy qualifies and this one is a wow. Plus there’s the whole issue of a few turkey leftovers being awesome, while 10 pounds of leftovers? Not so much. So if you’re entertaining a small group, here’s how to do a smaller version of that golden turkey: a ridiculously easy, sear-roasted turkey breast that requires no carving at all, just easy-peasy slicing. The sauce, though, takes gravy to a whole new level. It’s incredibly delicious and easy to do, even for a first-time Thanksgiving host. You’ll find both the turkey and pan-sauce recipe here, both created by Bibby Gignilliat of spinach gratin (scroll up) fame.
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