I’ve started my Thanksgiving count-down list. This week I’m concentrating on the table, polishing silver and ironing napkins. I’ve also ordered a local turkey and am finalizing the menu. I won’t have extra oven space because my turkey, cornbread dressing, and potato gratin all call for plenty of time, so I’ve been looking for sides that don’t need to be baked or roasted. While culling my past blog posts, I discovered a beautiful dish– a colorful mélange of fall vegetables that includes diced butternut squash, brown mushrooms, and Brussels sprouts all cooked on the stove top and sprinkled with grated Parmigiano and toasted pecans. I marked “yes” to that one!
In addition I’ve decided to add a cold weather salad of tender green beans or haricots verts, sliced pears, and Belgian endive tossed in a lemon shallot dressing. Cranberry and dried cherry chutney require only a few minutes of simmering (and can be prepared three days ahead), and will round out the offerings at our house.
If you too are still trying to figure out what to serve with the big bird, I’ve included links to all these recipes below.
Happy Thanksgiving to all!
(Just click on the title to link to the blog post and recipe.)
Fall Vegetables with Toasted Pecans and Parmesan– This recipe serves 6 to 8, but you can make a double batch if you’re hosting a crowd. You can make this side several hours ahead and then reheat the vegetables and arrange them in a dish at serving time. Your vegetarian diners will love the vibrant autumn flavors of this dish.
Cranberry and Dried Cherry Chutney– The beauty of this cranberry chutney ( besides its delicious tart and sweet notes) is that it can be prepared 3 days in advance.
Salad of Haricots Verts, Pear, and Shaved Pecorino– Although this recipe serves 4 as a main course, count on 6 to 8 servings as a side. It can be easily doubled, and instead of arranging the salad on individual salad plates, you could mound it on a platter or in a salad bowl.
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