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 Continue reading
Photo by Susie Cushner
At our house there would be a revolt if I didn’t roast our Thanksgiving turkey slathered in herb butter and serve it with shallot pan gravy prepared from the drippings. And, our clan definitely expects me to make Southern cornbread and leek dressing to accompany the bird. Where I get some leeway, though, is with the sides for my family leaves those choices up to the chef (moi!). This year I’m turning to two favorites–Brussels Sprouts, Apples, and Bacon as well as Roasted Butternut Squash and Pears with Blue Cheese.
Striking with their vibrant autumnal hues and robust flavors, either or both of these dishes would make a delectable accompaniment to your bird. Each recipe serves six, but can be doubled if needed.
Happy Thanksgiving to everyone!