OT: Hit me with your best Thanksgiving side dishes

[Citrusdog]

Roasted brussel sprouts with pears and pistachios. It has become the green thing on the plate.

That is an interesting combination - I need to explore this. Thanks.

 

[Deepster]

I am sure I am in the minority and I'm ready to admit that there is a chance I am completely wrong here....

But all of that sounds horrifying.

Yeah, only way to know is to taste it. The ravs are actually a perfect bite of Thanksgiving. I’ve been told I should sell them.

 

[8893]

Yeah, only way to know is to taste it. The ravs are actually a perfect bite of Thanksgiving. I’ve been told I should sell them.

Same deal with the leftovers pizzas. Even diehard haters of Thanksgiving and/or leftovers love them and can't believe how good they are. After a few pies I sometimes let the more adventurous guests make their own and people really get into the creativity of it.

 

[Citrusdog]

Roasted Brussels sprouts with minced bacon and a dusting of Asiago cheese via a micro plane.

Salt and sugar green beans sauteed in butter topped with toasted almond slices. Sauté' as deep as desired for tenderness.

Butter and dill baby carrots poached in a foil pouch. Cook as deep as desired for tenderness. Obviously, S&P to season.

Sour cream and Vidalia onion mashed potatoes or garlic and herb... bacon never hurts either party. Also a cheddar of some type sprinkled and melted after transferring to a flat, glass 9x11 for reheat or even broil.

We have Thanksgiving dinner twice a year (July 4th as well)... a 'family demand'. If the food served is not good well then... it stinks. We do it right.

Stuffing... not a fan of cooking it in the bird (too much knowledge about bacteria)... although it is achievable done right. I have found the best response to this recipe:
Yes, lots of sage-based sausage... an excessive amount , celery, vidalia onion, butter, chicken or vegetable stock (not water), I've tried cranberries and raisins which are good but Granny Smith apples (peeled and diced) seem to be the favorite. Add more than you think - they break down. Melted butter and egg for the binder. I've done this with nuts (for example: pecans) they add a nice wrinkle - but I have a couple who freak out over nuts - and one who has an allergy to any.

Cranberry sauce... whole cranberries, pecans, orange rind, sugar...blend to desired consistency. We do chunky.

A side of candied bacon strips is pretty popular. (Truly meat candy) brown sugar, butter melted, brushed and baked top with freshly cracked back pepper.

Deviled eggs topped with a bacon Vidalia onion jam is really popular... deviled eggs are amazing that way... a true game changer in deviled eggs. The jam is basically Vidalia/sweet onions, brown sugar, butter, bacon, bacon fat and balsamic vinegar. Truly amazing if done right.

This is why 26 people will be here on Thursday... we rock it. I tell everyone it only 15.99 - tip the chef.....lol!! Christmas is usually brisket and seafood paella.

I miss Zymurg - he always interesting reflections on food.

 

[ctchamps]

The first Thanksgiving with our son in six years. Everything tastes better.

Happy Thanksgiving everyone. Be healthy and safe.

 

[Duncan Idaho]

Thanks.
I'm tasked with roasting brussel sprouts, essentially for my 22 year old vegetarian niece,who is presenting a grad school paper in FL and won't be able to cook.
She also requested roasted broccoli, plus I'll be doing some root vegetables. Not anticipating a particularly adventurous crowd, so anything creative is gonna have to come from me.

Hans,
If you scroll down into the comments section others who have tried this recipe have altered it using other ingredients like crisp pancetta or croutons as another vegetarian option that becomes like a stuffing.

 

[Guapo]

Thanksgiving menu with Mrs Guapo’s family:

Turkey (w/gravy)
Cornbread Dressing (what you Yankees call “stuffing”)
Mac and Cheese
Hashbrown casserole
Greenbean casserole
Corn pudding
Creamed corn
Sweet potato casserole
Bacon wrapped chestnuts

Probably missing something...but it’s all great.

(Except cranberry sauce. I do not like cranberry sauce.)

 

[Hans Sprungfeld]

Hans,
If you scroll down into the comments section others who have tried this recipe have altered it using other ingredients like crisp pancetta or croutons as another vegetarian option that becomes like a stuffing.

I've gotten an enthusiastic greenlight.

Because there's nothing entree-ish planned for my niece, I'm going to make a mixed rice/cranberry/almond -stuffed acorn squash, to which I add sausage when preparing for myself, sowhen I go, "Mmm, crisp pancetta," I have to remember that this is a loving uncle's mission. She imagines that my younger sister is the only other attend who will like. I might do a straight-ahead batch w/salt, pepper, oil for the others.

 

[mauconnfan]

I can't invite her!

 

[Hans Sprungfeld]

Same deal with the leftovers pizzas. Even diehard haters of Thanksgiving and/or leftovers love them and can't believe how good they are. After a few pies I sometimes let the more adventurous guests make their own and people really get into the creativity of it.

It's taken 3 mentions by you for me to get "leftovers pizza." I kept thinking it was a day after pizza party, and people were free to bring leftovers to share if that's what the preferred

 

[QDOG5]

@August_West favorite time of year. Nobody bashes turkey better. Luckily, some people also have turkey for Christmas so Augie gets a second go around. I don't have any side dish recommendations but over the Thanksgiving weekend I will make Emeril's turkey tetrazzini which is an excellent recipe.

 

[Drumguy]

The only thing I've ever really liked about Thanksgiving is the days after when I eat a bunch of turkey sandwiches. All I want is some good bread, turkey, and mayo. I like them cold.

The Thanksgiving sandwich looks like vomit between 2 slices of bread, I even see it on menus at burger places these days.

In the Midwest it seems like most people have green bean casserole and grape jelly meatballs, bunch of weirdos.

I do like the sandwiches we make from leftovers on fresh rye bread, they are a world above the sandwich shop versions, which I do agree with you - they do pretty much look like vomit!

 

[Dove]

Roasted brussel sprouts with pears and pistachios. It has become the green thing on the plate.

@Duncan Idaho ...I am going to add these sprouts to my menu. What kind of pears? Anjou? Bosc? Other? I will forgo the nuts and add shallot and bacon. Nummers.

 

[superjohn]

Green bean casserole, Watergate salad or Ambrosia are my favorite side dishes

Can't tell if you're serious or not but I just threw up a little in my mouth. Watergate salad and Ambrosia?!??

 

[Dove]

My Turkey thread was closed...I tested my IGrill 2 wifi thermometer. Probe 1 was inserted into the thigh of a whole chicken and it worked great. Alerted me when the temp hit 165. Perfect bird. But the second probe was put in the breast and when I put the bird on the grill the reading for that probe was already hotter than probe 1. Maybe I didn't stick it in all the way?

 

[huskeynut]

First time since the late 70's the wife and I won't be hosting the Thanksgiving feast. Our daughter-in-law (oldest) is hosting.

Favorite sides are green bean casserole, bread stuffing, mash potatoes made with a little sour cream and roasted then smashed garlic. And don't forget the cranberry sauce.

What I will miss is a deep fried turkey. Nothing beats it. And it is moist!

Breakfast the day after is an open faced hot turkey sandwich with a side of apple pie!

 

[SixRings]

Im sorry but I'll go on a decade turd eating drought and still not enjoy it.

Wait, you eating turds now bro?

 

[8893]

It's taken 3 mentions by you for me to get "leftovers pizza." I kept thinking it was a day after pizza party, and people were free to bring leftovers to share if that's what the preferred

I use these crusts:

I cook them on a pizza stone on my grill, with reapplication of corn meal on the stone before each pie.

The crust basically becomes a blank canvas for imagination and experimentation among the traditional and non-traditional forms of all the usual Thanksgiving foods brought by four or more different people/groups, and a few signature side dishes from each, which really run the gamut. I start with the premise that the gravy is the pizza sauce and then build from there, usually getting more and more experimental with each pie. In addition to the cheese that may appear in various sides, I will also often use leftover cheese from cheese platters we serve, which can make it a lot more interesting.

Surprisingly, canned cranberry sauce--by far my favorite form of the food--works really well on some of the combos. A neighbor's side dish of sweet potato casserole, complete with mini marshmallows and pecans, is also unexpectedly good in the right combination. Good greens like Brussels sprouts, broccoli or green bean side dishes go with just about anything, as do most potato dishes and even the cauliflower casserole my wife makes, with cheese and pancetta,

But even just the basics work well; the variations in stuffing alone is worth it.

I usually make like 8 to10 small pies and we have around 15 to 20 people, so you get a nice sampling of different combinations.

 

[auror]

Yes but the the balsamic has to be put on as a reduced glaze OUT of the oven.

Balsamic is a condiment not a cooking solution.

used properly it makes a lot of stuff better including and especially the pancetta / Brussels sprouts deal I mentioned. But I reduce the killer balsamic I buy at liuzzis in north haven/ Hamden like a pro, not a turkey chef.

I prefer sherry vinegar for this, sometimes plus honey. With him on the shallots. Make sure to soften the shallots in the pork fat from crisping the bacon/pancetta/proscuitto/chorizo. Do chorizo if you can find the real stuff.

 

[Hans Sprungfeld]

I use these crusts:

I cook them on a pizza stone on my grill, with reapplication of corn meal on the stone before each pie.

The crust basically becomes a blank canvas for imagination and experimentation among the traditional and non-traditional forms of all the usual Thanksgiving foods brought by four or more different people/groups, and a few signature side dishes from each, which really run the gamut. I start with the premise that the gravy is the pizza sauce and then build from there, usually getting more and more experimental with each pie. In addition to the cheese that may appear in various sides, I will also often use leftover cheese from cheese platters we serve, which can make it a lot more interesting.

Surprisingly, canned cranberry sauce--by far my favorite form of the food--works really well on some of the combos. A neighbor's side dish of sweet potato casserole, complete with mini marshmallows and pecans, is also unexpectedly good in the right combination. Good greens like Brussels sprouts, broccoli or green bean side dishes go with just about anything, as do most potato dishes and even the cauliflower casserole my wife makes, with cheese and pancetta,

But even just the basics work well; the variations in stuffing alone is worth it.

I usually make like 8 to10 small pies and we have around 15 to 20 people, so you get a nice sampling of different combinations.

What store has this brand of pizza crust? I'll even break the 15-minute barrier and travel to the Shoreline for this. I've got the pizza stone & corn meal.

 

[8893]

What store has this brand of pizza crust? I'll even break the 15-minute barrier and travel to the Shoreline for this. I've got the pizza stone & corn meal.

I believe my wife gets them at Robert's Food Center in Madison.

 

[Mano]

The first Thanksgiving with our son in six years. Everything tastes better.

Happy Thanksgiving everyone. Be healthy and safe.

You must be happy he’s out of prison.

 

[Hans Sprungfeld]

I believe my wife gets them at Robert's Food Center in Madison.

Well, I guess I anticipated something like this. Now I gotta see if I can source them in NH or the opposite direction, as I'm cooking in Stratford and eating in Southbury (and may get down to Westport today).

Thx

EDIT: They've got a super easy store locator. EStaven, Milford and Shelton. Yay.

Shows Forte's in Guilford

 

[8893]

Well, I guess I anticipated something like this. Now I gotta see if I can source them in NH or the opposite direction, as I'm cooking in Stratford and eating in Southbury (and may get down to Westport today).

Thx

You can order them online but I'm guessing you don't have time for that now; looks like they are sold at Adams Hometown Market in Milford and T&J IGA in East Haven. IIRC Roberts is or was an IGA, so I'm guessing they may be available at other IGAs in the state.

 

[superjohn]

Does anyone order Greenberg Smoked Turkey's from Texas?

 

[Hans Sprungfeld]

You can order them online but I'm guessing you don't have time for that now; looks like they are sold at Adams Hometown Market in Milford and T&J IGA in East Haven. IIRC Roberts is or was an IGA, so I'm guessing they may be available at other IGAs in the state.

This crossed paths with my Edit directly above.
Now to set my game plan for cooking off-site, including gathering the pizza stone & cornmeal.

 

[August_West]

My Hero

 

[Deepster]

My Hero

HUGE LOL on this one. Paulie rules.

 

[huskeynut]

UPDATE - hot damn, we will have deep fried turkey for Thanksgiving!!!!!

My day is complete!

 

[ZenConn]

If you think the first pass of the meal is gross, what makes you think leftovers are going to sell us on it?
Yay! Leftover vomit casserole!

Okay. I guess no casserole for me this year.