I don’t know about you all, but I can’t believe we’re getting super close to Thanksgiving! Where has this year actually gone? I have a student worker who is from another country, so as she was asking me today to describe what happens at Thanksgiving so she could be prepared, I kept sharing my favorite foods. Obviously, the turkey is the star of the show, but here are some of my favorite sides.
- Stuffing
You can’t have a turkey dinner without stuffing (well at least in my house). if you don’t have stuffing cubes on hand, all you need to do is toast some bread in a 200 degree oven for about 20 minutes to make cubes. While the bread was toasting, melt a stick of butter in a sauce pan, add some chopped onion, celery and garlic and cook until soft. Then toss in some parsley, sage, thyme, rosemary and poultry seasoning till the kitchen begins to smell amazing (no fresh herbs, no problem).
Toss the bread with the butter and seasoned veggies until everything is combined. Then add in chicken stock until it was the texture you’re looking for (some like it dry, we like it a little more moist). Finish up with some salt and pepper and either stuff it into your bird or put it in a casserole dish and cover with foil. (I won’t pretend to resolve to stuff or not to stuff debate here) - Green Bean Casserole
Confession, I’ve never made the traditional green bean casserole with cream of mushroom soup. My mom actually turned me on to this version, which is healthier and I think more flavorful.
Once you’ve cooked your green beans (and again, this can be an item for debate, as some of us like the beans a little more toothful than others), drain them, put them in a casserole dish, and toss them with a tablespoon of olive oil and a teaspoon of balsamic or red wine vinegar. Add garlic, paprika and oregano to taste and finish with fresh ground pepper.
In a small skillet, melt half a stick of butter then add breadcrumbs and grated parmesan until a nice topping has formed. Sprinkle the topping over the beans. If you’re inclined (spoiler, we see this as a necessary ingredient) add some fried onions over the top of the casserole. - Mashed Potatoes
There are probably a million different ideas on the perfect mashed potato, but I like to scrub and dice the potatoes with the skins on. Boil them in salted water until fork-tender and drain. I like to add a couple tablespoons of butter, a couple tablespoons of cream cheese, and a couple tablespoons of sour cream. Season with salt, pepper and a dash of nutmeg (which honestly I did as an accident once and it stuck). As I mash, I keep adding a splash of milk until they’re the consistency we like (honestly, I love the taste that buttermilk gives). Want to make it fancy? Sprinkle with some parsley. - Gravy
Depending on the frozen turkey, it may come with a gravy packet for you. It can be super salty, so I don’t tend to use them. Instead, I melt half a stick of butter and add a quarter cup of flour to make a roux (or if you are feeding more than 4, just double it). Add the drippings from the turkey (lesson I’ve learned: if the turkey is cooked in a cooking bag, be careful draining the drippings into the pan because the bag and the clasp will be hot). Season with pepper (I don’t add salt until I give it a taste at the end). Add stock to get the gravy to the consistency you’d like it to be. Not tasting how you’d like? Add poultry seasoning, sage, rosemary or additional salt.
Looking for a few more ideas? Check these recipes out.
Pumpkin Swirl Bread
This Pumpkin Swirl Bread is a holiday favorite—soft, warmly spiced, and layered with a sweet cream cheese ribbon. Perfect for Thanksgiving breakfast, dessert, or gifting.
Roasted Squash Casserole
Roasted Butternut Squash with cranberries and spinach is a simple, festive holiday side dish that’s easy to transport and always a crowd favorite.
Cranberry Orange Spinach Salad
Well we’re slowly emerging from our holiday food coma here. It was a whirlwind few days of celebration and of course all our favorite holiday…
What are some of your Thanksgiving favorites? Wishing you all health, happiness and a grateful heart.
Michelle Cooks 
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