Tuesday, November 22, 2011
Last Minute Thanksgiving: Sides
Normally at this time of year (the days before Thanksgiving) I can hardly hold a decent conversation because I'm so distracted by all the Thanksgiving tasks floating around in my head. I've hosted Thanksgiving at my home for the past four years and tend to have a tight grip on the preparations, so by the Tuesday before the feast my mind is swimming with all the things I want to pre-chop, the pie crusts to be made ahead of time, and gee, I hope there will be enough wine.
But this year I'm taking a break from the craziness of hosting a large gathering and going to visit a friend in D.C. for a quiet, small Thanksgiving. So, with my mind unburdened from its usual pre-Thanksgiving crazies, I thought I'd give you some last minute recipe ideas just in case you're undecided or (like me) worried there won't be enough food. Let's start with sides.
* Roasted Brussel Sprouts. Add some cripy bacon and toasted pecans to be fancy, if you want.
* A super simple cranberry sauce with orange.
* I've served a version of this fennel salad every year and it's always a hit.
* I didn't grow up in a mac & cheese at Thanksgiving household, but this recipe was a welcome addition to last year's table.
* The Pioneer Woman's sweet potatoes have converted many a sweet potato hater. I usually cut back on the sugar a bit.
* Cornbread stuffing with a healthy dose of bacon fat. As Ina Garten would say, how bad can that be?
Photos by Braedon Flynn