Whether you host or are being hosted for Thanksgiving, you’ve probably begun mulling over your holiday menu. In some households, such as my parents’, you go over the list of what you had offered the previous year, toss out an item or two, and add in something new. You then start shopping, cooking and, in my mother’s case, swearing that – enough is enough – next Thanksgiving you’re going out to dinner.
Each year a few brave souls start from scratch, forgoing the last year’s stuffings and mashed potatoes in favor of creative, new fare. I’ve learned that this is not the time to try out your cutting edge chilled cardamom lentils, truffle-dusted parsnip chips, or pumpkin-ginger puree. On a day steeped in tradition folks want and expect customary Thanksgiving foods.
Increasingly, hosts have begun turning to their guests for their menus. “I’ll provide the turkey. You bring a side or two.” Closer in action to the original feast, this practice encourages everyone to share the responsibility of cooking.
That brings me to today’s topic — what sides to take to a Thanksgiving potluck. Whatever you bring, remember that it has to transport and reheat well. Fortunately, the following side dishes do both.
THREE-CRANBERRY CONSERVE
Recipe courtesy of the November 2004 Thanksgiving issue of “Food & Wine”
Makes about 3 cups
I love that you can make this recipe ahead of time and that, refrigerated, it keeps for up to 2 weeks.
1 cup cranberry juice
1 cup sugar
zest of 1 orange, removed in large strips
4 cups frozen cranberries
1 cup dried cranberries
In a medium saucepan combine the cranberry juice with the sugar and orange zest and bring to a boil, stirring until the sugar dissolves.
Add the frozen and dried cranberries and cook over moderate heat, gently crushing the fresh berries against the side of the pan until the conserve is thick and jam-like, about 10 minutes. Let cool and then discard the zest.
CREAMY SHALLOT-CORN
Serves 8
5 1/2 cups corn, fresh or frozen
3 tablespoons unsalted butter
1/2 cup minced shallots
1 cup creme fraiche
Sea salt, to taste
Freshly ground white pepper, to taste
In a large saute pan on medium heat melt the butter. Add the shallots and cook until softened, about 3 to 4 minutes. Add the corn and creme fraiche and cook over low heat, stirring as little as possible, until the sauce has thickened, about 2 minutes. Season with salt and pepper. To reheat, placed the creamed shallot-corn in a non-stick saucepan and simmer over medium-low, stirring occasionally, until warmed, about 5 minutes.
APPLE-CRANBERRY-CORNBREAD STUFFING
Serves 6 to 8
4 cups crumbled cornbread
2 cups wheat bread crumbs
4 tablespoons unsalted butter
1/2 cup finely chopped white onion
1/2 cup finely chopped celery
1 cup diced Macintosh apples
1/2 cup dried cranberries
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
2/3 cup apple cider
1/2 cup chicken stock
Place cornbread and wheat bread crumbs on a baking sheet and toast under a medium broiler until browned. Remove and place in a large bowl.
Preheat the oven to 350 degrees Fahrenheit. Butter a large baking dish.
In a small sauté pan heat 2 tablespoons of butter. Add the onion and celery and sauté for 10 minutes, until softened but not browned. Place the sautéed vegetables in the bowl with the breadcrumbs. Add the apples, cranberries, thyme, rosemary and salt and stir until the ingredients are well combined. Evenly pour the apple cider and the stock over the stuffing and toss together.
Loosely layer the stuffing in the buttered baking dish. Dot the top with the remaining 2 tablespoons of butter. Cover the dish with foil and bake for 30 minutes. After 30 minutes remove the foil and continue to bake for another 10 minutes until browned. If reheating, preheat an oven to 325 degrees Fahrenheit. Dot the top of the stuffing with a smidgen of butter and cover with foil. Heat for 10 to 15 minutes and serve.
CHESTNUT STUFFING
Serves 10 to 12
1/4 cup olive oil
1 onion, diced
3 celery stalks, washed and diced
1 cup chestnuts, roughly chopped
2-3 tablespoons fresh rosemary, finely chopped
dash of dried thyme
ground black pepper
1 1/2 bags of seasoned bread cubes
2 1/2 to 4 cups chicken stock, warmed
butter, for dotting the top of the stuffing
Preheat the oven to 350 degrees Fahrenheit. Butter a large baking dish.
Heat the olive then saute the onion and celery until soft and translucent. Add the chestnuts, rosemary, thyme, and pepper and cook for a few minutes. Add the bread cubes and toss to coat them with oil and to distribute the onion-celery-chestnut-herb mixture evenly.
Pour in the stock 1/2 cup at a time, stirring to moisten all the bread cubes. You may not use all the stock but you do want to use enough to ensure that the stuffing isn’t too dry.
Tumble the stuffing into the buttered baking dish. Dot the top of the stuffing with butter, cover with foil and bake for approximately 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden brown. If re-heating, preheat an oven to 325 degrees Fahrenheit. Dot the top of the stuffing with a smidgen of butter and cover with foil again. Heat for 10 to 15 minutes and serve.
[...] The countdown to turkey day has begun! Rather than take up valuable shopping and cooking time talking about the history of Thanksgiving side dishes, this year I’ll share a few recipes for easy and fabulous offerings. Whether you’re hosting a huge feast for family and friends, traveling to a potluck or holding an intimate dinner for two, the following sides will surely satisfy. For additional Thanksgiving recipes, check out Kitchen Kat’s 2011 entry on Taking Sides for Turkey Day. [...]