There are always the standard side dishes you’ve come to expect at your Thanksgiving table – cranberry sauce, mashed potatoes, rolls and green beans. They may be family favorites, but maybe it’s time to expand your Thanksgiving Day menu.
Here are some mouthwatering side dishes that prove that the turkey doesn’t always have to be the only star of the dinner table!
Instead of cranberry sauce try:
Deep-Fried Cranberry Sauce Fritters (serves 3-5)
What you need:
1 (13-ounce) can jellied-style cranberry sauce (sliced into ½-inch thick rounds)
2 cups all-purpose flour (divided)
2 tablespoons sugar
1 teaspoon baking powder
1 cup water
Pinch salt
Oil (for frying)
Get cooking!
On a parchment paper-lined sheet pan, lay cranberry sauce rounds in a single layer and freeze for four hours or until solid.
Place one cup of flour in a shallow bowl. In another bowl, combine the sugar, salt, baking powder and the remaining flour; pour in the water and stir until smooth. Let batter sit for 15 minutes.
Heat the oil in a deep fryer or large Dutch oven to 375 degrees F.
Coat the frozen cranberry sauce rounds in the plain flour. Next, dip rounds in the batter and gently place in oil. Fry until golden brown, about three minutes. Transfer to paper towel-lined plate to drain.
Sweet Potato Bacon Biscuits (serves 10)
What you need:
2 cups all-purpose flour
1 cup mashed cooked sweet potatoes (cooled)
5 slices cooked bacon (drained and crumbled)
1 stick cold unsalted butter (cut into pieces)
2 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
2 tablespoons packed light brown sugar
¾ to 1 cup buttermilk
Get cooking!
Preheat oven to 425 degrees F and lightly grease a large baking sheet.
In a bowl, combine the flour, baking soda, baking powder and salt. Add the butter using either a pastry blender or your fingers until the mixture looks like coarse crumbs.
In another bowl, whip the sweet potatoes with the brown sugar until smooth. Add the flour mixture, mixing it in lightly with your fingers. Add the bacon and ¾ cup of buttermilk, making a light dough (it’ll be slightly sticky) and add more buttermilk as needed, one teaspoon at a time.
On a lightly floured surface, pat the dough out into a large rectangle (about ½-inch thick). Cut into 10 large biscuits (use the edge of a drinking glass or a biscuit cutter) and place on prepared baking sheet. Bake for 15 to 18 minutes until golden brown.
Instead of mashed potatoes try:
Blue Cheese Mashed Potatoes (serves 4 to 6)
What you need:
2 pounds Yukon golden potatoes (washed and quartered)
4 ounces blue cheese (crumbled)
4 tablespoons butter
¾ cup heavy cream
Salt
Freshly ground black pepper
Get cooking!
Place potatoes in a large stockpot and cover them with cold water. Add salt and bring to a boil over high heat. Reduce heat to medium and cook potatoes until tender. Drain potatoes well and return them to the stockpot.
Heat butter and cream until hot and stir in the crumbled blue cheese. Add sauce to potatoes and mash until smooth. Season with salt and pepper.
Instead of green beans try:
Fancy Green Beans (serves 6 to 8)
What you need:
1 ½ pounds fresh green beans
½ cup red bell pepper strips
½ cup thin onion wedges
½ cup whole cashews
2 slices bacon
2 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon butter
1 tablespoon fresh lemon juice
Get cooking!
In a small bowl, stir together honey, teriyaki sauce and butter.
Fill a large bowl with cold water and ice cubes.
In a large pot, boil water and add the lemon juice. Drop in beans and cook 4 to 5 minutes or until the beans are bright green. Drain beans in a colander and plunge them into the iced water. Drain again and set aside.
In a skillet, cook the bacon until it’s very crispy; cool, crumble and set aside. Sauté the onion and bell pepper in the hot bacon fat for two minutes. Add the beans, bacon and cashews to the skillet. Add teriyaki-honey sauce and toss gently.
For more Thanksgiving Day recipes, visit www.foodnetwork.com.
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