Savory Thanksgiving Turkey & Side Dishes That Will Leave You Thankful

With a turkey and these side dishes, you’re bound to get in the Thanksgiving spirit!

 

Grandma’s Dressing

(Recipe from a tasteofhome.com)

dressing

Makes 6 Servings, Total Time: 40 Mins

Ingredients

 

  • 1 pound bulk pork sausage
  • 1 cup 2% milk
  • 7 cups coarse dry bread crumbs
  • 1 cup diced celery
  • 2 large eggs
  • 2 to 3 tablespoons minced fresh parsley
  • 2 tablespoons diced onion
  • 1/2 teaspoon salt or salt to taste

Instructions

  1. Preheat oven to 350°. In a large skillet, brown sausage. Drain sausage, discarding drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients.
  2. Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.

Green Bean Casserole

(Recipe from a tasteofhome.com)

greenbeancasserole

Makes 10 Servings, Total Time: 35 Mins

Ingredients 

 

  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 cup whole milk
  • 2 teaspoons soy sauce
  • 1/8 teaspoon pepper
  • 2 packages (16 ounces each) frozen green beans, cooked and drained
  • 1 can (6 ounces) french-fried onions, divided

Instructions

  1. In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13×9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top. Sprinkle with remaining onions.
  2. Bake at 350° until heated through and onions are brown and crispy, 30-35 minutes.

 

Expertly Spiced and Glazed Roast Turkey 

(Recipe from bonappetit.com)

turkeybreast

Makes 8-10 Servings 

Ingredients 

  • 1 12–14-lb. turkey, neck and giblets removed
  • 2 Tbsp. whole black peppercorns
  • 2 Tbsp. whole pink or black peppercorns
  • ½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt
  • 2 Tbsp. garlic powder
  • 2 Tbsp. onion powder
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. plus ⅓ cup (packed) light brown sugar
  • Small handful of hardy herbs (such as sage, rosemary, bay leaves, and/or thyme)
  • 4 garlic cloves, crushed
  • 2 2×1″ strips orange zest
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup sherry vinegar or red wine vinegar
  • 6 Tbsp. neutral oil (such as vegetable, peanut, or canola)

Instructions

  1. Place turkey, breast side up, on a cutting board and pat dry. Grip a wing and pull it outward so you can see where it attaches to the body. Using a sharp boning or chef’s knife, cut though the joint to separate the wing from the breast (if you hit bone, you’re in the wrong spot; pull the wing out farther to help you get into the place where the joint meets the socket). Remove wing; repeat on the other side.

  2. Cut through skin connecting 1 leg to carcass. Pull leg back until the ball joint pops out of its socket; cut through the joint to separate leg. Repeat on the other side.

  3. Now for the breast: Position the turkey breast side down with the opening facing you. Using kitchen shears, cut along one side of backbone until you get all the way through the neck end, then turn the turkey 180° and cut through the other side to remove the backbone (save it for making stock).

  4. Very finely grind black and pink peppercorns in a spice mill or mortar and pestle; transfer to a medium bowl. Add salt, garlic powder, onion powder, paprika, and 1 Tbsp. brown sugar and use your fingers to mix together.

  5. Place turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it’s good to have extra since some will end up on the baking sheet. Chill bird, uncovered, at least 24 hours and up to 2 days.

  6. Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid). Line baking sheet with 3 layers of foil to make cleanup easy and set rack back inside. Arrange turkey pieces on rack, skin side up, and let sit at room temperature 2–3 hours to help decrease the cooking time.

  7. Meanwhile, cook herbs, garlic, orange zest, soy sauce, vinegar, and remaining ⅓ cup brown sugar in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly (it should just barely coat a spoon), 10–12 minutes. Remove glaze from heat.

  8. Place a rack in middle of oven; preheat to 425°. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20–25 minutes. Reduce oven temperature to 300° and continue to roast turkey, brushing with glaze every 20 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150°, and 170° when inserted into the thickest part of the thighs, 50–70 minutes longer (total cooking time will be 1–1½ hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board; tent loosely with foil. Let rest 30–60 minutes before carving.


Roasted Brussel Sprouts With Warm Honey Glaze 

(Recipe from bonapetit.com) 

ba-recipe-roasted-glazy-brussels-sprouts

Makes about 4 servings

Ingredients

  • 1½ lb. brussels sprouts, trimmed, halved
  • ¼ cup extra-virgin olive oil
  • ½ tsp. kosher salt, plus more
  • Freshly ground black pepper
  • ¼ cup honey
  • ⅓ cup sherry vinegar or red wine vinegar
  • ¾ tsp. crushed red pepper flakes (optional)
  • 3 Tbsp. unsalted butter
  • 3 scallions, thinly sliced on a diagonal
  • 1 tsp. finely grated lemon zest

Instructions

  1. Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

  2. Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.

  3. Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.

  4. Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

    5.) Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.


Sweet Potato Casserole with Homemade Marshmallow

(Recipe from countryliving.com)

pop

About 8 Servings, Total Time: 1 Hr, 50 Mins

Ingredients

  • 4 tbsp. (1/2 stick) unsalted butter, melted, plus more for baking dish 
  • 4 lb. sweet potatoes
  • 2 tbsp. dark brown sugar
  • 1/4 tsp. freshly grated nutmeg
  • 1/8 tsp. cayenne pepper
  • large eggs plus 4 large egg whites
  • 1 1/2 tsp.  pure vanilla extract, divided
  • Kosher salt and freshly ground black pepper
  • 2/3 c. granulated sugar
  • 1/2 tsp. cream of tartar

Instructions 

  1. Preheat oven to 375°F. Butter a 3-quart broiler-safe baking dish. Roast sweet potatoes on a baking sheet until tender, 60 to 70 minutes. Cut a slit in the top to release steam and let cool for 15 minutes.
  2. Scoop out sweet potato flesh (discard skins). Transfer to a food processor and process until completely smooth, 30 seconds. Add brown sugar, nutmeg, cayenne pepper, whole eggs, and 1 teaspoon vanilla. Pulse until fully incorporated, 3 to 4 times. Season with salt and black pepper; transfer to the prepared dish.
  3. Bake until sweet potatoes are set, 20 to 25 minutes. Let stand for at least 10 minutes.
  4. Whisk together egg whites, granulated sugar, and cream of tartar in a bowl. Set the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until sugar is dissolved and whites are very warm to the touch, 3 to 4 minutes; remove from heat. Beat with an electric mixer on low speed, gradually increasing speed to high, until glossy and soft peaks form, 4 to 6 minutes. Beat in the remaining 1/2 teaspoon vanilla.
  5. Heat the broiler with rack in the middle position. Spoon meringue over cooled sweet potatoes. Broil until meringue is browned, 30 seconds to 1 minute.

Pecan Slab Pie

(Recipe from countryliving.com)

pecanslab

Makes 16 Servings, Total Time: 1 Hr, 40 Mins

Ingredients

  • All-purpose flour, for work surface
  • 3  recipes All-Purpose Piecrust
  • large eggs
  • 2 c. light corn syrup
  • 1 c. packed light brown sugar
  • 3/4 c. (1 1/2 sticks) unsalted butter, melted
  • 2 tbsp. bourbon
  • 1 tbsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 6 c. pecans
  • Flaked salt, for sprinkling

Instructions 

  1. Preheat oven to 350°F. On a lightly floured surface, roll dough to an 18-by-13-inch rectangle. Transfer to a jelly-roll pan and trim to a 1-inch overhang. Tuck overhang under; crimp as desired. Freeze 25 minutes.
  2. Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, cinnamon, and salt in a bowl. Stir in pecans. Transfer to prepared piecrust.
  3. Bake until filling is puffed and the center is just set, 40 to 45 minutes. Transfer pan to a wire rack and sprinkle with flaked salt. Let cool completely.

Mushroom & Leak Break Pudding

(recipe from foodnetwork.com)

mushrooms

Makes 8-10 Servings, Total Time: 2 Hr, 15 Mins

Ingredients

  •  6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
  • 2 tablespoons good olive oil
  • 1 tablespoons unsalted butter
  • 2 ounces pancetta, small-diced
  • 4 cups sliced leeks, white and light green parts (4 leeks)
  • 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
  • 1 tablespoon chopped fresh tarragon leaves
  • 1/4 cup medium or dry sherry
  • Kosher salt and freshly ground black pepper
  • 1/3 cup minced fresh flat-leaf parsley
  • 4 extra-large eggs
  • 1 1/2 cups heavy cream
  • 1 cup chicken stock, preferably homemade
  • 1 1/2 cups grated Gruyere cheese (6 ounces), divided

Instructions 

  1. Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
  2. Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
  3. In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Fried Turkey

(Recipe from goodhousekeeping.com)

friedturkey

Makes 10-12 Servings, Total Time: 2 Hrs

Ingredients 

  • 1 1/2 tbsp. Kosher salt
  • 1 1/2 tbsp. smoked paprika
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. fresh ground pepper
  • 1 1/4 tsp. cayenne pepper
  • whole fresh turkey
  • Peanut oil (about 3 gallons)

Instructions 

  1. Stir together first 6 ingredients. Remove giblets and neck from turkey, and discard. Drain cavity well; pat entire turkey dry with paper towels. Loosen and lift skin from turkey with fingers, without totally detaching skin; generously spread seasoning under skin. Carefully replace skin and secure with wooden picks, if desired. Sprinkle and rub remaining seasoning inside cavity and on outside of turkey. Let turkey stand at room temperature while oil heats.
  2. Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350 degrees F over a medium-low flame, according to manufacturer’s instructions (about 45 minutes).
  3. Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment.
  4. Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165 degrees F (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300 degrees F and 325 degrees F). Remove turkey from oil; drain and let stand 25 minutes before slicing.

 

Check out 12 Fun Autumn Flowers & Teas to Drink and Plant

 

 

 

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