If you’ve been invited to a friend or relative’s house this Thanksgiving, you know you’re expected to bring something. Rather than sticking with the standard bottle of wine or extra dessert, ask if you can bring a side dish. There are plenty of yummy side dishes that complement a standard turkey dinner, and everyone will welcome the change of pace.
VEGETABLE SAUTÉ
Many people serve green bean casserole at Thanksgiving, but the traditional version made with canned soup is high in fat, salt, and calories. Instead try this tasty broccoli, corn and green bean sauté.
- Melt ¼ cup butter in a skillet and stir in a 1-½ cups chopped fresh broccoli, one 15-ounce can of whole kernel corn, and one 15-ounce can of green beans (can substitute fresh beans).
- Cook until the broccoli is tender.
- Sprinkle with ½ eight-ounce package of crumbled feta cheese with basil and sun-dried tomatoes, and cook until the cheese has melted. Add more cheese if you like the flavor.
- Season with salt, pepper and oregano.
CREAMY SKILLET CORN
Another less traditional but tasty veggie side dish is creamy skillet corn.
- Melt three tablespoons of butter in a large skillet over medium heat and add ¼-cup minced shallots, and a pinch of sugar.
- Stir in two cups of frozen corn kernels and two tablespoons of water and cook until tender, about five minutes.
- Gradually stir in ½-cup heavy cream and cook until sauce thickens, approximately eight minutes.
- Season with a pinch of nutmeg, and salt to taste.
CRANBERRY-GLAZED CARROTS
Another less common vegetable dish is cranberry-glazed carrots.
- Bring eight cups of thinly sliced carrots, four tablespoons of bottle light raspberry or cranberry vinaigrette dressing, and ½-can whole cranberry sauce to a boil in a medium-large saucepan.
- Reduce the heat to low and simmer eight to ten minutes or until carrots are tender, stirring occasionally.
- Spoon into a serving bowl and top with ¼-cup chopped toasted pecans. What could be simpler?
SPICY CRANBERRY RELISH
Are your friends still using canned cranberry sauce? Surprise them with this fresh and spicy cranberry relish.
- Grate the peel from one orange being careful not to grate any of the white part. Juice the orange.
- Combine the orange peel, 1-½ cups sugar and ½-teaspoon grated ginger root in a heavy saucepan and whisk to blend.
- Add the orange juice and bring to a simmer over medium heat, stirring frequently, until the sugar is dissolved.
- Then add 4 cups of fresh cranberries.
- Cook and stir until the cranberries begin to pop—about five minutes—and then remove from heat.
- Stir in ½ cup toasted pecans if desired and chill. Makes three cups of delicious sauce.
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