I love the way he would insist on stuffing the bird and not making “dressing” which is cooked outside the bird. To me, stuffing is where it’s at. It has that extra turkey flavor.
What is my stuffing recipe? That will have to wait until next week as the Thanksgiving countdown begins. In the meantime, here are three of my favorite side dishes I’ve been working on:
I’m always looking for something that doesn’t take up valuable oven space. This dish is a cheap date! Doesn’t take long. Doesn’t tie up prime real estate. The radishes can have a peppery and almost mustardy heat to them. Try it with cut up Daikon radish. I don’t generally go for spicy flavors on the Thanksgiving menu, so this subtle heat is just what I feel I often miss.
2 tbsp. extra-virgin olive oil40 Pearl (small, round) or Cippolini (round, flat like a flying saucer) onions, peeledKosher salt1 cup dry red wine1 tbsp. honey20 small to medium red or pink radishes, stemmed and halvedSplash red wine vinegar
1.Heat a large sauté pan and add the olive oil. Add the onions and season them with salt and add the red wine. Brown the onions, 5–8 minutes, over low to medium heat. Lower the heat, add the honey and the radishes and cook for an additional 5–8 minutes or until the vegetables are tender when pierced with the tip of a knife. In a small pot, reduce the red wine until it is only about 2 tablespoons.2.Stir the red wine and red wine vinegar into the vegetables. Serve immediately.
Buttered Spaghetti Squash
Other than zucchini, I find Spaghetti squash the lightest and most refreshing squash variety. In the midst of the gravy, potatoes and stuffing, I always welcome something that has a tasty flavor but is also somewhat light and clean. Like a palate refresher in between all the bold flavors. I go for some of this and a spoonful of cranberry sauce as way of introducing tang and brightness to my Thanksgiving plate. Of course, if you prefer a non-sweet version, you can always just season the squash with salt and pepper in addition to the butter.
1 tbsp. kosher salt1 tsp. cinnamon2 tbsp. dark brown sugar2 tbsp. unsalted butter3 spaghetti squash (yellow skin), about 1 pound each, split1 tsp. orange zest
1.In a bowl, combine the salt, sugar and cinnamon. Sprinkle the mixture inside the squash cavities.2.Use a steamer (or microwave) to cook the squash halves (flesh side up) until tender, 12–14 minutes. Transfer them to a flat surface and scoop out the flesh. Discard the skins.3.Transfer the squash to a bowl and add the butter while it is still hot. Stir to blend. Add orange zest.
Baked and Smashed Goat Cheese Potatoes
I like this recipe because I can cook the potatoes in the oven with the turkey, take them out when tender, and mix with the other ingredients. I have served this as my mashed potatoes before (much less work) and love the taste of the baked potatoes. I mix in some of the skins for added texture and have also folded in some crispy bacon.
6 Idaho Baker potatoes, each about ½ poundKosher salt1 log (8 ounces) fresh and soft goat’s milk cheese, softened at room temperature½ cup sour cream1 small bunch chives sliced into small matchsticks
1.Preheat the oven to 450 degrees Fahrenheit.2.Arrange the potatoes on a baking sheet. Do not wrap the potatoes individually in tinfoil. This causes the potatoes to “steam” instead of developing a nice crust and deeper flavor as they cook.3.Bake the potatoes until completely tender when pierced with the tip of a knife, 1 to 1½ hours.4.Remove from the oven and slit them each in half lengthwise. Scoop out the flesh and transfer to a bowl. Immediately add the goat cheese and crush the potato flesh and the goat cheese with the tines of a fork until integrated. Season with salt to taste. Add the sour cream and chives. Chop and add some of the skins, if desired.
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source: people.com
