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Easy Thanksgiving Side Dishes

Emily

Some think it's the side dishes that really make a Thanksgiving feast. But the side dishes can also push even the calmest cook or host over the edge. Often involving a lot of ingredients, chopping, or layering, side dishes can be a ton of work.


Here are 3 really easy side dishes that come together in a snap and are a bit outside the standard, traditional Thanksgiving fare, yet still ooze lots of Thanksgiving flavor. These recipes also can be made ahead of time, & either re-heat well or have a wide range of acceptable serving temperatures.

Overhead photo of several hand holding wine glasses for a toast over a very heavily decorated Thanksgiving table with lots of mini pumpkins

Pumpkin Soup

Serves 4


I make this soup for company often. If I'm going to have very little time to prep before guests arrive, I measure everything out before I go to work. I combine the stock & cream in the pot that I am going actually cook the soup in, & put it in the fridge. And I combine the spices & sugar and have that ready to go, too. Just keep it wrapped, though, or the brown sugar will hardened. Then as soon as I get home, I can put everything on the stove quickly.

A bowl of creamy pumpkin soup stopped with shredded white cheese and chopped cilantro

This soup can also be made a day or 2 ahead. Just keep refrigerated & then warm up on low heat, stirring occasionally.


Ingredients

  • 3 cups chicken stock (Opt for a low-salt version & salt at the end if more is needed).

  • 1 cup whipping cream (A lower fat dairy can be used but the soup will end up quite watery. You can also do a 1/2 cup whipping cream and a 1/2 cup milk.)

  • 1 can (15 oz) pumpkin purèe

  • 3 tablespoons packed brown sugar (Dark brown sugar tastes richer, but any brown sugar is fine. Whatever you have on hand. Also, if your brown sugar has turned hard, you can still use it. The hot, boiling stock will reconstitute it. Just take extra care to make sure it does get dissolved & incorporated into the soup Also, if you want to cut back on sugar, go ahead! This soup has distinct sweetness because of the brown sugar & you can tailor to your desired level.)

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon ground coriander

  • 1/8 teaspoon ground nutmeg

  • 3/4 cup grated sharp cheddar cheese

  • Chopped fresh cilantro


Instructions

  1. Bring stock & cream to a boil in a medium sauce pan.

  2. Whisk in pumpkin, sugar, & all spices.

  3. Reduce heat to low-medium & simmer until soup thickens, about 15 minutes.

  4. Label into bowls. Serve sprinkled with cheese & cilantro.



Brussel Spouts with Bacon (optional)

One of the tips I learned from Cook's Illustrated a long time ago is to first lightly steam vegetables before roasting them. You just want to make sure that you don't add too much liquid, or the veggies will be too wet to roast properly. Just a sprinkling of water will do!

A platter with roasted Brussels sprouts with bacon

Ingredients

  • 2 pound Brussel sprouts, cut in half. Try to use smaller sprouts. Or cut large ones into quarters. Also, trim off the stem. Keep any leaves that fall off & include with the rest of the sprouts. They roast up nicely & crispy!

  • 3 tablespoons oil and/or fat. I use bacon fat, olive oil, or a combination of both. If using bacon fat, make sure it is in a liquid state.

  • 1 tablespoon water

  • salt & pepper to taste -- If using bacon and/or bacon fat, you will likely not need any additional salt

  • Optional: 4 slices of cooked, crumbled bacon. Reserve fat if desired.


Instructions

  1. Move oven rack to upper half of over. Pre-heat to 500 degrees.

  2. Toss all ingredients together in a bowl, making sure that sprouts are well coated.

  3. Spread sprouts on a rimmed cookie sheet, in a single layer.

  4. Cover sheet tightly with aluminum foil so that the steam will remain inside. Bake for 10 minutes.

  5. Remove foil, stir sprouts, and bake uncovered for another 12 - 14 minutes, until well roasted. Note: The oven is very hot. Keep an eye on the sprouts so that they do not burn.

Remove from oven, stir in bacon if desired, & serve.


Curried Fruit Bake

Serves 8 to 10


I loved this recipe as a child. My mom discovered it in a southern cookbook by the Junior League of Monroe, Louisiana. It was a staple at our Thanksgiving dinner for many years. It is like a warm, gooey, spicy cross between a chutney & a cobbler, a cross between savory & sweet. It's not a "hot" spicy, though; it is a "flavor" spicy. It pairs really well with poultry or ham.




Ingredients

  • 1-28 oz can of fruit cocktail without syrup. I like ones that are heavy on the pears & peaches. You will be adding brown sugar & butter & all that richness. Do not use canned fruit with added sugar or syrup.

  • 1 cup black cherries

  • 1/2 cup maraschino cherries. If you can't find or don't want to use 2 different types of cherries, use plums and/or grapes. They are a great substitute/

  • 1/2 cup packed brown sugar

  • 2 tablespoons cornstarch

  • 1 tablespoon curry powder. You can adjust the amount of curry depending on preference.

  • 2 bananas

  • 1/2 cup butter, melted


Instructions

  1. Drain canned fruits for several hours to remove as much liquid as possible.

  2. Combine sugar, cornstarch, & curry powder.

  3. Peel & cut banana into bite size pieces.

  4. Mix bananas with other fruit. Add melted butter & sugar mixture to fruit. Mix carefully & lightly.

  5. Put mixture into a casserole dish. I can't quite remember the size, but I'm pretty sure an 8 x 8, 9 x 9, or a 7 x 11 is fine.

  6. Bake at 350 for 40 minutes.

  7. Serve hot. But I think it is really good room temperature as well.


Happy Thanksgiving.

Eat & be well!


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