Mashed Potatoes, Stuffing and Brussel Sprouts that aren’t boring!

Thanksgiving is a time for family, friends, and of course, FOOD! The main dish is always the star of the show, but the side dishes complete the meal. Here are three ideas that will add some flavor to your Thanksgiving feast. From creamy mashed potatoes to savory stuffing, and crispy Brussel sprouts we’ve got you covered!

So, without further ado, here are three extra easy side dish ideas, with a little pop, that will make your Thanksgiving meal complete:

Mashed Potatoes

There are so many ways to cook potatoes, and they are always a hit at Thanksgiving. You could go the traditional route and make mashed potatoes, or try something new like roasted sweet potatoes. A classic for a reason, mashed potatoes are the perfect comfort food. They’re creamy, dreamy, and oh-so-satisfying.

Ingredients

-4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces. 

-1 cup half and half

-1/2 cup (1 stick) unsalted butter

-Salt and freshly ground black pepper to taste

Here are some of my expert tips:

• Don’t substitute another potato for the Yukon Gold potatoes.  They usually cost more than Russets, but they’re creamier when mashed, never too starchy, and have a natural buttery flavor that compliments the dish.
• To Peel or Not to Peel?  Not! Here’s why. Unpeeled and unsliced potatoes will absorb less water when boiling, which will keep the starch inside and result in a less watery, more flavorful mash. Furthermore, it’s simpler and quicker to remove the peels after cooking.
• Melt the Butter.  When you add the butter first, it covers the starch and creates silkier potatoes. Use good quality butter, we prefer Kerrygold. Then slip in the half-and-half. 
• Use the half-and-half, and not the fat-free version,  iThicker than milk but not as heavy as cream, half-and-half will help your Thanksgiving potatoes achieve an impressive finish. To avoid clumpy potatoes preheat it first!
• If you want to add a little heat use fresh ground Tillicherry peppercorns

Stuffing

If you want a truly memorable Thanksgiving, don’t skimp on the stuffing (or dressing). This dish is essential:  it’s delicious, satisfying, and can be customized to suit any taste. 

It might be intimidating to make if you’ve never made it, but our recipe is very simple and calls for just a handful of ingredients.

Ingredients

• 8 Tbsp Butter and a little more for the baking dish –  Lots of butter to sauté veggies equals lots of flavor.  Here again, you’ll want a full and flavorful butter. 
• Chopped Onion- you can be creative here, maybe use a red onion, or add some chives.  We find that using a few different types of oniony vegetables elevate this dish. Try adding scallions, leeks or shallots.
• Chopped Celery Stalks
• 1 Lb Cubed Stale Bread – see below for the types of bread you can use. The dried bread soaks up the flavors and avoids a mushy stuffing. You want your stuffing moist, but not soggy.
• 4 Cups Chicken Broth – you could use turkey stock if you have it. If you want to amp up the flavor and add a little health benefit to the dish, substitute chicken bone broth instead.
• Fresh Herbs – fresh parsley, sage, rosemary, and thyme. We suggest you don’t substitute fresh herbs for dried ones.  Fresh herbs give the dish an extra savory appeal.

1/2 c. freshly chopped parsley

1 tbsp. freshly chopped sage, minced

1 tbsp. fresh thyme leaves, minced

1/2 tbsp. freshly chopped rosemary

• 2 Beaten Eggs – to act as a binder to hold the bread, onions and celery together.

Now you’re ready to make the stuffing: 

1. Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Be careful that the heat is not too high to avoid burning the butter.
2. Add desired types of onion and celery and cook until soft and fragrant, 8 minutes.
3. Stir in your fresh herbs and spices. Season with salt and pepper. 
4. Place bread in a large bowl and add skillet mixture. Toss to combine. In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture. Add more salt and pepper and toss until completely coated.
5. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 to 20 minutes more. 

• This dish is usually made with white bread, but be bold and experiment with other types of bread, like whole wheat or sourdough.
• Cut fresh bread into 1″ cubes and put them in a big bowl, let them sit overnight so they are stale. We prefer a heavier white bread (such as French or Italian bread).  The key to getting the stuffing right is to make sure the bread is nice and dry before beginning. If it’s too moist, the stuffing will be mushy.

What’s great about this recipe is that you can use any bread you have around the house, even hamburger buns. Maybe throw in whole wheat bread. Use whatever kind of bread you prefer.

Brussel Sprouts

These are Thanksgiving staple that some people avoid, but others love! We happen to think that Brussel Sprouts are delicious when properly cooked.  This recipe is courtesy of the great Ina Garten:

Ingredients

1 1/2 pounds Brussels sprouts

3 tablespoons good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
• Mix them in a bowl with olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
• Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt.

These are just a few of the many side dishes you can make for Thanksgiving. Get creative and try something new this year! Your family and friends will be sure to thank you.  Go directly to our contact page, to place your order for our farm fresh turkeys.