• Atena

My Thanksgiving Sides Recipes

Updated: Nov 27, 2019

It's all about the sides on Turkey day! Below are the recipes for the sides I chose to make, and I added the Sweet Potato Mash even though I did not make it (our guests brought mashed potatoes over so I was graciously relieved of that duty lol)




· Kosher salt

· Pepper

· 3 lb. green beans, trimmed

· 2 cups stale bread, torn into small pieces

· 3 tbsp. olive oil

· 4 scallions, thinly sliced

· 3 tbsp. cornstarch

· 1/8 tsp. freshly ground nutmeg

· 2 1/2 cups whole milk

· 8 oz. extra-sharp Cheddar cheese, coarsely grated

· 1/4 cup finely grated Parmesan cheese


· Heat oven to 375°F. Fill large bowl with ice water. Bring large pot of water to a boil. Add 1 tablespoon salt and then, in batches, cook green beans until just tender, 3 to 4 minutes. Transfer green beans to ice water to cool; drain and transfer to large bowl.

· In another bowl, toss bread with oil, then scallions. In medium saucepan, whisk together cornstarch, nutmeg, 1/2 cup milk and 1/2 teaspoon each salt and pepper until smooth. Gradually whisk in remaining 2 cups milk and bring to a boil; boil 2 minutes.

· Reduce heat to medium-low and stir in Cheddar, 1/2 cup at a time, stirring until melted before adding next 1/2 cup. Stir in Parmesan to melt. Toss with green beans to evenly coat.

· Transfer green beans to 3-quart baking dish, sprinkle with scallion crumbs and bake until golden brown, 25 to 30 minutes.

Credit: https://www.goodhousekeeping.com/food-recipes/a24131072/green-bean-and-cheddar-casserole-recipe/




· 2 cups gluten-free coarse-grind cornmeal

· 2 Tbs. sugar

· 1 1/2 tsp. kosher salt

· 1/2 tsp. baking powder

· 1/2 tsp. baking soda

· 1 egg

· 1 1/2 cups buttermilk

· 4 Tbs. (1/2 stick) unsalted butter, melted, plus 6 Tbs. unsalted butter, at room temperature

· 1 Tbs. chopped fresh thyme

· Flaky sea salt


· Place a 10-inch cast-iron fry pan in an oven and preheat the oven to 450°F

· In a large bowl, whisk together the cornmeal, sugar, kosher salt, baking powder and baking soda. In a medium bowl, whisk together the egg and buttermilk. Add the egg mixture to the cornmeal mixture and stir until combined. Stir in the 4 Tbs. melted butter.

· Carefully remove the pan from the oven and add 1 Tbs. of the room temperature butter, swirling the pan until the butter is melted and coats the pan. Scrape the batter into the pan and spread evenly. The batter should immediately begin to sizzle around the edges. Bake until the corn bread is golden brown and the center is firm, about 12 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.

· Spread the remaining 5 Tbs. butter over the corn bread. Sprinkle with the thyme and sea salt and serve.

Credit: https://www.williams-sonoma.com/recipe/gluten-free-skillet-corn-bread-with-thyme.html




· 2 tsp. fennel seeds

· 7 Tbs. unsalted butter

· 1 large yellow onion, thinly sliced

· 1 large fennel bulb, trimmed, cored and diced, fronds reserved for garnish

· 3 celery stalks, diced

· Kosher salt and freshly ground pepper

· 12 cups cubed whole wheat bread (about 1 lb./500 g)

· 3 1/2 to 4 cups vegetable broth, warmed

· 1/2 cup currants


· Preheat an oven to 375°F. Butter a 9-by-13-inch baking dish.

· In a large sauté pan over medium-high heat, toast the fennel seeds, stirring frequently, until fragrant and lightly browned, about 2 minutes. Transfer to a small bowl.

· In the same pan over medium heat, melt 3 Tbs. of the butter. Add the onion, reduce the heat to low and cook, stirring occasionally, until very tender and lightly browned, about 10 minutes. Transfer to a bowl.

· In the same pan over medium heat, melt 2 Tbs. of the butter. Add the diced fennel and cook, stirring occasionally, until just tender and lightly browned, about 5 minutes. Add the celery and cook, stirring occasionally, until the vegetables are soft and translucent, about 8 minutes. Remove from the heat and season to taste with salt and pepper. Stir in the fennel seeds.

· Transfer the fennel mixture to a very large bowl, add the onion and focaccia stuffing and stir until well combined. Stir in the broth 1/2 cup at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not mushy. You may not need all of the broth. Fold in the currants.

· Transfer the stuffing mixture to the prepared baking dish. Cut the remaining 2 Tbs. butter into small pieces. Dot the top of the stuffing mixture with the butter pieces. Cover the dish with a buttered sheet of aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25 minutes more.

· Let rest for 10 minutes, then garnish with fennel fronds and serve.

· Serves 10 to 12.

Credit: https://www.williams-sonoma.com/recipe/vegetarian-stuffing.html




· 1 1/2 pounds sweet potatoes, peeled and cubed

· 1 1/2 tablespoons butter

· 1 tablespoon extra-virgin olive oil

· 2 teaspoons finely chopped fresh thyme, plus leaves for garnish

· 1/4 cup 1% low-fat milk

· 1/2 teaspoon kosher salt

· 3/8 teaspoon black pepper


· Place sweet potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil over high; reduce heat to medium-low, and simmer until tender, about 18 minutes. Remove from heat. Drain and return potatoes to saucepan.

· Combine butter and olive oil in a small skillet over medium; cook until browned and fragrant, about 3 minutes. Remove from heat; stir in thyme.

· Add milk, salt, and pepper to sweet potatoes; mash with a potato masher to desired consistency. Drizzle with butter mixture; gently stir once or twice. Garnish with thyme leaves.

Credit: https://www.cookinglight.com/recipes/savory-sweet-potato-mash


Click below for the recipes I used for our Thanksgiving dinner.

Happy Thanksgiving my loves!

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