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Back to Basics: This Thanksgiving put the side dishes in the spotlight
From the stuffing to the cranberry sauce, make every dish a star
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Thanksgiving is just around the corner, and while the turkey often takes center stage, it’s time to give the side dishes the spotlight they deserve. This year, I’m ditching the “supporting role” mentality and transforming my Thanksgiving table into a culinary celebration where every dish is a star. This article is your guide to elevating the entire Thanksgiving experience, from some tips to elevate the star of the show to its often-humble companions.
While brining is a popular method for ensuring a moist and flavorful turkey, I find myself drawn to the nuanced complexity that marinating offers. Both techniques have their merits, but the intricate dance of flavors achieved through marinating gives it a slight edge.
When you prepare a marinade, it is best to use a combination of oil (I use about 1 to 2 cups of olive oil), melted butter (I use about 1/2 pound), juice from a couple of lemons, a roughly chopped small onion (or onion powder), a few cloves of garlic (or garlic powder), fresh herbs, pepper, and enough salt, since salt helps develop the flavor (I use about 2 tablespoons). Simply place all those ingredients into a food processor and process until smooth.
To maximize the flavor and tenderness of your turkey, I recommend a two-pronged approach. First, inject your chosen marinade deep into the meat using a meat injector. This ensures the marinade penetrates every fiber, infusing the bird with flavor from the inside out. The marinade will solidify as it chills in the refrigerator, creating tiny pockets of flavor within the turkey.
Next, place the turkey and remaining marinade in a large freezer bag and refrigerate. This allows the surface of the bird to absorb the marinade, creating a flavorful crust that will intensify as it cooks. The result? A succulent, tender turkey with a depth of flavor that will impress your guests.
While roasting your turkey at 350 degrees in a conventional oven will certainly yield delicious results, especially if you use the convection setting for enhanced heat circulation, I’m particularly fond of rotisserie cooking. Whether you employ an outdoor grill with a rotisserie attachment, like I do, or have this feature built into your oven, the constant rotation ensures even cooking and a wonderfully juicy bird with beautifully browned skin.
Don’t forget the gravy
Let's not forget the essential companion to our Thanksgiving turkey: gravy. Thanks to those flavorful pan drippings, you’re already ahead of the game if you’ve roasted your bird.
Combine about 1 cup of the drippings from your roasted bird with 2 cups of chicken broth in a saucepan. Toss in some turkey bones, wings, or other leftover bits for an extra layer of flavor. Simmer this mixture for about 10 minutes, allowing the flavors to meld.
Next, remove the solids and whisk in a bit of flour until smooth. Continue cooking and stirring until the gravy thickens to your liking. For a velvety smooth finish, strain the gravy through a fine-mesh sieve. Now you have a gravy that’s worthy of its star bird.
Fluffy, flavorful mashed potatoes
Mashed potatoes are undeniably a Thanksgiving staple, and while everyone has their preferred method, I’d love to share my own tried-and-true recipe that consistently earns rave reviews.
Some people like to use the water from boiling potatoes for mashed potatoes. I never do because starchy water gives them a bland and starchy flavor. Instead, substitute the water with heavy cream or at least whole milk and a little bit of butter. These ingredients will elevate your mashed potatoes with a symphony of flavors, balancing the starchy notes and adding delightful complexity. If you are on a low-calorie diet, consider using low-fat milk instead.
To achieve the fluffiest and richest mashed potatoes, I recommend using roughly 1/2 to 3/4 cup of heavy whipping cream or 1/2 cup of milk with 4 tablespoons of butter for every 2 pounds of potatoes. A stand mixer with a whisk attachment (or a hand mixer) is key here. Whipping the potatoes incorporates air, creating a cloud-like texture that’s incredibly light yet bursting with flavor. If you prefer to skip the mixer, slightly reduce the liquid to achieve the desired consistency. Keep in mind that heavy whipping cream is naturally rich, so adding extra butter is unnecessary and may result in overly heavy mashed potatoes.
To further enhance the flavor of your mashed potatoes, consider adding a touch of grated or pressed garlic. A single small clove is all you need to introduce a subtle yet noticeable depth of flavor without overpowering the dish. And for a final flourish, I highly recommend incorporating fresh chives for a burst of vibrant color and oniony flavor.
Unforgettable stuffing
Stuffing, a Thanksgiving essential, can be elevated from ordinary to extraordinary with one simple trick: transform those plain bread cubes into flavorful croutons. Here’s how: Toss your cubed bread with salt, pepper, and oil in a cold frying pan. Allow this mixture to sit for a few minutes, giving the bread time to absorb the flavors. Then, place the pan over medium heat and saute the bread cubes, stirring constantly, until they achieve a delightful golden crispness. This simple step creates a depth of flavor that will take your stuffing to the next level. Once your croutons are ready, set them aside in a bowl and proceed with your favorite stuffing recipe.
Saute finely chopped onions in oil until glossy. Add chopped celery and continue to saute. While the vegetables cook, preheat your oven to 350 degrees. To finish the stuffing, melt butter in the pan with onions and celery. Then, add fragrant fresh herbs. Chopped sage, basil, and rosemary are my go-to choices, with rosemary being the key to unlocking a truly unforgettable flavor. Feel free to experiment with other herbs, but rosemary is a must in my stuffing. While dried herbs can be used in a pinch, fresh herbs impart a vibrancy and depth that simply can’t be replicated. So, if possible, opt for fresh herbs to elevate your stuffing to new heights.
And finally, don’t forget to add grated or pressed garlic and a pinch of salt and pepper. Stir in the prepared croutons. Pour in vegetable broth and cook until absorbed. Transfer the stuffing to a baking dish and bake until the bread is no longer soggy.
Skip the green bean casserole
While green bean casserole is a Thanksgiving classic, I prefer to elevate this traditional side with a touch of elegance: bacon-wrapped green beans.
To create this delectable dish, begin by blanching fresh green beans in boiling water for 5 to 7 minutes, or frozen beans for 2 minutes, until slightly softened. Preheat your oven to 350 degrees. Next, saute the blanched beans in oil until lightly seared, seasoning with salt and pepper to taste. This extra step adds a wonderful depth of flavor.
Wrap small bundles of beans with bacon slices, using half a slice if your bacon is thick. Arrange these bundles on a baking sheet and bake until the bacon reaches your desired crispness. Remember, bacon is safe to eat even when it’s not overly crispy. For a lighter option, feel free to substitute turkey bacon.
No canned cranberry sauce
No Thanksgiving feast is complete without cranberry sauce! While the canned variety offers convenience, I believe this special occasion calls for a homemade touch. My simple cranberry sauce recipe requires just a few ingredients and comes together in a flash.
In a medium saucepan, combine 12 ounces of fresh or frozen cranberries with 3/4 cup water, 3/4 cup sugar, and optional spices like a cinnamon stick, star anise, or lemon zest for an extra layer of flavor. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low and cook until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Stir occasionally; if the water evaporates too quickly, add a splash more. Once the sauce is cooked, remove and discard any spices.
Tips & Good to Know
Whole turkey or just breasts?
As Thanksgiving approaches, the annual turkey dilemma arises: whole bird or just the breast? Many people generally prefer white meat to dark meat. But did you know that about 33 percent of the turkey is dark meat, and the rest is white? Don’t underestimate the dark meat. When cooked properly, its succulent flavor and juicy texture can rival even the most perfectly roasted breast, and there’s always at least one guest who secretly (or not-so-secretly) prefers it. I hope this information helps you with your decision-making.
Thanksgiving prep tips for a stress-free feast
- Cranberry sauce: Cook ahead and refrigerate. It improves in flavor with time.
- Potatoes: Peel, cut and submerge in cold water in the refrigerator. The next day, just rinse and cook.
- Stuffing: Pre-chop all ingredients and store in containers or freezer bags for easy assembly and cooking on Thanksgiving Day.
- Bacon-wrapped beans: Prepare, cook and saute the green beans ahead of time. Wrap them in bacon and place them on a baking sheet. Cover with plastic wrap and refrigerate. On Thanksgiving, simply unwrap and bake.
- Turkey: Brine for a few days or marinate overnight. Start cooking the turkey first on Thanksgiving Day, as it takes the longest.
- General prep: For other dishes, try to precut and even precook components whenever possible to streamline Thanksgiving Day cooking.
By following these tips, you can enjoy a delicious, homemade Thanksgiving meal without the stress.
Source: Tom Slepicka
For a smoother consistency, use an immersion blender while the sauce still is warm. Finally, taste and adjust the sweetness by adding more sugar if needed.
With just a little effort, you'll have a vibrant and flavorful cranberry sauce that far surpasses any store-bought option.
Thanksgiving is a cherished time for gathering with loved ones and sharing a bountiful feast. While there's a whole world of culinary possibilities to discover, from sweet potato casseroles to cornbread and roasted vegetables, I hope these classic Thanksgiving recipes and ideas inspire you to create a Thanksgiving meal that's both delicious and memorable. I wish you a happy holiday!
Recipes
Turkey with Gravy
Note: A meat injector is a game changer to reach the right tenderness. You can buy one inexpensively online. I promise that it will be one of your favorite kitchen tools yet. You can avoid using one and just pour the marinade over the meat if you wish.
Servings: 10 to 12
Ingredients:
Juice from 2 large lemons
1 ½ cups of extra-virgin olive oil
2 sticks (1/2 pounds) butter, melted*
1/2 medium onion, peeled and roughly chopped
1/4 cup fresh sage, roughly chopped (or 1 tablespoon of dried)
1/4 cup fresh basil, roughly chopped (or 1 tablespoon of dried)
1/4 cup fresh chive, roughly chopped (or spring onion or 1 tablespoon of dried)
1/4 cup of fresh rosemary — roughly chopped (or 1 tablespoon of dried)
6 cloves garlic, peeled
2 tablespoons salt
1 teaspoon ground pepper
1 12 to 15 pound Turkey **
Extra salt and pepper, preferably freshly ground
For roasting only:
1 stick (1/4 pound) butter, sliced into about 8 thick slices
Optional, prepare gravy:
2 cups chicken broth
1 tablespoon all-purpose flour
* Cut butter into small pieces before melting. Then, microwave for a short time (a few seconds each) with a few seconds break between — to prevent a little “explosion.” Optionally, melt butter over medium heat with vigorous whisking.
** Optionally, substitute with 6 to 7 pound turkey breasts (in this case, lower the amount of other ingredients by half).
Directions:
Make the marinade: Place into a kitchen processor: lemon juice, extra-virgin olive oil, butter, onion, sage, basil, chive, rosemary, garlic, salt, ground pepper and process on high speed until smooth — no pieces (about 2 to 3 minutes).
Then pour the contents into a medium bowl (suitable for microwave) and microwave for 1 to 2 minutes until slightly warm. Then briefly stir with a whisk to make sure it is nicely combined.
Inject the turkey: Make sure that the bird is properly rinsed under cold water. Place the whole bird into a large mixing bowl. Collect part of the marinade with the meat injector and inject into the turkey — inject right in front of the bone (or one-third deep if you are preparing boneless meat). Repeat injecting evenly into different places on the meat until you run out of marinade. Then, do the same thing with about 1/2 of the marinade released during injecting.
Turn the bird in the marinade released during injection.
Generously salt and pepper the bird on the breast side and the two other sides.
Cover the meat with plastic wrap and let the meat rest (marinating) overnight in the refrigerator (or at least 3 hours).
To roast turkey in the oven: Set oven to 350 degrees to preheat.
Place the turkey on a large roasting pan and pour the marinade over.
Place 1 stick of butter on the top of the bird.
Bake in a preheated oven until fully cooked. The total roasting time will depend on the exact size of the bird (approximately 2 1/2 + hours for the whole bird or 1+ hours for a turkey breast). *
Pour the juices from roasting over the turkey a few times during roasting.
To prepare the turkey on a rotisserie: Follow manufacturer instructions to cook. Once cooked, let the meat rest on a cutting board for about 2 minutes, then cut into slices and pieces.
Optional, prepare gravy: Place a medium saucepan on medium-high heat and add up to 1 cup juices from roasting (if the turkey was roasted), 2 cups chicken broth, some skin and bones, wingtips, and optionally, other parts of the roasted meat. Let cook with occasional stirring until the flavors blend (about 10 minutes).
Remove meat and bones and add 1 tablespoon flour. Whisk (while cooking) until it’s fully incorporated.
Cook with occasional whisking until the desired thickness is reached. Then pour it through a fine sieve to make sure that your gravy is smooth.
Serve with stuffing, creamy mashed potatoes, or your favorite side.
* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165 degrees.
Creamy Mashed Potatoes
Servings: 4 to 5
Ingredients:
2 pounds potatoes, peeled and diced or sliced *
3/4 cup heavy cream, warm (can be reheated in microwave)
Optional: 1 clove garlic, peeled and grated
1/2 teaspoon salt
1/4 teaspoon ground pepper, ideally freshly ground
*It really doesn’t matter what size you dice potatoes for this recipe, but smaller will cook faster.
Directions:
Potato preparation & cooking: Rinse potatoes under cold water. Then peel and chop potatoes.
Place into a medium pot and then fill the pot with water (about 1 inch above the level of the potatoes). Cover the pot with a lid and place it on a high-heat burner. Bring to a boil.
Lower heat to medium and boil until fully cooked (about 12 to 15 minutes). Take one out and taste it to make sure it is done.
Drain the water by pouring it over a colander and place it into a stand mixer with a whisk attachment.
Final phase: Add into the stand mixer: 3/4 cup heavy cream, warm; optional: 1 clove garlic, grated; 1/2 teaspoon salt, pinch ground pepper.
Whisk on a low speed until partially combined (about 1 minute). Then increase speed to high and whisk until it gets nice and creamy with a fluffy consistency for at least 5 minutes.
Taste and add salt or pepper if needed.
Optionally, serve by piping out of your pastry bag with a tip.
Tip: If parts of the ingredients stick to the side of mixing bowl during mixing, stop the mixer, and place it back into the bowl with a spatula. Then, continue mixing.
Easy Cranberry Sauce
Makes about 1+ cups
Ingredients:
12 ounces fresh or frozen cranberries
3/4 cup water
3/4 cup sugar, adjust if needed
Optional: 1 stick of cinnamon
Optional: 1 star anise
Optional: Zest from 1 lemon
Directions:
Simmering: Place a medium saucepan on medium-high heat and add:
12 ounce fresh or frozen cranberries
3/4 cup water
3/4 cup sugar
Optional: 1 stick cinnamon
Optional: 1 star anise
Optional: Zest from 1 lemon
Bring to a simmer (about 195 degrees) with occasional stirring.
Lower the heat to medium-low and cook, stirring occasionally, until the cranberries burst, the sauce thickens, and the water evaporates (usually about 15 to 20 minutes).
Important: If the water evaporates too quickly (before the cranberries burst and the sauce thickens), consider lowering the heat and adding more water.
Remove and discard the cinnamon stick and star anise (if used).
Optionally process with an immersion blender (while still cooking) until partially or smooth (especially if you are cooking the sauce for a while and the cranberries are soft but haven't burst enough).
Taste and add more sugar if needed.
Serving: Serve hot or let it cool completely before serving. It can be refrigerated for up to a few weeks.
Stuffing
Servings to 6
For the bread:
4 cups of bread of your choice, diced,*
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons frying oil, adjust if needed.
For other:
3 tablespoons frying oil, adjust if needed
1 large onion, peeled and finely chopped
5 celery ribs, finely chopped
1/2 stick (2 ounces) butter, sliced
1/4 cup fresh sage, finely chopped (or 1 tablespoon of dried)
2 tablespoons fresh rosemary, finely chopped (or 1 teaspoon of dried)
1/2 cup fresh basil, finely chopped (or 1 tablespoon of dried)
1 clove of garlic, peeled and grated (o pressed)
Extra pinch salt and pepper
2 cups vegetable broth
* Use bread with fat content, such as burger buns, toast, and similar types.
Directions:
For bread preparation: Place into a cold fry pan: bread, salt, pepper and 3 tablespoons of frying oil. Thoroughly stir until combined. Set aside for about 2 to 3 minutes.
Then, place the pan with the diced bread on medium heat. While constantly stirring, saute until crispy (about 4 to 5 minutes).
Place aside into a medium mixing bowl for later steps.
Saute: Preheat a fry pan on medium-high heat with 3 tablespoons frying oil and add onion and saute with occasional stirring until onions are glossy (about 3 to 4 minutes). Add celery ribs and saute with occasional stirring for another 2 minutes.
Meanwhile, set the oven to preheat to 350 degrees.
Then add to the pan with onion and celery add butter, sage, rosemary, basil, garlic, a pinch of salt and pepper and croutons prepared from the previous step. Stir while cooking until all ingredients are nicely combined (about 1 to 2 minutes).
Then increase the temperature to medium-high heat and add vegetable broth. Cook with occasional stirring until the broth is absorbed, but the bread still is a little mushy (about 1 to 2 minutes).
Place the stuffing into a baking dish and bake in a preheated oven until the bread is no longer soggy (about 10 to 15 minutes).
Bacon-Wrapped Beans
4 servings (3 pieces per serving)
Ingredients:
Beans:
3 tablespoons frying oil, adjust if needed
1 pound fresh whole green beans (or frozen – no defrosting necessary before cooking) *
Pinch of salt
Pinch of pepper
12 slices (about 3/4 pound) bacon **
* You are going to use about 6 to 7 beans in one wrap. That means that you are going to need about 72 to 84 beans. That amount should be roughly equal to about 1 pound frozen beans or even shorter fresh ones. If your beans are too long, you can cut them into halves. Or you can just go with the flow as I do and avoid counting and adjust some superlong beans as you go. In the end, I am surprised by the final count of wraps.
** If bacon is too thick, use just half of each slice. Optionally substituted with turkey bacon.
Directions:
To prepare & precook beans: Fill a large pot with about half of the water and set it to preheat to boil. Rinse all green beans thoroughly and cut off both ends. Place into the boiling water and cook until lightly soft – but do not overcook (about 5 to 7 minutes).
Set oven to preheat at 350 degrees.
Sauté beans: Beans cooked at this stage will be just slightly soft and still slightly crunchy and taste a little plain since you haven’t added any seasoning – beans will be brought to perfection in a later step.
To make sure that you have reached the proper cook, take one out and taste it. If you can imagine eating it like a light snack, you are all set for now. If you still don’t have any idea, just simply cook for 7 minutes sharp, and you will be set.
When done, drain over a colander.
Frozen green beans preparation: Fill a large pot with about half of the water and set it to preheat to a boil. Cook in boiling water for about 2 minutes (no need to cook longer since frozen green beans usually come precooked). When done, drain over a colander.
Tip: This step can be skipped, and you will still have a decent version of this side/appetizer. But if you follow all my steps below, you will have a much more superb experience, which will certainly be worth the few extra steps.
Preheat the frying pan on medium-high heat with frying oil and add whole green beans. Salt and pepper the beans. Sauté with occasional stirring until a light sear is reached (about 3 to 4 minutes).
Important: Before you finish sautéing, take one bean out and taste it. Add salt and/or pepper if needed.
To create wraps: Wrap about 6 to 7 beans with 1 slice of bacon and place on a baking sheet with parchment paper. Finish cooking in a preheated oven until the bacon is cooked to your satisfaction (until you reach the desired stage of bacon cooking). I usually leave it there for only 5 to 7 minutes because I like only partially cooked bacon.
Serve as a side or one of the sides to your main course or a warm or cold appetizer.
Source: Tom Slepicka
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
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