Every Super Hero Needs a Sidekick

So we have the main attraction handled, what about the sides?  Green bean casserole, yams, various salads, that’s what I remember.  Some were good, some not so much.  The...
sidekicks_sketch_4

So we have the main attraction handled, what about the sides?  Green bean casserole, yams, various salads, that’s what I remember.  Some were good, some not so much.  The beauty of being a millennial is we can start our own traditions and sides for Thanksgiving.  I sought out new ideas for my own table this year, as it is the second year I am hosting…can we say nerve racking?!  I have decided to a mix of traditional and new school sidekicks.  What are you going to bring to the table?

First, I love brussels sprouts. I know, an odd choice, but I figure if I make them amazing people will forget that they are what they hated as a child.  Here is the recipe I will be using (I have tried it already, and they are amazing).

Roasted Garlic Brussels Sprouts With Parmesan

INGREDIENTS

SERVINGS 2UNITS US

 

DIRECTIONS

  1. Preheat oven to 400 ° F.
  2. Toss together Brussels sprouts, garlic cloves, olive oil, lemon pepper, and salt; spread on a baking sheet.
  3. Roast for 20-25 minutes or until garlic and Brussels sprouts are tender.
  4. Toss with Parmesan cheese and serve.

http://www.food.com/recipe/garlic-parmesan-roasted-brussels-sprouts-494102

 

For my more traditional dish, stuffing.  I mean who doesn’t love a dish devoted to bread!  I am keeping it totally traditional so it is a familiar flavor, no box here though.

“Simple is Best” Dressing

YIELD

Makes 8 to 10 servings

INGREDIENTS

 

3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish

1 pound good-quality day-old white bread, torn into 1″ pieces (about 10 cups)

2 1/2 cups chopped yellow onions

1 1/2 cups 1/4″ slices celery

1/2 cup chopped flat-leaf parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 1/2 cups low-sodium chicken broth, divided

2 large eggs

PREPARATION

 

Preheat oven to 250°F. Butter a 13x9x2″ baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

http://www.epicurious.com/recipes/food/views/-simple-is-best-dressing-51124210

RELATED BY

Twitter EdgyPlate