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
SERVINGS 2UNITS US
- 10ounces fresh Brussels sprouts
- 1whole garlic, cloves separated and peeled
- 1 1⁄2teaspoons olive oil
- 1⁄2teaspoon lemon pepper
- 1⁄4teaspoon sea salt
- 1tablespoon gratedparmesan cheese
- Preheat oven to 400 ° F.
- Toss together Brussels sprouts, garlic cloves, olive oil, lemon pepper, and salt; spread on a baking sheet.
- Roast for 20-25 minutes or until garlic and Brussels sprouts are tender.
- Toss with Parmesan cheese and serve.
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
Makes 8 to 10 servings
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
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).