A Twist on the Classic Thanksgiving Side Dishes

Ever wanted to try a new recipe on Thanksgiving and just don’t know where to begin?  I love to cook so I try something new every year.  I have noticed, however, that it is very hard to bring something new to the table on Thanksgiving.  Everyone still tends to go for the mashed potatoes, stuffing, and green bean casserole.  I myself am drawn to the sausage stuffing and forget about everything else—even the turkey.   I say try a twist on the classic mashed potatoes, green bean casserole, and stuffing. 

Mashed Potatoes…Instead of the traditional mashed with butter and milk why not add some cheese and herbs.  A great choice is gouda and chives.  I love the combination of butter, half and half, smoked gouda and chives.  Don’t like gouda or chives, create your own.  First, pick a milk (buttermilk, half and half, plain yogurt or sour cream); pick an herb (parsley, dill, chives). Then pick a cheese (cheddar, mozzarella, gruyere, goat, parmesan, or gouda).  Of course, add your butter, salt and pepper.  Be even more creative and add your choice of horseradish, roasted garlic, chipotle peppers, or caramelized shallots.    

Vegetables.  Try preparing your green bean casserole by making a roux instead of using soup out of the can.  Check this awesome recipe out:   http://www.foodnetwork.com/best-ever--bean-cassgreenerole/video/index.html  -- Or, skip the casserole altogether and roast your vegetables instead of adding a cream or butter sauce.  I love, love roasting vegetables.  Asparagus and broccoli are two of my favorites.  Try taking your broccoli and/or asparagus and drizzling it with olive oil and some salt and pepper.  Roast at 425 degrees for 15 minutes.  It’s delicious just like that not to mention easy, easy, easy.  Kick it up a notch and add some pine nuts and sprinkle with parmesan cheese and the kids will eat it too!!!

Stuffing.  If you want to try something new with your stuffing, change the bread – use sourdough, challah, brioche, rye, or pumpernickel.  I personally love meat in my stuffing, particularly sausage as you know, but you can always skip the meat altogether or just change the meat to bacon, pancetta, ham, or salami.  I personally like the combination of sourdough, sausage, celery, onion, chicken broth, sage, thyme, and butter, more butter, and lots more butter.  It’s amazing.  The two pounds I gain on Thanksgiving Day are well worth it J.  Try this sausage stuffing recipe:

 http://www.foodnetwork.com/recipes-and-cooking/50-stuffings/index.html

Good luck and keep experimenting.  It’s fun.