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Prep
Difficulty
Medium
Time
Estimate
1 hour
All of these can be made a day or two in advance of Turkey Day to help you relax and better enjoy the day. The stuffing is best with a fruit & nut rich bread. Start by crusting the cubes yourself. Roast the sweet potatoes and make the streusel topping. Store separately. Trim the green beans, make the sauce and assemble. Prepare and store the onions separately. Mash up the potatoes the day prior to save time. Warm them in the oven or fold them slowly in a pot with an extra splash of broth or milk.
Any combination of apples, pears, or persimmons work well in this moist stuffing- add as much fruit as seems reasonable. We used pumpernickel bread, but most types of bread work nicely. Dry the bread out in your oven at the lowest possible temperature or cut the night before to dry out. Alternatively, buy already dried, oil-less croutons.
This would pair beautifully with turkey, pork or roasted chicken.
A crispy crumble of nuts & oats adds a bit of sparkle to creamy sweet potatoes. They are called garnet or jewel yams in stores, but botanically speaking they are actually sweet potatoes.
This is my version of the classic out of a can Green Bean Casserole. Making the mushroom sauce and crispy onions is easier then it seems and by far tastier with less sodium and additives. Green beans are not necessarily in season in the fall, but frozen green beans work well if you are unable to find ones gorgeous and fresh for this Thanksgiving essential.
Simple, creamy white goodness. Ultimate comfort food. Plan on about one big potato per serving. Add one or two extra potatoes to the grand total if you have a small gathering to guarantee enough for big eaters. Make this vegan or dairy free by substituting a flavorful broth, such as the no-chicken vegetable broth. Also, use a young, tasty extra-virgin olive oil you reserve for salad dressings, instead of the butter.
