Thanksgiving Turkey Sides

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Kale Salad with Warm Cranberry Vinaigrette, a portion of the recipe provided below for the full recipe visit Gimme Some Oven

Ingredients:

  • 3 Tbsp. olive oil, divided
  • 1 shallot, peeled and thinly sliced
  • 3 cloves garlic, coarsely chopped
  • 1 cup dried cranberries
  • 2 Tbsp. red wine vinegar
  • 2 teaspoons honey
  • juice and zest of half a lemon
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1 bunch kale, very thinly sliced
  • 1/4 cup sliced almonds
  • (optional) 1/4 cup crumbled blue cheese or goat cheese
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Thai Butternut Squash Soup, recipe provided below (adapted from Cooking Classy)

Ingredients

  • 2 Tbsp olive oil
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 3 cloves garlic, minced (1 Tbsp)
  • 1 Tbsp peeled and minced ginger
  • 1 1/2 Tbsp Thai red curry paste
  • 5 cups low-sodium chicken broth
  • 1 (2 1/2 lb) butternut squash, peeled, seeded and diced into 3/4-inch cubes
  • 1 Tbsp brown sugar
  • Salt
  • 1 cup (full fat) coconut milk, divided
  • 1 Tbsp fresh lime juice
  • 1/2 cup chopped honey roasted or unsalted peanuts, for serving
  • 1/4 cup chopped fresh cilantro, for serving
  • Red pepper flakes, for serving (optional)

Directions

  • Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute. Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan. Add squash and sugar and season with salt to taste. Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.
  • Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender (or in batches in a blender, filling it no more than half full and covering blender with lid and removing lids center insert and covering with a folded kitchen towel). Season with more salt as needed. Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes.
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Autumn Roasted Veggies with Apples and Pecans, recipe provided below (adapted from Cooking Classy)

Ingredients:

  • 16 oz brussels sprouts, bottoms trimmed, halved (discard loose leaves)
  • 1/2 medium red onion, diced into small chunks
  • 4 Tbsp salted butter, melted, divided
  • 1 Tbsp fresh lemon juice
  • Salt
  • 3 cups cubed butternut squash (diced into 3/4-inch pieces)
  • 2 medium crisp baking apples*
  • 2 Tbsp packed light brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2/3 cup pecans (whole or roughly chopped)
  • 1/3 cup dried cranberries

Directions

  • Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Add brussels sprouts and red onions to a large mixing bowl. Pour 2 Tbsp butter over top as well as 1 Tbsp lemon juice, toss while seasoning with salt to taste (about 1/4 tsp). Transfer to baking sheet and spread out across pan. Add squash and apples to same mixing bowl. Pour remaining 2 Tbsp butter over top and toss, then sprinkle brown sugar, cinnamon, nutmeg and salt (about 1/4 tsp) over top and toss to evenly coat. Transfer to baking sheet and spread into an even layer (just around brussels sprouts and onions). Roast in preheated oven, tossing once halfway through baking, until brussels sprouts have browned slightly and squash is soft, while sprinkling pecans and cranberries over top during the last 3 minutes of baking, about 40 minutes total. Serve warm.
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Roasted Garlic Mashed Potatoes, recipe provided below (adapted from Cooking Classy)

Ingredients:

  • 2 medium garlic heads
  • 2 tsp olive oil
  • 2 1/2 lbs unpeeled red potatoes, diced into quarters (or sixths if larger)
  • Salt and freshly ground black pepper
  • 1/2 cup milk (anything but skim)
  • 1/4 cup heavy cream
  • 1/4 cup butter, diced into 1 Tbsp pieces, plus more for serving
  • Chopped fresh parsley, for garnish (optional)

Directions

  • Preheat oven to 400 degrees. Cut garlic heads about 1/2-inch from the top to expose cloves. Transfer garlic heads to a sheet of foil, drizzle 1 tsp oil over each head, wrap foil tightly around garlic so it's fully covered. Roast in preheated oven until lightly golden and cloves are soft, about 40 - 45 minutes. Remove from oven and let cool (cook potatoes while they cool) then press and pinch cloves out of peels into a small bowl. Mash cloves with a fork and set aside.
  • Place potatoes in a large enameled cast iron pot and add enough cold water to cover potatoes, sprinkle in 1 Tbsp salt. Bring water to a boil over medium-high heat, then cover with lid, reduce heat to medium-low and allow to boil until potatoes are very tender when pierced with a fork, about 20 minutes. Near the end of potatoes cooking, measure out milk in a liquid measuring cup, add cream and butter. Heat in microwave until hot, about 45 - 60 seconds. Drain potatoes then return to pot and mash with a potato masher (they should have some lumps in them). Add hot milk mixture and mashed roasted garlic, and stir with a spoon while seasoning with salt and pepper to taste. Serve immediately with more butter and garnish with parsley if desired.
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Homemade Cranberry Sauce, recipe provided below (adapted from Cooking Classy)

Ingredients:

  • 1 (12 oz) bag cranberries, rinsed
  • 1/2 cup water
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup granulated sugar
  • 1/2 cup light-brown sugar
  • 1 tsp orange zest

Directions

  • In a medium sauce-pan set over medium-high heat, whisk together water, orange juice, granulated sugar, light-brown sugar and orange zest. Bring mixture to a boil then carefully pour in cranberries and reduce heat to a simmer. Allow mixture to simmer about 10 - 12 minutes, stirring occasionally, until cranberries have popped (they skin on the cranberries will burst and it will release the juices and pulp, in other words they'll pop open). Allow mixture to cool about 20 - 30 minutes. Store in refrigerator in an airtight container.