Thanksgiving Side Dishes

Classic stuffing is the ultimate Thanksgiving side and my personal favorite. Pictured: Ciabatta Herb Stuffing

Skip the marshmallow-topped casserole and go for a fluffy, creamy mashed version instead. Pictured: Rosemary Mashed Sweet Potatoes

Put a few greens on your plate and you'll feel less guilty about having two slices of pie. Pictured: Lemon & Pecorino Roasted Brussels Sprouts

It’s hard to believe that Thanksgiving is less than two weeks away. I've been spending the holiday on vacation the past few years, but this year my fiancé and I are travelling before (leaving for Costa Rica tonight!) so that we can come back and be at my parents’ house for a more traditional celebration. I’m extremely excited to spend the day in my family’s kitchen and cook all the dishes with my mom like we've done so many times before. My favorite part of the meal is the sides, so it's only fitting that I listed some of my favorite recipes to accompany the turkey.

Homemade bread is a crowd-pleasing side dish and leftovers are great for making turkey sandwiches. Pictured: Buttermilk Rye Bread

Gravy can be the most stressful part of the meal. This recipe is fool-proof and tastes good on everything. Pictured: Mushroom-Thyme Gravy

Soups can be made ahead and quickly re-heated before serving. They'll keep your vegetarian guests happy, too.  Pictured: Carrot Soup

Whole Wheat Mushroom-Lentil Flatbread

This dish is an adaptation from a Ottolenghi recipe I've been meaning to try out for the last year. Flatbread can have a lot of different interpretations, but this version is similar to a pita or naan bread. Making your own bread might seem like a lot of work, but this is super easy and requires very little time to make. The mushroom-lentil ragout is super hearty and has a great depth of flavor from using both fresh and dried mushrooms. The combination makes an interesting, filling vegetarian meal but both components are certainly good enough to stand on their own.


Whole Wheat Mushroom-Lentil Flatbread:
For Bread

• Combine 1 c. and 1 tbsp. whole-wheat flour, 3/4 c. Greek yogurt, 3 tbsp. minced cilantro, 1 1/2 tsp. baking powder, and 1/2 tsp. salt and in small mixing bowl.
• Knead the dough for a minute, or until it forms a ball, adding more flour if the mixture is sticky.
• Flatten dough into a disc and wrap in plastic wrap.
• Keep dough in the fridge until read to use.*
• Divide the dough into six pieces and roll each into a ball.
• Roll each as thin as possible, dusting with more flour as necessary.
• Meanwhile, heat 1 tbsp. butter and 1 tbsp. canola oil in a large skillet until hot.
• Add in the bread, one at a time, and cook for 1-2 minutes a side, or until golden brown.
• Repeat, adding more butter and flour as needed,** until all breads are cooked.
• Top with mushroom-lentil ragout, a dollop of Greek yogurt, and serve.

For Ragout

• Add 1 oz. dried mushrooms*** to a bowl and cover with 2 1/2 c. hot water.
• Meanwhile, add 1/4 c. lentils to a pot, cover with water, and cook over medium-low heat for 30 minutes, or until al dente.
• Drain lentils, rinse with cold water, and set aside.****
• Melt 2 tbsp. butter with 1 tbsp. olive oil in a hot pan.
• Add in 1/2 diced white onion and 3/4 lb. halved crimini mushrooms.
• Cook for 5 minutes, stirring occasionally, or until the vegetables have softened and are starting to caramelize. Season with salt and pepper.
• Add in 2 cloves of minced garlic and stir, then pour in 1/3 c. dry white wine.
• Let the wine reduce for 4-5 minutes, stirring occasionally.
• Fish the dried mushrooms out of the water and roughly chop.
• Add the mushrooms and 1 1/2 c. soaking liquid to the pan and lower the heat medium-low.*****
• Cook mushroom mixture for another 8-10 minutes, or until most of the liquid is absorbed, then stir in the lentils, the zest of 1 lemon, and the juice of 1/2 lemon.
• Season ragout with salt and pepper and serve.

Serves three- four

*The dough can be made a day ahead of time. I recommend chilling for an hour or so before rolling it out, but you can pop it in the freezer for 15 minutes if you're in a rush.
**I found that I needed to add more after every 2-3 breads.
***I used shiitakes, but porcini would be great too.
****Can be done a day in advance and kept in the fridge until ready to use.
*****Be careful not to pour any grit from the mushrooms into the ragout. I like to pour the liquid through a paper towel to catch any.

Scotch-Glazed Shrimp

Dinner doesn't get much easier (or tastier) than this five-ingredient recipe for Scotch-glazed shrimp. I generally like to buy already peeled and de-veined shrimp, but it's worth taking a few extra minutes of prep work here by buying extra-large shell-on shrimp. The shells toast in the hot pan while the meat stays moist and succulent. At the last minute, a knob of butter and a few splashes of Scotch Whisky get added and form a rich, smokey sauce. I like to pile the shrimp on a platter or serve it family-style right out of the skillet for a fun (and messy) meal. Crusty bread must be served alongside to mop up any extra sauce.


Scotch-Glazed Shrimp:

• Heat 1 tbsp. canola oil in a large, preferably non-stick, skillet over high heat.
• Meanwhile, use the sharp tip of a knife to slice through the shell and down the back of 3/4 lb. of large shrimp and pull out the dark vein.*
• Add the shrimp to the hot pan and season with salt and pepper.** 
• Cook for 2-3 minutes, or until shells are golden brown and shrimp is starting to turn opaque.
• Flip the shrimp to the other side and turn the heat down to medium-low.
• Add in 2 tbsp. butter and 3 tbsp. Scotch.***
• Let the sauce reduce for 2-3 minutes, or until the alcohol has absorbed.
• Serve with crusty bread.

Serves two

*Or buy it this way, if you can find it. Often called "easy peel shrimp".

**I used course sea salt flakes.

***Remove pan from the stove before adding in the alcohol or it could flare up.