the potatoes one day in advance to make the
is the one time of year when roasting a big turkey is not
cooks, we wrestle with also having to prepare a string of
side dishes to please guests.
is we’re often in side dish rut. And too often we try to
make complicated sides.
example, don’t make risotto, unless you have time.
Risottos need constant stirring and adding of liquids for at
least 45 minutes.
has time for that on the biggest cooking holiday of the
you’ve never tried vegetables like Brussels sprouts, now
is your chance. And if you can’t sway from mashed sweet
potatoes, try and vary them a little. Our Double-Stuffed
Potatoes is fine and flavorful with a mix of sweet potatoes
and baked and mashed potatoes.
are no set rules of how many side dishes to have. Just don’t
overdo it. One or two sides to along with mashed potatoes
and stuffing are perfectly fine.
are some tips to help you better tackle turkey day:
can peel potatoes for mashed potatoes in the morning or
several hours in advance and put them in a bowl of cold
water and refrigerate.
most vegetables to be used in casseroles or on their own the
day before. Chop, slice or dice them and store in plastic
sealable bags in the refrigerator.
that have a cream or milk based sauce don’t reheat well.
Try and make them Thanksgiving Day.
stuffing: Sauté onions and carrots and any meats used in
stuffing the night before, then cool them and store them in
separate plastic bags. Then put everything together on
Thanksgiving Day so it’s ready to bake. The stuffing needs
to reach 160 degrees when it is cooked inside the bird,
therefore you should put hot, freshly made stuffing into the
casserole-type dishes like potato gratins can be assembled
the day before baking. Plan on adding an extra 10 to 15
minutes baking time for the chilled dishes.
you are running out of oven space, don’t forget you can
use the outdoor grill. Keep it on low (200 degrees) and
cover the dishes with foil to keep things warm. (Note: Be
sure to use dishes that are designed for the grill such as
SPROUTS WITH CARAMELIZED PEARL ONIONS AND MAPLE SYRUP
10 / Preparation time: 12 minutes / Total time: 25 minutes
coarsely chopped walnuts or pecans
(½ stick) unsalted butter, melted
1 to 2
tablespoons maple syrup (adjust for desired sweetness)
teaspoon salt, divided
pounds Brussels sprouts, discolored leaves discarded, stems
(16 ounces) frozen pearl onions, slightly thawed
teaspoon black pepper
tablespoon cider vinegar
the oven to 350 degrees. Place the nuts on a baking sheet
and toast them about 10 minutes or until fragrant and a few
in a small bowl stir together 1 tablespoon of the butter,
the maple syrup and ½ teaspoon salt. Add the maple glaze to
the hot nuts and toss to coat.
large nonstick skillet, heat the remaining 3 tablespoons
butter over medium-high heat. Add the Brussels sprouts and
saute them about 5 minutes. Add the onions to the skillet,
stir, cover and continue cooking until the onions are
slightly golden and the Brussels sprouts are crisp-tender,
about 5 minutes. Uncover, add the black pepper and vinegar
and saute, stirring about 2 minutes. Add the nuts and any
glaze in the baking pan and saute, stirring 1 minute more.
NOTE: The nuts can be toasted and glazed a day in advance.
Store them covered at room temperature. The Brussels sprouts
can be quartered a day ahead and kept in a plastic bag lined
with paper towels in the refrigerator.
from Gourmet magazine, November 2003 issue.
by Susan Selasky for the Free Press Test Kitchen.
calories (57 percent from fat), 11 grams fat (3 grams sat.
fat), 14 grams carbohydrate, 4 grams protein, 272 mg sodium,
12 mg cholesterol, 47 mg calcium, 4 grams fiber.
12 / Preparation time: 1 hour 20 minutes / Total time: 2
the potatoes one day in advance; cut them in half lengthwise
and scoop out the flesh. Store them in the refrigerator in
separate plastic bags or containers. You may substitute
canned pears (packed in juice) for the cooked pears.
medium sweet potatoes, baked and cooled
medium baking potatoes, baked and cooled
2 percent milk, heated
tablespoons unsalted butter, melted
large egg, lightly beaten
teaspoon freshly ground black pepper
teaspoon ground cloves
teaspoon freshly grated nutmeg, divided
light brown sugar
fresh thyme sprigs
a medium saucepan of water to a boil. Peel, core and roughly
chop the pears; place them in the water. Squeeze the lemon
juice into the water and add the lemon. Reduce the heat to a
simmer and cook until the pears are easily pierced with a
fork — about 15 minutes. Remove the pears using a slotted
spoon and set them aside.
the oven to 425 degrees. Line a baking sheet with foil. Cut
the potatoes in half lengthwise. Scoop the cooked flesh into
a large bowl, reserving 12 of the empty potato skins. Add
the milk, butter and pears to the potatoes and mash until
the mixture is smooth. Add the egg, salt, pepper, cloves and
1/8 teaspoon nutmeg and fill the reserved skin shells.
small bowl mix together the remaining 1/8 teaspoon nutmeg
and the brown sugar.
the sugar mixture over the potato tops and transfer to a
baking sheet. Bake until the tops brown, about 25 minutes.
Remove from the oven, garnish with thyme and serve
note: To cook the potatoes, poke each twice with a fork.
Preheat the oven to 400 degrees. Bake the potatoes directly
on the oven rack for about 50 minutes or until they are
from Country Living magazine, November 2004 issue. Tested by
Susan M. Selasky for the Free Press Test Kitchen. 164
calories (30 percent from fat), 5 grams fat (3 grams sat.
fat), 27 grams carbohydrates, 3 grams protein, 167 mg
sodium, 31 mg cholesterol, 3 grams fiber.
ROASTED SQUASH WITH PARSNIPS
10 / Preparation time: 15 minutes / Total time: 1 hour
simple seasoning of salt and pepper is all you need for this
oven-roasted squash. You may substitute firm apple wedges
for the parsnips.
large golden acorn squash (about 3 to 3 ½ pounds)
large parsnips, peeled, end removed, cut into 2-inch lengths
tablespoons olive oil, divided
teaspoon kosher salt
teaspoon (or to taste) freshly ground black pepper
fresh chopped parsley leaves
tablespoon balsamic vinegar, optional
oven to 425 degrees. Microwave the squash a few minutes to
soften the skin. Cut squash into 1 ½-inch-thick wedges,
leaving skin on.
off seeds and strings and discard. Place the wedges and the
parsnips on a large, rimmed baking sheet and drizzle with
olive oil and season with salt and pepper. Toss to coat.
Arrange wedges cut side down on baking sheet. Roast,
carefully turning halfway through, until golden brown on
both sides, about 30 minutes.
from oven, sprinkle with parsley and drizzle with balsamic
vinegar if desired.
note: You can roast the squash several hours in advance.
Rewarm before serving and sprinkle with the parsley and
from Bon Appetit magazine, November 2011 issue. From and
tested by Susan M. Selasky for the Free Press Test Kitchen.
141 calories (34 percent from fat), 6 grams fat (1 gram sat.
fat), 24 grams carbohydrates, 2 grams protein, 238 mg
sodium, 0 mg cholesterol, 4 grams fiber.