It’s that wonderful time of the year! Crisp weather outdoors, orange falling leaves crunching underfoot, and indoors, the smells of roasting turkey, cinnamony pumpkin pie and tart cranberries. We love Thanksgiving! Gathering with family around the table simply to give thanks and feast on nature’s bounty, with no gifts, no religion, no politics…in other words, nothing to argue about! Just a day to enjoy each other’s company and maybe reach out to those without family around them.
If you’re still planning your menu, or looking for some last minute inspiration, here are some our favorite recipes for Thanksgiving sides. A plus: these can all be made within an hour!
Mashed Potatoes with Leeks
- 2 lbs. potatoes (Finnish or Yukon Gold)
- 3 cloves garlic
- 1 leek, thinly sliced
- 1 TB olive oil
- 2 TB butter (or margarine for parve)
- ¼ quarter cup of cream (or soy milk for parve)
- 1 TB Fresh rosemary or thyme (or 1 tsp dried)
- 1 tsp Dijon mustard (optional)
- Salt, pepper to taste
Boil the potatoes in their peels together with the garlic cloves. Meanwhile, sauté the leek in olive oil together with salt, freshly ground pepper and rosemary, until softened – around 10 minutes. Drain the potatoes and peel. Don’t worry if bits of peel stay on the potato, it will add a nice texture and color.
Mash with the garlic cloves, leeks and remaining ingredients. Season to taste with salt, pepper and olive oil.
Brussel Sprouts with Chestnuts and Cream
- 2 TB unsalted butter, or margarine for parve
- ¾ tsp salt
- ½ tsp black pepper
- 1 ¼ C water
- 2 lb. Brussel sprouts, trimmed & halved
- 1 C heavy cream, or soy milk for parve
- 4 oz. C bottled roasted whole chestnuts, halved
Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.
Dissolve 1 C sugar in 1 C orange juice in a medium sized saucepan over medium heat. Stir in 12 oz cranberries and a cinnamon stick and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Pumpkin Pie, via Libby’s
Why mess with perfection? Here’s how our pumpkin pie — made according to instructions on the back of that ubiquitous orange can — came out.