Your Ultimate Thanksgiving Side Manual
Whenever I am making Thanksgiving dinner, I find it difficult to manage several casseroles and a big, giant turkey all taking up my oven real estate! There’s only so many racks and so much space. The more you are opening and closing the oven door – the longer it takes for that turkey to cook. The more things that are in the oven – the longer it takes for the turkey to cook. Changing temperatures for each side that goes in, as if it didn’t take long enough! Just leave the turkey to do it’s thing in the oven, and make all the sides on the stovetop. I’ve compiled a list of simple and easy sides to do up to a week before or on top of the stove to relieve the stress on your poor oven (and turkey).
Creamy Stovetop Macaroni and Cheese. You didn’t think I was going all veggie this holiday did you? I need carbs! Especially ones that are doused in gooey, creamy cheese. Save time and skip the baking for this casserole. I find it gooey-er that way anyway. Want a crispy topping? Pan fry panko bread crumbs in a little butter until golden brown and sprinkle on top.
Butternut Squash Soup With Cheesy Croutons. This recipe is almost exactly how I make mine (that’s how I know it’s good!) Adding a crunchy, cheesy crouton is genius. I usually just dollop some sour cream and chopped herbs. And instead of sugar I use honey. This can also be made up to a week ahead and warmed up on the stove before serving.