The Side Guide

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).

Fig, Pomegranate and Haloumi Salad.  This is great because it takes no oven or stove top space whatsoever! Substitute the haloumi with any cured meat such as prosciutto or salami.  You can even make it early in the day, and just before serving, pour the vinagrette over it.
Sautéed Garlic and Herb Green Beans.  This recipe has fresh thyme, parsley, and lemon juice.  So much better than any casserole made from canned ingredients.
 
Crispy Fried Brussel Sprouts With Honey and Sriracha.  Individually frying brussel sprout leaves is a beautiful thing.  They come out so crispy! Drizzle a little honey-sriracha mixture over it and squeeze lime… speechless.

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.

Classic Cranberry Sauce.  What’s Thanksgiving without cranberry sauce?  This is the most simple and the best cranberry sauce.  Add the juice of a lemon and it far outweighs any crans in a can.  Make this up to a week ahead also.
There you have it! Feed My Sole’s Side Guide! What? Wondering where the stuffing and mashed potatoes are? Well…I was trying to cut down on my carbs but if you insist, here are a couple no-bake recipes that I recommend:
There you go! The-Ultimate-Feed-My-Sole-Thanksgiving-Side-Guide!  I hope everyone has a joyous and happy Thanksgiving.  I am thankful for every single day and all of you! Thank you for reading. Happy Eating!
Love,
Christine

 

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