Is it too early to start talking about Thanksgiving? All of the pie baking has us revved up for the holidays, and we're betting we're not the only ones planning our menus. And we know that for many of you, the same dishes make an appearance year after year—no problem there. But if you do want to branch out, we have some suggestions for slight variations on the classics. Nothing crazy, just options to think about...
Instead of mashed potatoes, try...
-Something with turnips! Roast them, purée them, maybe serve a soup in a shot glass next to the turkey.
-Make a cauliflower soufflé. Here's a recipe from Epicurious: Cauliflower Soufflé with Brown Butter
Instead of sweet potato casserole, try...
-A sweet potato and sage gratin, which is much less sugary and dessert-like but still sweet. It's also great re-warmed if you want to make it the day before.
-Simple sweet (or spicy) acorn squash.
Instead of green beans (or green bean casserole), try...
-A seasonal take on cabbage. You could braise it in wine (maybe add some roasted chestnuts) or try this cabbage casserole.
-Make a kale and potato gratin, which could take care of your potato quotient, too.
-Try one of our suggestions for cooking with brussels sprouts.
Instead of stuffing (we know, we know, sacrilege, but maybe stuffing's not your thing), try...
-A wild rice salad with cranberries.
-Pasta! It's a carb, and it can be perfectly complimentary to your turkey with squash and pancetta thrown in.
Instead of cranberry relish, try...
-Opening a jar of store-bought, preserved apricots or plums. It saves you time, in case you don't have much help, it's better than canned relish, and it would be a pretty accompaniment on the plate.
Of course, our classics may not be your classics. Maybe turnips and pasta are already family traditions for you. If so, you could always reverse the thinking...
Related: Thanksgiving 2007: What's Your Favorite Side Dish?
(Images: Sara Kate Gillingham-Ryan; Faith Durand; Emma Christensen)
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that rice salad sounds delicious and i'll probably make it, but you'll have to pry the canned cranberry sauce out of my cold dead hands. :)
view thinkingwoman's profile
Shauna James Ahern at Gluten Free Girl recently blogged about some traditional sides (GF) and some tempting not-so-traditional suggestions: broiled figs with brie, frisee salad with a warm bacon vinaigrette, butternut squash soup with smoked paprika, green beans with pancetta, sea scallops dusted with black rice flour, meyer lemon sorbet. Yum. The links to her recipes are in her Nov 6 post at http://glutenfreegirl.blogspot.com.
view Carla in Tacoma's profile
i was thinking of my app course being a soup... maybe i can make something with turnips... although i am going the traditional route and doing mashed potatoes... do you think this would be too "root vegetable" heavy?
view MikeyV's profile
MikeyV: It might be a little similar (in color if nothing else) but you could lighten up the soup with celery or celeriac so it's not too turnip-heavy. Or do a butternut squash soup instead...
view Elizabeth P's profile
yeah, i think it's too much. just one or the other. or people can pick if you do a buffet.
view Joan in SB's profile