November 17, 2015 | Home & Happiness Team | Comments Off on Savory Thanksgiving Side Dishes with a New England Twist
The poultry may be the centerpiece of your Thanksgiving table, but the side dishes steal the show, sparking conversation, recipe exchanges and even some debate. Green beans with almonds, or in a casserole? Does salad belong on the Thanksgiving menu? Cranberry sauce, gravy or both?
Perhaps no side dish is debated more than stuffing. It seems everyone has a different “perfect” recipe for this holiday staple, often influenced by regional ingredients and family history.
For this year’s Thanksgiving dinner, we turned to our heritage, the Red Lion Inn in Stockbridge, Mass. Executive Chef Brian Alberg shared two Thanksgiving side dishes: recipes for a flavorful stuffing and a creative take on a Brussels sprouts side. Both combine the classic New England chestnut with sweet and savory ingredients.
The tasty results will have your holiday guests talking – that is, once they finish their second helping.
This stuffing brings together seasonal favorites like apples, cranberries and roasted chestnuts to create a slightly sweet and earthy mix of flavors. The recipe serves 18 – enough for a large Thanksgiving feast or plenty of leftovers!
2 tbsp. butter
1 yellow onion, finely chopped
6 garlic cloves, finely chopped
2 celery stalks, finely chopped
1 tbsp. fresh thyme leaves
2 cups roasted chestnuts, peeled and chopped
5 cups savory hard-crusted bread, medium diced
1 lb. medium Granny Smith apples, peeled and cored
2 oz. egg, lightly beaten (approximately one large egg)
½ cup dried cranberries
½ cup chicken stock (substitute bone broth)
Preheat your oven to 350º F. Melt the butter in a large skillet over medium heat. Cook the onion and garlic for about 15 minutes, until soft. Add the celery and thyme and cook five minutes more, then transfer to a bowl. Mix the sautéed vegetables together, and add the chestnuts, bread cubes, apples, egg, cranberries and stock. Mix well.
Lightly butter a 9-inch by 9-inch ovenproof dish and place the stuffing into the pan. Bake the stuffing for 30 to 45 minutes, until lightly browned and hot throughout. Remove from the oven and serve.
Bacon, Chestnuts and Brussels Sprouts
Featuring the rich flavor of bacon with the nutty crunch of chestnuts and cooked Brussels sprouts, this dish is sure to become a Thanksgiving favorite. It’s delicious both warm and at room temperature. Serves eight.
8 oz. bacon, cut into ¼″ cubes
8 oz. Brussels sprouts, quartered
2 cups minced celery
1 large yellow onion, minced
1 lb. cooked chestnuts, roughly chopped
1 cup chicken stock
16 tbsp. unsalted butter, melted, plus more for buttering casserole dish
½ cup finely chopped parsley
2 tbsp. finely chopped thyme
2 tbsp. finely chopped sage
Kosher salt and ground black pepper, to taste
Cook the bacon in a 12-inch skillet over medium-high heat for 10 minutes, until the fat melts into grease. Add the sprouts, celery and onion and cook about 10 minutes, until lightly browned. Remove from heat and stir in chestnuts, stock, butter, parsley, thyme and sage. Season with salt and pepper. Set the mixture aside while preparing the poultry. Once the Thanksgiving bird is ready, transfer the mixture to a casserole dish and serve.
Remind everyone to save room for dessert. This homemade apple pie is the perfect grand finale to your feast. The recipe has been in our Country Curtain family for generations, and we’re thankful we can share it with you. Happy Thanksgiving!