Dream Picks: Our Favorite Fall Side Dishes

This time of the year, there’s something extra comforting about digging into delicious meals with loved ones. As the season turns and weather cools, keep your home warm and cozy by celebrating with your friends and our favorite fall side dishes. These much-loved dishes are sure to please at your next event, and won’t require a full day of effort on your end!


4-6 bunches collard greens
6-8 slices bacon, large diced
1 medium vidalia onion, medium diced
2 garlic cloves, minced
1 bottle beer (preferably a nut brown ale)
1/4 cup brown sugar
1 tbsp smoked paprika
Sea salt and crushed black pepper to taste

Remove the collard greens stems and roughly chop.

Sauté bacon in a large stock pot on medium. Add onion and garlic after 10 minutes, and continue to cook until bacon is crispy. Stir occasionally so the bacon does not stick to the pan. Once onions are caramelized and translucent, deglaze the pan with 1/4 cup of beer. Scrape the bottom of the pan to remove the little pieces of bacon and onion stuck to the bottom. Add the greens, one half at a time, letting them wilt a bit to allow more room in the pot. Add the remaining greens, brown sugar, paprika, salt, and pepper.

Cook on low heat covered with a lid for 20-30 minutes, stirring occasionally. Once they’re tender, plate them up and enjoy! These greens are easy to heat up and make incredible leftovers, gaining more flavor as they continue to sit. 


Candied Whipped Sweet Potatoes

3 cups sweet potatoes
3 tablespoons heavy cream
2 tablespoons butter (melted)
1.5 teaspoons salt
Pinch of paprika
¾ cup brown sugar
¾ cup butter
1½ cup pecans

Preheat oven to 350. In a mixer, mix together the first five ingredients. Spray the baking pan generously with non-stick cooking spray. Spread the mixture evenly in the pan.

Heat the brown sugar and butter over low heat, stirring constantly, until butter is just melted. Spread topping over mixture and cover with pecans.

Bake at 350 for 30-45 minutes or until bubbly hot.


1 tablespoon butter or olive oil
2 medium-sized leeks, washed and thinly sliced
2-3 sweet potatoes
1 pound parsnips
1/2 teaspoon coarse salt
1/4 teaspoon ground white pepper
1 pinch ground nutmeg
4 ounces feta, crumbled
2 eggs, lightly beaten
1/4 cup matzo meal
1/2-1 cup canola oil for frying

Melt the butter or heat olive oil in a saucepan over a medium heat. Add the leeks and a pinch of salt and sauté, stirring occasionally until the leeks have softened and are beginning to color, usually 10 minutes.

While the leeks are cooking, wash and peel the sweet potatoes and parsnips. Grate them on the coarse holes of a box grater, and place them in a large bowl. Alternatively, you can use the shredding disk on a food processor, but place about 1⁄4 of the mixture back in the bowl of the processor with the regular blade and pulse a few times. Add the salt, pepper, nutmeg, feta, egg, and matzo meal. Stir to combine. Mix in the cooked leeks.

Pour the canola oil to a depth of 1⁄2” in a frying pan. Heat the oil over a medium flame until hot. If you drop in a shred of the latke mixture, it should bubble vigorously. Shape 3 tablespoons of the latke mixture into a round shape and place in the oil. Flatten it slightly to form a small pancake. Repeat as many times as your pan space allows.

Cook the latkes on one side until well-browned, 5-7 minutes, then flip and brown the other side. These latkes are more delicate than standard potato pancakes, especially when warm, so be gentle. When the second side has cooked, place on a plate lined with brown paper, stacking as needed.

Serve immediately, or layer cooled latkes in a sealed container with parchment paper between layers to freeze. To reheat, bake latkes for 10-15 minutes at 375℉.


Stuffing Served in Bowl

1 1/2 cups coarsely chopped pecans
4 tablespoons butter, plus more for baking dish
1 large onion, finely chopped
3 celery stalks, finely chopped
Coarse salt and ground pepper
1/2 cup dry white wine, such as Sauvignon Blanc
16 cups cubed store-bought cornbread (about 2¾ pounds)
3 tablespoons finely chopped fresh sage
3 large eggs, beaten
2 cups reduced-sodium chicken broth, heated

Preheat oven to 375℉. Spread the pecans on a large, rimmed baking sheet and toast until fragrant, about 3 to 5 minutes,  and set them aside. In a large skillet, melt the butter over medium heat. Add the onion and celery, and season with salt and pepper. Cook, stirring occasionally, until softened, about 8 to 10 minutes. Add wine, and cook until evaporated, about 3 to 5 minutes. Transfer to a large bowl and let it cool slightly.

In the same bowl, add cornbread, sage, eggs, and pecans. Season with 1½ teaspoons salt and 1 teaspoon pepper. Pour 1/2 cup hot broth over the cornbread mixture. Toss gently; cornbread will break down into smaller pieces. If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.

Spoon dressing into a buttered 2-quart baking dish. Pour up to 1 cup of the remaining broth over the top to moisten. Bake covered for 30 minutes. Uncover and bake until browned, about 15 minutes more.  To make ahead, you can refrigerate up to 5 hours. Makes 12 cups.

Looking to get out of the kitchen and enjoy your event with your guests? Contact the Dream Team today at hello@dreameventsandcatering.com for delectable meals made in your home without you having to lift a finger.