17 Nov Recipes for Savory Holiday Sides
It can be a creative challenge to build a holiday party menu that feels like home, tastes delicious, and impresses your guests. No matter what kind of event you’re hosting this year, we’ve got you covered with these savory holiday sides – these recipes feature our favorite every day ingredients elevated to a dreamy level.
Want to skip a day in the kitchen on Thanksgiving? Work with the Dream Team to bring the delicious directly to you at firstname.lastname@example.org.
Sage Pecan Cornbread Dressing
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 2 3/4 pounds)
3 tablespoons finely chopped fresh sage
3 large eggs, beaten
2 cups reduced-sodium chicken broth, heated
Preheat oven to 375 degrees. Spread the pecans on a large rimmed baking sheet and toast until fragrant (about 3 to 5 minutes); set aside. In a large skillet, melt butter over medium heat. Add onion and celery; 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; let cool slightly.
In the same bowl add cornbread, sage, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over 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 remaining broth over top to moisten. (To make ahead, refrigerate, up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more. Makes 12 cups. Yum!
Tuscan Brussels Sprouts
1 ½ pounds Brussels sprouts (about 30 sprouts)
3 vine ripened tomatoes, cut into ½ inch pieces
2 -3 large shallots cut into ½ inch pieces
1 teaspoon dried thyme
6 one-inch pieces of fresh rosemary
4 cloves garlic, peeled and cut in half lengthwise
¼ cup extra virgin olive oil
1 teaspoon kosher salt
generous ground pepper
Preheat oven to 400°F. Cut off brown end tips of Brussels sprouts and discard any yellowish leaves. Put Brussels sprouts, tomatoes, shallots, garlic, and rosemary in a casserole dish. Drizzle with olive oil; sprinkle with thyme salt, and ground pepper. Bake for 45 minutes, then enjoy!