Thanksgiving is finally here and the holiday season has officially begun! I thought I would share my family’s favorite side dishes that I will be preparing this year for our Thanksgiving table.
The turkey is always the star of the show; for information on roasting the perfect turkey see my instructions at The Art of Living Beautifully, and thanks Lauren Palmer for this beautiful photo!
Brandon wants Fontina Mac and Cheese~
1 pound Cavatappi pasta
1 ½ cups heavy cream
3 cups whole milk
1 tablespoons flour
2 cups grated Fontina cheese
1 cup grated mozzarella cheese
¾ cup grated parmesan cheese
2 tablespoon finely chopped parsley
¾ teaspoon salt
¼ teaspoon pepper
Preheat oven to 450 degrees. Butter a 9×13 glass baking dish. Cook pasta in salted water to just al dente. Whisk seasoning and flour into cream and milk. Add half of the cheese to the milk mixture. Place cooked pasta into the prepared baking dish and pour milk mixture over pasta, stir to combine well. Sprinkle top of dish with remaining cheese. Bake 25 minutes, if top is getting too brown tent lightly with foil. Allow dish to sit for 10 minutes before serving.
Brooke wants Homemade Green Bean Casserole~
1 pound of fresh or frozen green beans thawed
1 can fried onions
2 tablespoons butter
2 tablespoons flour
1 cup finely minced mushrooms
1 clove garlic
1 cup milk
1 cup chicken stock
1 teaspoon salt
½ teaspoon pepper
Preheat oven to 350 degrees. In a large saucepan, melt butter, add the mushrooms and cook for about 6 minutes. Add garlic and cook 1 minute more. Add flour and cook for 2 minutes. Warm the milk and stock together in the microwave for 2 minutes, add salt, pepper and liquid and whisk well. Cook sauce until it thickens, stirring constantly for about 5 minutes. Add ½ of the fried onions and all of the green beans. Toss well. Pour mixture into a casserole dish, top with remaining onions and cook for 20-25 minutes until casserole is bubbling.
Mark wants Browned Butter Sweet Potatoes with Caramel and Pecans~
4 pounds sweet potatoes
½ stick butter
½ cup cream
½ cup brown sugar
1 teaspoon cinnamon
Salt to taste
Bake sweet potatoes in the oven set to 400 degrees until they are fork tender. Let potatoes cool completely before removing them from their jackets. In small chefs pan heat butter until melted, continue to cook over medium heat until it begins to brown. Once brown, pour butter into a dish, if it stays too warm the butter can blacken and get bitter. Meanwhile, mash potatoes with cream, sugar and cinnamon. Add butter and mix well. Salt the potatoes to taste before topping with Bourbon Caramel Sauce.
Bourbon Caramel Sauce with Pecans
1 cup sugar
6 tablespoons butter
½ cup heavy cream
1 tablespoon bourbon
1½ cups chopped pecans
In a heavy bottom saucepan, heat sugar over medium heat until it is amber in color and sugar is melted. Do not stir pan, tip and swirl to help the sugar melt. Whisk in butter and stir until combined. Remove from heat wait 5-10 second before adding bourbon and cream. Mixture will foam up but just keep stirring. If mixture has lumps in it, continue to stir over low heat until they melt. Once smooth add pecans.
Happy Thanksgiving from my family to yours, I hope it is wonderful!
