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Let’s be honest about Thanksgiving. Yes, the turkey is great and certainly appears to be the star of the show, but what brings us back to the table for seconds? The sides!
From creamy mashed potatoes to sweet potato casserole to sauteed green beans to hearty rolls, side dishes are vying for your attention. But those dishes take up a lot of time, effort and coordination on your part, as well as a lot of space on your kitchen counters and stovetop. That’s why these make-ahead side dishes are a great idea!
Apple Cranberry Sauce
This sauce goes perfectly with everything else on the table, and making it ahead of time means one less thing to worry about on the big day. This one can be refrigerated for several days before the main meal.
· 1 12-ounce bag of fresh or frozen cranberries
· 1 cup granulated sugar
· 1 cup apple juice or apple cider
· 1 large granny smith apple, peeled and cored, and cut into ½ inch pieces
· 1 large orange, zested and juiced
If your cranberries are frozen, thaw them first.
Heat a saucepan over medium heat. Add the cranberries, sugar, apple juice, apple pieces, orange zest, and orange juice. Cook over the heat, stirring often, until the mixture thickens but the fruit is still slightly firm, about 15 minutes.
Remove the mixture from the heat and allow it to cool. Spoon the mixture into an airtight container. You can serve this chilled or at room temperature.
Brussels Sprouts Salad
Think nobody loves Brussels sprouts? Think again! According to Bob Vila, over $4.3 million dollars is spent on Brussels sprouts during Thanksgiving.1 How you prepare it matters a great deal – pairing it with cranberries, almonds, and the other goodies in this recipe can make Brussels sprouts a revelation.
· 2 pounds Brussels sprouts
· ¼ cup olive oil
· ¼ cup lemon juice
· 1 tbsp. ground mustard
· 1 tbsp. honey
· Salt and pepper to taste
· 1 cup dried, sweetened cranberries
· 1 pear, thinly sliced
· 1 cup grated cheddar cheese
· ¾ cup sliced, toasted almonds
· ¼ cup fresh parsley, chopped fine
Trim the ends of the Brussels sprouts. Slice each sprout very thinly, using either a sharp knife or a mandolin. Transfer the shavings to a bowl.
Combine the oil, lemon juice, mustard, honey, and salt and pepper to taste. Using a whisk and a fast hand, blend the mixture very well. Pour the mixture over the shaved sprouts. Let the sprouts rest for 15 minutes, stirring occasionally.
Add the cranberries, pear slices, cheese, almonds, and parsley. Blend gently with a wooden spoon. Refrigerate, covered, for up to 24 hours before serving.
Crockpot Stuffing
Whether you call it dressing or stuffing, there’s one thing we can all agree on: if it’s overdone, it’s quite the disappointment. Enter the slow cooker, which will keep the stuffing delightfully moist.
· 3 tbsps. butter
· 3 stalks of celery, chopped fine
· 1 Vidalia onion, chopped fine
· Salt and pepper to taste
· 8 ounces of fresh, sliced mushrooms
· 3 cloves of garlic, minced
· 1 can low sodium cream of mushroom soup
· 1 ½ cups low-sodium chicken broth
· 1 tbsp. fresh parsley, chopped fine
· 1 tbsp. fresh rosemary, chopped fine
· 2 tbsps. fresh sage, chopped fine
· 1 bag (about 12 ounces) of dried bread cubes
In a large skillet, melt the butter and add the celery and onion. Cook for a few minutes, then sprinkle with salt and pepper. Add the mushrooms and the garlic, stirring now and then. Cook for another five minutes or so. Remove the veggies from the heat.
As the vegetables are cooking, whisk the soup, broth, parsley, rosemary, and sage in the base of a slow cooker. Add the bread cubes and gently mix until the cubes are coated with the mixture. Then fold in the vegetables.
Cover and cook on high heat for 30 minutes. Then lower the heat to low and cook for another two hours.
When the stuffing has cooled a bit, transfer to an airtight container. You can store this in the refrigerator for a day or two before the big meal. Take the time to gently warm it before serving.
Pumpkin Mac and Cheese
Did you know that pumpkin is incredibly good for you? According to AARP, each cup of pumpkin contains only 49 calories, has almost no fat, and provides two grams of protein and 3 grams of fiber. It’s also loaded with antioxidants and beta-carotene, which the body transforms into vitamin A.2 Add this heart-healthy food to macaroni and cheese for a healthier, leaner make-ahead version.
· 3 tbsps. unsalted butter
· 3 cloves garlic, minced
· ½ cup panko breadcrumbs
· Dash of salt for the pasta water
· ½ cup grated Parmesan cheese
· 1 lb. dry macaroni
· 5 fresh sage leaves
· ½ Vidalia onion, grated very fine
· 2 tbsps. all-purpose flour
· 2 tsps. ground mustard
· ¼ tsp. cayenne pepper (if desired)
· 2 cups low-fat milk
· 1 15-ounce can pumpkin puree
· 8 ounces fontina cheese, shredded
· 8 ounces smoked Gouda cheese, shredded
In a skillet, melt 2 tbsps. butter over medium heat. Add the garlic and cook for 30 seconds, then stir in the panko and toast, stirring often, for about two minutes. The panko should be golden brown.
Pour the panko into a small bowl and allow it to cool. Mix in the parmesan and place the mixture in an airtight container.
In a large pot, bring pasta water to a boil. Add the dash of salt. When the water comes to a boil, add the pasta. Stir occasionally for five minutes, until the pasta is almost al dente. Drain the pasta and reserve ½ cup of the starchy pasta water.
Melt the remaining tablespoon of butter and add the sage leaves. Cook until the sage is lightly fried and the butter is golden. Add the onion to the butter mixture and cook until it is soft and translucent. Whisk in the flour, mustard, and cayenne (if using), and cook for four or five minutes.
Gradually whisk in the milk until smooth. Add the pumpkin puree and cook until it is heated through. The mixture will be very thick. Add the shredded cheeses in stages, whisking after each addition to melt the cheese.
Add in the drained noodles and blend. Add pasta water a little at a time to thin the mixture until it reaches your desired consistency.
When the mac & cheese has cooled a bit, place it in an airtight container for refrigeration. To serve, heat the dish gently in the microwave, and top with the panko mixture right before carrying it to the table.
Cranberry Pecan Cheese Ball
While everyone is milling around waiting for the big dinner, why not thrill them with something that offers a taste of what’s to come? This cheese ball can be made several days in advance; in fact, it’s recommended that you make it early to allow the flavors to truly marry and become even more delicious. Just be warned that you’ll want to eat it all yourself before it’s time to serve it!
· 8 ounces low-fat or no-fat cream cheese, at room temperature
· 6 ounces grated sharp cheddar cheese
· 3 ounces Gorgonzola or blue cheese, crumbled well
· 1 tsp. Worcestershire sauce
· ¼ tsp. cayenne pepper (if desired)
· 1 garlic clove, grated fine
· 2 scallions, sliced very thin
· ½ cup dried cranberries
· ½ cup toasted pecans, chopped well
In a food processor, combine the cream cheese, cheddar, gorgonzola, Worcestershire sauce, cayenne (if using), garlic, scallions, and half of the dried cranberries. Pulse the mixture until almost smooth.
Finely chop the remaining half of the cranberries. Toss the cranberries and pecans in a shallow dish.
With a rubber spatula, scoop the cheese mixture from the bowl. Add it to the dish of cranberries and pecans. Using your hands coated with cooking spray, shape the cheese mixture into a ball, rolling it in the cranberries and pecans.
Refrigerate for at least eight hours. Remove from the refrigerator 30 minutes before serving.
Stuffed Mushrooms
This fun recipe can keep in the freezer for up to three months – which is a very good thing, considering how addictive these healthy morsels can be. If you choose to freeze them, prepare them but don’t cook them. To serve, pull them from the freezer to thaw overnight in the fridge, then bake as directed.
· 2 pounds baby mushrooms, stems removed and reserved
· 2 tbsps. butter
· 2 cloves garlic, minced fine
· ¼ cup breadcrumbs
· ¼ cup freshly grated parmesan, plus more for topping
· 4 ounces fat-free cream cheese, softened
· 2 tbsps. fresh parsley, chopped fine
· 1 tbsp. fresh thyme, chopped fine
Preheat oven to 400 degrees Fahrenheit.
Finely chop the stems of the mushrooms. Place the mushroom caps on a baking sheet that has been lined with parchment paper.
Melt the butter over medium heat. Add the mushroom stems and cook until the moisture is evaporated, about five minutes. Add the garlic and cook for one minute, then add the breadcrumbs. Stir until they are lightly toasted. Remove the mixture from the heat and allow it to cool a bit.
In a large bowl, blend the mushroom mixture, parmesan, cream cheese, parsley, and thyme. Fill the mushroom caps with the filling and sprinkle with more parmesan. (If you are freezing the mushrooms, now is the time. Place the baking sheet in the freezer until the mushrooms are frozen, then place them in a freezer safe container to store until you are ready to cook them.
Bake until the mushrooms are soft and the tops are golden. It should take 20 minutes for fresh mushrooms but about 35 minutes for frozen ones.
Stay Safe in the Thanksgiving Kitchen
According to Value Penguin, the number of people visiting the emergency room increases by over 121% on Thanksgiving when compared to any other typical Thursday. Most of those visits were due to injuries relating to hot pots and pans, cutlery accidents, and the dangers of small appliances.3
When you’re working in the kitchen, a medical alert pendant can be your best companion. Any accident in the kitchen could warrant pressing the button to get help on the way immediately. You don’t have to fumble with a cell phone or worry about what to do – all you have to do is press the button and within seconds, a trained professional at a monitoring center will be there to assist you, no matter the hour or the day.
Alert1 offers 24/7/365 monitoring as a standard service, which means there is always someone to answer your call, even on Thanksgiving! This alert system for elderly adults can be solid reassurance that if anything ever happens and you require assistance, you still have an opportunity to preserve your good health. That’s a great reason to be thankful during this holiday season. Happy Thanksgiving to you and yours!
