Recipes: Thanksgiving Sides

Thanks to yesterday’s post, we know how to get the perfect turkey. Now, what to pair it with? Try out these tasty butternut squash appetizer and flavorful stuffing recipes.
Butternut Squash Crostini with Candied Nuts (pictured)
Courtesy of Executive Chef Christopher Nicosia of Sassi
1 each Butternut squash
¼ cup of mascarpone cheese
¼ teaspoon of Cinnamon
Honey as needed
Salt and white pepper as needed
Candied walnuts or pecans as needed
Cut squash in half and remove the seeds. Season the cut side with salt and white pepper then place cut side down on a lightly oiled sheet tray. Roast in a 375-degree oven for 20 minutes or until the flesh is soft to the touch. When cool, separate the flesh from skin with a kitchen spoon and place in a food processor. Add mascarpone and cinnamon process until the mixture is creamy. Season mixture to taste with the salt, pepper and honey. Spoon squash mixture on to a lightly toasted crostini and garnish with your favorite candied walnut or pecan.
Thanksgiving Stuffing
Courtesy of Roaring Fork
1 lb. yellow onion, small dice
½ lb. celery, small dice
2 oz. of garlic, minced
½ lb. of bacon fat
2 lbs. of day old bread
1 oz. of parsley, chopped
1 tsp. of dried thyme
1 tsp. of dried sage
2 tsp. of salt
½ tsp. of white pepper
2 pints of chicken stock
½ lb. of sweet corn, cooked and shucked
½ lb. of red delicious apple, small dice
Sweat onion, celery, and garlic and bacon fat at medium heat. Cut bread into small cubes. Combine all other ingredients, except for the chicken stock and toss to combine. Add chicken stock a 1/2 cup at a time until stuffing is slightly moist. Bake in a greased pan for one hour at 375 degrees.

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