What goes with Turkey?


Finding the right side dishes for your main courses is always important.  From the common potatoes to more unique side dishes, here’s 5 sides dishes to go with your main courses.

Tangy Mashed Potatoes

Ingredients:

  • 4 pounds potatoes, peeled and cubed (about 12 medium)
  • 1-1/2 cups (12 ounces) reduced-fat plain yogurt
  • 4 green onions, minced
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions:

  1. Place potatoes in oven and cover with water. Bring to a boil. Reduce heat, cover and cook for 10-15 minutes or until tender.
  2. Drain potatoes; mash with yogurt, onions, butter, salt and pepper.

Pecan Sweet Potato Bake

Ingredients:

  • 3 cups mashed sweet potatoes
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup half-and-half cream
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt

Topping Ingredients:

  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold butter, cubed
  • 1/2 cup chopped pecans

Instructions:

  1. In a large bowl, combine the first seven ingredients; beat until light and fluffy. Transfer to a greased baking dish.
  2. For topping, combine the brown sugar and flour in a small bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture.
  3. Bake, uncovered, at 350° for 30-35 minutes.

Sausage Dressing

Ingredients:

  • 1 pound bulk pork sausage
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 can (14-1/2 ounces) chicken broth
  • 2 large eggs, lightly beaten
  • 1/4 cup butter, melted
  • 1-1/2 teaspoons rubbed sage
  • 1/2 teaspoon pepper
  • 1 package (14 ounces) seasoned stuffing cubes (about 9 cups)
  • 1 large tart apple, chopped
  • 1 cup chopped walnuts or pecans

Instructions:

  1. In a large skillet, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer sausage mixture to a greased 5-qt. slow cooker.
  2. Stir in broth, eggs, melted butter, sage and pepper. Add remaining ingredients; mix lightly to combine.
  3. Cook, covered, on low until a thermometer inserted in center reads 165°, 3-4 hours, stirring once.

Cumin-Roasted Carrots

Ingredients:

  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 3 pounds carrots, peeled and cut into 4 1/2-inch sticks
  • 3 tablespoons coconut oil or butter, melted
  • 8 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Minced fresh cilantro, optional

Instructions:

  1. Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed.
  2. Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly.
  3. Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired.

Honey-Butter Peas and Carrots

Ingredients:

  • 1 pound carrots, sliced
  • 1 large onion, chopped
  • 1/4 cup water
  • 1/4 cup butter, cubed
  • 1/4 cup honey
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 1/8 teaspoon white pepper
  • 1 package (16 ounces) frozen peas

Instructions:

  1. In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5 hours. Stir in peas. Cook, covered, on high 15-25 minutes longer or until vegetables are tender.

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