GOLDEN VALLEY, Minn. - Turkey may be the centerpiece of your Thanksgiving meal, but sides are frequently the stars!
In today's Cooking With KARE, we're going to check out some delicious sides from sprouts to beets to stuffing.
Pam Wittman from Williams Sonoma shared these show stoppers.
Focaccia Stuffing with Chestnuts, Bacon and Apples
Our focaccia stuffing mix forms the foundation of this sensational stuffing. For added crunch and savory flavor, we add in roasted chestnuts, bacon and chunks of sweet apple.
• 12 oz. (375 g) bacon, diced
• 1 Tbsp. extra-virgin olive oil
• 1 yellow onion, diced
• 2 celery stalks, diced
• 2 Gala apples, peeled, cored and diced
• 1/2 tsp. kosher salt
• Freshly ground pepper, to taste
• 1 cup (165 g) peeled and roasted chestnuts, coarsely chopped
• 1 package (1 lb./454 g) focaccia stuffing
• 3 to 4 cups (24 to 32 fl. oz./750 ml to 1 l) turkey or chicken
Preheat an oven to 375°F (190°C). Butter a 2 1/2-quart (2.5-l) covered baker or a 9-by-13-inch (23-by-33cm) baking dish.
In a large sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp and browned, 10 to 12 minutes. Transfer to a paper towel-lined plate. Discard all but 1 Tbsp. of the fat in the pan.
In the same pan over medium heat, warm the olive oil with the bacon fat. Add the onion, celery, apples, salt and pepper, and sauté until soft and translucent, 10 to 12 minutes. Stir in the chestnuts and bacon. Transfer the onion mixture to a very large bowl, add the stuffing and stir until well combined. Stir in the stock 1/2 cup (4 fl. oz./125 ml) at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not crunchy or mushy. You may not need all of the stock.
Transfer the stuffing to the prepared baking dish. Cover with a lid or a buttered sheet of aluminum foil and bake for 20 minutes. Remove the lid or foil and continue baking until the top is golden brown and crisp, 25 to 35 minutes more. Let rest for 10 minutes before serving. Serves 10 to 12.
Roasted Brussels Sprout and Apple Salad with Black Walnuts
The Blackberry Farm chefs say this recipe convinces anyone to love brussels sprouts. Because the dish is served at room temperature, it's ideal for Thanksgiving or any time you're entertaining. Black walnuts have a more bitter, earthy flavor than traditional walnuts, although either will work well in the salad. Here, the brussels sprouts are pan-roasted on the stovetop to conserve oven space. If you prefer to cook them in the oven, toss them with 2 Tbsp. olive oil, place on a foil-lined baking sheet and roast at 450ºF (230ºC) for about 15 minutes.
For the sweet hot mustard:
• 1/4 cup (60 g) Dijon mustard
• 2 Tbsp. whole-grain mustard
• 1 1/2 tsp. apple cider vinegar
• 2 Tbsp. firmly packed light brown sugar
• 1/8 tsp. hot sauce
For the salad:
• 2 Tbsp. Blackberry Farm smoked onion jam or caramelized
• 1 Tbsp. sherry vinegar
• 5 Tbsp. (80 ml) extra-virgin olive oil
• Kosher salt and freshly ground pepper, to taste
• 1 lb. (500 g) brussels sprouts, trimmed and quartered
• 1 cup (125 g) black walnuts, toasted
• 1 1/2 red apples, such as Fuji or Gala, cored and thinly sliced
To make the sweet hot mustard, in a bowl, whisk both mustards, vinegar, brown sugar and hot sauce. Reserve 2 Tbsp. mustard for the salad; refrigerate the rest for up to 4 weeks.
To make the salad, in a large bowl, whisk the smoked onion jam, vinegar, the 2 Tbs. sweet hot mustard, 3 Tbsp. of the olive oil, salt and pepper.
In a large nonstick fry pan over medium-high heat, warm the remaining 2 Tbsp. olive oil. Add the brussels sprouts, salt and pepper. Cover and cook, stirring occasionally, until the sprouts are just tender and lightly browned, about 11 minutes. Transfer to the bowl with the vinaigrette, add the walnuts and apples and toss. Season with salt and pepper. Arrange on a platter and serve. Serves 8.
Recipe by Josh Feathers, Executive Chef of the Main House, Blackberry Farm
(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed. )