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Kendal at Home Blog

3 Simple, Delicious Thanksgiving Side Dishes for Your Holiday Menu

Posted by Kendal at Home on November 16, 2017 at 8:00 AM

thanksgiving side dishesWhen you think of Thanksgiving, images of turkey and a table covered in elaborate entrees and sides that took the day — or many days — to prepare come to mind. Whether you’re hosting a holiday celebration, attending one or are simply looking for something easy to add to your weekly menus, these side dishes have what you need.

Here are three simple and delicious Thanksgiving side dishes to add to your everyday or holiday menus.

Potato and Celery Root Mash

Celery root — an often overlooked variety of celery — is a starchy vegetable similar to what you’re used to with potatoes. When added to potatoes, this vegetable gives your mash a unique herbal (not celery-tasting) flavor.

What you need:

  • 3 pounds of Yukon Gold potatoes, peeled and quartered
  • 1 pound of celery root, peeled and cut into 1 inch pieces
  • Salt and pepper
  • 1½ cups of half-and-half
  • 4 tablespoons of unsalted butter, cut into pieces
  • 2 tablespoons of chopped chives

How to make it:

Put the potatoes and celery root into a large pot, cover with cold water and bring to a boil. Add 2 teaspoons of salt and reduce heat and simmer until the vegetables are very tender — about 20 minutes.

Drain and return vegetables to the pot. Add butter, half-and-half, 1 teaspoon of salt, ¼ teaspoon of pepper and mash to your desired consistency. Sprinkle with chives.

Green Beans with Bacon Vinaigrette

Often a staple of the Thanksgiving table, green beans usually are mixed into a casserole and sprinkled with crispy onions. This slightly healthier side removes the creamed soup portion of the casserole in favor of a more flavorful vinaigrette.

What you need:

  • 2 pounds of green beans, trimmed
  • 6 slices of bacon
  • 2 shallots, sliced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons of olive oil
  • Salt and pepper

How to make it:

Bring a large pot of water to a boil and add a tablespoon of salt. Add the green beans and cook until tender — about five minutes. Drain and run under cool water. Add to a serving bowl.

In a skillet, cook the bacon until crisp. Transfer to a plate lined with a paper towel, drain and break into pieces when cool.

Keep 2 tablespoons of bacon drippings in the skillet, and over medium heat add the shallots and cook for one minute. Add the vinegar, mustard, oil, ¾ teaspoon of salt and ¼ teaspoon of pepper. Add to green beans and toss to coat.

Asian-Spiced Butternut Squash

While pumpkin is usually the star squash of Thanksgiving, this butternut squash dish brings a unique set of flavors to your dinner. You also could make this dish with frozen butternut squash pieces to save even more time.

What you need:

  • 1 medium butternut squash
  • 1 tablespoon peanut oil
  • 1-inch piece of fresh ginger, peeled and grated
  • 3 whole star anise
  • 2 cinnamon sticks
  • 4 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 1 cup hot water
  • 1 tablespoon brown sugar
  • 1 pinch Chinese five-spice powder
  • Small handful of fresh, chopped cilantro

How to make it:

Halve the squash lengthwise and peel. Then, scoop out and discard the seeds and cut the rest into 1-inch pieces. In a wok or skillet, heat the oil over medium heat and add the ginger and spices and cook for a few seconds. Add the squash and stir-fry for one minute. Then add the soy sauces and cook for an additional minute. Add the water and stir and cover the skillet or wok with a lid and cook about 10 to 15 minutes or until the squash is tender.

Remove the lid, add the brown sugar and Chinese five-spice powder. Toss the squash and seasonings together and allow to thicken for about 1 minute. Remove from heat and add the cilantro.

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