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  3. Holiday Side Dishes

Holiday Side Dishes

By Food & Wine
Updated October 08, 2018
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Mashed Winter Squash with Indian Spices
From buttery mashed potatoes to creamy casseroles and roasted vegetables, here are fantastic holiday side dishes.
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Roasted Beets with Beet Green Salsa Verde

Roasted Beets with Beet Green Salsa Verde
Credit: © John Kernick
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Tyler Florence uses beets and their greens to make this fresh and vibrant side dish for Thanksgiving. If you can’t find beets with beautiful greens, Swiss chard or curly spinach leaves can be used instead.

  • More Beet Recipes

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Forbidden Black Rice with Ginger and Cardamom

Forbidden Black Rice with Ginger and Cardamom
Credit: © John Kernick
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This rich-tasting black rice from chef Akasha Richmond is fragrant with cardamom.

  • More Rice Recipes

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Caramelized Vegetables with Dijon Butter

Caramelized Vegetables with Dijon Butter
Credit: © Con Poulos
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This simple roasted vegetable side dish tastes rich and complex thanks to mustard-spiced butter.

  • More Vegetarian Recipes

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Roasted Squash with Crispy Bulgur Crumbs

Roasted Squash with Crispy Bulgur Crumbs
Credit: © Christina Holmes
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F&W’s Kay Chun tops sweet roasted winter squash with crispy pan-fried bulgur seasoned with coriander seeds.

  • More Squash Recipes

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Creamed Kale

Creamed Kale
Credit: © John Kernick
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This rich and delicious creamed kale from star chef Tyler Florence is an excellent swap for more traditional creamed spinach.

  • More Kale Recipes

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Creamed Collard Greens with Parmesan Crumbs

Creamed Collard Greens with Parmesan Crumbs
Credit: © Lucy Schaeffer
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Bake the greens in individual dishes for a more sophisticated presentation.

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Baked Acorn Squash with Chestnuts, Apples and Leeks

Baked Acorn Squash with Chestnuts, Apples and Leeks
Credit: © Alexandra Rowley
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Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they’re also a festive accompaniment to turkey, ham or roast goose.

  • F&W's Ultimate Thanksgiving Recipe Guide

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Asiago and Sage Scalloped Potatoes

Asiago and Sage Scalloped Potatoes
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Thanksgiving Make-Ahead Tip: The potatoes can be baked up to 5 hours ahead; let stand at room temperature. Rewarm in the oven before serving.

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Haricots Verts and White Beans with Shallot Vinaigrette

Haricots Verts and White Beans with Shallot Vinaigrette
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At Thanksgiving, it’s always great to have a couple of dishes that don’t have to go in the oven. This combination of creamy white beans and slightly crunchy haricots verts makes an interesting textural mix, and it’s sturdy enough to stand at room temperature for several hours.

  • Terrific Vegetable Dishes for Thanksgiving

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Fall Corn Pudding with White Cheddar and Thyme

Fall Corn Pudding with White Cheddar and Thyme
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Corn pudding is often a summer staple when corn is widely available and plentiful at farmer’s markets. Here we use frozen kernels and coarsely ground cornmeal to boost the flavor of this fluffy pudding.

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Broccoli and Cheddar Casserole with Leeks

Broccoli and Cheddar Casserole with Leeks
Credit: © Alexandra Rowley
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This Thanksgiving classic is updated with deep-flavored cheddar and a crunchy topping of crumbled crackers and toasted almonds.

  • F&W's Thanksgiving Entertaining Guide

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Roasted Beets with Pistachios, Herbs and Orange

Roasted Beets with Pistachios, Herbs and Orange
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Beets are a no-brainer for healthy meals since they taste great even when they’re simply roasted with a little oil. Naomi Pomeroy goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios and celery leaves.

  • Delicious Vegetarian Recipes for Thanksgiving

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Mashed Potatoes with Manchego and Olive Oil

Mashed Potatoes with Manchego and Olive Oil
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Instead of using butter, chef José Andrés prefers to add richness with olive oil and Manchego cheese. His tip: “Add the olive oil slowly to the potatoes because if you dump it in all at once, you'll get streaks of oil.”

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Butternut Squash with Homemade Harissa

Butternut Squash with Homemade Harissa
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Harissa, a garlicky North African chile sauce, is usually served with couscous and stews. The homemade harissa featured here is supersimple to prepare, and any extra will keep in the refrigerator for up to a week, but jarred versions available at specialty markets make a fine substitute.

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Candied Cranberry Sauce

Candied Cranberry Sauce
Credit: © Lucy Schaeffer
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Cooked with less water and in a wide skillet, tart cranberries get candied in the sugar syrup and remain almost whole.

  • F&W's Ultimate Thanksgiving Recipe Guide

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Sourdough Rye Stuffing with Ham and Cheese

Sourdough Rye Stuffing with Sausage
Credit: © Lucy Schaeffer
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The stuffing can be assembled and refrigerated overnight. Bring to room temperature before baking.

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Glazed Carrots with Cardamom and Ginger

HD-200911-r-carrots.jpg
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Most people cook carrots in water, Shawn McClain says, which dulls their flavor. His secret to keeping them supertasty is to cook them in carrot juice and orange juice until glazed.

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Spicy Scalloped Rutabagas with Parsley

Spicy Scalloped Rutabagas with Parsley
Credit: © Lucy Schaeffer
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Chipotles in adobo have a rich and toasty heat that flavors the creamy sauce for this luscious gratin.

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Farro Salad with Winter Fruit, Pistachios and Ginger

Farro Salad with Winter Fruit, Pistachios and Ginger
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“When I make the dressing for the farro salad, I like to use young ginger, which is tender and easy to grate. And it's just so juicy,” says chef Annie Somerville of this healthy side dish.

  • F&W's Ultimate Thanksgiving Recipe Guide

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Lemony Brussels Sprout Slaw

Lemony Brussels Sprout Slaw
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To make this refreshingly lemony slaw, start with firm brussels sprouts and shred them in a food processor. Roasted sunflower seeds are the perfect finish.

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Baked Polenta with Mushrooms

Baked Polenta with Mushrooms
Credit: © Dana Gallagher
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A delicious alternative to traditional mashed potatoes.

  • More Fantastic Thanksgiving Side Dishes

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Root Vegetable Pan Roast with Chestnuts and Apples

Root Vegetable Pan Roast with Chestnuts and Apples
Credit: © Victoria Pearson
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Seasoned with thyme and sweetened with syrup, this complexly favorful side dish may just steal the show from the main course.

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Roasted Carrot and Red Quinoa Salad

Roasted Carrot and Red Quinoa Salad
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Cumin, coriander and cardamom punch up this salad, inspired by a favorite dish at Chloé’s French Café in Santa Rosa, California.

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Vidalia Onion Soufflés

HD-201211-r-vidalia-onion-souffles.jpg
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Vidalia onion soufflé was a fixture at Thanksgiving and Christmas meals when City Grit’s Sarah Simmons was growing up in Fayetteville, North Carolina. This version—lighter and airier than the one her mother makes—can be prepared in individual gratin dishes or in one big baking dish. Feel free to use any sweet onion you can get, such as Vidalia, Walla Walla or Oso Sweet.

  • More Terrific Thanksgiving Side Dishes

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Creamed Spinach and Parsnips

Creamed Spinach and Parsnips
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This luscious side dish can be prepared up to three days ahead. The duo of sweet parsnip and creamy spinach is unbeatable.

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Corn Bread Stuffing with Bacon and Greens

Corn Bread Stuffing with Bacon and Greens
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Chef David Tanis grew up in the Midwest, with rich corn bread stuffing for Thanksgiving. He tweaks his mother’s recipe by adding a smoky element. “She’d roll over if she saw the bacon,” he says. But it’s not critical to the stuffing, which also gets savory flavor from hearty kale, so you can leave it out.

  • F&W's Ultimate Thanksgiving Recipe Guide

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Five-Spice Glazed Sweet Potatoes with Walnut Toffee

Five-Spice Glazed Sweet Potatoes with Walnut Toffee
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Crunchy toffee stands in for the usual marshmallow topping on these potatoes, which Shawn McClain glazes with brown sugar and spice-scented butter.

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Vegetable Ragout with Fresh Herbs

Vegetable Ragout with Fresh Herbs
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This recipe was inspired by the time chef Jeremiah Tower spent cooking with culinary genius Richard Olney in France. The vegetable combination here is only one of many, though Tower never uses more than seven vegetables and never uses tomatoes unless they are sweet cherry tomatoes.

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Sautéed Parsnips with Dates and Spiced Yogurt

Sautéed Parsnips with Dates and Spiced Yogurt
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To get the parsnips nicely browned, Jeff Cerciello cooks them on the stovetop in batches before roasting them with the dates, which caramelize in the oven.

  • More Stellar Thanksgiving Side Dishes

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Vanilla Bean-Whipped Sweet Potatoes

Vanilla Bean-Whipped Sweet Potatoes
Credit: © Frances Janisch
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Everybody will fall for the combination of creamy pureed potato and fragrant vanilla.

30 of 35

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Crunchy Baked Fennel

Crunchy Baked Fennel
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Thanksgiving Make-Ahead Tip: Sweet roasted slices of fennel topped with herbed bread crumbs make for a fabulous freezer-to-oven side dish.

  • F&W's Ultimate Thanksgiving Recipe Guide

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Butternut Squash Basmati Rice

Butternut Squash Basmati Rice
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Adding butternut squash and spices is a lovely way to jazz up rice.

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Jellied Cranberry Sauce with Fuji Apple

Jellied Cranberry Sauce with Fuji Apple
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Cranberries only need to be cooked for a few minutes before they burst and form a sauce. To mold the sauce so it’s sliceable, Melissa Rubel Jacobson adds an apple, which is loaded with pectin, a natural gelling agent.

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Roasted Sweet Potato and Okra Salad

Roasted Sweet Potato and Okra Salad
Credit: © John Kernick
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A completely original recipe from Marcus Samuelsson of roasted sweet potatoes tossed with red potatoes, wilted spinach and sautéed okra.

  • F&W's Guide to Healthy Thanksgiving Recipes

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Mashed Winter Squash with Indian Spices

Mashed Winter Squash with Indian Spices
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Fragrant Indian spices—coriander, turmeric and black mustard seeds—are a wonderful accent for creamy mashed butternut squash. The squash can be roughly smashed until chunky, or thoroughly mashed until smooth.

  • F&W's Ultimate Thanksgiving Recipe Guide

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    1 of 35 Roasted Beets with Beet Green Salsa Verde
    2 of 35 Forbidden Black Rice with Ginger and Cardamom
    3 of 35 Caramelized Vegetables with Dijon Butter
    4 of 35 Roasted Squash with Crispy Bulgur Crumbs
    5 of 35 Creamed Kale
    6 of 35 Creamed Collard Greens with Parmesan Crumbs
    7 of 35 Baked Acorn Squash with Chestnuts, Apples and Leeks
    8 of 35 Asiago and Sage Scalloped Potatoes
    9 of 35 Haricots Verts and White Beans with Shallot Vinaigrette
    10 of 35 Fall Corn Pudding with White Cheddar and Thyme
    11 of 35 Broccoli and Cheddar Casserole with Leeks
    12 of 35 Roasted Beets with Pistachios, Herbs and Orange
    13 of 35 Mashed Potatoes with Manchego and Olive Oil
    14 of 35 Butternut Squash with Homemade Harissa
    15 of 35 Candied Cranberry Sauce
    16 of 35 Sourdough Rye Stuffing with Ham and Cheese
    17 of 35 Glazed Carrots with Cardamom and Ginger
    18 of 35 Spicy Scalloped Rutabagas with Parsley
    19 of 35 Farro Salad with Winter Fruit, Pistachios and Ginger
    20 of 35 Lemony Brussels Sprout Slaw
    21 of 35 Baked Polenta with Mushrooms
    22 of 35 Root Vegetable Pan Roast with Chestnuts and Apples
    23 of 35 Roasted Carrot and Red Quinoa Salad
    24 of 35 Vidalia Onion Soufflés
    25 of 35 Creamed Spinach and Parsnips
    26 of 35 Corn Bread Stuffing with Bacon and Greens
    27 of 35 Five-Spice Glazed Sweet Potatoes with Walnut Toffee
    28 of 35 Vegetable Ragout with Fresh Herbs
    29 of 35 Sautéed Parsnips with Dates and Spiced Yogurt
    30 of 35 Vanilla Bean-Whipped Sweet Potatoes
    31 of 35 Crunchy Baked Fennel
    32 of 35 Butternut Squash Basmati Rice
    33 of 35 Jellied Cranberry Sauce with Fuji Apple
    34 of 35 Roasted Sweet Potato and Okra Salad
    35 of 35 Mashed Winter Squash with Indian Spices

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