Thanksgiving is Thursday (!) but don’t panic, because we’ve rounded up some incredible recipes to accompany your turkey. Grab a friend and whip up a few of these creative, delicious sides — guaranteed to impress everyone you know!
Clos Baked Brie
1 Brie wheel (8 oz.)
Raw Almonds, sliced
1 cup marmalade
Apple slices & sliced baguette
1. Place brie on baking safe dish and generously spread marmalade over the cheese.
2. Sprinkle almonds on top.
3. Cover with foil and bake at 375 degrees for 15 minutes, until the cheese melts and the marmalade caramelizes.
4. Enjoy with sliced apples, bread, and Clos du Bois Chardonnay.
Tofu & Cauliflower Garlic Mash
Delicious, under 300 calories and perfect for vegetarians! Makes 8 Servings.
½ pkg House Foods Premium or Organic Tofu Soft, drained
1 medium russet potato, peeled and chopped
½ medium sized head cauliflower
4 cloves garlic, minced
1 Tbsp olive oil
Salt and pepper to taste
1. Bring medium sized pot to boil, add potato and cook until softened. Drain and set aside.
2. Bring another medium sized pot to boil and add cauliflower. Cook until softened and drain and set aside.
3. Heat tofu for 3-4 min in microwave safe bowl. Set aside to cool. Heat olive oil in small pan and cook garlic until browned.
Add tofu and garlic to the bowl of a food processor and purée until smooth.
4. Mash potato and cauliflower in large bowl. Stir in tofu. Add salt and pepper to taste.
Sweet Potato Brulee
Created by Libbie Summers, Creative Culinary Director of Terra’s Kitchen
Make this for Thanksgiving dinner or the next day! Serves 4 (1 cup servings).
1 bowl of leftover sweet potatoes and marshmallows along with their juices (about 4 cups), heated through but not hot
1/4 teaspoon ground chipotle pepper
3 tablespoons sugar
1. Add sweet potatoes and chipotle pepper to the bowl of a food processor and process until smooth.
2. Spoon contents into 4 oven proof ramekins.
3. Seal the top of each with the sugar.
4. Use a blow torch or place under a broiler to melt the sugar until it becomes golden brown.
5. Allow to cool before serving.
Roasted Brussels Sprouts with Honey and Almonds
Not everybody likes Brussels sprouts, but this is a really great, healthy new twist to liven up the dish! (Psst: pair with Trinchero Napa Valley Mario’s Cabernet Sauvignon!)
Apple and Chorizo Quinoa Stuffing
Created by Fernando Navas of Balvanera (yields 4 servings).
1 cup Red Quinoa, cooked
2 cups Bread, small cubes, toasted
2 tbs Butter, unsalted
½ cup White onion, small dice
½ cup Carrots, small dice
¼ dice Celery, small dice
1 cup Green apple, small dice
2 pcs Chorizo, Spanish
2 tbs Parsley, chopped
Salt to taste
Black pepper to taste
1 cup Chicken stock
1 Egg, beaten
1. Preheat oven to 350F.
2. In a medium sauce pan, melt the butter and add onion, carrot, celery and green apple.
3. Once cooked, add red quinoa, parsley and season with salt and black pepper.
4. In a bowl mix previous ingredients with a cup of chicken stock, beaten egg and toasted bread. Mix well.
5. In a pre-buttered ceramic dish, add the mixture and bake for 20-25 minutes.
6. Serve warm and enjoy!
Carrots with Chocolate Bock
These have alcohol in them. Yasss.
2lbs rainbow carrots
1tsp curry powder
5 sprig dill chopped
lemon juice and salt to taste
3 oz Samuel Adams Chocolate Bock
1. Mix ingredients in a bowl until smooth
2. Roast carrots in 4 oz brown butter with 8 sage leaves, 1 sprig rosemary, 2 sprig thyme and 1 bay leaf.
3. Continue basting with butter until carrots become tender.
4. Season with salt and pepper. Pour in 3 oz chocolate bock, cook until glazed and reserve.
5. Put carrots platter, drizzle with Buttermilk vinaigrette and dollops of harrissa or siracha.
6. Garnish with orange zest, sea salt, chives and mint.
Smashed Beets with Tahini and Feta Yogurt
Created by Executive Chef Jeff Haskell of Trademark Taste + Grind
3# whole Red Beets
13 Cloves Roasted Garlic in ½ Cup Blended Oil
1/4 cup Tahini
1 Tablespoon toasted Cumin
1 Tablespoon toasted Coriander
½ Tablespoon Aleppo Pepper
3/4 cup Apple Cider Vinegar
Freshly ground black pepper
1 cup Extra Virgin Olive Oil
Blended oil for roasting
1. Wash beets. Season with salt and coat with blended oil.
2. Individually wrap beets in foil and roast at 350degrees until tender.
3. Peel Beets and crush by pressing down on them with your hands.
4. Coarsely chop the beets and garlic in a food processor.
5. Mix all ingredients together to make a dressing.
6. Add dressing to the beets to desired level of flavor. You may need to add a little vinegar and olive oil for adjustments depending on preference.
7. For the Feta Yogurt, combine and whip 1 cup Greek yogurt, ½ cup crème fraiche, ½ teaspoon garlic oil, 1 cups feta cheese and a pinch of salt. Serve with grilled flatbread or Pita and good extra virgin olive oil.
Browned Butter Sage and Pumpkin Stuffed Portobello Mushrooms with Crispy Bacon
Created by Andrea Correale, the Founder and President of Elegant Affairs
1/4C Sage Leaves – no stems
2C Cubed Pumpkin
3-4oz goat cheese
4 large Portobello mushroom caps
1. Preheat the oven to 350. Line two baking trays with baking paper.
2. Combine half of the butter and sage leaves in a small saucepan, and melt over high heat. Allow butter to bubble away for about 3 minutes, or until fragrant.
3. On the first tray, combine the diced pumpkin, garlic and bacon together. Sprinkle with salt to season; drizzle over the melted butter and oil, and toss to evenly coat.
4. Roast for 30 minutes, mixing pumpkin around once during cooking. Sprinkle over the goat’s cheese, change oven setting to grill (or broil) on medium heat and continue to cook until pumpkin is slightly crispy on the edges and soft in the center.
5. While pumpkin is roasting, place the Portobellos upside down on the second tray; spray with cooking oil spray, and roast in the oven for 20 minutes. Once roasted, drain any liquid from inside the caps and set aside. (If you can fit both trays in the oven, they can be roasted at the same time.)
6. Meanwhile, combine remaining butter and sage leaves in the same pan/skillet over high heat. When butter melts and starts to bubble, reduce heat to medium and continue to bubble, while occasionally stirring, until the butter begins to change in color and smells ‘nutty’. Remove from heat immediately to prevent burning.
7. Divide the pumpkin/bacon mixture by 4 and spoon into each Portobello cap.
8. Drizzle the browned butter over the top and garnish with the crisped sage leaves.
2 Cups of Corn Kernels
1 Cup of Milk
1/4 Cup of chopped onions
A dash of salt
1. Boil raw corns until corn kernels until soft
2. Close the juice cap and the lever of a HUROM Slow Juicer and fill the chamber with milk
3. Extract corns and onions alternatively
4. When putting the last ingredients in, place the lever in half-opened position to release the compressed pulp.
5. Pour juiced corn milk into the pot and boil over medium heat by stirring constantly. Salt to taste.
HollywoodLifers, will you try any of these delicious sides for your Thanksgiving dinner?