Thanksgiving just isn’t Thanksgiving without turkey and this year, we’ll be roasting two given the size of the party. But we’re also mindful of our sides since there are a number of vegetarian family members coming – not to mention that adding a little green to a basically brown meal makes the spread that much more colorful.
This year, we’re trying a side we saw in the current issue of Traditional Home – a winter salad of roasted butternut squash with arugula, dates, dried cherries and Marcona almonds. It sounds so yummy and we love bitter arugula paired with sweet cherries and nutty almonds.
One side you won’t find on our table is Brussels sprouts as our husbands aren’t fans but if we had our choice, we’d roast them with bacon and drizzle on some honey – again, the sweet/salty thing.
Now for the carbs – stuffing is a must (this one‘s made with French bread, apples and caramelized onions – great for breakfast the next day with a fried egg on top!)…
and so are mashed potatoes. We like ours creamy, with a touch of garlic and fresh herbs.
And we can’t forget the most important side (if dessert can be called a side) and one we dream about all year long – pumpkin pie. Our recipe is a light and airy chiffon!
It’s your turn to dish – what sides do you desire at Thanksgiving?