Thanksgiving Sides
Create a delightful array of Thanksgiving sides that enhance your holiday meal with vibrant flavors and comforting textures.
Ingredients
Green Beans
- 1 pound green beans, trimmed and blanched Blanching enhances color and crispness.
- 3 cloves garlic, minced For intense flavor.
- 2 tablespoons olive oil Can be substituted with butter.
- 2 tablespoons butter Optional, adds richness.
- to taste salt and pepper Adjust according to preference.
Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and chopped Chosen for their creamy texture.
- 0.5 cup heavy cream Can be swapped for milk or plant-based alternatives.
- 2 tablespoons butter For flavor and creaminess.
- to taste salt Adjust as needed.
Stuffing
- 1 box stuffing mix Customize with nuts or dried fruits.
Cranberry Sauce
- 1 cup cranberry sauce Homemade preferred for freshness.
Gravy
- 2 cups gravy Homemade or store-bought.
Instructions
Preparation of Green Beans
- Trim the ends of the green beans and blanch them in boiling salted water for three minutes.
- Drain and plunge them into an ice bath immediately to stop the cooking process.
- In a large skillet over medium heat, heat olive oil and sauté minced garlic for one minute until fragrant.
- Add the blanched green beans to the skillet and toss with the garlic and oil until heated through.
- Sprinkle with salt and pepper, and finish with butter until melted.
Preparation of Mashed Potatoes
- Peel and chop the Yukon Gold potatoes into uniform pieces.
- Cover the potatoes with cold salted water in a large pot and bring to a boil.
- Once fork-tender, drain and return to the pot, then add butter and heavy cream.
- Mash or whip until creamy, seasoning with salt as needed.
Preparation of Stuffing
- Prepare the stuffing mix according to the package instructions, adding any additional ingredients you like.
Preparation of Gravy
- Warm the gravy in a saucepan, stirring until heated through.
Serving
- Plate the mashed potatoes, stuffing, and green beans on a serving platter, drizzling gravy generously over the potatoes.
Notes
Store leftovers in the refrigerator for up to 4 days or freeze in an airtight container for up to 3 months. Reheat gently, adding cream to mashed potatoes if needed.