Thanksgiving Recipes: 5 Sides To Complete Your Feast

Turkey is a Thanksgiving staple, but it's the side dishes that truly make the feast. Here are five recipes to round out your Thanksgiving meal.

• Dijon-Braised Brussels Sprouts
• Cranberry Sauce
• Caramelized Butternut Squash
• Classic Herb Stuffing
• Garlic Mashed Potatoes

Dijon-Braised Brussels Sprouts

Yields 4 servings

What you need

• 1 lb. Brussels sprouts, trimmed and halved lengthwise
• 1 tbsp. Alpenrose Unsalted Butter
• 1 tbsp. olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup dry white wine
• 1 cup broth (chicken or vegetable)
• 2 to 3 shallots, peeled and thinly sliced
• 2 tbsp. Alpenrose Heavy Whipping Cream
• 1 tbsp. smooth Dijon mustard (or more to taste)
• 2 tbsp. chopped flat-leaf parsley (optional)

Instructions

In a large skillet, heat butter and oil over medium heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook the sprouts, without turning until undersides are golden brown, about 5 minutes

Add the shallots, wine, and stock and bring to a simmer. Once simmering, reduce the heat to a gentle simmer, cover the pot, and cook the sprouts until they're tender and can be pierced easily with the tip of a fork, about 15 to 20 minutes.

Using a slotted spoon, scoop out the sprouts (leaving the sauce behind), and transfer to a serving bowl. Add the heavy whipping cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper, or Dijon. Pour sauce over Brussels, sprinkle with parsley, and serve immediately.

-

Cranberry Sauce

Yields 6 servings

What you need

• 15 oz. cranberries, rinsed
• 3/4 cup granulated sugar
• 1 tbsp. loosely packed orange zest
• 1/2 cup Columbia Gorge Orange Juice
• 1 cinnamon stick

Instructions

In a heavy-bottomed saucepan, add the cranberries, sugar, orange zest, orange juice, and cinnamon stick. Place the pan over medium heat, cover with a lid, and cook for 15 minutes, stirring the mixture every 5 minutes to ensure the bottom doesn't burn.

After 15 minutes, the cranberries should all be popped. Remove from the heat and remove the lid. The sauce will look very liquidy, but the sauce will thicken up as it cools. Once the sauce has cooled completely, you can add more water if you desire a thinner texture. Remove the cinnamon stick and serve the cranberry sauce at room temperature or chilled.

-

Caramelized Butternut Squash

Yields 6 to 8 servings

What you need

• 4-5 lbs. butternut squash, cubed
• 6 tbsp. Alpenrose Unsalted Butter, melted
• 1/4 cup light brown sugar packed
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Instructions

Preheat the oven to 400F.

Place the butternut squash in a large bowl, followed by the melted butter, brown sugar, salt, and pepper. Toss all the ingredients together and spread them in a single layer on a baking sheet. Roast for 45 to 55 minutes, until the squash is tender, and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Serve hot.

-

Classic Herb Stuffing

Yields about 12 servings

What you need

• 2 small onions, diced
• 4 stalks celery, diced
• 2/3 cup Alpenrose Unsalted Butter
• 1-1/2 tsp. poultry seasoning or 1/2 tsp. ground sage
• Salt and black pepper, to taste
• 13 cups Franz Crouton Stuffing Mix
• 3-4 cups chicken broth
• 2 tbsp. fresh parsley
• 1 tbsp. fresh herbs: sage, thyme, and rosemary, chopped 

Instructions

Preheat oven to 350F.

Melt butter in a large skillet over medium heat. Add onion, celery, poultry seasoning, and rosemary. Cook over medium-low until tender (careful not to brown), for about 10-12 minutes.

Place the crouton stuffing mix in a large bowl. Add the onion mixture, parsley, and fresh herbs.

Pour the chicken broth over the crouton-onion mixture, until the croutons are moist, but not soggy, and gently toss. You may not need all of the broth. Season with salt and pepper to taste.

Place mixture in a baking dish, dot with additional butter, and cover.

Bake for 35 minutes, uncover and bake for an additional 10 minutes. 

Notes

To stuff the turkey, cool the stuffing completely in the refrigerator for at least 45 minutes.

Want to make it ahead? Prepare as directed, cover tightly, and refrigerate for up to 48 hours. When ready to bake, remove from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes extra if it's still cold from the fridge).

-

Garlic Mashed Potatoes

Yields 6 servings

What you need

• 3 lbs. yellow potatoes, peeled and cut into 2-inch chunks
• 6 cloves garlic, peeled
• 3/4 cup hot Alpenrose Whole Milk
• Salt and black pepper, to taste.
• 6 tbsp. Alpenrose Unsalted Butter, softened

Instructions

Place potatoes and garlic in a large saucepan, and cover with water. Bring to a boil, then lower the heat to medium and cook until potatoes are fork-tender, about 20 minutes.

Drain the potatoes and garlic. Then mash the two together. Stir in the milk, season to taste, and finally, add the butter. Serve immediately.

-

Recipes adapted from Epicurious, The Pioneer Woman, The Barefoot Contessa Cookbook, Spend with Pennies, and NY Times Cooking.