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Earlier I posted some tips on the turkey. This post is all about the side dishes. The turkey is easy once it’s in the oven. It’s the side dishes that can be the challenge. Making sure they are all done at the same time takes some choreography that rivals a traveling dance company. I recommend making as much as possible ahead so you can minimize the stress on the big day.
If you are like me, you are often having Thanksgiving at someone else’s house, which means you have no idea what food will be available and safe to eat. When that happens, I try to be prepared. I make two or three side dishes that I know I can have to bring with me. I don’t make enormous quantities because I’ve found that my family tends to like the variety. I might also stash some chicken or turkey in the freezer a few weeks ahead so I have some protein just in case the turkey was stuffed.
Have a game plan before the big day. These ideas below should help.
Gravy
First, you’ll need to make the broth. Here is my recipe. I plan to pick up some turkey necks from the store this weekend and make that ahead. No waiting until the last minute hoping you have enough drippings for gravy. Nope. Make that ahead and just put the gravy back on the stove a few minutes before the turkey is due to be done. By the time the turkey has rested and is carved, the gravy should be warmed up and ready to go.
The gravy my family seems to like the most is Nom Nom Paleo’s Umami Gravy. I didn’t make it last year as I ran out of time, and there were a few disappointed folks. My goal is to get it made early and freeze it, if possible.
Mashed Root Vegetables
You can do mashed potatoes or mashed cauliflower, but why not kick it up a notch? Try the Rutabaga and Parsley Root Puree I made with this recipe. This would make about 4-6 servings and could easily be doubled for a larger group. Or, if you are like me, take a small batch so you have something you know you will like and so others can try something new.
Parsley root looks a bit like a white carrot. Its tops look like parsley and can be used as a garnish. If you can’t find parsley root, try parsnips, celery root, or even carrots. This can be made a day ahead and reheated before dinner. If you want the mixture thicker, start by adding half the coconut milk before blending and add more as needed. You can always keep some coconut milk on reserve for when you reheat just in case you feel it needs some.
One note is that mashed potatoes usually stiffen up as they cool because of the starch in them. These aren’t mashed potatoes so it might thicken some, but don’t expect it to thicken a whole bunch like potatoes do. You’ve added enough coconut milk when you like the flavor and consistency. You are the one eating it after all so make it the way you like it.
Brussels Sprouts
Tired of boring Brussel sprouts recipes? Or maybe your family has a love/hate relationship with them. That’s okay, more for me! But seriously, try this Garlic Mustard Brussels Sprouts recipe from Melissa Joulwan, author of the Well-Fed cookbooks. You can cut the Brussels sprouts, peel the garlic cloves and mix the dressing separately. Toss the sprouts the garlic and dressing together before putting them in the oven. Or make it ahead and take the dish out of the oven just before it’s done so you can reheat once the turkey is out of the oven.
Oh, and Melissa has a new cookbook out, Well-Fed Weeknights. Melissa is a master at meal prepping, batch cooking and all-around awesomeness. Check it out at the link above.
Cranberry Sauce
The cranberry sauce can be done ahead. You could serve it cold straight out of the fridge or put it back on the heat to take the chill off. It does not need to be served hot, though, so this is a time saver. Try Danielle Walker of Against All Grain’s Paleo Cranberry Sauce.
Danielle also has a new cookbook out just in time for the holiday madness called Celebrations. Perfect for those of us trying to navigate the chaos of the holidays without going too crazy.
Salad
Traditionally, salads have not gone over well with my extended family. They seem to feel Thanksgiving is a free pass to eat anything and everything unhealthy sitting in front of them. I’m up for the challenge of providing some healthy and delicious offerings, though. I’m thinking of trying this Thanksgiving Slaw that The Kitchn posted recently. It looks easy. You can buy preshredded cabbage for the slaw to save time and it can be made a couple of hours ahead. In fact, you can prep the vegetables and dressing separately and mix the two about an hour before the turkey is done. Just remember to use a paleo-friendly oil like olive or avocado oil and a gluten-free mustard.
Have a Yumtastic Thanksgiving, all!
