You’ve got the turkey situation under control and the pies are set too, but what about the all-important Thanksgiving side dishes? We’re down to the wire; Turkey Day is less than 48 hours away. If you’ve neglected the dishes that will round out your holiday meal, don’t fret. These simple last-minute recipes will help you make it to the Thanksgiving feast finish line:
CRAN-APPLE SALAD
Ingredients:
1 1/2 cup mayonnaise
3 tablespoons apple cider vinegar
1/4 cup apple cider or apple juice
3 tablespoons brown sugar
10 cups spring mix lettuce
1 diced green apple with skin on
1 diced red apple with skin on
1/4 cup dried cranberries
1/4 cup toasted chopped pecans
Directions:
Whisk together mayonnaise and apple juice. Add in 2 tablespoons brown sugar and 2 tablespoons cider vinegar. Taste and add a little more vinegar if you like it tart or more brown sugar if you want it a little sweeter. Refrigerate for a few hours.
Place salad mixture into a large bowl. Top with apples, cranberries and nuts.
Before serving add dressing and toss.
NUTTY SWEET POTATOES
Ingredients:
2 (40-ounce) cans sweet potatoes in light syrup
3/4 cup butter
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
3/4 cup chopped pecans
1 cup mini marshmallows
Directions:
Preheat oven to 350 degrees.
Grease a glass casserole dish with cooking spray.
Drain the light syrup from the potatoes and place potatoes in baking dish.
In a medium size saucepan, melt butter. Add seasonings and brown sugar, and then stir until well blended. Add pecans and mix to coat.
Pour melted butter mixture over potatoes. Sprinkle with marshmallows.
Bake uncovered for about 30 minutes.
Remove and serve warm.
EASY GARLIC MASHED POTATOES
Ingredients:
1 whole head of garlic
Olive oil
6 medium Yukon gold potatoes, peeled and cut into 1-inch chunks
1 1/2 teaspoons salt, divided
Black or white pepper
2 tablespoons butter, plus more to top
1 cup hot milk or heavy cream
Chopped chives
Directions:
To roast garlic, cut off the top and place in a piece of foil. Drizzle liberally with the olive oil. Wrap tightly and roast in the oven until completely soft and caramelized, about 45 minutes at 275 degrees. Let cool slightly, then squeeze it into a small bowl and roughly mash.
In a large pan, combine 7 to 8 cups water, potatoes, and 1 teaspoon of the salt, bring to a boil. Reduce heat to medium, cover and cook 10 minutes or until potatoes are tender when pierced with a fork.
Remove from heat and drain potatoes in colander.
Place potatoes in pot and heat over medium-low heat about 1 to 2 minutes to dry potatoes, stirring occasionally.
Mash potatoes with a potato masher, potato ricer or fork. Stir in butter, mashed garlic, the remaining 1/2 teaspoon salt and 1/2 cup of hot milk. Add extra milk, a little at a time, if necessary, for desired consistency.
Season to taste with extra salt and pepper if desired.
Top with more butter and chives before serving.
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