You can’t have Thanksgiving turkey without side dishes, right? For some families sides are almost as important as the bird itself. My sister-in-law doesn’t “do” turkey, but instead of complaining about the traditional entree she simply fills up on all of the incredible side dishes that various family members contribute to our holiday feast.
Whether it’s your grandmother’s famous green bean casserole or your Aunt Mary’s famous cornbread stuffing, side dishes are an integral part of a Thanksgiving meal. As we countdown to the big day of thanks I will be featuring some of my favorite holiday recipes. I wish I could say that I created all of them, but alas that credit goes to other talented cooks, who have passed their recipes on to me.
Today we tackle two seasonal favorites: cranberries and wild rice. The former teams up with plump oranges to make a sweet and tangy sauce that pairs perfectly with turkey. The latter is featured in an amazing stuffing that screams fall.
Check back tomorrow when we turn the spotlight on fresh green beans.
FRESH ORANGE CRANBERRY SAUCE
Ingredients:
1 bag of fresh cranberries
2 oranges, zested and juiced
1/4 cup apple cider vinegar
3/4 cup sugar
1/2 teaspoon ground cinnamon
1 cup toasted pecans or walnuts
Directions:
In a small saucepan, combine cranberries, orange zest and juice, apple cider vinegar, sugar and cinnamon.
Bring to a boil, reduce heat and simmer and cook until cranberries burst; stirring occasionally. Cook until mixture thickens.
Add in toasted nuts when sauce is cooled.
Garnish with orange zest and additional nuts.
WILD RICE STUFFING
Ingredients:
1 cups wild rice
3 cups chicken broth
1 1/2 tablespoon salt
2 tablespoons unsalted butter
1 medium onion, chopped
1 cooking apple, peeled, cored and chopped
2 ribs celery with leaves, chopped
2 cloves garlic, chopped
1 tablespoon minced fresh thyme leaves
Pinch of ground nutmeg
Black pepper
1/2 pound fresh turkey sausage, casings removed
1/2 cup toasted pecans
1/4 chopped flat leaf parsley
Directions:
Combine the wild rice, stock, and 1/2 tablespoon salt. In medium saucepan, bring to a boil and reduce heat to low. Cover and simmer until rice is tender. About 30 minutes. Drain and set aside.
Melt butter in a skillet over medium-high heat. Add onion, apple, celery, garlic, thyme, nutmeg, remaining salt and pepper. Cook until the vegetables soften, about 5 minutes.
Stir in the sausage, breaking it up into pieces. Cook until sausage is no longer pink. Stir in cooked wild rice, pecans and parsley.
Serve in large platter or decorative bowl.
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Variations on the Traditional Pumpkin Pie
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Abandon the Pumpkin Pie: Pumpkin Apple Cobbler
Bring On the Pumpkins: How to Cook with Fresh Pumpkin