Thanksgiving Side Dish Recipe Swap

Share one of your favorite family recipes for a Thanksgiving side dish! Melissa Clark will pick her favorites, and if your recipe is selected we’ll invite you on the Leonard Lopate Show to talk about it with Leonard and Melissa when she’s here on November 22 at noon. The deadline for submissions is Thursday, November 17, 5 pm.

November 11, 2011 07:02:27 AM
:

Meg Rosenberg

:

Union Square Cafe Brussel Sprouts Hash

Serves 4-6 (copied and pasted from my recipe on food52.com)

2 brussel sprout stalks

2 tablespoons olive oil

2 garlic cloves, chopped

1 tablespoon poppy seeds

1/4 cup chicken stock

1.Remove sprouts from stalks.

2.Halve each sprout and place cut side down on cutting board. Cut cross ways into thin ribbons.

3.Heat the olive oil until shimmering in a large saute pan. Add the garlic, brussel sprouts and poppy seeds and stir fry for about 30 seconds. Add the chicken stock and stir fry for an additional 3 to 4 minutes. The sprouts will still crunch a little, independent of the poppy seeds, and their color will still be bright.

4.Season to taste with salt and pepper. Serve as an accompaniment

Leave a comment
November 09, 2011 04:20:05 PM
:

Mary Finckenor

:

Grandma Jo’s Cranberry Relish
Easy, wonderful, a delicious alternative to the traditional can-shaped cranberry sauce. – Enjoy!


2 cans of WHOLE berry cranberry sauce (like Ocean Spray)
1 cup chopped walnuts
2 tablespoons chopped orange rind (try to include just the colored rind, not the bitter white pith)
1 cup cut up apple
1 8-ounce can unsweetened pineapple chunks; each cut in half
1/2 cup small orange chunks (no membrane – see below**) or mandarin orange pieces - drained

1.Combine all ingredients except nuts
2.Let sit for at least 4 hours to meld flavors
3.Add nuts right before serving

**To separate the orange flesh from the membrane, first cut a small bit of the top and bottom of the orange (so it will stand up). Then, take a sharp knife and cut off the rind by cutting downward around the orange. Lastly, take a sharp knife and cut each section of orange away from the membrane.

Makes approximately 13 ½-cup servings

Nutrition analysis per serving:
Calories: 173; Carbohydrates: 30 g; Protein 2g; Fat: 6g; Saturated fat: 0.5g; Sodium 20mg

Leave a comment
November 09, 2011 11:38:57 AM
:

Troy

:

We're vegan and, every year, invite all of our friends over to our home in Brooklyn to celebrate friendship, hella-good vegan food, and the fact that we're not traveling on Thanksgiving. One our favorite recipes is butternut squash handpies, which we have yet to formalize and write down. But ANOTHER favorite is a recipe a friend shared last year, after she moved away from New York and would no longer able to attend our holiday get-togethers. It's for Polly Rocks—AKA, awesome yeast rolls—named after her aunt.

http://kindness.ravenandcrowstudio.com/2010/11/from-nest_24.html

Leave a comment
November 08, 2011 03:03:52 PM
:

Sumukha Ravishankar

:

South Indian style Curried Pumpkin
3 cups of pealed and cubed pumpkin
2 long green chilies split length wise
1 cup tap water
1/4 inch piece of fresh ginger grated
salt to taste
pinch of Turmeric powder
2 tsp oil
1/2 tsp of mustard seeds
1/2 tsp of split yellow peas (dry)
1/4 cup of dry un-roasted shelled peanuts
1 tbsp of fresh or dry unsweetened grated coconut
a few springs of curry leaves
1 tsp chopped cilantro (optional)

heat a deep dish pan, add one cup of water, Turmeric, salt, ginger and cubed pumpkin. let the water come to boil, close the pan and bring down the flame to low. cook the pumpkins until just done and the water is evaporated.

In a separate non-stick pan, heat oil, when the oil is quite hot, all the mustard seeds, The seeds starts to splutter, add the dry split peas, peanuts, green chili and curry leaves. roast for 1 minute in medium high until the peanuts are golden, add the coconut and for 1/2 a minutes let the coconut roast in low flame. stir constantly.

now add the cooked pumpkin, give it a stir. it is all right if some of the pumpkin pieces are mashed up. roast the curry for a minute or two. garnish with cilantro. and serve.

This is a south Indian style curried pumpkin dish, mildly flavored. One may add more green chilies and may also add a pinch of asaphoetida (if one knows what it is and likes the flavor) along with the coconut.

Leave a comment
November 08, 2011 01:58:13 PM
:

marietta brill

:

Moroccan Pepper Salad (Salade de Piments) is a spicy condiment of garlicky, semi-carmelized roasted peppers and tomatoes that my mother's Sephardic family served at virtually every holiday meal but is in perfect season in November. Plus it's an ideal counterpoint to roasted turkey, and is amazing on turkey sandwiches. Who knew?

Moroccan Salade de Piments
Preparation time: 20 minutes
Cooking: 1-2 hours

Ingredients:
6 large peppers (green and red), roasted, seeded peeled and torn into 2" strips*
12 Roma tomatoes, peeled, cored, seeded and cut into quarters*
4 cloves garlic, sliced thin
¼ cup olive oil
1 tablespoon tomato paste
1 bay leaf
pinch red pepper flakes
pinch of sugar
salt and pepper to taste

Heat olive oil in a large pan over medium-high. Add garlic (and optional red pepper flakes) until scented, but not browned. Add peppers, tomatoes, and bay leaf to boil and immediately reduce heat to a slow simmer. After an hour, add sugar if needed and stir in tomato paste. Simmer for another 45 minutes to an hour, until tomatoes and peppers have softened, and a thick sauce has formed. Remove bay leaf. Salt and pepper to taste.

Serve at room temperature. Can be made a day or two in advance, as it benefits from storage. Store covered and refrigerated for up to 5 days.

*Prepare peppers: Set broiler on high and arrange peppers on a baking sheet 4-6” from flame, turning often until blackened. Place in a paper bag for 15 minutes to loosen skin. When cooled, remove from bag. Peel, core, seed, and cut into 2” strips.

*Prepare tomatoes: Score tomatoes. In a large pot of boiling water, submerge for 10 seconds and remove with a slotted spoon. When cooled, peel, core, seed, and cut into 2” strips.

Leave a comment
November 08, 2011 11:23:59 AM
:

melissa villaveces

:

1. Cibatta Stuffing with Chorizo, Sweet Potato and Mushrooms (http://www.food52.com/recipes/1516_ciabatta_stuffing_with_chorizo_sweet_potato_and_mushrooms) 2. Carmelized Butternut Squash Wedges with a Sage Hazelnut Pesto (http://www.food52.com/recipes/7374_caramelized_butternut_squash_wedges_with_a_sage_hazelnut_pesto)

Leave a comment
November 08, 2011 11:18:59 AM
:

Melissa Villaveces

:

I'd like to share two recipes:

1.

Leave a comment
November 08, 2011 09:24:45 AM
:

Cynthia Corbett

:

Grandma Arps' Raisin Apple Stuffing

5 tart apples
2 cups raisins
Half loaf of day old white bread, torn into rough pieces
3 tablespoons butter
1/4 teaspoon nutmeg
Salt to taste

Cover apples with water and cook on the stove top to a chuky apple sauce and sweeten to taste.
Mix raisins and nutmeg with bread
Add cooled apple saue to bread and stir
If not moist enough, add water
Stuff the roast or turkey.

Leave a comment
November 07, 2011 11:55:01 PM
:

Maureen Hefti

:

Spiced Cranberry Pear Sauce

This cranberry sauce is is wonderful served either warm or cold with Thanksgiving dinner, and a heaping spoonful is delicious in breakfast oatmeal. We also use it for cranberry cobbler, and as an alternative to jam in kolachkes.

3 cups or 12 oz. cranberries fresh or frozen
2 oranges, zested and juiced
¾ cup sugar
½ c honey
1 star anise
1 cinnamon stick (try Mexican canela)
2 Bosc or Anjou pears, peeled and cut into cubes

Rinse and sort cranberries if using fresh. Peel and cut pears into ½ inch cubes. In skillet over high heat, wisk orange zest, orange juice, and honey. Add star anise, cinnamon stick, and cranberries; bring to a boil. Lower to medium high heat and stir, cooking until most of the cranberries pop. If the cranberries are tender, but resist popping, encourage them to burst using a potato masher or the back of a large spoon. Reduce heat to medium; add pears and cook until tender. Serve warm, or prepare ahead and serve chilled.
Makes 4 cups

My family has been enjoying this cranberry sauce since the November 2002 issue of Sunset. We have adapted it to suit our taste; tampering with ingredients and changing the preparation.

Leave a comment