A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge. Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Then toss ’em in a date molasses–brown butter glaze. All rights reserved.Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20).Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.Your California Privacy RightsThe material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor. Our best recipes for the meal's main attraction. If using different-colored beets for this recipe, remember to toss them separately so they don’t stain one another. Find quick & easy Thanksgiving Side 2020 recipes & menu ideas, search thousands of recipes & discover cooking tips from the ultimate food resource for home cooks, Epicurious. A colorful and spicy (but not fiery!) This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge. These greens are impossible to stop eating. It’s impossible to stop eating these green beans. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg. Steamed broccolini dressed with a salty-sweet sesame sauce is a bright, palate-cleansing side dish. This recipe is nice twice. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. A top coat of melted butter and salt makes these dinner rolls irresistible. 33 Thanksgiving Turkey Recipes. What’s a honeynut squash, you ask? And while we’re pretty sure most of our family members would straight up revolt if we skipped serving a traditional turkey, sides are an opportunity to introduce something new. Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles. Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski, Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Photograph by Michael Graydon + Nikole Herriott, Food Styling by Alison Roman, Prop Styling by Kalen Kaminski, Photo by Chelsie Craig, food styling by Kat Boytsova, Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski, Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova, Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski, Photo by Chelsie Craig, food styling by Claire Saffitz, Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski, Photo by Alex Lau, styling by Rick Martinez, Photo by Chelsie Craig, Food Styling by Kate Buckens, Photo by Chelsie Craig, Styling by Molly Baz, Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson, Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski, Photo by Chelsea Kyle, Food Styling by Olivia Anderson, Prop Styling by Bea Chastka, Photo by Alex Lau, food styling by Andy Baraghani, prop styling by Emily Eisen, Photo by Marcus Nilsson, Food Styling by Rebecca Jurkevich, Prop Styling by Angharad Bailey, Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen, Photo by Alex Lau, food styling by Sue Li, Photo by Laura Murray, food styling by Judy Mancini, Photo by Chelsea Kyle, Food Styling by Chris Morocco, Prop Styling by Bea Chastka. It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method. For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing. Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up. In this dish, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor. These glazed shallots are Thanksgiving's sleeper hit. This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break). © 2020 Condé Nast. Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh. 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