And Don’t Forget The Sides…

Our Thanksgiving table typically boasts an array of delicious root vegetable dishes. Here, I’ve cut down on prep time and clean up by combining them into one dish.  Earthy parsnips and turnips are sweetened with apples, roughly mashed and finished with truffle oil in this delightful combo.  Even turnip haters will love this dish!  Use your favorite root vegetables for a personal twist.

Just a few days from the big feast, the stores are stocked and cooks are sharpening their knives.  In little more than 24 hours, I went from the tropical beaches of Puerto Rico to a quick wardrobe change in wintry New York and down to the 40° mornings and 75° afternoons of Raleigh, NC.  I honestly don’t know whether I’m coming or going, but I did manage to pack a few Thanksgiving sides for a little pre-Thanksgiving taste test.  

While I’m waiting on instructions from the executive chef of our family Thanksgiving dinner (and my ride to the local farmer’s market), I’m premiering a few spectacular sides that I hope will become new traditions for our family’s annual celebration — and yours too!

Recipe: Root Vegetable and Apple Mash with Truffle Oil

Serves:  10 – 12

Ingredients

3 Tbl. cold, unsalted butter

1 lb. parsnips, peeled and sliced into ½- inch rounds

1 lb. turnips, peeled and cut into 1 inch pieces

1 lb. Granny Smith (or tart green) apples, peeled and cut into 1 inch pieces

2 ½ cups water

Coarse Salt

3 Tbl. truffle oil (you can also use a good quality olive oil if you prefer a more mild taste.)

Freshly cracked black pepper

Prepare

Melt 2 Tbl. butter in a large, heavy skillet over medium heat.  Cook parsnips and turnips until just golden, about 10 minutes.  Flip and add apples, water and 1 tsp coarse salt.  Raise heat to medium-high and simmer, covered, until soft – about 15 minutes.

Remove from heat and let stand, covered – about 5 minutes.  Add remaining Tbl. butter and roughly mash with a potato masher or large fork.  Blend in truffle oil and add salt and pepper to taste.

This rich and delicious stuffing can be made with or without the sausage or oysters.

Recipe:  Cornbread, Sausage and Oyster Stuffing

Serves 10 – 12

Ingredients

1 lb. cornbread, cubed and toasted (you can purchase or make your own)

1 c. fennel bulb, chopped

½ c. peeled celery root, chopped

2 celery stalks, chopped

¼ c. red onion, chopped

1 ¼ sticks butter

1 Tbl. thyme

2 tsp. celery seed

¾ c. chicken broth

¾ lb. sweet Italian sausage, casings removed, crumbled and cooked

24 freshly shucked oysters (small variety like XX), liquid reserved

2 large eggs, beaten

¼ c. chopped parsley

Salt and pepper

Prepare

Preheat oven to 350°.  Melt 1 stick butter in a large sauté pan over medium-low heat.  Add celery, celery root and onion.  Season with ¼ tsp. salt.  Cook for 10 minutes.  Add thyme, celery seed and cook, stirring gently until fragrant – about 10 more minutes.  Season with salt and pepper, transfer to a large bowl and mix in cornbread.

Return pan to high heat, add chicken broth and bring to a boil to boil.  Drizzle over the cornbread mixture and stir gently until absorbed.  Fold in sausage, oysters and oyster liquid, eggs, parsley and season with salt and pepper.

Spoon into a basking dish, dot with remaining ¼ stick butter.  Cover with aluminum foil and bake for 20 minutes.  Remove foil and bake for 10 more minutes.

This cranberry chutney makes an excellent addition to the Thanksgiving table and is even better with leftovers.  The sweet spices give it distinction over a traditional chutney.

Cranberry, Apple and Fig Chutney

Makes 5 cups

Ingredients

1 cup unfiltered cider vinegar

1 cup packed light-brown sugar

1 red onion, finely chopped

½ cup chopped dried black mission figs

2 Tbl. minced ginger (fresh and peeled)

10 whole cloves, crushed with side of a knife

2 whole cinnamon sticks

1 tsp. ground cinnamon

1 tsp. allspice

12 oz. fresh cranberries (about 3 ½ cups)

2 Bartlett pears, peeled, cored and chopped

Prepare

In a medium saucepan, bring vinegar, sugar, onion, figs, ginger, cloves and cinnamon sticks to a simmer over medium-high heat.  Cook, stirring until sugar dissolves, about 5 minutes.  Add pears, cranberries and ground spice.  Reduce heat to medium and simmer until cranberries start to burst – 10 – 15 minutes.  Continue stirring until almost all liquid is evaporated and chutney is thick.  Transfer to a bowl and let stand until cooled.  Chutney can be stored in the refrigerator for up to 1 month.

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