Best Thanksgiving Side Dishes - Easy To Make - Thanksgiving 2020 - History, Meaning, Quotes, Message, Food

Cranberry Sauce

Best Thanksgiving Side Dishes
Best Thanksgiving Side Dishes

No self-respecting show-off is going to serve this thanksgiving cranberry sauce from a can. You're going to make it yourself, and it couldn't be easier to do. Once you see how easy it is, you will probably always make your own cranberries off in a large saucepan.

Best Thanksgiving Side Dishes

You're going to add a bag of fresh cranberries, the zest and juice of a navel orange, a cup of water, a half a cup of sugar, a cinnamon stick, and a little bit of salt. 

Best Thanksgiving Side Dishes
 
Best Thanksgiving Side Dishes Cranberry Sauce
 
You're just going to let that come up to a boil until you start to hear The Cranberries pop. Then you're going to take it down to simmer and just stir it until the cranberries start to become kind of liquefied and release all of their juices.

Best Thanksgiving Side Dishes Cranberry Sauce

And at this point, how far you take, it is up to you. For me, I like to have cranberry sauce that still has some chunky cranberries in it. So I don't take it too far. I usually just let it simmer for another two or three minutes and then pull it off. Cranberry sauce will thicken as it cools. So don't be concerned if you think it looks too soupy.

Cranberry Sauce Thanksgiving

But if you don't like lots of big chunks in your cranberry sauce, then you just want to cook it a little bit longer, probably five to 10 minutes until those cranberries really break down. I love homemade cranberry sauce.

Cranberry Sauce Thanksgiving

The combination of the tartness of the cranberries and the sweetness of the orange is just a great flavor combination. You'll see when you try this cranberry sauce with your turkey, you will never go back to the stuff in a camp.

Duchess Potatoes

Mashed Potatoes are standby at everybody Thanksgiving, but if you really want to be a show-off, then you're going to get fancy, and you're going to serve a Duchesse potato.

Duchess Potatoes Thanksgiving

A Duchesse potato is a swirl of potato goodness that looks so impressive, but they're actually a lot easier to make than you may think. The first step that you're going to boil your potatoes.


The potato you want to use for this dish is a russet potato for the most common potato found at any grocery store. You want to use them because they're high and starch and very dry inside.


This will help your Duchesse potato hold its shape once it's back. Once your potatoes are done, then it's time to really be a show-off and use a ricer. A ricer is a gadget that my mother in law introduced to me one year when she spent Christmas with us.

 
 And ever since then I have never looked back. And any time I want a really smooth mashed potato to break out the recipe.


What you do is you take the potato, put it in this contraption, and press really hard. You will see it'll turn out little bits of potato that almost look like rice.


What that's going to do is prevent any kind of lumps entering your potato. And for duchies potato, you want to have the smoothest mashed potato possible, then you're going to add some melted butter, sour cream, and some egg yolks.


Mix that all together just until it's combined. And then add salt, pepper, a little bit of white pepper, and some freshly chopped chops. You're going to transfer your potato mixture into a pastry bag fitted with a large star tip.


Then on a cookie sheet that's been lined with parchment paper, you're going to pipe out your mounts. This is really the fun part and goes for it, a swirly or the better.


Then you're going to brush with a little bit of melted butter and dust with some paprika. At this stage, you can then pop these right in your fridge uncovered and wait until the day of Thanksgiving to bake them off.

Duchess Potatoes Thanksgiving

I love this recipe because they are the most impressive thanksgiving side dishes. You bring these to the table, and people ruined all because they look so beautiful, but they also taste delicious.
It's the perfect way to kick your mashed potatoes up a notch and go fancy Schmalensee where the duchess.

Brussels Sprouts

Brussels sprouts are the best thanksgiving sides dish, but a lot of people sometimes will look at me and say, I hate Brussels sprouts, and those people are usually the ones that have had them boiled.

Brussels Sprouts Thanksgiving

And there's no worse way to eat Brussels sprouts than boiled Brussels sprouts. The best way is really roasted or sauteed on.

Brussels Sprouts Thanksgiving

One of my favorite recipes this time of year is a sauteed Brussels sprout with crispy prosciutto and a warm balsamic glaze in a pan. You're going to saute up some sliced prosciutto just until it turns golden brown and starts to turn crispy.


Then you're going to remove it from the pan and set it aside.


Then take your slice Brussels sprouts and put them in the pan, cut side down just until they start to caramelize and turn golden brown.


Once that happens, you want to put the lid on your pan and allow them to steam just until they turn bright green and become tender at that point.


Add your balsamic vinegar and cook just until the vinegar starts to evaporate. Then season with a little salt and pepper.


Then you're going to throw your prosciutto back in and add some chopped toasted hazelnuts, and that's it. That's all you have to do. Then just transfer it to serving bowl and bring it to the table.

Brussels Sprouts Thanksgiving

I love this thanksgiving vegetable side dishes because it utilizes all the great flavors of the season. It also is a great way to make Brussel sprouts and kick them up a notch by making them a little bit more gourmet and fancy.

Pumpkin Creme Brulee

 
I know that Thanksgiving dessert is usually reserved for pies, but when I do the same old pumpkin pie year after year when you can make a thanksgiving pumpkin creme brulee.

Pumpkin Creme Brulee Thanksgiving

Now, this idea I can't take all the credit for it was actually suggested to me by one of our users. Oh, no, you didn't. 17, thank you so much for leaving me the comment. Wanting to know how to make a thanksgiving pumpkin crumble. I think it's the perfect recipe to end this meal. And I'm going to show you how to make it in a saucepan.
 

You're going to combine heavy cream, sugar, a vanilla bean you want to use the seeds and the pot itself, and two cinnamon sticks.


You're going to let that come to a boil and then simmer it for about five minutes. What you're doing is you want to get that cream all flavored and infused with the cinnamon and the vanilla and the sugar. Meanwhile, in a large heat-safe bowl, you're going to add your pumpkin puree, sugar, and some egg yolks.


Whisk that all together until combined.  


And then you are going to go back to your cream mixture and strain it.


You're going to take that cream mixture is slowly added to the egg mixture, whisking all the while. You want to do it slowly because you've got hot cream going into raw eggs.
 

And if you dump the whole thing in there at once, you're going to start to cook those eggs, then you're going to strain it again.


I know there's a lot of training in this recipe, but that is what is going to give you the cleanest, most velvety creme brulee. So it's definitely worth doing. Then you're going to pour the mixture into a Pyrex pitcher.


Now, again, it's time to be a show-off, and you are going to create what is called a band, Marie, a band. Marie is just cooking custard in hot boiling water just to make sure that it doesn't crack, and it cooks evenly and that you end up with the creamy as custard possible.


Take your ramekins, line them in a roasting pan, pour in your cranberry mixture, take the roasting pan to the oven and place it on the rack.


Then you're going to take boiling hot water and pour that into your roasting pan just until the water reaches about half of your creme brulee ramekins.


Then you're going to bake at three hundred for about 30 minutes. You will know when they're done. When you look at the custard and shake it a little bit, it should be firm but still a little bit jiggly in the sack.

Then you're going to allow your cranberries to cool and then pop them in the fridge moments before serving.

Pumpkin Creme Brulee Thanksgiving

You're going to dust each one with some brown sugar, and then you're going to pop them under the broiler just until that sugar starts to caramelize and turn golden brown.

Pumpkin Creme Brulee Thanksgiving

Then you're going to top them with some homemade whipped cream, some candy pecans, and some chopped ginger snaps.


And you will see you will have the most beautiful dessert that is so delicious, your friends are going to go nuts when you bring this dessert to the table, and your friends and family take a bite of this thing, they'll look at you and say, oh, no, you didn't. And you'll look back at them and say, Oh, yes, I did.

Pumpkin Creme Brulee Thanksgiving

I hope you guys will give this one a try and let me know what you think. It is a great menu to impress all of your friends and family that will take your Thanksgiving to the next level. And I'll see you back here next time when we're going to tackle Thanksgiving for vegetarians.

Best Thanksgiving Side Dishes - Easy To Make

Cranberry Sauce

Best Thanksgiving Side Dishes
Best Thanksgiving Side Dishes

No self-respecting show-off is going to serve this thanksgiving cranberry sauce from a can. You're going to make it yourself, and it couldn't be easier to do. Once you see how easy it is, you will probably always make your own cranberries off in a large saucepan.

Best Thanksgiving Side Dishes

You're going to add a bag of fresh cranberries, the zest and juice of a navel orange, a cup of water, a half a cup of sugar, a cinnamon stick, and a little bit of salt. 

Best Thanksgiving Side Dishes
 
Best Thanksgiving Side Dishes Cranberry Sauce
 
You're just going to let that come up to a boil until you start to hear The Cranberries pop. Then you're going to take it down to simmer and just stir it until the cranberries start to become kind of liquefied and release all of their juices.

Best Thanksgiving Side Dishes Cranberry Sauce

And at this point, how far you take, it is up to you. For me, I like to have cranberry sauce that still has some chunky cranberries in it. So I don't take it too far. I usually just let it simmer for another two or three minutes and then pull it off. Cranberry sauce will thicken as it cools. So don't be concerned if you think it looks too soupy.

Cranberry Sauce Thanksgiving

But if you don't like lots of big chunks in your cranberry sauce, then you just want to cook it a little bit longer, probably five to 10 minutes until those cranberries really break down. I love homemade cranberry sauce.

Cranberry Sauce Thanksgiving

The combination of the tartness of the cranberries and the sweetness of the orange is just a great flavor combination. You'll see when you try this cranberry sauce with your turkey, you will never go back to the stuff in a camp.

Duchess Potatoes

Mashed Potatoes are standby at everybody Thanksgiving, but if you really want to be a show-off, then you're going to get fancy, and you're going to serve a Duchesse potato.

Duchess Potatoes Thanksgiving

A Duchesse potato is a swirl of potato goodness that looks so impressive, but they're actually a lot easier to make than you may think. The first step that you're going to boil your potatoes.


The potato you want to use for this dish is a russet potato for the most common potato found at any grocery store. You want to use them because they're high and starch and very dry inside.


This will help your Duchesse potato hold its shape once it's back. Once your potatoes are done, then it's time to really be a show-off and use a ricer. A ricer is a gadget that my mother in law introduced to me one year when she spent Christmas with us.

 
 And ever since then I have never looked back. And any time I want a really smooth mashed potato to break out the recipe.


What you do is you take the potato, put it in this contraption, and press really hard. You will see it'll turn out little bits of potato that almost look like rice.


What that's going to do is prevent any kind of lumps entering your potato. And for duchies potato, you want to have the smoothest mashed potato possible, then you're going to add some melted butter, sour cream, and some egg yolks.


Mix that all together just until it's combined. And then add salt, pepper, a little bit of white pepper, and some freshly chopped chops. You're going to transfer your potato mixture into a pastry bag fitted with a large star tip.


Then on a cookie sheet that's been lined with parchment paper, you're going to pipe out your mounts. This is really the fun part and goes for it, a swirly or the better.


Then you're going to brush with a little bit of melted butter and dust with some paprika. At this stage, you can then pop these right in your fridge uncovered and wait until the day of Thanksgiving to bake them off.

Duchess Potatoes Thanksgiving

I love this recipe because they are the most impressive thanksgiving side dishes. You bring these to the table, and people ruined all because they look so beautiful, but they also taste delicious.
It's the perfect way to kick your mashed potatoes up a notch and go fancy Schmalensee where the duchess.

Brussels Sprouts

Brussels sprouts are the best thanksgiving sides dish, but a lot of people sometimes will look at me and say, I hate Brussels sprouts, and those people are usually the ones that have had them boiled.

Brussels Sprouts Thanksgiving

And there's no worse way to eat Brussels sprouts than boiled Brussels sprouts. The best way is really roasted or sauteed on.

Brussels Sprouts Thanksgiving

One of my favorite recipes this time of year is a sauteed Brussels sprout with crispy prosciutto and a warm balsamic glaze in a pan. You're going to saute up some sliced prosciutto just until it turns golden brown and starts to turn crispy.


Then you're going to remove it from the pan and set it aside.


Then take your slice Brussels sprouts and put them in the pan, cut side down just until they start to caramelize and turn golden brown.


Once that happens, you want to put the lid on your pan and allow them to steam just until they turn bright green and become tender at that point.


Add your balsamic vinegar and cook just until the vinegar starts to evaporate. Then season with a little salt and pepper.


Then you're going to throw your prosciutto back in and add some chopped toasted hazelnuts, and that's it. That's all you have to do. Then just transfer it to serving bowl and bring it to the table.

Brussels Sprouts Thanksgiving

I love this thanksgiving vegetable side dishes because it utilizes all the great flavors of the season. It also is a great way to make Brussel sprouts and kick them up a notch by making them a little bit more gourmet and fancy.

Pumpkin Creme Brulee

 
I know that Thanksgiving dessert is usually reserved for pies, but when I do the same old pumpkin pie year after year when you can make a thanksgiving pumpkin creme brulee.

Pumpkin Creme Brulee Thanksgiving

Now, this idea I can't take all the credit for it was actually suggested to me by one of our users. Oh, no, you didn't. 17, thank you so much for leaving me the comment. Wanting to know how to make a thanksgiving pumpkin crumble. I think it's the perfect recipe to end this meal. And I'm going to show you how to make it in a saucepan.
 

You're going to combine heavy cream, sugar, a vanilla bean you want to use the seeds and the pot itself, and two cinnamon sticks.


You're going to let that come to a boil and then simmer it for about five minutes. What you're doing is you want to get that cream all flavored and infused with the cinnamon and the vanilla and the sugar. Meanwhile, in a large heat-safe bowl, you're going to add your pumpkin puree, sugar, and some egg yolks.


Whisk that all together until combined.  


And then you are going to go back to your cream mixture and strain it.


You're going to take that cream mixture is slowly added to the egg mixture, whisking all the while. You want to do it slowly because you've got hot cream going into raw eggs.
 

And if you dump the whole thing in there at once, you're going to start to cook those eggs, then you're going to strain it again.


I know there's a lot of training in this recipe, but that is what is going to give you the cleanest, most velvety creme brulee. So it's definitely worth doing. Then you're going to pour the mixture into a Pyrex pitcher.


Now, again, it's time to be a show-off, and you are going to create what is called a band, Marie, a band. Marie is just cooking custard in hot boiling water just to make sure that it doesn't crack, and it cooks evenly and that you end up with the creamy as custard possible.


Take your ramekins, line them in a roasting pan, pour in your cranberry mixture, take the roasting pan to the oven and place it on the rack.


Then you're going to take boiling hot water and pour that into your roasting pan just until the water reaches about half of your creme brulee ramekins.


Then you're going to bake at three hundred for about 30 minutes. You will know when they're done. When you look at the custard and shake it a little bit, it should be firm but still a little bit jiggly in the sack.

Then you're going to allow your cranberries to cool and then pop them in the fridge moments before serving.

Pumpkin Creme Brulee Thanksgiving

You're going to dust each one with some brown sugar, and then you're going to pop them under the broiler just until that sugar starts to caramelize and turn golden brown.

Pumpkin Creme Brulee Thanksgiving

Then you're going to top them with some homemade whipped cream, some candy pecans, and some chopped ginger snaps.


And you will see you will have the most beautiful dessert that is so delicious, your friends are going to go nuts when you bring this dessert to the table, and your friends and family take a bite of this thing, they'll look at you and say, oh, no, you didn't. And you'll look back at them and say, Oh, yes, I did.

Pumpkin Creme Brulee Thanksgiving

I hope you guys will give this one a try and let me know what you think. It is a great menu to impress all of your friends and family that will take your Thanksgiving to the next level. And I'll see you back here next time when we're going to tackle Thanksgiving for vegetarians.

Comments