Turkey isn't a favourite of mine, but I sure like the things that go along with it. Let everyone else fight for a drumstick or the perfect slice of breast meat, just pass me the sweetpotato casserole.
As far as side dishes go, there's nothing wrong with making the same old family favourites every year, but it's fun to try something new and different. Who knows? One of these might become a new tradition. Be warned: a couple of these are decadent, specialoccasion-only dishes, but that's what Thanksgiving is all about, right?
Cheesy Summer Squash Casserole
3 medium zucchini and 3 medium yellow zucchini, cut into half-inch slices, a total of about four pounds (if you can't find yellow zucchini you can use the green ones) 1 Tbsp olive oil
4 Tbsp butter, divided use
1 large onion, finely chopped
2 garlic cloves, minced
2½ cups soft, white breadcrumbs, divided use
1¼ cups shredded parmesan cheese, divided use
1 cup shredded sharp cheddar cheese
½ cup chopped fresh chives
½ cup chopped fresh parsley
1 cup sour cream
½ tsp salt
½ tsp freshly ground black pepper
2 large eggs, lightly beaten
¼ tsp garlic salt
Heat the olive oil in a large skillet over medium heat; sauté the zucchini in batches until slightly browned on both sides, about five minutes. Remove from skillet and drain on paper towels, blotting to remove oil; place in a large bowl.
In the same skillet, melt two tablespoons of butter; add the onion and garlic and sauté until just tender, about five minutes (don't let garlic burn). Add onion and garlic to the bowl with the zucchini, along with one cup of breadcrumbs, three-quarters of a cup of parmesan cheese and the next seven ingredients (cheddar cheese through eggs). Mix gently to combine. Turn into a buttered 13x9-inch casserole dish. Melt the remaining two tablespoons of butter and, in a medium bowl, mix it with the remaining cup and a half of breadcrumbs and half cup of parmesan cheese, as well as the garlic salt. Sprinkle mixture evenly over the top of the casserole. Bake at 350 degrees for 35 to 40 minutes or until set and golden brown on top. Makes eight to 10 servings.
Caramelized Onion & Gorgonzola Mashed Potatoes
3 lbs Yukon gold potatoes (about six large), peeled and quartered
1 tsp salt
2 Tbsp butter
1 Tbsp olive oil
2 medium onions, diced
3 garlic cloves, minced
½ cup butter
¾ cup light cream
¾ cup crumbled gorgonzola or other soft blue cheese (if you don't like blue cheese you can substitute a soft, creamy cheese)
Salt and freshly ground black pepper
Place potatoes in a Dutch oven; cover with cold water and add the teaspoon of salt. Bring to a boil, then reduce to a simmer and cook for about 20 minutes or until potatoes are very tender. Drain and keep warm. Place the half cup of butter and the cream in a small saucepan and place over low heat until butter is melted and cream is hot.
While potatoes are cooking, melt two tablespoons of butter over medium heat; add the onion and cook, stirring often, for about 15 minutes or until onions are very soft and browned. Add the garlic and cook, stirring, for another three minutes. Remove from heat. Mash the potatoes with a potato masher; gradually stir in the butter-cream mixture (you may not need to use it all to get the consistency you desire) and the cheese until well blended. Stir in the onion-garlic mixture; season to taste with salt and pepper. Spoon mixture into a 13x9-inch casserole dish; place under heated broiler until top is lightly browned, about five minutes. Makes six servings.
Cranberry Apple Chutney
1 cup apple cider vinegar
1 cup packed light brown sugar
1 cup finely chopped red onion
¾ cup golden raisins
1 Tbsp minced fresh, peeled ginger root
2 whole cinnamon sticks
1 large Granny Smith apple, peeled, cored and diced
3½ cups fresh or frozen cranberries
Bring first six ingredients to a simmer in a large saucepan over medium-high heat. Cook and stir until the sugar dissolves, about five minutes. Add the apple and cranberries; reduce heat and simmer gently until the apple and cranberries are tender and the berries start to burst, about 10 minutes. Transfer chutney to a bowl and let stand until cool (remove and discard cinnamon sticks). Serve at room temperature or chilled; leftover chutney can be refrigerated for up to a month or frozen. Makes about five cups.
Angela Shellard is aself-described foodie. She has done informal catering for various functions. Contact: [email protected].
