Some people get more excited about the main dish, but for me, it is always about the sides! For our annual Friendsgiving feast, we all contribute but I am always responsible for the turkey, gravy, and several side dishes. I make the same turkey and gravy recipes every year because they are perfect, but I do like to mix things up and make some new sides each year. (You can check out my turkey and gravy recipes in my Friendsgiving 2022 post.) So let's talk about some of these new side dishes that are so good, you may even want to skip the main dish!
First up - and this may be my all time new favorite potato recipe - Garlic Carbonara Mashed Potatoes. The flavors will make you never want to eat plain mashed potatoes again. Trust me.
Step 1 - Peel five pounds of gold or white potatoes and cut into medium cubes.
Step 2 - Separate twelve cloves of garlic and crush with the side of your knife to remove the skins but do not chop them.
Step 3 - Add the potatoes and crushed garlic cloves along with three tablesoons of salt to a large pot of cold water. Bring to a boil, reduce the heat, and cook until the potatoes are fork tender (10-15 minutes).
Step 4 - While the potatoes are boiling, chop one pound of bacon into small dice, add to a cold skillet, and cook over medium heat until crispy and the fat has rendered. Using a slotted spoon, remove to a paper towel lined plate and set aside.
Step 5 - Drain the potatoes/garlic and add back to the hot pot to help them dry. Add three quarters cup heavy cream (or milk if you are looking to behave!), fourteen tablespoons of butter (relax, this feeds over ten people!), two cups grated Parmesan cheese, a pinch of grated nutmeg, one tablespoon salt, and one teaspoon black pepper. Using a potato masher, mash until combined and smooth. Taste for seasoning and add more salt and pepper if needed.
Step 6 - Add all but a handful of the cooked bacon, two tablespoons chopped fresh parsley, and a mixture of two large eggs plus three egg yolks beaten until smooth. Stir until combined.
Step 7 - Fill a piping bag fitted with a large star tip with some of the potatoes. Add the rest of the potatoes to an oval baking dish, or a 9x13 baking dish works as well. Smooth the top with a spatula and pipe stars all over the top. (If you are not comfortable piping, you can certainly skip this step but it is not difficult and you can always practice on a separate plate or cutting board first and then scoop back into the bag.)
Step 8 - Sprinkle the remaining chopped bacon all over the top and bake at 425 degrees for 25-30 minutes until the top is golden brown.
Step 9 - Remove from the oven and sprinkle two tablespoons of butter (cut into small pieces) over the top to melt. You too may never want to eat mashed potatoes any other way ever again!
The second amazing side dish is Maple-Chili-Mustard Glazed Carrots and Parsnips. These are guaranteed to have even your biggest vegetable haters requesting seconds!
Step 1 - Cut three pounds of carrots and parsnips into half-inch sticks.
Step 2 - Toss carrots and parsnips with one quarter cup olive oil, salt, and pepper on two large rimmed baking sheets lined with parchment paper, then spread into an even layer.
Step 3 - Roast at 400 degrees for 30 minutes, tossing them halfway through, until tender and golden, and remove from the oven.
Step 4 - While the vegetables are roasting, combine one half cup maple syrup, two tablespoons butter, two tablespoons white wine vinegar, one tablespoon Dijon or whole grain mustard, one teaspoon chili powder, and a pinch of cayenne pepper (optional) in a small saucepan and bring to a boil, stirring until the butter is melted and all ingredients combined. Cook until thickened, several minutes and then remove from heat.
Step 5 - Pour the glaze over the carrots and parsnips and toss to combine. Arrange on a serving platter and sprinkle with fresh chopped parsley.
Instead of the usual dinner rolls, this year I opted to make The Pioneer Woman's Yorkshire Pudding because I knew it was a tried and true recipe and it saved me a lot of time. Plus, I had all of the ingredients and I would bet you probably do too. The only difference was that I used turkey drippings instead of beef drippings as stated in her recipe. And they bake during the time that the turkey is resting after cooking so they are perfect and warm when you are ready to serve.
The final side is Proscuitto Wrapped Cheesy Asparagus Bundles and these pack so much flavor, I guarantee they will not last long on your table!
Step 1 -Lay one piece of proscuitto on a cutting board.
Step 2 - Spread two teaspoons of whole grain or Dijon mustard down the center of the proscuitto and top with a sprinkling of cheese. (I used gruyere but you can use whatever you like.)
Step 3 - Place five asparagus spears crosswise on the cheese and roll up into a log. Place the bundle seam side down on a rimmed baking sheet lined with parchment paper. Repeat with the remaining ingredients.
Step 4 - Bake at 375 degrees for approximately 15 minutes, until the cheese is melted and the proscuitto begins to crisp.
I could make a meal out of just the side dishes in this post alone. I hope you love them as much as I do!
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