Recipe Swap: Thanksgiving Side Dishes

Looking for the perfect side dish for your Thanksgiving Day spread? Your neighbors and fellow Patch readers have shared their favorite family recipes for Thanksgiving Day sides.

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Cran-Orange Relish

Provided by Mary Khederian, Westford Patch blogger

Ingredients

1 Bag Fresh Cranberries

1 or 2 Oranges, skin and all, quartered

Drizzle Grand Marnier (optional)

2/3- 1 Cup Sugar

Directions

Using a food processor, add the berries (fresh or frozen-I prefer frozen, they whirl easier) and whirl together.

Remove and add 2/3 cup sugar and a drizzle of Grand Marnier or any Orange Liquor.  Stir,place in a sealed container and refrigerate. 

The next day, remove, taste and if not sweet enough, add more sugar or if too sweet, add more cranberries or oranges.

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Roasted Brussels sprouts with bacon and maple syrup

Provided by Fred Chalmers, North Reading Patch reader

 Ingredients

2 lbs Brussels sprouts, trimmed and halved

2 tablespoons olive oil

2 tablespoons maple syrup

3 slices of bacon, cut into 1/2-inch pieces

Salt and pepper, to taste

Directions

Preheat oven to 400 degrees. Have on hand a large rimmed baking sheet.

In a bowl, toss the Brussels sprouts with olive oil, maple syrup, bacon, salt, and pepper. Spread the mixture in a single layer on the baking sheet.

Roast for 25 to 30 minutes, turning several times, or until the Brussels sprouts are tender and caramelized and the bacon is crisp and golden

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Nutty Cranberry and Sausage Stuffing

Provided by Wendi Roy, North Andover Patch columnist

 Ingredients

2 Lb. bulk sausage

1 stick butter

2 C. onions, diced

2 C. celery, diced

4 cloves garlic

1 T minced sage

1 T French thyme

3 C. chicken stock

2 eggs, beaten

1/4 C. parsley chopped

6 C. stale wheat bread, cubed

1 C. toasted pecans

1 C. dried cranberries

salt and pepper to taste

 Directions

In a large skillet brown sausage, remove from skillet and set aside.

Melt butter in the skillet and add onion, celery and garlic on medium heat until onions are opaque.

Add chicken stock and cranberries; simmer for 10 minutes. In a large bowl mix beaten eggs, pecans and cubed bread.

Add in sage, thyme, salt and pepper.

Pour chicken stock mixture over bread, add in sausage and combine thoroughly.

Pour into a large baking dish. Bake, covered, at 375 degrees F, 30 minutes; uncover and bake 30 more minutes.

*** Make ahead tip: After the first 30 minutes, allow to cool to room temperature and refrigerate for up to two days. Remove from the refrigerator and bake at 350, uncovered, for 45 minutes.

Serves 10 - 12

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Tasty Twice Baked Potatoes

Provided by Wendi Roy, North Andover Patch

 Ingredients

3 russet potatoes

4 oz. cream cheese

4 oz. sour cream

3 T. grated parmesan cheese

2 T light cream

1 T parsley

 Directions

Preheat oven to 450.

Wash potatoes well and place on baking dish, use a fork to perforate skin on the top of each potato Scrub the potatoes with a nail brush.

Bake the potatoes for an hour, remove from oven and cool. Lower oven to 350.

Cut potatoes in half and scoop out the insides of each potato, leaving 1/8” of material.

Place insides of potatoes in a medium bowl and add in all remaining ingredients, mash well. Place mashed potatoes in each potato shell. Bake at 350 for 30 minutes

 *** Make ahead tip: Prepare the potatoes in the morning; cover and refrigerate until 45 minutes before dinner needs to be served. Uncover and bake at 350 for 40 minutes.