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Just like in years past, I’m confident everyone has their turkey recipes that they prefer for Thanksgiving, and nothing I put in this space is going to change that, so I like to focus on the sides!

I know veggies etc. are usually a tried and true staple as well, and people don’t always like to change, but these are some alternatives which have been popular whenever Aly and I have hosted Thanksgiving at our house!

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BROCCOLI CHEESE CRACKER CASSEROLE

3 sleeves round butter crackers, like Ritz 

3 lb. broccoli, cut into florets

2 lb. processed cheese

1/2 c. milk

1/4 c. heavy cream

Kosher salt and black pepper, to taste

1/4 tsp. cayenne pepper

1 tbsp. Dijon mustard (optional)

Preheat the oven to 350°F. Place the crackers in a large plastic, zip-top bag and crush slightly, leaving some large chunks. Set aside.

Plunge the broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.

Cut the cheese into chunks. Throw it into a large pot with the milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in the Dijon mustard, if using.

Add the broccoli to the cheese sauce, then add half the cracker crumbs. Stir to combine, then pour the mixture into a buttered 13-by-9-inch baking dish. Top with the remaining cracker crumbs, then sprinkle  generously with black pepper.

Bake until the top is golden brown and the casserole is bubbly, 15 to 20 minutes.

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SPINACH CASSEROLE

1 c. fried onions, lightly crushed, divided

1/2 c. panko breadcrumbs

2 tbsp. olive oil

2 9-oz. bags of fresh spinach

3 tbsp. butter 

3 cloves garlic, minced

3 tbsp. flour

1 1/2 c. whole milk

1/2 tsp. kosher salt

1/4 tsp. black pepper

2 oz. cream cheese

1 1/2 c. shredded gruyère cheese

1/3 c. grated parmesan

Zest of 1 lemon

Preheat the oven to 350°. Combine 1/2 cup of fried onions and the panko breadcrumbs in a small bowl; set aside.

Heat a large skillet or Dutch oven over medium heat, then add the olive oil. Add the spinach (in batches, if needed). Cook, stirring occasionally, until wilted, about 5 minutes. Transfer to a heat safe bowl and set aside.

Add the butter in the same skillet. Let it melt until bubbly and golden. Add the garlic and flour and stir constantly with a wooden spoon, for 2 minutes.

Whisk in the milk, salt and pepper. Cook, stirring frequently, until the mixture thickens, about 5 to 7 minutes.

Reduce the heat to low and stir in the cream cheese until completely combined. Add the gruyère in three batches, making sure cheese is completely incorporated before adding the next batch. Stir in parmesan. The mixture will be very thick and will give a lot of resistance when stirring.

Add the spinach with juices back to cheese sauce, stirring until well combined. Add the remaining 1/2 cup of fried onions.

Transfer the mixture to an 8-by-8-inch baking dish. Sprinkle with the fried onion and panko mixture. 

Bake until the casserole is bubbling and the topping is golden brown, about 30 to 35 minutes. Let sit for at least 10 minutes. Top with lemon zest just before serving.

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CROCKPOT SCALLOPED POTATOES

5 tbsp. unsalted butter, divided

1 small yellow onion, chopped

3 garlic cloves, chopped

1 1/2 tbsp. all-purpose flour

2 1/2 c. heavy cream

4 tsp. kosher salt

2 tsp. chopped fresh thyme, plus more for garnish

1 1/2 tsp. black pepper, plus more for garnish

1 1/2 c. sharp white Cheddar cheese, shredded

1 1/2 c. Gruyere cheese, shredded 

4 lb. Russet potatoes (about 4 large potatoes), peeled

Nonstick cooking spray

In a large skillet, heat 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.

Add the remaining 3 tablespoons of the butter to the skillet over medium low heat. Add the flour and cook, stirring constantly, until smooth and very lightly browned, about 1 minute. Gradually whisk in the cream until smooth and well combined. Whisk in the salt, thyme, and pepper. Bring the mixture to a simmer, whisking constantly, over medium heat. Remove from heat and whisk in the Cheddar and Gruyere. 

Using a mandoline or thin-slicer, slice the potatoes into 1/8-inch slices.

Lightly grease a 6-quart slow cooker with nonstick cooking spray. Layer about 1/3 of the potato slices in the slow cooker and top with 1/3 of the cheese mixture. Repeat the layers twice.

Cover and cook on LOW until the potatoes are tender, about 6 to 7 hours. (Insert a paring knife into the center of potatoes. If it goes in and comes out easily, they are finished.) Turn off the slow cooker and uncover. Let the potatoes cool and thicken for 20 minutes before serving. Season with black pepper and more thyme. 

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HOT PEPPER CRANBERRY SAUCE

1 c. sugar

1 tbsp. finely chopped pickled chiles (such as pepperoncini, jalapeños or Peppadews), plus 1 tablespoon brine from the jar

1/2 tsp. kosher salt

1 12-oz. bag cranberries, thawed if frozen

small Fresno chile pepper, diced, seeded if desired

Combine the sugar, pickled chiles and brine, salt, cranberries and Fresno chile in a medium saucepan. Add 1/2 cup water and stir to combine.

Bring to a simmer over medium-high heat and cook until the cranberries burst and the sauce is starting to thicken, 12 to 14 minutes. Let cool (the sauce will continue to thicken as it cools). Serve warm or chilled.

TFD: Be thankful for everything that happens in your life; it’s all an experience.

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