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There are so many sides you can serve with Thanksgiving meals. I have my favorites, but I also know there are plenty others that many people like!

I’m going to share the ultimate list of Thanksgiving sides this week and hope you find one or two to use!

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MASHED POTATO CASSEROLE

CASSEROLE

1/2 c. (1 stick) salted butter, melted, plus more for the baking dish

1 (16-oz.) container sour cream

1 (1-oz.) envelope onion soup mix

4 lb. russet potatoes, peeled and cut into large chunks

1 c. heavy cream, warmed

1 lb. bacon, cooked and crumbled

8 oz. monterey jack cheese, shredded (about 2 c.)

1/2 c. lightly crushed crispy fried onions

1 1/2 tsp. kosher salt

Black pepper, to taste

TOPPING

1 c. lightly crushed crispy fried onions

1 c. lightly crushed kettle cooked potato chips with sea salt

1/4 c. grated parmesan cheese (about 1 oz.)

Chopped chives, for serving

For the casserole: Preheat the oven to 375°F. Generously butter a 13-by-9-inch baking dish. 

In a small bowl, stir together the sour cream and onion soup mix. Refrigerate while you prepare the potatoes so the flavors have time to meld.

Place the potatoes into a large pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat and cook until the potatoes are fork tender, 20 to 25 minutes.  

Drain the potatoes well and return them to the same pot. Place the pot back on the same burner (heat turned off) and mash until there are no visible lumps.

Add the prepared onion dip, melted butter, heavy cream, bacon, monterey jack cheese, fried onions, and salt, and stir to combine. Season to taste with pepper. Transfer the mashed potatoes to the prepared baking dish, spreading them evenly.  

For the topping: In a small bowl, stir together the fried onions, potato chips, and parmesan. Sprinkle the mixture evenly over the top of the mashed potatoes. Bake until bubbling and browned on top, 15 to 20 minutes. Sprinkle with chives just before serving.

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GREEN BEANS

ALMONDINE

1/2 tsp. kosher salt, plus more for the water

1 lb. green beans or haricot verts, trimmed

3 Tbsp. salted butter

1/4 c. sliced almonds

1 shallot, thinly sliced into rings

2 garlic cloves, thinly sliced

2 tsp. lemon zest plus 2 Tbsp. fresh lemon juice 

1/4 tsp. black pepper

Prepare a large bowl of ice water. Fill a medium saucepan with water, bring to a boil over medium-high heat, and add a generous pinch of salt. Add the green beans and cook until crisp-tender, 2 to 3 minutes. Drain, and immediately place in the ice water to stop the cooking. Drain again, and dry thoroughly with a clean kitchen towel or paper towels.

In a large skillet, melt the butter over medium-low heat. Add the almonds and toast, stirring frequently, until golden and fragrant, 4 to 5 minutes. Add the shallots and garlic; cook, stirring constantly until fragrant and lightly golden, 1 to 2 minutes. Stir in the lemon juice, pepper, 2 tablespoons water, and ½ teaspoon salt. Add the green beans and cook, tossing, until heated through but still crisp-tender, 1 to 2 minutes.

Spoon into a serving bowl and sprinkle with the lemon zest.

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BUTTERNUT SQUASH RISOTTO

3 Tbsp. butter, divided

1 Tbsp. olive oil

1/2 whole butternut squash, peeled, seeded, and diced.

1/2 tsp. kosher salt, plus more to taste

Black pepper, to taste

1/4 tsp. chili powder

6 c. low sodium vegetable or chicken broth

1/2 whole diced onion

1 1/2 c. Arborio rice

1/8 tsp. turmeric

1/4 c. heavy cream (less if desired)

1/2 c. parmesan shavings, plus more for serving

Finely minced parsley, for serving

In a large skillet, heat 1 tablespoon of butter and the olive oil over high heat. Add the squash and sprinkle with the salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until the squash is deeply golden brown and tender (but not falling apart). Remove to a plate and set aside. 

In a saucepan, heat the broth over low heat. Keep warm.

To the skillet you cooked the squash in, add the remaining 2 tablespoons of butter and heat over medium-low. Add the onion and cook for 2 to 3 minutes, or until translucent. Add the Arborio rice and stir, cooking for 1 minute. 

Reduce the heat to low. In 1-cup increments, begin adding the broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Season with salt and pepper along the way.

Taste the rice after about 5 cups of broth have been absorbed to check the consistency. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency: it should be tender with just a little bit of "bite" left to it. 

When the rice is tender, gently stir in the cooked squash and turmeric. Add the heavy cream and parmesan, and stir until just combined. Taste and add more salt and pepper as needed. Sprinkle minced parsley and serve immediately!

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MAPLE GLAZED CARROTS

3 Tbsp. salted butter

1/3 c. pure maple syrup 

1 Tbsp. fresh thyme, chopped

2 tsp. coriander

1 1/2 tsp. kosher salt

1/4 tsp. black pepper

2 lb. carrots, halved or quartered lenthwise and cut into 2- to 3-inch sticks

4 shallots, peeled and cut into wedges through the root

2 Tbsp. white wine vinegar

Position a rack in the bottom third of the oven; preheat to 425º. 

Melt the butter in a small saucepan over low heat. Whisk in the maple syrup, thyme, coriander, salt, and pepper. Spread the carrots and shallots on a rimmed baking sheet. Drizzle with the butter mixture and toss well. Roast, tossing halfway through, until the carrots are tender and glazed, 35 to 40 minutes. 

While the vegetables are still hot, drizzle with the vinegar and toss well. Transfer to a serving dish.

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BUTTERMILK BISCUITS

4 c. all-purpose flour

1/2 tsp. baking soda

4 tsp. baking powder

1 1/2 tsp. kosher salt

2 tsp. granulated sugar

12 Tbsp. cold unsalted butter, cut into cubes

4 Tbsp. cold shortening

1 1/2 c. buttermilk

2 Tbsp. salted butter, melted

Honey, for serving

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. Add the cold butter and shortening, then use a pastry blender to mix the butter and shortening into the flour mixture until the butter resembles the size of large peas. Make a well in the center of the flour mixture, and pour the buttermilk into the well. Stir just until combined.

Turn out the dough onto a lightly floured work surface. Roll or pat the dough into a 1/2-inch thick square. Using a sharp knife, cut the dough into 4 squares, stack the squares on top of each other, and roll or pat the dough into a 1/2-inch thick square. Repeat the cutting, stacking, and rolling process 2 more times, but finish by rolling the dough into a 3/4-inch thick square.

Use a long, sharp knife to cut the biscuits into 16 (2-inch) squares. Place the biscuits on the prepared baking sheet, about 1/2-inch apart, and freeze for 15 minutes.

Bake the frozen biscuits in the preheated oven until golden brown, about 15 to 18 minutes. Brush tops of the warm biscuits with the melted salted butter. Drizzle with honey, if you like. Serve warm.

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

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