Demo Kitchen Recipe: Thanksgiving Sides
The turkey may take center stage on the Thanksgiving table, but we all know that people always ask for a second serving of the sides! Below are a number of classics that will thrill any guest - and we KNOW that the Waffle stuffing will steal the spotlight. Enjoy the sides with a smooth, fruit driven wine like the Nuban Garnacha, the Clean Slate Riesling, the Cuvee Tradition Blanc de Blancs Brut or the Clark & Sheffield Zinfandel.
Waffle, Maple, and Sausage Stuffing
- 10-15 Frozen waffles, cubed
- 2 lbs Breakfast Sausage
- 12 tbsp Unsalted Butter
- 2 Onions, chopped
- 5 Celery Stalks, thinly sliced
- 4 Cloves Garlic, Minced
- 2 tsp Kosher salt
- 2 tsp Ground black pepper
- 1 tbsp Fresh Thyme, chopped
- 1 tbsp Fresh Sage, chopped
- 4-5 c Chicken stock
- 1 c Maple syrup (reserve some for drizzle)
- 3 tbsp Unsalted Butter
- Preheat your oven to 400°F. Bake the cubed waffles for 15 minutes until dry and crispy.
- In a large pan over medium high heat, crumble and brown the breakfast sausage. Set sausage aside.
- In the same pan, melt the 2 Tbsp butter and sweat the onions, celery, and garlic until tender. Remove from heat.
- WIn a large bowl, toss together the waffles, sausage, vegetables, herbs, and spices. Toss to combine with the maple syrup and 4 cups of chicken stock. (Add an additional cup of stock if necessary)
- Press the stuffing into a well-buttered 9x13 baking pan. Drizzle with the remaining maple syrup and butter, then sprinkle with a bit of salt. Bake in the oven at 400°F for 15 to 20 minutes until golden brown.
Classic Green Bean Casserole
- 1 can Condensed Cream of Mushroom Soup
- 2 cans Cut Green Beans, drained
- Black Pepper to taste
- 2-1/2 c French Fried Onions
- Stir the soup, black pepper, beans, and 3/4 cups onions in a 9x13 baking dish or a 3-quart casserole dish.
- Bake at 350°F for 20 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture and sprinkle with the remaining onions.
- Bake for 5 minutes or until the onions are golden brown.
Mashed Sweet Potatoes
- 5 lbs Sweet Potatoes, peeled
- 2 c Heavy Cream, hot
- 1 lbs Unsalted Butter
- 1 c Brown Sugar, packed
- Salt and Pepper to taste
- Roasted Sunflower Seeds for garnish
- In a large pot, boil the potatoes in salty water until tender. Drain off the excess water.
- Roughly mash the potatoes before adding the cream and butter.
- Continue mashing the potatoes until everything is incorporated and smooth.
- Add the sugar, salt, and pepper. Stir well and adjust seasoning to taste.
- Garnish with sunflower seeds.
Red Wine Cranberry Sauce
- 1/2 c Fruity Spanish Red Wine
- 1/2 c Orange Juice
- 1 c Granulated Sugar
- 12 oz Fresh Cranberries
- 1 Large Granny Smith Apple, small diced
- 1 Naval Orange, zested and juiced (separate from the orange juice above)
- In a medium saucepan, bring the wine, 1/2 c orange juice, and sugar to a boil.
- Add the cranberries and bring back up to a boil.
- Reduce heat to medium-low and simmer for 10 minutes.
- Stir in the diced apple, orange zest, and fresh squeezed orange juice.
- Simmer for an additional 3-4 minutes or until thickened. (Apples should still have some crunch)
- Let cool at room temperature and then keep refrigerated until serving.