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

INGREDIENTS:

• 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

DIRECTIONS:

1. Preheat your oven to 400°F. Bake the cubed waffles for 15 minutes until dry and crispy.
2. In a large pan over medium high heat, crumble and brown the breakfast sausage. Set sausage aside.
3. In the same pan, melt the 2 Tbsp butter and sweat the onions, celery, and garlic until tender. Remove from heat.
4. In 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)
5. 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

INGREDIENTS:

• 1 can Condensed Cream of Mushroom Soup
• 2 cans Cut Green Beans, drained
• Black Pepper to taste
• 2-1/2 c French Fried Onions

DIRECTIONS:

1. Stir the soup, black pepper, beans, and 3/4 cups onions in a 9x13 baking dish or a 3-quart casserole dish.
2. 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.
3. Bake for 5 minutes or until the onions are golden brown.

Mashed Sweet Potatoes

INGREDIENTS:

• 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

DIRECTIONS:

1. In a large pot, boil the potatoes in salty water until tender. Drain off the excess water.
2. Roughly mash the potatoes before adding the cream and butter.
3. Continue mashing the potatoes until everything is incorporated and smooth.
4. Add the sugar, salt, and pepper. Stir well and adjust seasoning to taste.
5. Garnish with sunflower seeds.

Red Wine Cranberry Sauce

INGREDIENTS:

• 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)

DIRECTIONS:

1. In a medium saucepan, bring the wine, 1/2 c orange juice, and sugar to a boil.
2. Add the cranberries and bring back up to a boil.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Stir in the diced apple, orange zest, and fresh squeezed orange juice.
5. Simmer for an additional 3-4 minutes or until thickened. (Apples should still have some crunch)
6. Let cool at room temperature and then keep refrigerated until serving.