Thanksgiving Sides… & Chocolate Pie!

Some say the turkey is the star when it comes to Thanksgiving Dinner but for us, the magic is in the sides. From simple to intricate, the sides are where all the flavor is waiting to be found by your fork. We won’t be doing Thanksgiving at home this year so we’re sharing our favorite, easy-to-take-along sides for sharing at someone else’s table.

First up, the easiest, creamiest potato gratin. The secret is: slice them thin and don’t be shy with the cream and butter. Potatoes are such a great gluten-free friendly vessel for flavor. Use your favorite fresh or dried herbs and load up a casserole dish, layer by layer. They soak up whatever you drench them in. These potatoes will melt in your mouth. Potatoes are so, so great for crispy, crunchy, fluffy goodness, too. SO many ways to use them!

If you have trouble getting your family to eat green veggies (thankfully, we don’t), try this recipe for Brussels Sprouts. The maple/miso glaze is umami-packed and sweet, too. The sprouts crisp up so well in the oven, you’ll find yourself resisting multiple servings of these.

Soup is always a great option for a Thanksgiving side because it’s not too filling and you can really pack in the flavor without weighing down the soup. For this super simple soup, we roasted butternut squash and an onion, blended it with veggie stock and ginger and then simmered it to let all those yummy, toasty flavors come together. This soup is so good and even better served with some toasted walnuts on top.

For dessert, we almost always default to Grandpa’s Chocolate Pie. It’s always a hit when we share this pie with friends and we even got Grandma to come taste test the chocolate pie and give us her seal of approval.

Have a very Happy Thanksgiving,

From the Feinberg Kitchen to Yours!