Tired of the same side dishes at your fall feast year after year? These recipes allow you to enjoy the traditional dishes with a bit of a twist. Surprise your family by whipping up one or all of these sides to pair with your turkey this Thanksgiving.
BBQ Smoked Turkey
Ditch the oven and the baster, this twist on turkey is one of the best methods of cooking your Thanksgiving bird. Great smokey flavor on the outside, moist and flavorful meat on the inside. Check this out!
Step 1: Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour. Brush the legs, breast, and wings with butter.
Step 2: Place one large disposable foil pan inside the other and add vegetables, herbs, and 2 cups of chicken broth.
Step 3: Arrange the charcoal in a half circle on one side of the charcoal grate. A large disposable foil pan filled with warm water will help you maintain the temperature of the fire.
Step 4: Place the turkey, breast side down, inside the foil pans and over the vegetables.
Step 5: Add damp wood chips to the charcoal and set the pan on the cooking grate over the water pan, with the legs facing the hottest side of the grill.
Step 6: Keep the grill temperature inside the range of 350° to 400°F, adding charcoal as needed.
Step 7: After grilling for 1 hour, flip over the turkey so that the breast side is facing up.
Step 8: Continue grilling and smoking the turkey, occasionally adding damp wood chips.
Step 9: After the turkey has been on the grill for 1½ hours, cover any parts that are getting too dark. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone) registers 170° to 175°F. Transfer the turkey to a platter and let it rest for 20 to 30 minutes (the internal temperature will rise 5 to 10 degrees during this time).
Sweet Potato Gratin with Pecan-Ginger Streusel
Rather than loading your sweet potato casserole with marshmallows,
opt for this flavorful (and more nutrient-rich) streusel made with chopped pecans,
crystallized ginger and brown sugar.
3 pounds (about 6) medium sweet potatoes
1/2 cup apple cider or juice
1/4 cup maple syrup
2 tablespoons unsalted butter, melted, plus more for the baking dish
1/2 teaspoon kosher salt
5 tablespoons all-purpose flour
3 tablespoons packed light brown sugar
3 tablespoons cold unsalted butter, cut in small pieces
1 cup coarsely chopped pecans
2 tablespoons chopped crystallized ginger
- Heat oven to 350°F. Lightly butter a shallow 2-qt baking or casserole dish.
- Bring a large pot of salted water to a boil. Add the potatoes and cook until just barely tender when tested with a knife, 15 to 20 minutes. Drain and run under cold water to cool. Pull off skin, then slice into 1⁄2-in.-thick rounds.
- Arrange slices in prepared dish in concentric circles, overlapping slices slightly. In a liquid measuring cup, combine cider, syrup, butter and salt; pour over potatoes. Cover tightly with foil and bake for 20 minutes.
- Meanwhile, make Streusel Topping: In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or combine mixture with your fingers until it resembles coarse crumbs. Fold in pecans and ginger.
- Remove potatoes from oven. Uncover and sprinkle with Streusel Topping. Bake, uncovered, until lightly browned, 12 to 15 minutes.
- Refrigerate the gratin for up to 1 day. Reheat, covered, in a 375ºF oven until heated through, 25 to 30 minutes.