A Twist on Thanksgiving

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.

Sweet potatoes Au Gratin


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

Streusel Topping

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


  1. Heat oven to 350°F. Lightly butter a shallow 2-qt baking or casserole dish.
  2. 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.
  3. 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.
  4. 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.
  5. Remove potatoes from oven. Uncover and sprinkle with Streusel Topping. Bake, uncovered, until lightly browned, 12 to 15 minutes.
  6. Refrigerate the gratin for up to 1 day. Reheat, covered, in a 375ºF oven until heated through, 25 to 30 minutes.

Sourdough Stuffing with Sausage, Cranberries and Apples

For a tangy spin on traditional stuffing, try this recipe, which pairs
cubes of toasted sourdough bread with sausage, sautéed onions and apples,
dried cranberries and fresh herbs.

Sourdough StuffingIngredients

3/4 pounds (10 cups) sourdough bread, cut in 3⁄4-in. pieces
12 ounces Italian sausage, casings removed
6 tablespoons unsalted butter, plus more for the baking dish and foil
2 medium onions, chopped
2 Granny Smith apples, peeled and cut into 1⁄2-in. pieces
1 cup dried cranberries
1 cup fresh flat-leaf parsley, chopped
1/4 cup fresh sage, chopped
2 tablespoons fresh thyme leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 can (14 1⁄2 oz) turkey or chicken broth


  1. Heat oven to 350°F. Lightly butter a shallow 3- to 3 1⁄2-qt baking dish.
  2. Divide the bread between 2 rimmed baking sheets and bake, tossing once, until lightly toasted, about 15 minutes; transfer to a large bowl.
  3. Meanwhile, cook sausage in a large skillet over medium-high heat, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Using a slotted spoon, transfer to the bowl of bread.
  4. Wipe out the skillet and melt the butter over medium heat. Add onions and sauté for 5 minutes. Add apples and cook, stirring occasionally, until onions are tender and apples are crisp-tender, 5 to 7 minutes more; stir in the cranberries, parsley, sage, thyme, salt and pepper. Transfer the onion mixture to the bowl of bread. Gradually add the broth to the bowl, tossing, to moisten.
  5. Spoon the bread mixture into prepared baking dish. Cover with buttered foil and bake for 40 minutes. Uncover and bake until the top is golden brown, about 15 minutes.
  6. Refrigerate the stuffing for up to 2 days. Reheat, covered, at 375ºF until heated through, 25 to 30 minutes.

Chive ‘n Onion Deviled Eggs



6  eggs
1/4  cup chives-and-onion cream cheese spread (from 8-oz container)
1/8  teaspoon salt
1  teaspoon milk
1  teaspoon yellow mustard
1/8  teaspoon paprika
2  teaspoons chopped fresh chives


  1. In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  2. Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Add cream cheese spread, salt, milk and mustard; mash with fork until well blended and smooth. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika and chives.

Sources: Womansday.com, tablespoon.com

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