Cranberries:
Cranberry side dish chatter on Serious Eats.
Awesome Ambrosia Salad from Ocean Spray.
Apple Cranberry Crisp, also from Ocean Spray. What is the difference between a crisp and a cobbler? And how can I make the crisp topping from scratch. I don’t want to use the suggested mix.
Cocktails, if you prefer to drink your fruits. A lot of these don’t call for alcohol, but a fruity or flavorless vodka would work. Oh Ocean Spray, you have won me over.
Sweet potatoes:
I prefer my sweet potatoes sliced thin, drizzled in olive oil, sprinkled with sea salt, and baked for a total of however long it takes me to finish two glasses of wine and wonder what that crisp smell is.
They look like this, but with more black parts and maybe rosemary instead of sage.
If you prefer the sweet route, here is a casserole.
Mashed Potatoes:
This rosemary version sounds delicious.
I made this kale version recently, without the garnishes, and it was delicious.
Vegetables:
Honestly, who bothers with the green beans, corn, or fancy roasted vegetables? I usually mix vegetables into my mashed potatoes for pops of flavor. But my mom recently started serving a Market Day Corn Casserole, which gets devoured. There is so much butter and I-don’t-want-to-know-what-else in this thing that the grease soaks through the black plastic container and the table cloth, leaving an oval oil mark on the table.
If you want to make your own, this recipe from Paula Deen looks decent. That woman is growing on me.
The Bird:
I wanted to do an herb butter bird this year, and lo and behold Epicurious features Tom Colicchio’s verision.
Although I think I’ll be spatchcocking mine. Hehe.
The Big Kahuna: Stuffing:
You can’t go wrong with Mark Bittman’s recipe.
The Serious Eats crew also taste tested six store-bought stuffings for you. There’s no shame in store-bought folks; my last meal would be a bowl of Stove Top Chicken Stuffing.
I don’t think stuffing should contain actual meat, but if you are ok with it, here is a sausage and herb stuffing.