Turkey may be the star of Thanksgiving, but we know that the sides truly make the meal. Here, chef Tanya Holland of Brown Sugar Kitchen and B-Side BBQ in Oakland, Calif., shares some side dishes that'll have your guests raving.
Recipe: BSK confetti cornbread (on this page) Recipe: Fig, pecan and sausage cornbread stuffing (on this page) Recipe: Smoked yams (on this page) Recipe: Brown Sugar Kitchen collard greens (on this page)Place cast iron skillet or corn stick mold in an oven heated to 425 degrees F. In a mixing bowl, whisk together egg and buttermilk. In a separate bowl, mix together flour, cornmeal, baking powder, baking soda, salt and sugar. Add dry ingredients to buttermilk mixture and mix with a wooden spoon; do not over mix. In a small skillet, melt butter and add chiles, red pepper and onions. Cook for 10 minutes until vegetables are soft. Fold corn and pepper mixture into the cornbread batter. Remove skillet from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 to 25 minutes for skillet.
Makes 8 servings
Heat oven to 350°.
Prepare cornbread and when cooled, crumble and set aside in a large bowl. Remove sausage from casing if necessary and crumble. Cook sausage in a skillet over medium heat until cooked through; set aside. Place Madeira and prepped figs in a small saucepan over medium heat in order to re-hydrate figs. All of the liquid should be evaporated; this takes about 10 minutes.
Toast pecans in a small skillet over low heat for about 5 minutes. In a large skillet, melt butter and add onions and celery. Cook over low to medium heat until vegetables are soft and translucent, about 10 minutes. Add herbs, salt and pepper and cook an additional 5 minutes. Add sausage, figs and onion mixture to the crumbled cornbread and loosely mix, using a wooden spoon or large kitchen spoon. Gently press stuffing mixture into baking dish; the top should be textured and rustic, not smooth. Bake stuffing for 1 hour at 350°.
8 to 10 servings
Bake yams in oven until tender, about 1 ½ hours
Place in smoker 13-15 minutes, depending on the amount of smoke present in smoker. Stove top or oven smoking will work.
Blend in food processor with cream syrup, butter, cayenne pepper and salt. Thin with water (liquid from roasting pan) as needed.
Serve with brown sugar butter (compound butter).
Wash greens and set aside. Heat 1 tablespoon olive oil over medium heat in a large pot. Add garlic and crushed red pepper, and cook over medium heat, stirring occasionally, until garlic is softened but not brown, about one minute. Add collard greens and coat with garlic mixture. Add water and stir collard greens as they wilt. Place lid on pot and reduce heat to a simmer
As greens wilt, stir in vinegar and remaining extra virgin olive oil. Season to taste with salt and pepper.
Prepare collard greens by stacking the leaves and rolling them and slicing into thin strips. (This technique is called chiffonade.)
Makes 6 servings
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Planning your menu for this holiday season? Get inspired with this collection of recipes for veggie sides, juicy turkey, delicious desserts and more.
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