Get the Recipe: Our Favourite Thanksgiving Side Dishes
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No matter if you prefer turkey or ham as the star of your Thanksgiving dinner, there’s certainly one thing most can agree on: When it comes to this day of gratitude, it’s all about the side dishes.
Looking for some inspiration for your own side dishes this Thanksgiving? We’re here to help. Check out these delectable recipes from The Modern Proper, all requiring simple ingredients you can find at Graceway Supermarkets (at great prices thanks to our Thanksgiving sale).
Classic Sausage Stuffing
What’s Thanksgiving dinner without stuffing? You can’t go wrong with this hearty signature dish.
INGREDIENTS
16 oz ground Italian sausage
1/2 cup (1 stick) butter plus more for baking dish
12 cups french bread, (roughly 2 lbs, day-old, crust cut off, torn or cut into 1-inch pieces)
2 cups yellow onions, chopped
2 cups celery ¼-inch dice
1/2 cup flat-leaf parsley, chopped
1 tbsp fresh sage, minced
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, chopped
¼ tsp nutmeg
½ tsp salt
½ tsp black pepper, freshly ground
2 ½ cups chicken broth, divided
2 eggs
INSTRUCTIONS
Preheat the oven to 300°. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring every 15 minutes, until dried out, about 45 minutes. Transfer to a very large bowl.
Turn the oven to 350°. Butter a 9x13 baking dish, set aside.
Brown the sausage in a large skillet set over medium-high heat. When the sausage is half way browned and crumbled, add the stick of butter onion and celery. Sauté for 5 minutes longer until the sausage is completely browned.
Add the onion mixture to the bowl with the bread; add in parsley, sage, rosemary, thyme, nutmeg, salt, and pepper. Toss to evenly disperse the herbs and vegetables with the bread.
Drizzle 1 ½ cups broth over the bread mixture and gently toss to combine.
Whisk remaining 1 cup broth and eggs in a bowl. Add to the bread mixture; fold gently until thoroughly combined.
Transfer to a buttered 9x13 baking dish, cover with foil, and bake for 30 minutes. NOTE: If you are making this recipe a day ahead of time, stop here! Let the stuffing cool, and place it in the fridge overnight. The next day, bring it out of the fridge about 30 minutes before you're ready to finish baking it.
Remove foil, bake until set (no longer jiggly) and top is browned and crispy on top, 45 minutes longer.
Glazed Carrots
Carrots cooked in butter and brown sugar? Say no more.
INGREDIENTS
2 lbs carrots
4 tbsp butter, cut into 4 pieces
1/4 cup packed brown sugar
1/2 tsp salt
1/2 tsp freshly ground pepper
INSTRUCTIONS
Peel carrots and trim green tops to desired length. If some carrots are thicker than others, cut the thicker ones in half lengthwise.
In a large skillet, melt butter over medium heat and add carrots to skillet. Cook 8 to 10 minutes, stirring occasionally, until carrots are tender, and the butter has browned.
Stir in brown sugar and cook uncovered a few more minutes until the brown sugar thickens and coats the carrots. Season with salt and pepper and serve!
Maple Bacon Brussels Sprouts
Once you’ve had a taste of this sweet and savoury dish, you’ll never be able to eat brussels sprouts any other way again.
INGREDIENTS
1 lb bacon, cut into 1-inch pieces
1 1/2 lbs brussels sprouts, cut in half
1/4 cup olive oil
1/4 cup maple syrup
1/2 tsp salt
1/2 tsp pepper
INSTRUCTIONS
Add bacon to a large skillet on medium low heat. Cook until bacon is golden and begins to crisp. Remove the bacon from pan using a slotted spoon.
Remove all but 1 tbsp of bacon fat from pan and add in olive oil. Turn heat up to medium high. Add brussels sprouts cut side down to the pan and allow to cook without disturbing for 4-5 minutes or until the sprouts begin to char. Once they are browned, flip the sprouts over and stir continuously until they start to get tender, about 3-4 minutes.
Return cooked bacon to the pan along with maple syrup and ½ tsp of salt and pepper. Stir until sprouts are coated in the maple syrup. Remove maple bacon brussels sprouts from pan and enjoy!
