• On Nov, 03, 2024
•  ladyrecipes
•  Recipes

The Best Side Dishes To Serve With Turkey Gravy

Mashed Potatoes

Ingredients for Mashed Potatoes:

– 2 pounds russet potatoes, peeled and cubed
– 1 cup milk, warmed
– 1/2 cup butter, melted
– 1/4 cup sour cream
– 1/4 cup chopped contemporary parsley
– Salt and black pepper, to style

Mashed Potatoes

Ingredients:

– 5 pounds russet potatoes, peeled and cubed

– 1 cup complete milk, warm

– half cup butter, melted

– 1/4 cup sour cream

– 1/4 cup chopped recent chives

– Salt and pepper to taste

Instructions:

1. Place the potatoes in a large pot of cold water and bring to a boil. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.

2. Drain the potatoes and return them to the pot. Mash the potatoes till smooth. Alternatively, you should use a potato ricer for a smoother texture.

3. Gradually whisk within the heat milk, melted butter, sour cream, and chives till the potatoes are smooth and creamy. Season with salt and pepper to style.

4. Serve instantly or maintain warm in a gradual cooker until able to serve.

Tips:

– Gravy For Turkey Without Dripping a richer flavor, use heavy cream as a substitute of complete milk.

– Add a splash of white wine or lemon juice to brighten the flavour.

– Top with shredded cheddar cheese, crumbled bacon, or chopped parsley earlier than serving.

Roasted Vegetables

1 cup brussels sprouts, trimmed and halved

1 cup butternut squash, peeled and cubed

1 cup carrots, peeled and sliced into 1-inch pieces

1 cup celery, sliced into 1-inch pieces

1 cup parsnips, peeled and cubed

1 cup red onion, cut into 1-inch pieces

1/4 cup olive oil

1 teaspoon dried thyme

half teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped recent parsley

Preheat oven to 425 degrees F (220 levels C). Toss vegetables with olive oil, salt and pepper. Spread greens in a single layer on a baking sheet.

Roast greens for 20-25 minutes, or till tender and browned. Serve immediately.

Green Bean Casserole

4 (14.5 ounce) cans reduce green beans, drained

3/4 cup chopped onion

1/4 cup chopped pimentos

1/4 cup chopped almonds

1/2 cup milk

half of cup bitter cream

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup crispy fried onions

Green Bean Casserole

Ingredients:

• 1 can (14.5 ounces) green beans, drained
• 1 can (10.75 ounces) cream of mushroom soup
• 1 can (10 ounces) cream of celery soup
• 1/2 cup milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped onion
• 1/2 cup sliced almonds
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a large bowl, combine green beans, mushroom soup, celery soup, milk, salt, and pepper.
3. Spread mixture into a greased 9×13-inch baking dish.
4. In a small bowl, mix onion, almonds, and Parmesan cheese.
5. Sprinkle topping over casserole.
6. Bake for 25-30 minutes, or till heated through and bubbly.

Cornbread Stuffing

Cornbread Stuffing

Ingredients:

• 6 cups crumbled cornbread
• 1 onion, chopped
• 1 celery stalk, chopped
• 1/2 cup chopped green bell pepper
• 1/4 cup butter
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups rooster broth
• 1 egg, beaten

Ingredients:

– 2 cups dried cornbread crumbs

– 1 cup chopped onion

– 1 cup chopped celery

– half cup chopped bell pepper

– 1/4 cup melted butter

– 1 teaspoon dried sage

– 1 teaspoon dried thyme

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1 cup chicken broth

– 1 egg, beaten

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).

2. In a large bowl, combine the cornbread crumbs, onion, celery, bell pepper, butter, sage, thyme, salt, and black pepper.

3. Stir within the chicken broth and egg.

4. Pour the stuffing into a greased 9×13-inch baking dish.

5. Bake for half-hour, or till the stuffing is golden brown and cooked via.

Cranberry Sauce

Cranberry Sauce

Ingredients:

1 bag (12 ounces) recent or frozen cranberries

1 cup granulated sugar

1/2 cup water

1/4 cup orange juice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

Ingredients:

– 3 cups cranberries, fresh or frozen

– 1 cup sugar

– 1 cup water

– half of cup orange juice

– 1/4 teaspoon ground cinnamon

– 1/4 teaspoon floor nutmeg

Instructions:

1. In a big saucepan, combine the cranberries, sugar, water, orange juice, cinnamon, and nutmeg. Bring to a boil over medium heat.

2. Reduce warmth to low and simmer for 10 minutes, or until the cranberries have softened and burst open.

3. Remove the saucepan from the warmth and let cool slightly.

4. Transfer the cranberry sauce to a blender or food processor and puree till smooth. Serve immediately or refrigerate for later.