We all know most food during the holidays isn’t necessarily figure friendly. Well let me introduce this perfect companion to your guilty indulgences. I served this for Thanksgiving and used it for my detox food for the 3 days that followed. So, so good.
Begin with a bag of cruciferous greens such as a kale and broccoli mix. You need sturdy greens that won’t get soggy in the dressing. Trader Joe’s is a good spot to grab a bag of this.
Combine 1/3C vegetable oil (I’m sure EVOO would also work), 1/4C apple cider vinegar, 2tbl honey, 1tbl whole grain Dijon, and 1/2tsp salt. Whisk to blend. Now add 3/4C sliced green onions. Set aside.
Using a large mixing bowl, combine about 10 packed cups of your greens, 1C dried blueberries, 1C dried cherries, 1/2C sunflower seeds, and 1C coarsely chopped smoked almonds.
Toss in your dressing and enjoy!!
Adapted From – The Kitchn
I feel like winter holidays need a sausage dish; whether it be sausage stuffing or sausage balls, it’s just a festive comfort food. This year I made something different and I’m so glad I did! I made around 50 of them, and there was not a single one leftover.
Begin with whole Bella mushrooms and rinse well.
Remove the stems and save them for dicing.
Spray a baking dish (or 2!) with non-stick spray and place your mushrooms hole side up.
Warm a tablespoon of EVOO in a sauce pan and combine your diced stems, 1 chopped onion, and 1lb of Italian sausage. I used mild, but sweet or spicy would be delicious as well. Cook until sausage is fully browned. Add in 1 minced garlic clove and cook for 1 minute, until fragrant. Remove from heat.
Let cool completely.
Stir in 1C herb stuffing mix, 1/3C Monterey Jack cheese, 3tbl mayo, and 1/2tsp black pepper.
Fill your mushroom caps. Bake at 400 degrees for 20 minutes, top with fresh parsley and serve!
Note: These can be prepared the night before.🙌🏼
Adapted From – Spicy Southern Kitchen
I’ll be honest, I didn’t grow up eating mashed potatoes at Thanksgiving. We were a sweet potato casserole group (and I’m still on that team). However, my husband of almost 10 years (13 years together), insists on mashed potatoes every year.
Previously I’ve made a loaded potato casserole with cheddar, bacon, green onions, etc., but this year I decided to make traditional mashed potatoes. I was skeptical as a non-fan, but these are pretty darn tasty.
Begin with 4lbs of russet potatoes.
Skin and rinse.
Cube into 1 inch pieces.
Transfer to a large pot and add 2tbl room temp 1/2 inch butter squares, 2 smashed garlic cloves, and 2tsp salt.
Cover with cold water and bring to a boil over medium high heat. Once it bubbles, simmer over low for 15-20 minutes until potatoes are soft.
Drain, remove garlic cloves, return to pot, and mash.
Add in 3/4C grated Parmesan, 1/2C low sodium chicken bone broth, 8oz mascarpone cheese, 2tsp salt, 1tsp pepper, and 4tbl cubed butter. Cracked pepper to taste. Stir over low heat until creamy. Enjoy!😋
Adapted from: Giada De Laurentiis
I didn’t grow up with mashed potatoes being part of the Thanksgiving spread, we always had the sweet potatoes with the marshmallow topping. However, my husband feels mashed potatoes are a necessity for the holidays. They are so simple, so why not jazz them up a bit?
Begin by partially skinning and cubing 4lbs of red potatoes and slice 3 large garlic cloves into thirds.
Place into a large pot of boiling water and cook for about 15 minutes, or until the potatoes soften. Mash to your desired consistency.
Now add the following: 1/4C butter, 1C sour cream, 1/2C heavy cream, 4oz cream cheese, 2 chopped green onions, 2C shredded cheddar, and 10 slices chopped, crispy bacon. I used my hand mixer to combine everything but stirring would be fine also.
Top with 1/2C cheddar, 2 chopped green onions, and 2 more pieces of chopped, crispy bacon. Bake at 375 for 30 minutes. Enjoy!
Inspired By – Spend With Pennies
With the holidays upon us and Thanksgiving less than a week away, I’ve decided to share the sides that are a MUST in our house. Ryan is in charge of frying a turkey, smoking another, and the oysters, but I’m in charge of the sides that he feels are mandatory.
I think we can all agree that dressing is a must-have with the Thanksgiving spread. It happens to be one of my absolute favorite sides too, so several years ago I set out to make the most epic dressing possible. I think I’ve achieved it – try it and see for yourself.😋
Begin with a couple large loaves of good, soft, unsliced bread. I use a combo of white and wheat. You’ll need about 9 cups total of bread cubes. Lay them out on a baking sheet and bake at 350 for 10 minutes. Set aside.
Sauté over medium heat in 3/4 cup of butter the following: 1.5C diced celery, 3/4C diced onions, and 1C mushrooms (optional) until soft. Now stir in 1/2tsp salt, 1/2tsp sage, 1/2tsp thyme, 1tsp poultry seasoning, and 1/4tsp pepper.
Toss seasoned veggies with bread cubes in large mixing bowl. Add in 1C chicken broth to moisten.
Transfer into a greased 9×13 baking dish and bake at 350 (uncovered) for 35-40 minutes. You can thank me later – Enjoy!!
Inspired by – Chef In Training