Need a little inspiration for Thanksgiving dinner? Here are links to 16 delicious side-dishes that have appeared on my own holiday table over the years. Most are easy to make, some are gluten-free, and all are guaranteed to please!
Pommes Anna with Chives (GF). Cooked briefly on the stove top and finished off in a hot oven, this French classic has a crisp, potato-chip-like exterior, and a soft and creamy interior. It’s beautiful to serve and unfathomably delicious to eat. Here’s the recipe.
Herbed Cottage Cheese Biscuits. These are perfectly perfumed and absolutely scrumptious. Don’t make me beg you to try them! The recipe.
A Green, Yellow, and Red Veggie Tian (GF). A tian is a shallow, earthenware baking dish of French origin. The word also refers to the contents of the dish. You can have a tian of lamb. Or a tian of pig. In France, the pig-version is known as “A Tian of Kevin Lee Jacobs.” The recipe.
Rustic Bacon & Leek Tart. Sure, this makes a terrific winter-time main course. But it’s wonderful too as a Thanksgiving side! The recipe.
Kevin’s Carrot-Ginger-Orange Soup. This is a delicious, fragrant, and gluten-free brew. I could sip it every day for the rest of my life. Make it for Thanksgiving, and everyone will think you’re a genius. The recipe.
Cecina. I’ll go out on a limb and suggest that at least one person at your Thanksgiving party will be unable to eat wheat. Why not surprise them with this gluten-free Tuscan flat bread? The recipe.
Bacon and Sausage Stuffing Balls (GF). You can never have too many of these for Thanksgiving. They’re addicting! The recipe.
Timbale of Broccoli (GF). Even broccoli-haters will love this side. It’s light, airy, and scented with nutmeg. Yum! The recipe.
Spinach, Fennel, & White Bean Gratin. Three ingredients, a crunchy topping, and a heavenly taste. The recipe.
Mushroom, Spinach, & Rosemary Tart. If the Pate Brisee crust doesn’t get you, the scented filling surely will! The recipe.
Homemade Spaetzle with Butter & Herbs. Why settle for mashed potatoes when you can have these exquisite dumplings instead? The recipe.
Apple Salad with Pumpkin Bread Croutons. Apples. Onions. Goat cheese. Cranberries. There’s nothing about this salad that isn’t wonderful. It’s dressed with orange-ginger vinaigrette. The recipe.
Blender Corn and Herb Soufflé (GF). This soufflé is a breeze to make. Just toss the ingredients into a blender, and whir them into a puree. Then divide the puree between four ramekins, sprinkle the tops with fresh herbs, and bake until puffed and golden. The recipe.
Quinoa “Stuffing” with Leeks and Sun-Dried Tomatoes (GF). I made this for a dinner party recently, and everybody loved it. For an extra-festive version, sub the tomatoes for dried cranberries. The recipe.
Hominy au Gratin. Creamy, comforting, and the perfect accompaniment for a Thanksgiving turkey. The recipe.
Caramelized Butternut Squash Soup (GF). I’m serving this as the first course for Thanksgiving this year. It’s a perfumed potion of caramelized squash, smokey bacon, and savory thyme. The recipe.
Anything in the above list sound tempting to you? You can let me know by leaving a comment. Meanwhile, Happy Thanksgiving, everyone!