Interesting but easy side dishes for turkey?

[pgr555]

If you do roast the sweets, I add a little fresh rosemary.. yummy!

If you do the sweet potato latkes, it is traditional to serve with apples sauce (and sour cream) so that gives you aother side really... esp if ou make the apple sauce which can be done ahead.

[pgr555]

OOOHH! Someone said sauer kraut... what about german hot sauer kraut with apples? yummy!

[kuan]

Originally Posted by beefcheeks

Boiled or steamed taro, or jicama are also fine ingredients to add during the last half hour of roasting.

Hey how do you do the steamed taro? Steam first until cooked, then roast the last half hour?

[DoryD]

Originally Posted by beefcheeks

If you're set on roasting, try to stick with a savory profile and mix with some diced new potatoes. You can even add carrots, and other root vegetables to the mix. Tossed with olive oil or melted butter...add in a nice herb mixture, and you'd have a side that is second to none! Boiled or steamed taro, or jicama are also fine ingredients to add during the last half hour of roasting.

Sometimes the easiest recipes, make the best sides. Your guests will be more intrigued by the outcome of your turkey, than what varietal you used in cooking a side dish. Proper roasting produces the best carmelization of any type of cooking method. No need for added sugar or marshmallows (i love it this way too, btw)...just a simple roasted side dish that's big on flavor, and will keep most of the attention to the bird.

BTW, welcome to the forums Ms. Diaz... sherlock's been busy! (inside joke)

*slapping Dave...LOL (inside joke back)

[DoryD]

Originally Posted by Risque Cakes

OMG baked , skin on with olive oil is the best way to eat them..lol

LOL...okay, okay...I roast them in their skins all the time and eat them with just a little butter and salt, but just never eaten the skin part. I'll try it now.

Thank you for all of the suggestions...and keep them coming. Unfortunately, dinner was delayed again due to the sudden death of my friend's father, but I'll definitely be using these when we do have it.

[DoryD]

Originally Posted by beefcheeks

If you're set on roasting, try to stick with a savory profile and mix with some diced new potatoes. You can even add carrots, and other root vegetables to the mix. Tossed with olive oil or melted butter...add in a nice herb mixture, and you'd have a side that is second to none! Boiled or steamed taro, or jicama are also fine ingredients to add during the last half hour of roasting.

Leaving out the taro or jicama (not exactly seasonal to my locale, y'know, ) this one sounds like my favorite so far...not too heavy, good mix of flavors...and easy, he he.

[beefcheeks]

Originally Posted by kuan

Hey how do you do the steamed taro? Steam first until cooked, then roast the last half hour?

I usually steam mines in a commecial steamer. I prick it with a fork a few times, to prevent from cracking open, and steam it for 45 minutes or longer if needed. It's very similar to steaming whole potatoes, but might require a longer cooking time due to its frmness. Cook to a little under fully cooked...as tested with a paring knife or prong. Let cool, cut into cubes, season, and add to your roast mixture. This is a similar twice cooked technique as in cooking Rissole Potatoes. It's pretty simple, actually...just don't overcook it!

[betterbemustard]

garlic and 4-cheese scalloped potatoes!! who doesnt love potatoes?
k i'll admit im irish

[shakeandbake]

I don't know if this recipe qualifies as interesting, but it does qualify as pretty **** good. I grabbed it off the food network site about 3 years ago and we've had it on the table pretty much every Thanksgiving and Christmas dinner since. My wife even won a couple bucks with it at a party thrown by some of her friends. Super easy and quick to make:

Sweet Potato Casserole

2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted, plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch freshly grated nutmeg
Freshly ground black pepper

1/4 cup coarsely chopped pecansPreheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool. Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.
Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

[DoryD]

Originally Posted by shakeandbake

I don't know if this recipe qualifies as interesting, but it does qualify as pretty **** good. I grabbed it off the food network site about 3 years ago and we've had it on the table pretty much every Thanksgiving and Christmas dinner since. My wife even won a couple bucks with it at a party thrown by some of her friends. Super easy and quick to make:

Sweet Potato Casserole

2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted, plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch freshly grated nutmeg
Freshly ground black pepper

1/4 cup coarsely chopped pecansPreheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool. Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.
Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

thanks for sharing....this sounds a lot like a version that a friend of mine makes (althought I think she adds some kind of liquor to it, too...maybe rum?) and it is yummy.