Thanksgiving Sides Recipes

Enjoy these time-tested recipes straight from
Anne Quatrano’s Summerland cookbook this Thanksgiving

Don’t forget to stop by the Market for last-minute table settings and accessories.

Brussel Sprouts

Brussel Sprouts

1/2 pound bacon, diced

2 teaspoons olive oil

3 pounds Brussels sprouts,
outer leaves trimmed, halved

Kosher salt

Freshly ground pepper

In a 12-inch cast-iron or heavy-bottomed skillet, cook the bacon until crispy. Remove the bacon with a slotted spoon and transfer to a bowl lined with paper towels to drain; set aside. Reserve the bacon fat for another use.

In a clean 12-inch skillet, heat the olive oil over high heat. Add the Brussels sprouts and cook, tossing or shaking the pan, until browned, about 5 minutes. Add the bacon, season with salt and pepper, and transfer to a 9x 14-inch baking dish. Roast for 15 minutes, until the Brussels sprouts are caramelized and brown. Serve hot.

Dressing

Dressing

1 (2-pound) loaf of sourdough bread

1 pound (4 sticks) butter

2 stalks celery, medium diced

2 sweet onions, medium diced

2 apples (preferably Gala or Yates),

peeled, cored, and medium diced

10 leaves fresh sage, thinly sliced

Freshly ground pepper

Kosher salt

2 cups Chicken Stock or Turkey Stock

1/2 cup dried cranberries

Preheat the oven to 350° F. Dice the bread into 1-inch cubes and place on a baking sheet. Toast in the oven until golden brown, about 15 minutes; set aside. If baking the dressing right away, leave the oven at 350° F. (You can toast the bread several days in advance and store in an airtight container or bag.)

Melt the butter in large sauté pan over medium heat. Add the celery and onions and sauté until softened, 5 minutes. 

Add the apples and sauté for another 5 minutes. Add the sage and
season with salt and pepper. Add the stock and cook for 10 minutes, until it just comes to a simmer. Add the cranberries and stir.

Place the toasted bread cubes in a large bowl and pour the

hot vegetables and stock over them; toss until well coated.

Transfer to a 9 x 14-inch casserole dish and bake, uncovered,

for 30 minutes, until the top is crispy.

Sweet Potato Puree & Toasted Meringue

Sweet Potato Puree & Toasted Meringue

FOR THE SWEET POTATOES

3 pounds sweet potatoes, skin on

1 cup (2 sticks) cold butter, cut into cubes,

plus extra for greasing the pan

1/2 cup maple syrup

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 teaspoon kosher salt

1 teaspoon white pepper

Preheat the oven to 350° F. Butter a 9-inch round casserole dish. Place the sweet potatoes on a baking sheet and bake until they are soft and give to the touch when squeezed in the center. This should take 1 to 2 hours, depending on the size of the potatoes.

Peel the sweet potatoes while still warm. Place in the bowl of a food processor and puree until smooth. Add the butter, maple syrup, ginger, cinnamon, nutmeg, salt, and white pepper. Transfer to the prepared 

casserole. (You can prepare the casserole in advance up to this point; it will keep, covered in the refrigerator, for up to 2 days.) When you are ready to serve, bake the casserole for 30 minutes, until heated through.

FOR THE MERINGUE

1 1/4 cups egg whites (from about 10 large eggs),

at room temperature

1/8 teaspoon cream of tartar

1/8 teaspoon pure vanilla extract
(preferably Nielsen-Massey)

3 cups granulated sugar

In the clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and vanilla. Bring to soft peaks and slowly

add the sugar; the meringue should be shiny and silky—do not overwhip.

Preheat the broiler. Top the sweet potatoes with dollops of meringue. Toast about 4 inches from the broiler for about 5 minutes, until golden brown. (Alternatively, you may toast the meringue using a propane torch: Hold the torch 5 to 6 inches from the meringue and move it in sweeping

motions across the meringue until it is golden brown, being careful not to hold the flame over one place too long.) Serve immediately.

Potato Puree

Potato Puree

5 pounds Yukon gold potatoes, skin on

Kosher salt

2 cups half-and-half or whole milk

1 pound (4 sticks) cold butter,
cut into small cubes

Freshly ground pepper

In a large pot, cover the potatoes with cold water and a pinch of salt. Bring to a boil over high heat. Reduce to a simmer and cook for 20 to 30 minutes. To test if the potatoes are done, insert a paring knife in the middle of one: If it slips out easily, they are done. Drain.

Meanwhile, in a 2-quart saucepan, warm the half-and-half over low heat.

While still hot, peel the potatoes. (They will absorb the butter and milk better when hot.) To avoid burning your hands, hold the hot potato in a kitchen towel to peel. Push the potato flesh through a food mill or ricer into a 4-quart saucepan, or mash by hand.

Place the potatoes over low heat and, stirring constantly with a wooden spoon, slowly add some of the warm half-and-half and then several cubes of the butter; continue stirring and alternating adding the half-and-half and butter until smooth. Remove from the heat and season with salt and pepper to taste. (The potatoes can stay at room temperature for a couple of hours; reheat in the saucepan over low heat while stirring constantly.)

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And if cooking isn’t your thing, you can always order your sides from us!