Thanksgiving Sides Recipe
Variety of Thanksgiving Side Dishes. Half Size Trays. Please place your orders by November 22nd.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Garlic Mashed Potatoes
Green Bean Almondine
Cranberry Sauce
Stuffing
Method
Roasted Garlic Mashed Potatoes
- 1
- 2
Cook Potatoes
Add the garlic cloves to the pot, bring to a boil, and cook until potatoes are tender, about 15-20 minutes.
- 3
Mash Potatoes
Drain the potatoes and garlic, then return to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
Green Bean Almondine
- 4
Prepare Green Beans
Trim the ends of the fresh green beans and blanch in boiling water for 3-4 minutes until bright green.
- 5
- 6
Combine and Serve
Add blanched green beans to the skillet, drizzle with lemon juice, and season with salt and pepper. Toss to coat and serve.
Cranberry Sauce
- 7
- 8
Cook Sauce
Bring to a boil over medium heat. Cook for about 10-15 minutes, until cranberries burst and sauce thickens.
- 9
Add Flavor
Stir in orange zest and cinnamon. Remove from heat and let cool before serving.
Stuffing
- 10
Sauté Vegetables
In a large skillet, melt butter over medium heat. Add diced onion and celery, sauté until tender, about 5-7 minutes.
- 11
Combine Ingredients
In a large bowl, combine bread cubes, sautéed vegetables, chicken broth, sage, thyme, salt, and pepper.
- 12
Bake Stuffing
Transfer the mixture to a greased baking dish and bake at 350°F for 30-40 minutes until golden and crispy on top.