Thanksgiving Sides & Recipes From Our Culinary Team
Thanksgiving is just around the corner; the perfect time to try out some new recipes. Turkey and ham are staples, but the side dishes are where your spread can differentiate itself. We’ve collected a handful of Thanksgiving recipes from Cotton Culinary leaders and are sharing them with you so you can bring something new to the table!
MAPLE BACON BRUSSEL SPROUTS
- 1 lb of bacon, cut into 1 in. pieces
- 1 ½ lbs of brussel sprouts, cut in half
- ¼ cup of olive oil
- ¼ cup of maple syrup
- ½ tsp of salt
- ½ tsp pepper
- 1. Grab a skillet and fry some bacon.
- 2. Remove bacon from the pan, leaving some of the fat.
- 3. Add olive oil to the pan.
- 4. Fry brussel sprouts until caramelized and crispy.
- 5. Add bacon back to the pan and drizzle maple syrup over it.
- Field greens
- 1-2 Granny Smith apples, diced and tossed with fresh lime juice to avoid discoloration
- 2 ribs of celery, finely sliced
- A handful of dried cranberries
- A handful of roasted pecans or walnuts, chopped
- 1 Tbsp of salad olives
- 1 Tbsp of Kalamata olives
- 1 Tbsp of sliced pepperoncini peppers
- 4 - 8 oz of crumbled feta cheese
- 2 scallions, finely sliced to taste
Mix all ingredients in a large salad bowl and enjoy!
BONUS: SALAD DRESSING
- 1. Take 1 packet of Good Seasons Italian dressing and mix according to directions using good olive oil and raspberry vinegar.
- 2. Pour over salad.
FIVE-CUP FRUIT SALAD
- 1 can (8 ¼ oz) of pineapple chunks, undrained
- 1 can (11 oz) of mandarin oranges, drained
- 1 container (8 oz) of sour cream (can use light)
- 1 cup of coconut flakes (or shredded)
- 1 cup of miniature marshmallows
- 1. Drain pineapple chunks, reserving 1 Tbsp. of juice.
- 2. Mix ingredients, including reserved pineapple juice in a bowl and toss lightly. Cover.
- 3. Refrigerate several hours or until chilled.
- You can substitute Greek yogurt for sour cream or fresh fruit for canned for an even more refreshing taste!
DRIED CORN PUDDING
- 1 cup of dried corn
- 3 cups of milk
- 3 eggs
- 2 Tbsp of sugar
- 1 Tbsp of melted butter
- 1. Grind corn in a blender until very fine.
- 2. Mix all ingredients together and put into a casserole dish, leaving plenty of room for the custard to rise. Note: For more custardy pudding, use a deep dish; for less custard, use a wide, shallow dish; and for a heavier pudding, let sit for about an hour then stir well before baking.
- 3. Bake at 375 for about 45 minutes. Note: You can speed up cooking by microwaving for 5 minutes before putting it in the oven. This changes the baking time to 30 minutes.
COQUILLE ST. JACQUES
- 8 oz of button mushrooms, minced
- 6 Tbsp of unsalted butter
- 3 small shallots, minced
- 2 Tbsp parsley, minced
- 1 Tbsp tarragon, minced
- 6 whole tarragon leaves, to garnish
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup of dry vermouth
- 1 bay leaf
- 6 large sea scallops
- 2 Tbsp of flour
- ½ cup of heavy cream
- ⅔ cup of grated Gruyere
- ½ tsp of fresh lemon juice
- 1. Heat mushrooms, 4 Tbsp of butter, and ⅔ of shallots in a 4-qt saucepan over medium heat.
- 2. Stir parsley and minced tarragon into a saucepan, seasoning with salt and pepper.
- 3. Dive mixture among 6 cleaned scallop shells or shallow gratin dishes.
- 4. Bring remaining shallots, vermouth, bay leaf, salt, and ¾ cup of water to a boil in a 4-qt saucepan over medium heat.
- 5.Add scallops to the saucepan, cooking until barely tender, about 2 minutes.
- 6. Remove scallops and place each over mushrooms in shells.
- 7. Continue boiling liquid until reduced to ½ cup, about 10 minutes; strain.
- 8. Heat broiler to high.
- 9. Heat remaining butter in a 2-qt saucepan over medium heat.
- 10. Add flour and cook until smooth, about 2 minutes.
- 11. Add reduced cooking liquid and cream; cook until thickened, about 8 minutes.
- 12. Add cheese, juice, salt, and pepper, dividing sauce over scallops.
- 13. Broil until browned on top, about 3 minutes; garnish each scallop with a tarragon leaf.