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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!

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MAPLE BACON BRUSSEL SPROUTS

INGREDIENTS

  • 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

INSTRUCTIONS

  • 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.
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NAPA SALAD

INGREDIENTS

  • 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

INSTRUCTIONS

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.
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FIVE-CUP FRUIT SALAD

INGREDIENTS

  • 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

INSTRUCTIONS

  • 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!
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DRIED CORN PUDDING

INGREDIENTS

  • 1 cup of dried corn
  • 3 cups of milk
  • 3 eggs
  • 2 Tbsp of sugar
  • 1 Tbsp of melted butter

INSTRUCTIONS

  • 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.
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COQUILLE ST. JACQUES

INGREDIENTS

  • 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

INSTRUCTIONS

  • 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.