Thanksgiving Side-Dish Recipes

Add these Thanksgiving holiday side dishes to your Thanksgiving feast: "Granberry" Sauce and Potatoes and Carrots Au Gratin.

Undoubtedly, the Thanksgiving feast revolves around the turkey and stuffing, but the side dishes you serve are just as important. Whether you're looking for something other than green-bean casserole or just want to add a new dish to your Thanksgiving dinner, try these two recipes for creative side dishes.

In the first recipe, Cranberry Sauce combines fresh cranberries and grapes to make a "Granberry" Sauce that's unlike anything you'll get in a can. The second recipe uses potatoes, carrots and leeks in a casserole dish that makes a rich and comforting accompaniment to Thanksgiving turkey.

"Granberry" Sauce Recipe

Homemade cranberry sauce gets a sweet update with the addition of plump and juicy seedless red grapes.

Makes 6 Servings

Ingredients:

• 1/2 cup water
• 1/2 cup freshly squeezed orange juice
• 3/4 cup sugar
• 1 1/2 cups cranberries
• 1 cup seedless red grapes
• 1/2 teaspoon finely chopped fresh mint
• Pinch ground nutmeg

Directions:

1. In a medium saucepan, combine the water, orange juice and sugar. Bring the mixture to a boil, stirring occasionally until the sugar dissolves. Add the cranberries and grapes. Return the mixture to a boil.
2. Reduce the heat. Cook, covered, for 15 minutes, stirring occasionally. Uncover and cook for 10 minutes more, stirring occasionally. Add the mint and nutmeg just before serving. Serve warm or chilled.

Potatoes and Carrots Au Gratin Recipe

Makes 8 Servings

Ingredients:

• 6 medium baking potatoes (about 2 pounds)
• 3 medium carrots, peeled and thinly sliced (about 1 1/2 cups)
• 1 bay leaf
• 2 leeks, cut into 1/2-inch slices (about 1 cup)
• 6 tablespoons unsalted butter, plus 3 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• Coarse salt and white pepper, to taste
• Pinch ground nutmeg
• 1 1/4 cups milk
• 3/4 cup grated Swiss cheese (about 3 ounces)
• 3/4 cup finely grated Parmesan cheese (about 3 ounces)
• 1/2 cup dry bread crumbs

Directions:

1. Wash and peel the potatoes. Thinly slice the potatoes to about 1/2-inch thickness. In a 3-quart saucepan, combine the potatoes, carrots and bay leaf. Add water to cover. Bring the mixture to a boil; reduce the heat. Cover and cook for about 5 minutes.
2. While the potatoes and carrots cook, wash and trim the leeks, discarding the first 2 inches of the ends and the first inch and outer leaves of the tough green tops. Wash the leeks well. Add the leeks to the potato mixture. Cook, covered, for 3 minutes or until the vegetables are tender. Drain well; discard the bay leaf.
3. For the cream sauce, in the same saucepan, melt 6 tablespoons butter. Stir in flour, salt, pepper and nutmeg. Cook and stir until the mixture becomes thick. Remove from heat. Add 1/2 cup of the Swiss cheese; stir until smooth.
4. Transfer the cooked vegetables to a 2-quart rectangular baking dish. Carefully spoon the warm cheese sauce over the potato mixture, using the back of a spoon to evenly coat the vegetables with the cheese mixture.
5. For the crumb topping, in a small mixing bowl, stir together the grated Parmesan cheese, bread crumbs and 3 tablespoons melted butter. Sprinkle the topping over the potato mixture. The dish can be covered and chilled at this point for 2 to 24 hours before serving.
6. At serving time, heat the oven to 350 degrees. Bake the casserole, uncovered, about 15 to 25 minutes or until the cheese sauce is hot and bubbling around the edges of the dish. Sprinkle with the remaining 1/2 cup Swiss cheese. Bake about 5 minutes more or until the cheese is melted and the casserole is heated throughout. Serve immediately.

COOKING TIPS

• White pepper packs a punch in flavor but lacks the bouquet of black pepper. Also, white pepper won't color your food with specks as black pepper does.
• Buy leeks when the white part is firm and unblemished and the green part is fresh and crisp. Use the white bulb portions for leek slices. To clean, trim off any roots, slit lengthwise and wash well (leeks can be quite sandy).
• Buy cranberries that are bright, dry, plump and unshriveled. Keep cranberries unwashed in the refrigerator up to four weeks or frozen up to a year.

Thanksgiving Side Dish 2

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