At our thanksgiving table - it's all about the sides. We'll often throw in a newbie but these are the classics that one cannot omit. These recipes are from our new cookbook - check out this and other gatherings here
These recipes are also part of our campaign with Williams Sonoma and My Open Kitchen
WILD MUSHROOM AND BRIOCHE STUFFING
Earthy flavors combine with slightly sweet brioche bread to create this beautiful stuffing. One could certainly experiment with other breads: raisin or nut varieties could work well.
4 tablespoons (1⁄2 stick) unsalted butter, at room temperature, plus extra for the baking dish
2 shallots, minced
4 cups sliced leeks (white and light green parts only, 1⁄2-inch-thick slices)
1 pound king trumpet or cremini mushrooms, chopped or sliced
2 cloves garlic, minced
salt and freshly ground black pepper to taste
1⁄2 cup dry white wine
4 sprigs fresh thyme
3 large eggs, lightly beaten
1 cup shredded Comté or Gruyère cheese
6 cups cubed brioche
1⁄3 cup chopped fresh parsley
1 cup chicken stock, plus more if needed
Preheat the oven to 350°F. Butter a 9 × 13-inch baking dish.
Melt the butter in a large saucepan over medium heat. Add the shallots, leeks, mushrooms, and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 10 minutes. Add the wine and thyme sprigs, and cook until the wine has evaporated, 3 to 5 min- utes. Transfer to a large bowl and remove the thyme sprigs.
In a large bowl, whisk together the eggs, a generous pinch of salt and pepper, and the cheese. Add the cooked vegetables, brioche, and parsley, and toss to combine. Mix in 1⁄2 cup of the stock. Continue to add more stock just until the stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl). Transfer to the prepared baking dish, cover with buttered aluminum foil, and refrigerate.
When you remove the turkey from the oven and set it aside to rest, place the covered baking dish in the oven and bake until the stuffing is warmed through, 25 to 30 minutes. Then uncover and bake until golden, about 15 minutes.
A bit more rustic than the traditional cranberry sauce, this quick cranberry relish is sweet but retains a nice tartness. It is also quite lovely on buttered toast the following morning.
1⁄2 lemon, rind and flesh, cut into very small dice
2 cups water
1 apple, peeled, cored, and cut into 1⁄2-inch cubes
3 cups fresh cranberries
1 cup sugar
1⁄2 teaspoon ground cinnamon
Combine the diced lemon, water, apple cubes, cranberries, sugar, and cinnamon in a saucepan and bring to a boil over high heat. Then reduce the heat to low and partially cover the pan. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender, and the cranberries have burst, about 10 to 15 minutes. Allow to cool before serving, or refrigerate covered.
BUTTERED BRUSSELS LEAVES
serves 4 - 6
Bright and buttery, these Brussels sprouts leaves add a little crispness and healthful greens to the meal.
2 tablespoons unsalted butter
2 cloves garlic, smashed and chopped
3 pints Brussels sprouts, pulled apart into leaves, cores discarded
Heat the butter in a large sauté pan. Add the garlic and cook until barely browned, 1 to 2 minutes. Remove the garlic from the pan and set aside.
Add the Brussels sprouts leaves to the pan and sauté until bright green, about 5 minutes. Add the garlic, toss, and serve.
Photos and recipes from Sunday Suppers: Recipes + Gatherings. Copyright © 2014 by Karen Mordechai. Published by Clarkson Potter, an imprint of Random House LLC.