While the turkey is often the talk of the table, Thanksgiving sides can steal the show.
In fact, sides are really what transforms a meal into a feast. One of my favorite dishes is corn pudding. My recipe is different because many varieties are very sweet, but I add celery and onion to mine so it balances sweet and salty. Everyone loves it. If you want to start this recipe a day in advance, you can saute the onion and celery the day before. This dish only has a couple of steps, so it’s very easy to make.
A holiday would not be complete without wonderful dinner rolls. A former co-worker of mine, Debbie Cordova Rich, shared her mother’s dinner roll recipe, which was very similar to my grandma’s. These rolls are delicious, huge and fluffy but also slightly dense. The recipe is easy to follow, but it does require several hours to rise.
And I wanted to put a twist on a classic cranberry relish. Each year, I come up with a new cranberry relish, and this year, I made it with cardamom pods because it’s such a unique flavor. The cardamom will leave guests guessing “what is that flavor?” It also has classic flavors such as cinnamon and orange. I hope you enjoy the recipes.
1/4 cup butter
1 large stalk of celery
1/2 a small to medium red onion
3/4 cup heavy whipping cream
1/4 cup whole milk
1/4 cup sugar
1 (8 1/2-ounce) package Jiffy cornbread mix
1 (14 1/2-ounce) can creamed corn
1 (14 1/2-ounce) can regular corn, drained
Preheat oven to 325 degrees.
Finely chop the onion and celery. In a nonstick pan, heat the butter over medium heat. Add the onion and celery and cook seven minutes or until nearly tender. Remove from heat and set aside.
In a large bowl, whisk together the eggs, whipping cream, milk and sugar until well combined. Then pour in the sauteed celery and onion and cornbread. Stir briefly. Add both cans of corn and stir. Pour into a greased 8-by-11-inch pan. Bake for 30 minutes, then increase heat to 350 and bake another 10 minutes or until the edges start to look slightly golden.
Mom’s dinner rolls
1/2 cup water
4 teaspoons yeast
2 cups water
3/4 cup Crisco
2 cups water
2 tablespoons salt
14 cups flour
1/2 cup sugar
Microwave 1/2 cup water in microwave for 10 seconds (it should be 180 degrees). Stir in yeast. Let stand for five minutes and set aside.
In another large bowl, microwave 2 cups of water with 3/4 cup Crisco for three minutes. Add another 2 cups water and salt to the shortening mixture and stir until combined.
In a big bowl, add flour, sugar, eggs, yeast and shortening mixtures. Stir with a big spoon until a ball is formed. Turn dough out onto a floured surface and knead until smooth and elastic, for five to 10 minutes.
Place dough in a bowl that has been sprayed with cooking spray. Cover with a clean dishcloth or with plastic wrap that has been sprayed with cooking spray and allow the dough to rise for one hour, placing it in a warm spot.
Remove dough and place on a floured surface. Divide the dough into 24 balls and place rolls in two 9-by-13-inch pans that have been sprayed with cooking spray or greased. Let rise another 2 1/2 hours.
Preheat oven to 350 degrees. Bake for 20 to 25 minutes until golden brown.
Recipe courtesy of Debbie Cordova Rich
Apple cranberry cardamom relish
2 1/2 cups fresh cranberries
1/2 cup sugar
1/4 cup brown sugar
1/2 cup water
1/2 cup orange juice
1 granny smith apple, peeled, cored and chopped
8 cardamom pods
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Place all ingredients in a pot and bring mixture to a boil for five minutes, then reduce heat to low and cook another five minutes. Remove the cardamom pods and refrigerate the cranberry sauce before serving.
Juliana Goodwin is author of “Rotisserie Chicken Queen: 50 Fabulous Recipes That Start With Rotisserie Chicken.” If you have a question concerning a recipe, email her at email@example.com.