FESTIVE SIDE DISHES TO MAKE AHEAD

Anyone who has read this blog knows that I’m a huge fan of dishes which can be prepared ahead, stored and finished for serving. I’m not referring to commercial frozen or packaged foods, because I’m also a fan of ‘from scratch ‘cooking. It’s healthier, having fewer preservatives, especially sodium, tastes fresher, makes a better presentation and is usually less expensive, particularly when you have time to take advantage of sales on ingredients.

However, for me, the biggest reward for preparing dishes in advance is the way it relieves stress. There’s time to follow the recipes, the knowledge that they are ready and waiting is calming as the occasion nears and having them allows you to relax and socialize with your guests. Another huge benefit to dishes which can be made ahead and finished before serving is that, by nature, they’re transportable.

Au Gratins are leaders in this category because the main dish is always cooked first and then the toppings added and browned.  Gratins also keep and freeze well. I think that’s due to the sauce leaving less exposed surface area. The only problem was, since most of the sauces were dairy based, Gratins didn’t fit some dietary regulations but now, with all the plant based milks available, they can. 

Some of the recipe suggested in the linked posts are prepped with ingredients mixed and need only a few minutes cooking on site to be ready for table. Others are cooked almost to finish and then finished as reheated before serving. Both these and the Gratins are easily made ahead and transported, if needed, to the serving site.

This becomes important at this time of year, because Thanksgiving is returning to its roots. It’s a weekday holiday, and most people work. So hosting this day’s dinner is hard for one person. More and more, it’s becoming a communally prepared feast, which gives it a sense of unity and sharing in keeping with the spirit of the day-actually a nice change. 

So most falls, I write a post on Portable Holiday Side Dishes. When I checked past posts, to avoid repeating myself, I was shocked to see I how many recipes are on file. I wanted to give you guys plenty of options, but there were too many recipes for one post. I decided to do as I’ve done with Valentine’s Day, and provide a linked listing of the posts, with their contents, for you to explore. Below that I added a few new recipes. If you’re interested in stuffing recipes go to  Nov. 19, 2020. Sweet potato recipes are on Nov. 12, 2020.

POSTS

1)Nov.13, 2014— EASY THANKSGIVING SIDES: Sweet Potatoes Anna. Cauliflower au Gratin, Sweet Pea Pods with Mushrooms, Green Beans with Onions

2)Nov. 10, 2016–PORTABLE VEGETABLE AND SALAD RECIPES FOR THANKSGIVING: Spinach Pie, Corn Pudding, Balsamic Brussels Sprouts with Walnuts and/or Bacon, Cauliflower Polynesian, Cheesy Squash and Kale, Baked Acorn Squash Halves with Apple, Maple, Nut Topping or Maple, Chipotle Glaze plus 4 salad recipes

3)Dec. 15, 2016–23 EASY SIDE DISHES TO PERK UP HOLIDAY DINNERS: Sweet Potato Cranberry Casserole, Potato and Carrot Bake, Sweet and Sour Carrots, Brandied Carrots, Cauliflower with Raisins, Southwest Cauliflower, Cauliflower with Bok Choy, Quickie Lemony Brussels Sprouts, Minted Snow Peas, Orange Glazed Green Beans, Green Beans Genovese, Green Beans with Garlic, Lemony Sautéed Escarole, Kale and Onions, Broccoli and Daikon, Spinach Stuffed Mushrooms, Stuffed Eggplant, Fennel with Onions, Kohlrabi Gratin, Chayote with Scallions

4)Nov.6, 2017–AU GRATINS ARE GOLDEN:  Boursin Stuffed Mushrooms, Roasted Potato, Garlic and Leek Gratin, Gratin Douphinois,  Fennel, Tomato and Garlic Gratin, Gratin topping plus 2 entrée and 1 dessert recipes.

5)Nov. 15, 2018—PORTABLE HOLIDAY SIDE DISHES:  Kale au Gratin, Turnips au Gratin, Two Potato au Gratin, Mashed Rutabaga, Marbled Mashed Potatoes, Tipsy Sweet Potatoes, Spiked Carrots, Green Beans with Pecans and Blue Cheese, Broccoli with Cranberries, Apples and Almonds

6) Nov. 11, 2021—EASY, FESTIVE THNKSGIVING SIDES: Spiked Sweet Potatoes, Spinach, Kale, Broccoli or Rabe Sautéed in Oil with Garlic, Stove Top Pumpkin Quarters

RECIPES

Turnips Au Gratin: Serves 4– From Try Foods Intl. Inc.
1 ½ lb. turnips- peeled and thinly sliced*
1/3 cup turnip greens reserved and chopped*
¼ cup finely diced onion
¼ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper
3 Tbs. seasoned breadcrumbs
Layer a quarter of the turnip slices in the bottom if a greased casserole. Sprinkle with 1 Tbs. EACH onion, cream and cheese, 1/3 of the greens and seasonings to taste. Repeat layers 3 times, topping with remaining cream, cheese and breadcrumbs. Cover and bake 350 deg. 30 min. Uncover and bake 15 min. more until golden. If making ahead, do the second baking before serving.
*Kohlrabi can be used in place of turnips but remember they lose about half their weight in peeling so buy an adjusted amount.

Two Potato Au Gratin: Serves 6– From Home Journal Cookbook
1 ½ lb. sweet potatoes-peeled and in ¼ inch slices
1 ½ lb. white potatoes in peeled and in ¼ inch slices
2 scallions trimmed and sliced thin
4 Tbs. flour
2 cups skim milk
Salt and pepper
1 Tbs. butter
½ cup grated Parmesan cheese
Boil potatoes in water for about 5 min. until crisp tender, drain. Spoon with scallions into a greased 8 inch square casserole and dot with butter. Combine flour and milk in a saucepan and bring to a simmer, stirring constantly, until thickened, about 5 min. Season to taste and pour over vegetables. Top with cheese. Bake in a 325 deg. oven 20-25 min, until golden and bubbly. If making ahead do the baking just before serving.

Southwestern Corn: Serves 4 —
2 cups corn kernels-frozen or fresh
1 Bell pepper in 1 x ½ inch strips
¼ cup chopped onion
2 Tbs. softened butter or margarine
Cook pepper and onion in butter until soft and coated. Add corn and pepper and cook over low heat until corn is tender, about 10 min. Serve or chill and  reheat before serving.

Parmesan Roasted Vegetables: Serves 4
1 ½ cups cauliflower florets
1 cup broccoli florets with stalks cut in ¼ inch pieces
1 red Bell pepper cut in ¼ inch strips
8 oz. red potatoes cut in 1 inch pieces-about 2 medium
1 Tbs. oil
2 clove garlic- minced
1 tsp. dried basil or rosemary
¼ tsp. pepper
2 Tbs. grated Parmesan cheese
Toss vegetables in a large bowl with 3 Tbs. water. Add all other ingredients but Parmesan and toss to mix. Spray a 15 x 10 inch rimmed baking sheet with non-stick spray. Spread vegetables on pan and roast in a preheated 375 deg. oven for 35-40 min. until just tender, stirring once or twice. Sprinkle with Parmesan, toss lightly, and roast for 10 min. more to desired doneness. If transporting, chill to store, bring to room temperature, toss with Parmesan as placed in serving dish and use final roasting to reheat.