Unique Thanksgiving Side Dishes

Published Nov 18, 2009 10:00 AM

Roasted Turnips with Bacon Vinaigrette
Tiny turnips and their greens are roasted until sweet, then slicked with bacon fat and tossed with sherry vinegar in this warming side dish. Matt Taylor-Gross

Tired of sweet potato casserole? SAVEUR magazine offers up Moroccan carrots seasoned with Aleppo pepper and fresh mint—this, and other takes on traditional Thanksgiving fare.

Cranberry-Walnut Relish

Raw cranberries and earthy walnuts are transformed into a tart, fresh condiment for turkey.

Roasted Turnips and Greens with Bacon Vinaigrette

Pleasantly bitter turnips are roasted until sweet and then slicked with bacon fat and tossed with sherry vinegar and their own wilted green leaves in this warming side dish. Get the recipe for Roasted Turnips and Greens with Bacon Vinaigrette »

Fried Brussels Sprouts

Get your sprouts crispy all over with a quick trip through a deep fryer, then dress them in a sweet-and-sour sauce of honey and balsamic. Fried shallots, walnuts, and Parmesan bring texture and flavor, and a dose of lemon zest ties it all together. Get the recipe for Fried Brussels Sprouts »

Brussels Spout Gratin

Brussels Spout Gratin

Whole Cranberry Sauce

Fresh orange and grapefruit juice add zest to this seasonal staple. Get the recipe for Whole Cranberry Sauce »

Moroccan Carrots with Aleppo Pepper and Mint

Moroccan Carrots with Aleppo Pepper and Mint

Whipped Mashed Potatoes with Celery Root

Celery root adds a deep, earthy backbone to this potato recipe. See the recipe for Whipped Mashed Potatoes with Celery Root »

Roasted Turnips with Bacon Vinaigrette (November 2015)

Tiny turnips and their greens are roasted until sweet, then slicked with bacon fat and tossed with sherry vinegar in this warming side dish.

Onion Fennel and Mushroom Soup

Onion Fennel and Mushroom Soup

Multicultural Stuffing

This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
Wild Rice Salad with Dried Sour Cherries
Use real wild rice, not the cultivated variety, for this salad; it takes longer to cook but has more flavor and a better texture. See the Wild Rice Salad with Dried Sour Cherries recipe

Apple & Sausage Macaroni and Cheese

Mac and Cheese with Sausage and Apple Casserole

Indian Lime Rice

Indian Lime Rice
Chef Charlie Parker of Haven restaurant in Oakland pairs glazed carrots with oranges and cumin-laced hazelnut crumbs.

Green Beans with Pancetta and Mint

This green bean dish is mildly creamy, thanks to a quick blanching in milk, which also sweetens the beans slightly. A garnish of toasted chopped hazelnuts adds a lovely nutty crunch. This recipe appeared with Irene Sax’s piece Small Wonders (November 2008), a tribute to Thanksgiving side dishes–though we think it works well anytime of year. Get the recipe for Green Beans with Pancetta and Mint »

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