While turkey may be the main event, we love to enliven hors d’oeuvres, vegetable sides, stuffing, and more with savory, smoky cured ham—from spicy cornbread stuffing with bacon to shredded Brussels sprouts sautéed with pancetta and golden sultanas.
The secret to this simple dish is to use the best quality bacon available. Delicious and straightforward, you can whip this dish together quickly while keeping the oven available for other jobs.
Jalapeños and bacon add a twist to classic cornbread stuffing.
Roasted Onion and Chestnut Compote »
When you caramelize Brussels sprouts in rich bacon fat, the sweet-salty combination is absolutely irresistible. See the recipe for Brussels Sprouts and Bacon »
In this version of the classic hors d’oeuvre, oysters are cooked with garlic and wine, then set “astride” toasted garlic bread slices and sprinkled with bacon.
These poppers have a perfect marriage of textures and flavors—creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.
The custardy batter will puff like an enormous popover in the oven while remaining crisp on the outside and soft and chewy on the inside. Get the recipe »
Red cabbage is braised in bacon drippings and enlivened with red wine vinegar and caraway seeds, making it a perfectly balanced holiday side.
Bacon-and-Cheese Deviled Eggs
Deviled eggs are easy to prepare and make for an eye-catching presentation. This charming rendition was inspired by a bacon, egg, and cheese breakfast sandwich; in this form, it may be more elegant but it’s just as delicious. See the recipe for Bacon-and-Cheese Deviled Eggs »
Ultra-crisp tortilla pizzettes, developed by SAVEUR test kitchen director Farideh Sadeghin, can be tailor-made with just about any ingredients. We like them topped with creme fraiche, shallot, and pancetta, a flavor profile not unlike alsatian tarte flambee.
Jarred artichoke hearts are wrapped in bacon, secured with a toothpick, and fried to perfection. Briny, smoky, and crisp, these addictive bite-sized treats are ready in a matter of minutes.
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 »
