Jim Stott and Jonathan KingWe both love Thanksgiving … a wonderful holiday that centers around family, friends and sharing an over-the-top feast. In most American homes, a big, juicy golden brown turkey usually takes center stage. For us, side dishes are as important as the turkey. Consider what the reaction might be if there were no mashed potatoes at dinner, no gravy, no cranberry sauce, or someone forgets to make Mom's special recipe for pumpkin pie. These favorites make it your own Thanksgiving and adds to memories that become traditions through the years. Our table is laden with fabulous side dishes: mashed potatoes, ginger garlic carrots, cranberry stuffing and pumpkin soup. Dessert includes our favorite pies, and for the chocolate fans, something decadent always rounds out the spread. This guide is devoted to wonderful recipes for Thanksgiving "sides" that you can make for your own table or to bring along. Enjoy!

let's start with an appetizer

Here are some great tips on how to make easy appetizers that travel well and taste great. Keep in mind when taking along a dish to share, oven space may be at a premium during the holidays. Recipes with the least amount of fuss and no need to bake will be greatly appreciated! And, remember your host has more than likely gone "all out" for this special holiday dinner. When selecting an appetizer to bring along, keep it on the lighter side so as to whet everyone's appetite, not overwhelm it.

  • Serve a simple block of cream cheese with our award-winning Roasted Garlic Onion Jam, Red Pepper Jelly or Hot Pepper Jelly with our crackers for a crowd pleasing starter.
  • At home, bake thin slices of French bread brushed with a little olive oil to make crostini. Top with one of our pestos, Sun-Dried Tomato & Olive Relish or Tomato Herb Bruschetta Spread.
  • Even pre-made frozen meatballs become a gourmet appetizer by simmering them in one of our grille sauces or our Apple Jalapeño Jelly. These are great served in a crock pot.
  • Fill tiny store-bought fillo cups with a teaspoon of goat cheese and top with a tiny dollop of one of our chutneys. These can be prepared ahead of time and travel well. Heat in seconds in the microwave or serve at room temperature.

tomato herb bruschetta

tomato herb bruschetta

made with Tomato Herb Bruschetta Spread — serves 6-8

ingredients

1 French baguette, sliced ¼" thick

  olive oil

1 clove garlic

1 jar Stonewall Kitchen Tomato Herb Bruschetta Spread

2 Tbsp. basil leaves, chiffonade

  Parmesan cheese, shredded (optional)

Buy Tomato Herb Bruschetta Spread
directions
  1. Preheat oven to 350°F. Place baguette slices on a baking sheet. Brush with olive oil and bake 5-10 minutes, until slightly toasted.
  2. Rub garlic over warm toast.
  3. Spread Tomato Herb Bruschetta Spread over each toast. Top with basil leaves and Parmesan cheese.
  4. Serve at room temperature or heat under broiler until cheese melts.

baked camembert

baked camembert

made with Roasted Garlic Onion Jam — serves 6

ingredients

1 8 oz. wheel of Camembert cheese, or two 6 oz. wheels

1/3 cup Stonewall Kitchen Roasted Garlic Onion Jam

½ tsp. fresh rosemary, finely chopped

2 Tbsp. walnuts or pecans, toasted (optional)

Buy Roasted Garlic Onion Jam
directions
  1. Preheat oven to 350°F. Prepare a baking sheet by greasing lightly or lining with parchment paper.
  2. Making sure you only cut through the rind of the Camembert cheese, run a knife around the top (¼" in from the edge of the cheese). Make several cuts across the cheese forming small triangles, and then gently remove the top rind to form a shallow cup to hold the jam.
  3. Spread the Roasted Garlic Onion Jam over the top of the cheese. Sprinkle the rosemary and nuts on top. Place on baking sheet and bake 20 minutes, or until the cheese is warm and soft.
  4. Transfer cheese to a serving dish. Serve warm with crackers or French bread toasts.

 

i'll bring the potatoes »