2 Delicious Thanksgiving Sides with a Grilled Turkey Breast

 Thanksgiving is different for everyone…some sit around a table of 30 people, some have cherished traditions, and some are trying to reinvent what Thanksgiving means to them. Every year is slightly different it seems…some years, Thanksgiving may be a small intimate meal for 4 - 6 people or even less. This menu is geared toward a smaller gathering (even though you’ll probably have leftovers). The most important thing is eating great food with people you love and feeling thankful for the blessings in your life.

Obviously, this isn’t a total Thanksgiving menu, although, the only things that I would add would be bread, an appetizer and a dessert. These are easy to make recipes that everyone will love!

No cooking required for this Brussels Sprout Salad. Prepare the salad earlier in the day and serve it at room temperature. Leftovers are delicious and you’ll be so happy to have them the next day!

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Shredded Brussels Sprouts with Bacon and Cider Vinaigrette

Yield: 6

Author: Suzanne Smith

prep time: 25 Mcook time: 10 Mtotal time: 35 M

This recipe is delicious as a Thanksgiving Side! It also makes a beautiful presentation with bacon, pomegranate seeds, dates and toasted pecans

ingredients:

• 6 cups shredded Brussels sprouts (shred yourself or buy pre-shredded)
• 1 1/2 cups grated Parmesan cheese
• 1/2 cup toasted pecans or walnuts
• 1 1/2 cups pomegranate seeds
• 8 slices thick cut bacon
• 1/3 cup extra virgin olive oil
• 2 medium shallots
• 3 Tablespoons apple cider vinegar
• 2 Tablespoons apple butter
• 1 Tablespoon fresh thyme leaves
• 1 teaspoon fresh orange zest
• 5 dates chopped
• kosher salt and black pepper
• pinch of crushed red pepper flakes

instructions:

How to cook Shredded Brussels Sprouts with Bacon and Cider Vinaigrette

1. 1.  In a large salad bowl, combine the shredded Brussels sprouts, cheese, walnuts or pecans and pomegranate seeds.
2. 2.  Cook the bacon in a large skillet over medium heat until crisp.  Drain onto a paper towel.  Chop when cool.  Remove bacon drippings leaving 3 Tablespoons (approximately).
3. 3.  To make the vinaigrette.  Heat the olive oil in the same skillet used to cook the bacon over high heat.  When the oil shimmers, add the shallots, cook until fragrant, 2 - 3 minutes.  Remove from the heat, let cool slightly.  Add the apple cider vinegar, apple butter, thyme, and orange zest.  Season with salt, pepper, and crushed red pepper flakes.
4. Pour the vinaigrette over the salad, tossing to combine.  Top the salad with bacon and chopped dates.  Serve warm or at room temperature.

NOTES:

This recipe is adapted from Half Baked Harvest.

Created using The Recipes Generator

The Herbed Mashed Potatoes are a little more labor intensive, but they are the best mashed potatoes you will ever eat…I promise! Make them the day before and reheat in a crockpot.

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Herbed Mashed Potatoes with Crème Fraiche

Yield: 8

Author: Suzanne Smith

prep time: 20 Mcook time: 30 Mtotal time: 50 M

The most decadent mashed potatoes you'll ever eat!

ingredients:

• 5 pounds Yukon Gold potatoes, peeled and cubed
• kosher salt
• 1 cup half and half or heavy cream
• 1 1/2 sticks salted butter at room temperature
• 8 leaves fresh sage, 6 whole and 1 Tablespoon chopped
• 3 sprigs fresh thyme
• 3/4 cup crème fraiche or sour cream
• freshly ground black pepper

instructions:

How to cook Herbed Mashed Potatoes with Crème Fraiche

1. In a large pot of cold water, bring the potatoes to a boil.  Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
2. In a small saucepan, heat the cream, 4 tablespoons butter, 1 tablespoon chopped sage, and the thyme sprigs over medium heat until the butter is melted.  Remove from the heat and let the herbs sit in the warm cream for several minutes.  Remove the thyme springs.
3. Drain the potatoes and mash in the bowl of a stand mixer fitted with the paddle attachment.  Add the herbed cream and crème fraiche or sour cream.
4. In a skillet, melt 6 tablespoons butter and the sage leaves over medium heat until just browned.  The butter should begin to foam and brown slightly.  Pour the browned butter and sage leaves into the warm mashed potatoes.  Taste and season with salt and pepper.
5. Serve the potatoes warm topped with the remaining 2 Tablespoons of butter and sprinkle the fresh chives over.

NOTES:

This recipe is adapted from Half Baked Harvest.

Thanksgiving Sides

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I loved cooking the turkey breast on the grill. It had a wonderful, slightly smokey flavor and was so moist. I’m considering cooking our huge (22 lb.) turkey on the grill this year. I’ll let you know!

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Grilled Boneless Turkey Breast

Yield: 4 - 6

Author: Suzanne Smith

prep time: 10 Mcook time: 2 hourtotal time: 2 H & 10 M

If you're hosting a small Thanksgiving, this is the ideal way to serve the turkey.

ingredients:

• 1 (4 pound) boneless turkey breast
• olive oil
• dried sage
• dried thyme
• dried rosemary
• garlic powder
• salt
• freshly ground black pepper

instructions:

How to cook Grilled Boneless Turkey Breast

1. 1.  Coat turkey with about 1 tablespoon olive oil.
2. 2.  Sprinkle with about 1/2 teaspoon of each of the herbs and seasonings, rubbing in until the turkey is evenly coated.
3. 3.  Place Turkey on a rack on a grill pan and light the burners on one half of the grill and heat to 350 degrees.
4. 4.  Once your grill is ready, cover the turkey with aluminum foil and grill turning about every 30 minutes, until the turkey reaches an internal temperature of 160 degrees.  It should take between 1-1/2 and 2 hours.
5. Cover turkey with foil and let rest for 20 minutes before slicing and serving

NOTES:

This turkey is moist and delicious and is great for leftovers the next day! Be sure to use enough salt.

Created using The Recipes Generator

Here are a few more ideas for Thanksgiving sides to inspire! Also, I love these Sweet Potato and Audouille Sausage Bites as an appetizer for Thanksgiving! The only desserts I’m serving this year are Buttermilk Pie and Chocolate Chess Pie. Every year, I have 4 or 5 desserts and the only ones that really get eaten are the pies, so this year, I’m serving the pies!

Just in case you’re that person who has lots of leftovers the day after Thanksgiving…here are a few ways to use them up and enjoy them!

Be sure to check out my Holiday Shop…you’ll find gifts for everyone on your list!

Do you have a huge Thanksgiving, a small intimate gathering, or something in between? Let me know in the comments below! Thanks so much for reading today!