With the holiday season upon us, I thought it was the perfect time to share a few of my favorite Thanksgiving side dishes. These are sure to secure you an invitation to any and all seasonal gatherings. 

Caution: If you cook these delicious recipes, you may be expected to bring them again and again, year after year. 

Creamy Parmesan Mashed Potatoes:

While these may require slightly more work than your regular mashed potatoes, trust me it’s worth it. Now, to my dairy adverse friends I am so sorry, but these are not the potatoes for you. Dairy in nearly every form for this one. 

Silky smooth and rich in flavor, these mashed potatoes will raise your expectations. Don’t be fooled because the recipe is nothing crazy, just slightly more tedious than usual. 

Ingredients:

–       2-3 pounds of Yukon Gold or Russet potatoes 

–       1/3 cup heavy cream

–       1/4 cup sour cream

–       1/3 cup grated parmesan

–       1/4 cup butter

–       Salt 

–       Pepper 

–       1 sprig rosemary or 1 bay leaf (optional)

–       Chives (optional)

–       Garlic powder (optional)

–       Onion powder (optional)

–       Milk (optional)

Instructions:

1.  Wash and peel your potatoes. I prefer Yukon Gold potatoes for this recipe, they offer a buttery taste and help the creamy consistency, but Russet potatoes work great as well.
2.  Place peeled potatoes in a pot of cold, salted water and place on the stove at medium heat. Be sure to start with cold water and add the potatoes immediately, not once boiling – this helps be sure the potatoes cook all the way through. Salt the water generously, most will get absorbed by the potatoes during the cooking process. 
3. Cook potatoes until fork tender. Once you can pierce through the potatoes easily with a fork, they should be ready for mashing. The more tender your potatoes are, the easier the next step will be.
4. Turn the heat to low and strain your potatoes. Place your heavy cream and any herbs of your choosing into the pot to simmer. The herbs will simmer with the cream and offer additional flavor to your mashed potatoes. For a subtler flavor I recommend rosemary, but if you want something deeper bay leaf pairs nicely.
5. Using a potato ricer or food mill you will want to smash or grind your potatoes into a bowl. If you don’t have a potato ricer or food mill, you can use a sieve or colander and smash your potatoes through with the back of a spoon. This step is easiest with extra tender potatoes that are still warm/hot.
6. Once all of the potatoes are nicely smashed/ground, remove your herbs from your warmed cream. Return the potatoes to the pot and stir. Once combined, begin to add the rest of your ingredients starting with sour cream and butter. If you find the mixture to be too thick feel free to add milk to reach desired consistency.
7. Once you have reached the desired consistency, add your grated parmesan and stir. Allow the warm ingredients to help melt the cheese before adding your seasonings. 
8. Start with salt and pepper and season to your liking, I typically don’t measure and rather season to taste. If you feel your potatoes are still missing something, try adding some garlic and/or onion powder. Start small, seasoning to taste with these again. 
9. Serve warm with butter and chopped chives or gravy.
10. Enjoy.

Easy Homemade Brown Gravy:

Now I don’t know about you, but for my family gravy is a must have at Thanksgiving dinner. Or really any dinner with rolls or mashed potatoes. Homemade gravy is simple, just slightly tedious depending on how you make it.

This brown gravy requires no drippings, rather it’s roux based and absolutely delicious. 

Ingredients:

–       1/4 cup butter

–       1/4 cup flour 

–       2 cups beef stock

–       1-2 teaspoon chicken bouillon

–       1/2 teaspoon garlic powder

–       1/2 teaspoon onion powder

–       1 teaspoon parsley

–       Tony’s Creole Seasoning 

–       Salt 

–       Pepper 

Instructions:

1. Combine your beef stock, chicken bouillon powder, onion powder, garlic powder and a pinch of salt and pepper. Set aside. 
2. In a saucepan over medium heat, melt your butter.
3. Once butter is melted, add flour and mix to create a roux.
4. Continuously stir your roux to darken, the darker the roux the deeper the flavor. Be sure to keep stirring and be mindful of the heat – you don’t want your roux to burn.
5. Once your roux has become a medium or dark brown, you can slowly whisk in your stock mixture. Add the stock slowly, whilst whisking continuously. 
6. Continue to whisk the mixture until it comes to a boil and thickens to your liking.
7. Once thickened, cut the heat and continue to whisk. Once slightly cooled, remove from the stove. Sprinkle top with parsley.
8. Serve atop turkey, roasts, mashed potatoes and more.
9. Enjoy.

Baked Macaroni and Cheese:

Listen, this right here is THE macaroni and cheese. I’ve eaten this since I was a kid, my sister and I would dream of this macaroni and cheese for weeks prior to holidays and beg for it at any family gathering. 

I’m warning you, don’t try it unless you’re prepared to become responsible for the macaroni and cheese at any function. 

Ingredients:

–       16 ounces of macaroni noodles

–       4 cups medium grated cheddar

–       2 cups sharp grated cheddar

–       1 stick of butter

–       1/2 cup milk

–       2 eggs

–       1/2 teaspoon garlic powder

–       1/2 teaspoon onion powder

–       1/2 teaspoon smoked paprika powder

–       Tony’s Creole Seasoning 

–       Salt 

–       Pepper 

Instructions:

1.  In a large pot, bring your generously salted water to a boil. Once boiling, add in your macaroni noodles. 
2. Once macaroni has been cooked to al dente, turn off heat and strain noodles, Place strained noodles in a large baking dish – at least 9 inches by 11 inches.
3. Preheat the oven to 425 degrees.
4. Mix medium grated cheese with strained macaroni noodles.
5. Mix milk, eggs and seasonings and pour over macaroni noodles and cheese mixture. If you are looking for a more ‘kid friendly’ macaroni and cheese, omit the seasonings.
6. Cube up a stick of butter. Place cubes evenly throughout the macaroni noodles.
7. Top with all the sharp grated cheese and any of the remaining medium grated cheese.
8. Sprinkle some salt, pepper and Tony’s Creole Seasoning on top.
9. Bake in the oven for 35-40 minutes uncovered.
10. Enjoy.

Homemade Dinner Rolls:

I am a French Bread girl. Not much can top a Safeway French Bread in my book, and yes, Safeway and only Safeway. These homemade rolls satisfy the need for a crunchy crust and soft center.

These are my go-to dinner rolls, they usually don’t last more than a day when I make them. 

Ingredients:

–       1 1/2 cup warm water 

–       1 1/2 teaspoon active dry yeast

–       1 teaspoon honey or white sugar

–       3 1/4 cup all-purpose flour

–       2 teaspoon salt

Instructions:

1. Heat 1 1/2 cups of water to roughly 100-110 degrees. Anything higher than 110 degrees can kill the yeast which prevents the dough from rising properly.
2. Add the yeast and honey (or sugar) to the bowl of warm water and mix. Let bloom for 5-10 minutes.
3. Once the mixture has become slightly foamy, you can begin to assemble the dough. The foaminess indicates that the yeast is alive.
4. Add the flour and salt to the bowl with the yeast mixture.  Using a mixer, mix the dough until fully incorporated – typically 5-7 minutes. If you don’t have a mixer, knead the dough on a clean and lightly floured surface for 8-10 minutes.
5. Take the now smooth dough and place inside a clean, greased bowl to rise for 45 minutes. The time your dough takes to rise is dependent on its environment, things like temperature and humidity play a key role in this process. Typically, I let my dough rise in my oven, while it is off, with the oven light on.
6. After 45 minutes, uncover the dough. With damp hands grab the edge of the dough, pull up in a straight line and then into the middle. Repeat this step three more times, creating a rough square shape.
7. Re-cover the dough and allow it to rest for another 45 minutes.
8. Uncover the dough. With damp hands grab the edge of the dough, pull up in a straight line and then into the middle. Repeat this step three more times, creating a rough square shape.
9. Re-cover the dough and allow it to rest for another 45 minutes.
10. Remove dough from bowl and place onto a clean and floured work surface. Divide the dough into 10-15 equally sized balls. To form the rolls, fold the edges inward and place seam side down, then using tension shape the dough into a tight ball.
11. Place on a lightly greased baking dish or baking sheet. Cover and allow to rest for 30-40 minutes or until doubled in size.
12. Preheat the oven to 450 degrees.
13. Once rolls have doubled in size, place in the oven to bake for 10-15 minutes or until golden.
14. To test if done, remove from the oven and tap rolls on top with a spoon – if they sound hollow you should be good to go.
15.  Enjoy.

Candied Carrots:

I had these once in Nashville, Tennessee and was unable to stock thinking of them since. Caramelized and delicious with the perfect little tang. 

This is my personal favorite way to elevate the traditional steamed carrot. The perfect sweet addition for a heavy, savory meal.

Ingredients:

–       1-2 pounds petite carrots

–       2-3 tablespoons olive oil

–       3 1/2 tablespoons brown sugar

–       1 1/2 tablespoons honey

–       1/4 cup butter

–       2 teaspoons minced garlic

–       1/2 teaspoon Italian seasoning

–       2 teaspoons of blood orange vinegar

–       1 teaspoon balsamic vinegar

–       Salt

–       Pepper

Instructions:

1. Preheat the oven to 400 degrees.
2. Wash and carrots, then trim to your liking. You can leave them whole, split them down the middle vertically or cut them into bite sized pieces. 
3. Toss carrots with olive oil, then season with salt and pepper. 
4. Arrange carrots on a baking sheet.
5. Combine butter, brown sugar, honey, blood orange vinegar, balsamic vinegar, garlic and Italian seasoning in a saucepan. Mix over medium heat until it starts to slowly bubble, don’t let it reach a rolling boil.
6. Remove mixture from heat and place evenly over carrots. 
7. Bake for 20-30 minutes or until fragrant and fork tender.
8.  Enjoy.

Honorable Mention:

Monica Geller’s Famous Thanksgiving Leftover Sandwich:

If you’ve seen “Friends,” then you should know about Monica Geller’s famous Thanksgiving leftover sandwich. To be honest, if you haven’t seen “Friends” well, I find that alarming. 

In an episode, “The One with Ross’s Sandwich,” Ross Geller describes his sisters famous Thanksgiving sandwich: “You see, my sister makes these amazing turkey sandwiches. Her secret is, she puts a… an extra slice of gravy-soaked bread in the middle; I call it the ‘Moist Maker’.”

I thought it was necessary to include my own rendition of Monica’s sandwich, with the ‘Moist Maker’ of course. 

Ingredients:

–       3 slices of bread (choose your favorite, any bread works)

–       1/2 cup sliced turkey

–       1/4 cup mashed potatoes

–       1/4 cup cranberry sauce

–       1/2 cup stuffing

–       1/2 cup brown gravy

–       Butter or iceberg lettuce 

–       Mayonnaise (optional)

Instructions:

1.  If you prefer your bread toasted, then start with that. I like to toast mine with butter or mayonnaise in a pan but do it the way you like best.
2.  Place your middle slice of bread into your gravy while you assemble the rest of your sandwich.
3. On your bottom slice of bread, spread your mashed potatoes and top with turkey.
4. On your top slice of bread, spread cranberry sauce and top with stuffing and lettuce.
5. Place your gravy-soaked bread on top of your bottom slice, then the top slice on that. Press down on your sandwich slightly to join the layers. 
6.  Enjoy.