Thanksgiving Sides, Part 1

Written By Telly Haynes

Hello everyone and welcome back! Thanksgiving is only 9 days away, can you believe it? Whether you are spending the holiday with family or friends one thing is for sure, you need a solid side dish recipe. This week I will be sharing my favorite classic Thanksgiving recipes. I hope that everyone has a wonderful, safe holiday.

First up is a simple recipe for chicken stock. I know that I use a lot of chicken stock in my holiday cooking, making a large batch and freezing the stock in portions will help make your recipes more flavorful (and less salty!)

Yield: 10
Author:
Chicken Stock

Chicken Stock

This rich stock is the foundation of your holiday feasts
Prep time: 5 MinCook time: 2 HourTotal time: 2 H & 5 M

Ingredients

  • Chicken bones from 1-2 roasted chickens, homemade or store-bought
  • 5 cups vegetable scraps
  • 2 bay leaves
  • Sage
  • Thyme
  • Rosemary
  • 1 teaspoon Chicken Better than Bullion (optional)
  • Salt and pepper to taste

Instructions

  1. Place the chicken bones, vegetable scraps, herbs and bullion in the bowl of your Instant Pot.
  2. Add enough water to cover the bones and scraps, any where between 8-10 cups.
  3. Put the lid onto the Instant Pot, being sure that the venting knob is turned to sealed.
  4. ‘Select the pressure cooking function and cook for2 hours under normal pressure. Let the pressure release naturally.
  5. Carefully strain the stock.

This Garlic Chard is one of my favorites year round but it really shines in a Thanksgiving spread! The chard cooks quickly and you can prep it the day before, making it a great option for an inexperienced cook.

Yield: 6
Author:
Garlic Chard

Garlic Chard

Ingredients

  • 2 bunches chard (Swiss, rainbow or red)
  • 4 cloves of garlic finely minced
  • 1 tablespoon olive oil
  • pinch of red pepper flakes
  • pinch of salt

Instructions

  1. Rinse and wipe down the chard then trim the ends.
  2. Slice into 1 inch strips, including the stems.
  3. Place leaves and stems into separate bowls.
  4. Heat oil in a large pan with a lid over medium heat.
  5. When the oil is hot add the red pepper flakes and stir for a minute, then add the chard stems and cook 2 minutes covered.
  6. Add chard leaves and garlic, stir until the garlic is fragrant, about 1 minute.
  7. Cover and cook for an additional 2 minutes.
  8. Serve immediately.

Nutrition Facts

Calories

36.20

Fat (grams)

2.48

Sat. Fat (grams)

0.37

Carbs (grams)

3.50

Fiber (grams)

1.71

Net carbs

1.79

Sugar (grams)

0.68

Protein (grams)

1.21

Sodium (milligrams)

130.46

Cholesterol (grams)

0.00

Skip the boiling and cook your potatoes in your Instant Pot! This recipe frees up space on your stovetop and will be done in about 20 minutes. Mashed potatoes are one of my favorite holiday dishes, pressure cooking gives me the fluffiest, most flavorful mashed potatoes I’ve made!

Yield: 8
Author:
Smashed Red Potatoes

Smashed Red Potatoes

Ingredients

  • 2 pounds red potatoes roughly the same size, cut in half
  • 1 cup water
  • 1/2 cup half and half or whole milk
  • 6 tablespoons butter, cubed
  • 1/4 cup sour cream
  • 1 teaspoon salt

Instructions

  1. Place the trivet into the Instant Pot, pour in water and then place the potatoes onto the trivet
  2. Lock the cover into place, being sure that the venting knob is turned to sealed.
  3. Pressure cook for 9 minutes.
  4. While the potatoes are cooking, cube the butter and place into a large bowl with the half and half or milk and the sour cream.
  5. When the Instant Pot is done release the pressure and transfer the potatoes to the bowl with the liquid, sour cream and butter and mash. Fold in salt and pepper.

No Thanksgiving table is complete without dinner rolls! These rolls come together quickly but what makes this recipe so good is that you can make and freeze these rolls ahead of time. The day of, simply take the amount you need from the freezer and allow to rise in a warm spot in your kitchen, when they are puffed up and doubled in size these dinner rolls are ready for the oven.

Yield: 28-32 Rolls
Author:
Big Batch Dinner Rolls

Big Batch Dinner Rolls

fluffy, sweet dinner rolls
Prep time: 20 MinCook time: 18 MinInactive time: 40 MinTotal time: 1 H & 18 M

Ingredients

  • 2 cups hot water
  • 2 cups cold milk
  • 8 tablespoons butter
  • 4 tablespoons Red Star Active Dry Yeast
  • 1200 grams flour
  • 1 cup sugar
  • 4 tablespoons potato flour*
  • 2 teaspoons kosher salt

Instructions

  1. In the bowl of your stand mixer add water, milk and butter together. The mixture should be warm enough to melt the butter, but not be hot to the touch, around 100-110°F. Stir in yeast and let it sit until frothy, 5-10 minutes.
  2. In a separate bowl whisk together flour, potato flour, sugar and salt.
  3. Attach the dough hook to your stand mixer. With the mixer running on low speed add the dry ingredients one cup at a time, until all the flour is mixed in and the dough pulls from the sides of the bowl. If the dough is too sticky add flour one tablespoon at a time. If the dough seems dry add more water a teaspoon at a time.
  4. Let the dough knead (I raise the speed from 'stir' to 2 on my KitchenAid Pro 6 quart stand mixer, please use the speed suggested for the make and model of stand mixer you own) for about 4 or 5 minutes, or until the dough is smooth and elastic.
  5. Cover and let the dough rise in a warm place for 30 minutes.
  6. Preheat your oven to 400 and line 2 sheet pans with parchment
  7. After 30 minutes the dough will have puffed up and doubled in size. Punch the dough down then separate into 28-32 pieces. Using a kitchen scale is the easiest way to ensure that your rolls are all around the same size.
  8. Take a piece of dough and flatten it between the palm of your hand and your clean counter, being sure to keep it circular, then pull the edges to the center of the circle. Roll the ball between your hands a few times and place on the prepared baking sheet. Cover with lightly greased plastic wrap while you roll out the rest of the dough to keep the tops from drying out.
  9. Bake for 15-20 minutes or until golden brown. When making large batches of rolls I like to check the internal temperature of the middle roll with a kitchen thermometer, you want your rolls to be around 200°F in the center when you take them out of the oven.
  10. Brush the rolls with butter.
Freezing Instructions
  1. After shaping the rolls place them on a cookies sheet and freeze overnight. Then transfer to freezer bags or an airtight container.. Store for up to 3 months.
  2. When ready to eat take the rolls from out of the freezer and place in a warm spot, the rolls are ready to bake when they have doubled in size. You can also take the rolls from the freezer and place in the refrigerator overnight.
Notes
  1. You can find potato flour online, I use King Arthur brand.
  2. A great substitute for potato flour is instant potato flakes, I pulse them a few times in my food processor until they are a fine powder and use them 1:1
Telly Haynes
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Thanksgiving Sides, Part 2
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Chicken Stock + Chicken Noodle SOup