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6 Thanksgiving Stuffings and Sides

You know you want turkey, but what’s best to serve beside it? Here are four fancy dressings for the holiday bird and a few dishes to please their plates.

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Root Veg and Apple Stuffing

Root Veg and Apple Stuffing

In buttered dish, roast 2 cups (500 mL) each diced carrot, parsnip, squash and sweet potato; 1 head garlic, peeled, with olive oil, salt and pepper, at 400°F (200°C), 20 minutes. In saucepan, cook 2 cups (500 mL) each diced apple and pearl onions with chopped sage in butter, until caramelized. Add to roasted vegetables with 1 cup (250 mL) stock and bake 20 minutes.

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Orzo-Stuffed Baked Peppers

Orzo-Stuffed Baked Peppers

This tasty side dish puts a unique spin on traditional Thanksgiving fare. Bonus: Leave out the sausage for a veggie-friendly option.

Get the recipe here.

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Cornbread and Chorizo Stuffing

Cornbread and Chorizo Stuffing

 

Cook 1 lb (500 g) diced chorizo. Add ½ cup (125 mL) butter and sauté 1 medium onion, 2 celery stalks and 1 roasted serrano pepper, all diced. Add 6 chopped scallions; ½ cup (125 mL) each minced cilantro and parsley; and 3 cups (750 mL) grilled cornbread, cubed. Add 1 cup (250 mL) chicken stock. Bake in buttered dish at 350°F (180°C), 25 minutes.

 

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Cranberry and Pistachio Wild Rice Stuffing

Cranberry and Pistachio Wild Rice Stuffing

 

Sauté 1 onion, 2 celery sticks and 1 leek, diced, and 4 cloves garlic, minced, in butter. Add 2 cups (500 mL) cooked wild rice, 1 cup (250 mL) cooked basmati, 2 cups (500 mL) dried cranberries, chopped parsley and rosemary, 1 cup (250 mL) chicken stock and 1 cup (250 mL) toasted pistachios. Season. Bake in buttered dish at 400°F (200°C), 20 minutes.

 

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Barley Cabbage Rolls

Barley Cabbage Rolls

This hearty side dish is great to make if you’ll have a large group around your table.

Get the recipe here.

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Potato, Chick Pea and Spinach Stuffing

Potato, Chick Pea and Spinach Stuffing

 

Sauté 2 cloves minced garlic, 1 sliced large red onion, 1 lb (500 g) diced potatoes, 2 cups (500 mL) diced carrots, 4 cups (1 L) each cooked chickpeas and chicken stock. Add 1 tsp (5 mL) fenugreek; ½ tsp (2 mL) each allspice, black pepper, ginger, paprika and salt; chopped parsley and coriander; and 1 lb (500 g) baby spinach. Bake in buttered dish at 350°F (180°C), 45 minutes.