Thanksgiving Dinner With An Olde English Twist
If you're looking for something a little different this year, here are a few traditional English side dishes that will make Thanksgiving dinner extra special and delicious.
Chestnut Stuffing:
This traditional stuffing recipe, using fresh or canned chestnuts, is rich and incredibly tasty.
2 cups whole chestnuts
1-1/2 cups butter
1 onion, chopped
1 tsp. salt
1/4 tsp. pepper
2 tsp. poultry seasoning
2 (1 lb.) bread, cut into cubes (day old is best)
3 eggs
1/4 cup milk
Pierce the chestnuts and place in a saucepan. Cover with water and bring to a boil, then reduce the heat and simmer for about 25 minutes, or until chestnuts are soft. Drain, cool and peel the chestnuts then chop coarsely. (you can also substitute two cups of canned chestnuts.) Preheat oven to 350. On the stovetop, in a medium saucepan, melt the butter. Stir in the chestnuts, onion, salt, pepper, and seasoning, and fry gently for about 3-4 minutes. Transfer to a medium sized baking dish, and mix in the bread. Beat the eggs and milk together, and drizzle over the mixture. Gently mix together until everything is well coated. Stuff your turkey, or place in a greased casserole dish and bake at 350 degrees for 30-45 minutes until the top is crisp and lightly browned.
Carrot & Turnip Mash:
An easy and luscious side dish that you'll want to cook all year round. It also freezes very well.
2lb carrots
2lb turnips or rutabagas
Cream or milk
Butter
Salt
Pepper
Boil the carrots and turnip and mash using the cream, butter, salt and pepper according to taste.
Brussels Sprouts With Walnuts:
One of our favorite sides, this flavorful and unusual dish is always a festive hit at Thanksgiving.
2lb Brussels sprouts
8 tablespoons butter
1/4 cup onion, sliced thinly
2 tablespoons minced garlic
3/4 cup roughly chopped walnuts
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Boil salted water and add the Brussels sprouts. Cook for about 5 minutes until crisp and tender. Drain, then cut the sprouts in half. In a large saucepan, melt 6 tablespoons of butter over a medium-high heat. Add onion and garlic, and cook for 1 more minute. Add the sprouts and cook for 5 minutes, or until golden brown. Remove from the pan. Add the remaining 2 tablespoons of butter to the pan and add the walnuts, stirring for two minutes until golden and fragrant. Add salt, pepper and sprouts and stir well. Serve immediately.
Turkey Tip: Remember to always allow your turkey to come to room temperature before cooking, as chilled items will upset your cooking times.
Chestnut Stuffing:
This traditional stuffing recipe, using fresh or canned chestnuts, is rich and incredibly tasty.
2 cups whole chestnuts
1-1/2 cups butter
1 onion, chopped
1 tsp. salt
1/4 tsp. pepper
2 tsp. poultry seasoning
2 (1 lb.) bread, cut into cubes (day old is best)
3 eggs
1/4 cup milk
Pierce the chestnuts and place in a saucepan. Cover with water and bring to a boil, then reduce the heat and simmer for about 25 minutes, or until chestnuts are soft. Drain, cool and peel the chestnuts then chop coarsely. (you can also substitute two cups of canned chestnuts.) Preheat oven to 350. On the stovetop, in a medium saucepan, melt the butter. Stir in the chestnuts, onion, salt, pepper, and seasoning, and fry gently for about 3-4 minutes. Transfer to a medium sized baking dish, and mix in the bread. Beat the eggs and milk together, and drizzle over the mixture. Gently mix together until everything is well coated. Stuff your turkey, or place in a greased casserole dish and bake at 350 degrees for 30-45 minutes until the top is crisp and lightly browned.
Carrot & Turnip Mash:
An easy and luscious side dish that you'll want to cook all year round. It also freezes very well.
2lb carrots
2lb turnips or rutabagas
Cream or milk
Butter
Salt
Pepper
Boil the carrots and turnip and mash using the cream, butter, salt and pepper according to taste.
Brussels Sprouts With Walnuts:
One of our favorite sides, this flavorful and unusual dish is always a festive hit at Thanksgiving.
2lb Brussels sprouts
8 tablespoons butter
1/4 cup onion, sliced thinly
2 tablespoons minced garlic
3/4 cup roughly chopped walnuts
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Boil salted water and add the Brussels sprouts. Cook for about 5 minutes until crisp and tender. Drain, then cut the sprouts in half. In a large saucepan, melt 6 tablespoons of butter over a medium-high heat. Add onion and garlic, and cook for 1 more minute. Add the sprouts and cook for 5 minutes, or until golden brown. Remove from the pan. Add the remaining 2 tablespoons of butter to the pan and add the walnuts, stirring for two minutes until golden and fragrant. Add salt, pepper and sprouts and stir well. Serve immediately.
Turkey Tip: Remember to always allow your turkey to come to room temperature before cooking, as chilled items will upset your cooking times.
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