Thanksgiving: Spotlight on Sides

Thanksgiving is for sharing. Right? We gather at the table with family and friends, pass mouth-watering homemade dishes around and exchange entertaining stories - recent and historic. Each household's traditions vary. Personally, I have a few must-do things on Thanksgiving Day. One is to bake Pillsbury's seasonal breakfast breads and watch the Macy's parade. Even if I'm busy cooking, I'm still watching from the start until the Santa finale. Another necessity for my Thanksgiving dinner is a turkey as the main course. It doesn't matter how you season or prepare it but we better have turkey and some wine (which also has been a part of my dinner since I was very young. On holidays, I was always allowed a small glass). Other than that, I really do like to mix it up, try new sides or at least new ways to prepare the classics; and I like to be creative about the items served before and after the turkey feast.

This year, my husband and I will spend the holiday with the Martins. I will be bringing an assorted olive platter, the dinner wine (of course) and the exciting part: pumpkin ravioli. I'm going to purchase the pumpkin filled ravioli from our local gourmet market and prepare them with a cinnamon and nutmeg cream sauce. This will be our starter course, serving about three ravioli per person. Now to decide which wine to pair!

The focus of my blog post today, is not all about our dinner though. I wanted to share a few excellent recipes that I found recently. They are a unique twist on traditional sides. So, if you are seeking a diversion from the ordinary Thanksgiving menu, try these out. They are from the kitchen of Chef Cindy Pawlcyn, a pioneer in California's farm-to-table movement; she is also the owner and executive chef of three Napa Valley restaurants. The below recipes won her a feature in Country Living Magazine's "Great Thanksgiving Cook-off."

Cornbread Stuffing with Sweet Peppers, Onions and Celery
Makes 8 servings. Working time: 15 min. Total time: 1 hr.
1 stick unsalted butter
1 each red, yellow and orange bell peppers, diced
1 1/2 medium onions, minced
3 ribs celery, diced
1 cup chicken or turkey stock
6 fresh sage leaves, thinly sliced
2 tablespoons minced fresh oregano
2 teaspoons sale
3/4 teaspoon freshly ground pepper
8 cups cornbread, diced into 1/2 inch cubes

1. In large saute pan over low heat, melt butter. Add bell peppers, onions, and celery, cooking until tender but not browned, 10-15 mins. Add stock, sage, oregano, sale and pepper and cook over medium heat for 3-5 minutes.
2. Preheat oven to 350 degrees F. In large bowl, combine cornbread and vegetable mixture, being careful not to overmix. Transfer mixture to a baking dish. Bake 30-40 minutes or until golden brown.

Roasted Sweet Potatoes with Goat Cheese and Scallions
Makes 8 servings. Working time: 5 mins. Total time: 1 hr. 5 mins.
8 sweet potatoes
5 ounces goat cheese
3 scallions, minced

1. Preheat oven to 350 degrees F. With a fork, pierce potatoes, then roast for 45-60 minutes, or until tender. Remove from oven and slice open tops lengthwise. Sprinkle with cheese and scallions. Serve hot.

Tangerine-Cranberry Jam
Makes 8 servings. Working time: 5 mins. Total time: 10 mins.
1 (12 oz.) bag fresh or frozen whole cranberries
1/3 cup dark-brown sugar
Zest and juice of 2 tangerines or 1 orange (about 1/3 cup juice)
Pinch salt

1. In medium-size pan over medium-high heat, combine all ingredients and bring to a boil. Reduce heat to low and simmer, covered for 5 minutes. If too watery, simmer uncovered until thick and jamlike. Serve chilled or at room temperature.

Wishing you an abundant and fulfilling Thanksgiving with all of the trimmings!