Thanksgiving comes with all kinds of delicious favorite side dishes. Since we are in the office on Friday after Thanksgiving, we at OMI like to have a potluck at lunch where we bring a side dish with a twist to the classic recipes (as well as evolving them into our own organic creations). Here are a few of our favorites…
I myself am a wine lover, so when I found a recipe that included a sangria flavor with the traditional cranberry sauce, I knew that I would love it. Such a tasty rendition if you love the classic but want it a little different this year.
Sangria Cranberry Sauce
1. organic lemon
1. organic lime
1. organic orange
3 cups fresh organic cranberries
1. container (16-ounce) frozen organic strawberries
1. cup red wine
1 1/2. cup raw organic turbinado sugar
1. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. From orange, grate 1/2 teaspoon peel and squeeze 1/4 cup juice.
2. In 3-quart saucepan, combine lemon, lime, and orange peels, cranberries, strawberries, wine, and sugar; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 15 minutes until sauce thickens, stirring occasionally. Stir in lemon, lime, and orange juices.
3. Spoon cranberry sauce into serving bowl; cover and refrigerate until well chilled, at least 4 hours.
Here’s a way to try something new with stuffing. Add a few veggies you have never used before, or like this fun recipe, add wild rice and wild mushroom
Herb Wild Mushroom and Wild Rice Stuffing
1/4 cup (1/2 stick) organic butter
2 cups sliced wild mushrooms ( options to try: morel, oyster, trumpet, shiitake, chanterelle or porcini, in any combination)
1 cup chopped organic celery
1 cup chopped organic white onion
1 tablespoon chopped fresh organic thyme
1/4 chopped fresh organic Italian parsley
1 teaspoon sage, rubbed
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
4 cups cooked organic wild rice
2 cups dry unseasoned bread cubes (try gluten free bread)
1 ½ cup organic chicken broth
1. Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add mushrooms, celery and onions; cook and stir 5 minutes. Stir in seasonings.
2. Mix rice and bread cubes in large bowl; stir in vegetable mixture. Add broth; toss gently until well mixed. Spoon into 13×9-inch baking dish; cover.
3. Bake 30 minutes.
This new take on sweet potatoes with a streusel topping instead of the usual marshmallows makes for a delicious, sweet side.
Sweet Potato Gratin with Pecan-Ginger Streusel
3 pounds (about 6) medium organic sweet potatoes
1/2 cup apple cider or juice
1/4 cup organic Grade B maple syrup
3 tablespoons organic unsalted butter, melted
1/2 teaspoon kosher salt
5 tablespoons all-purpose flour (gluten free, coconut flour)
3 tablespoons packed organic light brown sugar
3 tablespoons cold organic unsalted butter, cut in small pieces
1 cup coarsely chopped pecans
2 tablespoons chopped organic crystallized ginger
1. Heat oven to 350° F. Lightly butter a shallow 2-quart baking or casserole dish.
2. Bring a large pot of salted water to a boil. Add the potatoes and cook until just barely tender when tested with a fork, 15 to 20 minutes. Drain and run under cold water to cool. Pull off skin, then slice into 1-2″ thick rounds.
3. Arrange slices in prepared dish in concentric circles, overlapping slices slightly. In a liquid measuring cup, combine cider, syrup, butter and salt pour over potatoes. Cover tightly with foil and bake for 20 minutes.
Meanwhile, make streusel topping:
1. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or combine mixture with your fingers until it resembles coarse crumbs. Fold in pecans and ginger.
2. Remove potatoes from oven. Uncover and sprinkle with Streusel Topping. Bake, uncovered, until lightly browned, 12 to 15 minutes.
3. Refrigerate for up to 1 day. Reheat, covered, in a 375º F oven until heated through, 25 to 30 minutes.
Whatever choices you make for your meal, we hope you have a happy holiday and give thanks.