Traditional holiday side dishes bring a sense of nostalgia to the table. Everyone from your grandparents to the kids’ table crowd has a favorite dish that they wait for all year, and there’s nothing wrong with the tried-and-true dishes your family loves best.
Still, who said you can’t switch things up? Don’t be afraid to add some bright colors, lighter recipes and unexpected flavors to your holiday table. When a new dish or two is added to an array of old favorites, your guests get the best of both worlds. This fall, bring something unexpected to the dinner table to wow your guests with your creative cooking and innovative dishes.
Who knows – maybe one of these four recipes for festive side dishes will offer a twist that becomes a welcomed new tradition for your family.
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 6 tbsp Unsalted Butter divided, plus more for baking dish
- 3 cups Coarse Fresh Breadcrumbs
- 1/4 tsp Coarse Salt
- 1/4 cup Parsley coarsely chopped
- 1/2 cup Celery Stalk very thinly sliced on the diagonal
- 1/2 cup Scallions trimmed and chopped
- 2 tsp Thyme Leaves
- 2 tbsp Dry Sherry
- 3/4 cup Heavy Cream
- 1/4 tsp Freshly Ground Pepper
- 2 pints Shucked Fresh Oysters in Their Liquor drained, with 2 tbsp. liquor reserved
- 1/8 tsp Nutmeg freshly grated
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Instructions
- Preheat oven to 450 degrees with rack in top position. Coat a 9-by-13-inch baking dish with butter and set aside.
- Melt 2 tablespoons butter in a large pan over medium heat. Add breadcrumbs and 1/4 teaspoon salt. Cook, stirring frequently, until breadcrumbs are golden brown and crisp, about 10 minutes.
- Stir in parsley and remove from heat. Sprinkle half the breadcrumbs evenly in baking dish. Transfer remaining breadcrumbs to a plate and set aside.
- Wipe pan clean and return to stove. Melt remaining 4 tablespoons butter over medium-high heat. Add celery and scallions, stirring occasionally, until scallions just begin to soften but celery is still bright green, about two minutes.
- Stir in thyme and sherry. Simmer for 30 seconds.
- Add cream and bring to a boil. Stir in reserved oyster liquor, nutmeg and 1/4 teaspoon pepper. Remove from heat and stir in oysters.
- Spread oyster mixture evenly over breadcrumbs in baking dish. Top with remaining breadcrumbs and bake until bubbling and oysters are just cooked through, about seven to eight minutes. Serve immediately.
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| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 cup Millet rinsed
- 1 cup Green Lentils picked over for small stones and rinsed
- 1 tbsp Extra-Virgin Olive Oil
- 4 Pomegranates seeded
- 2 Meyer Lemons zested and juiced
- 1/4 cup Parsley chopped
- 4 Green Onions finely chopped
- Salt to taste
- Pepper to taste
- Cashews for garnish
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Instructions
- Bring 2 1/2 cups of salted water to boil.
- In a small saucepan over medium heat, dry roast millet until color darkens and the millet smells like toast.
- Pour boiling water over roasted millet and cover. Once millet and water begin to boil in the saucepan, reduce heat to medium-low and cook for 30-40 minutes, or until water is absorbed and millet is thoroughly cooked but not falling apart. Keep covered and allow to cool to room temperature.
- As millet cooks, use a medium saucepan to cook lentils in 4 cups of water over medium heat for 30-40 minutes, or until lentils are thoroughly cooked. Once water starts boiling, salt to taste. As lentils cook, add more water if necessary and drain any extra water when finished. Cool lentils to room temperature.
- In a large bowl, toss cooled millet and lentils in olive oil.
- Add remaining ingredients and combine well. Add salt and pepper to taste and serve at room temperature.
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| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 3 15-oz. cans Whole Kernel Corn drained
- 1 cup Milk
- 1 tbsp Sugar
- 1/4 tsp Pepper
- 8 oz Cream Cheese cubed
- 1 stick Unslated Butter cut into thin slices
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Instructions
- Place corn into slow cooker.
- Stir in milk, sugar and pepper until well combined.
- Top with butter and cream cheese without stirring.
- Cover and cook on high heat for two to three hours.
- Uncover and stir until butter and cream cheese are well combined.
- Cover and cook on high heat for an additional 15 minutes.
- Serve immediately.
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| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 4 Strips of Bacon cut crosswise into 1/2-inch pieces
- 1 Medium Onion thinly sliced
- 1 head Red Cabbage halved, cored and cut lengthwise into 1/2-inch-thick slices
- 1/2 cup Cider Vinegar
- 1/2 cup Dry Red Win
- 3/4 cup Water
- 2 tbsp Dark Brown Sugar
- 1 1/2 tsp Coarse Salt
- Freshly Ground Pepper to taste
- 1 Golden Delicious Apple peeled, cored and cut into 1/2-inch pieces
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Instructions
- In a large pot, cook bacon over medium heat, stirring occasionally, until fat renders and bacon is crisp, about 8 minutes.
- Add onions and cook until translucent, about 3 minutes. Stir occasionally to prevent sticking.
- Add cabbage, vinegar, wine, water, sugar and 1 1/2 tsp. salt; stir to combine. Raise heat to medium-high and cover. Cook 5 minutes.
- Reduce heat to medium-low and continue to cook, covered, for 30 minutes. Stir occasionally.
- Stir apple into cabbage and cook, covered, until cabbage and apple are tender, about 25-35 minutes. Season with pepper to taste.
- To make this dish a day ahead of time, allow to cool completely before refrigerating. Reheat covered over medium heat until warmed through.
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