Thanksgiving day: what we're making

Thanksgiving Recipes

Black Walnut Cutting Board, Drifting Stripe Napkin in Mulberry w/Charcoal

While turkey is the traditional star of the Thanksgiving table, what everyone really loves best are the sides: the stuffing and yams and mashed potatoes and cranberry sauce, the stuff that only gets made once a year and sits alongside the main dish. We've gathered up some of our favorite side dishes, some from present, some from past to share with you this holiday.


Chunky Roasted Sweet Potatoes

Sevilla, Product Team

Chunky Roasted Sweet Potatoes

"No sugar or marshmallow’s allowed!"


Several Sweet Potatoes

Salt and Pepper to taste

Vegetable oil



Start with several deep orange yams (or sweet potatoes, depending what coast you’re on!). Peel and cut them into roughly 1” cubes. Place in one even layer on a large cookie sheet or jelly roll pan with sides. Toss and coat with salt, pepper and a plain vegetable oil (I use canola, the flavor of olive oil does not complement yams FYI). Roast in the oven at 400*, stirring every 15-20 min's until corners start to turn brown and crispy (about 45 min’s).

Optional: Add a sprig of thyme or rosemary when serving.


Simple Tasty Stuffing

Ian, Web Team

Simple Tasty Stuffing/Dressing







My favorite side dish is homemade dressing/stuffing.  The family tradition is to get a kid setup with bread, onion, and celery with an old hand crank cast iron course grinder clamped to a table.  The resulting mix is baked under the turkey for a little while so the drippings fall into the dressing.  Then the dressing is moved to a roasting pan to crisp up cooking alongside the turkey.  So simple but so freaking tasty.


 Black Rice Salad with Butternut Squash and Pomegranate Seeds

Melissa, Marketing Team

Black Rice Salad with Butternut Squash and Pomegranate Seeds 


2/3 cup black rice*

1 pound butternut squash

1/2 teaspoon sweet smoked Spanish paprika

1/4 teaspoon kosher salt

3 tablespoons olive oil, divided

1/2 cup pecans, coarsely chopped

1 1/2 tablespoons lemon juice

1/2 tablespoon maple syrup

Pepper to taste

2 tablespoons sliced green onions

1/2 cup pomegranate seeds



1. Bring a large pot of salted water to a boil over high heat. Add the rice, adjust heat to maintain a lively simmer, and cook until rice is tender, about 30 minutes. Drain and rinse with cool water.

2. Preheat oven to 375°. Peel and seed squash and cut into 1-in. cubes. In a large bowl, toss squash with paprika, salt, and 1 tbsp. oil. Spread on a baking sheet in a single layer and roast, stirring occasionally, until browned and tender, about 40 minutes. Let cool. Spread pecans on another baking sheet and toast until fragrant, stirring once, 6 to 8 minutes.

3. Whisk together remaining 2 tbsp. oil, the lemon juice, maple syrup, and pepper in a serving bowl. Toss with reserved rice, roasted squash, green onions, and most of pecans and pomegranate seeds. Sprinkle with remaining pecans and pomegranate seeds.

recipe from



"Another vegetarian favorite. A Syrian roasted-pepper and walnut spread, muhammara is a great alternative to hummus."


1 12-ounce jar roasted red bell peppers in olive oil with garlic, drained

1 cup walnuts

1/3 cup panko (Japanese breadcrumbs)*

2 tablespoons extra-virgin olive oil

2 teaspoons pomegranate molasses or fresh lemon juice

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Pita chips



Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt. Transfer to bowl; serve with chips.


Broccoli Casserole

Andy, Videographer

Broccoli Casserole #2

"Something my mom always made growing up. I didn’t like it but it was always popular."

Broccoli Casserole


2 pkg. frozen broccoli

1 can cream of chicken soup

2 Tbsp. milk

1/2 cut mayonnaise

1/2 tesp. lemon juice

1 tesp. seasoned salt

Several  slices Velvetta cheese

Seasoned bread crumbs



Cut broccoli in 1" pieces and cook for 5 min. Place in buttered 1 3/4 -qt. casserole.  Mix together the next 4 ingredients and pour over broccoli. Sprinkle salt over broccoli and place on cheese slices. Top with crumbs and bake uncovered 1 hour at 350 degrees. Serves 6.


Cranberry Red Pepper Chutney

Laura, Copy Writer

"I can't say how long it keeps in the fridge, because it always gets eaten right away in our house!"

Cranberry Red Pepper Chutney

-yields about 5 cups-


2 cups cider vinegar

2 1/2 cups sugar (though mom uses less and I do too)

2 tablespoons yellow mustard seed

2 teaspoons dried red pepper flakes

1 tablespoon salt

1 1/2 pounds red bell peppers stemmed, cored and cut into 1" dice

2 bags of cranberries (12 oz.each), rinsed and picked over



In a heavy pan stir together vinegar, sugar, mustard seed, red pepper flakes and salt. Set over moderate heat and bring to a boil, stirring often to dissolve sugar. Add peppers and cranberries and bring to a boil again, then reduce heat and simmer, uncovered, stirring occasionally, for 40 minutes or until bright red, thick and shiny.

Ladle into in hot, sterilized jars and seal. Process for 15 minutes in hot water or simply store in the refrigerator, if you're not up for the canning part. I can't say how long it keeps in the fridge, because it always gets eaten right away in our house! In addition to being perfect with Thanksgiving turkey (and turkey sandwiches), we've discovered it's delicious with cheese or slathered on toast. Or just on a spoon.


Quinoa, Fennel and Pomegranate Salad

Molly, Marketing Team

"This recipe turns everyone into fennel believers."

Quinoa, Fennel, and Pomegranate Salad


1/4 cup plus 1 tablespoon olive oil

2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4'-thick slices

Kosher salt and freshly ground black pepper

2 tablespoons fresh lemon juice

1 1/2 teaspoons ground cumin

1 teaspoon sugar

1 cup quinoa, rinsed

1 lemon

1 serrano chile, seeded, chopped

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh mint

1 teaspoon chopped fresh dill

1/4 cup pomegranate seeds (from 1/2 small pomegranate)



Heat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10–12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside.

Meanwhile, bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover; let sit for 15 minutes. Fluff with a fork; transfer to a large bowl.

Using a small sharp knife, cut all peel and white pith from lemon. Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil to quinoa; stir. Add fennel mixture, chile, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a platter; sprinkle with pomegranate seeds.

recipe from Bon Appétit