Holiday Side Recipes to Help Make Cooking a Breeze!

SHARK BITES – Holiday Side Recipes to Help Make Cooking a Breeze!

It’s that time of the year where we start gearing up on stocked canned goods, spices and meats, to help prepare for the upcoming Thanksgiving holiday. Needless to say, preparing a meal— whether for a small, large, or even surprise group of guests— can cause anxiety to even the most skillful cook. If you’re anything like me… the oven, stovetop and slow-cooker are all “fired-up” and being utilized to knock out some fabulous dishes! Below you will find some delicious side dish ideas to help make your holiday cooking experience enjoyable and most of all… delectable for you and your guests!

SLOW-COOKER SWEET POTATOES WITH BACON
Makes: 8 servings
Takes: 6 Hours
{INGREDIENTS}:
4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 cup frozen orange juice concentrate, thawed
4 tablespoons butter, melted
3 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons cornstarch
1 tablespoon cold water
1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
1 tablespoon orange zest
2 garlic cloves, minced
3 cooked bacon slices, crumbled

{PREPARATION}

1. Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 4 ingredients in a small bowl. Pour over sweet potatoes, tossing to coat.
2. Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.
3. Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and 1 Tbsp. cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon the sauce over the potatoes.
4. Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon

Recipe Credit Here

KALE-and-COLLARD SALAD
Makes: 8 servings
Total time: 1 hour 35 minutes
{INGREDIENTS}:
1 bunch fresh collard greens (about 8 oz.)
1 bunch Tuscan kale (about 8 oz.)
3/4 cup sweetened dried cranberries
Lemon Dressing
3 Bartlett pears, sliced
2 avocados, peeled and diced
1 tablespoon fresh lemon juice
1 small head radicchio, shredded
3/4 cup chopped toasted pecans
6 cooked bacon slices, crumbled

{PREPARATION}:

1. Trim and discard tough stalks from centers of collard and kale leaves; stack leaves, and roll up, starting at 1 long side. Cut into 1/4-inch-thick slices. Toss collards and kale with cranberries and Lemon Dressing in a large bowl. Cover and chill 1 hour.
2. Toss together pears and next 2 ingredients just before serving. Toss pear mixture, radicchio, pecans, and bacon with collard mixture. Serve immediately.

Recipe Credit Here

NEW-SCHOOL CRANBERRY SALAD
Makes: 8 to 10 servings
Total time: 3 hours
{INGREDIENTS}:
4 cups fresh cranberries
1 cup dried cherries
3/4 cup sugar
1/2 cup fresh orange juice $
1 cup orange segments
1 cup peeled and chopped Bartlett pears (about 2 pears)
1/2 cup chopped fresh pineapple

{PREPARATION}:

Bring first 4 ingredients and 1/4 cup water to a boil in a large saucepan over medium-high heat, stirring often. Reduce heat to medium, and simmer, stirring occasionally, 20 to 25 minutes or until cranberries pop and mixture thickens. Remove from heat, and let stand 15 minutes. Stir in orange segments and remaining ingredients. Transfer to a bowl; cover and chill 2 to 12 hours.

Recipe Credit Here

Note: Make Ahead: Freeze the unbaked dressing mixture in 2 (1-gal.) zip-top plastic freezer bags, making sure to press out all the excess air. Thaw in refrigerator five days before Thanksgiving, and continue recipe with Step 4.

GRANDMOTHER CARTER’S CORNBREAD DRESSING
Makes: 10 to 12 servings per baking dish
Takes: 3 hours and 20 minutes
{INGREDIENTS}:
14 cups reduced-sodium chicken broth, divided
2 cups chopped celery
2 cups chopped sweet onion
Cornbread Crumbles
1 (14-oz.) package herb-seasoned stuffing mix
2 cups cooked long-grain rice
8 large eggs, lightly beaten
2 tablespoons chopped fresh sage
2 tablespoons poultry seasoning
2 teaspoons freshly ground black pepper
1 1/2 teaspoons table salt
Vegetable cooking spray

{PREPARATION}:

1. Bring 8 cups chicken broth to a boil in a large Dutch oven over medium-high heat; stir in chopped celery and onion. Reduce heat to medium, and simmer 20 to 30 minutes or until celery and onion are very tender. Remove from heat, and stir in 4 cups chicken broth. Cool 30 minutes.
2. Meanwhile, stir together Cornbread Crumbles and next 2 ingredients in a very large bowl.
3. Preheat oven to 350°. Stir broth mixture, eggs, and next 4 ingredients into cornbread mixture until thoroughly combined. If needed, stir in up to 2 more cups chicken broth, 1/4 cup at a time, until mixture is slightly soupy.
4. Spoon mixture into 2 (13- x 9-inch) lightly greased (with cooking spray) baking dishes. Bake at 350° for 50 to 60 minutes or until done and top is light brown.

Recipe Credit Here

CREAMED ONION TART
Makes: 8 servings
Total time: 1 hour 55 minutes
{INGREDIENTS}:
1/2 (14.1-oz.) package refrigerated piecrusts $
3 thick bacon slices, cut into 1/2-inch pieces
1 tablespoon butter
2 pounds onions, thinly sliced $
1/2 cup crème fraîche
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/2 teaspoon freshly grated nutmeg
3 large eggs, lightly beaten

{PREPARATION}:

Hands on Prep time: 35 minutes; Overall 1 hour 45 minutes

1. Preheat oven to 400°. Fit piecrust into a 9-inch tart pan lightly coated with cooking spray. Bake crust 8 to 10 minutes or until lightly browned. Cool.
2. Cook bacon in a large skillet over medium-high heat, stirring occasionally until crisp; remove bacon, and drain on paper towels. Reserve drippings in skillet.
3. Reduce heat to medium, and melt butter with drippings; add onions and a pinch of salt. Cook, stirring often for 5 minutes. Cover and cook about 10 more minutes or until onions are soft and lightly browned. Uncover and cook, stirring often, 2 to 3 minutes or until liquid evaporates. Remove skillet from heat, and cool completely.
4. Whisk together crème fraîche and next 6 ingredients in a medium bowl. Stir in bacon and onions. Spread mixture in prepared crust.
5. Bake at 400° for 25 to 30 minutes or until golden and set. Cool on a wire rack 10 minutes before slicing.

Vegetarian Creamed Onion Tart: Omit bacon. Prepare recipe as directed, substituting 1 Tbsp. extra virgin olive oil for bacon drippings.

Recipe Credit Here

So, hopefully, these dishes will get you excited to try out for your holiday gathering.

Let Sharky know how it goes! 😉

You can find even more incredible recipes here at SouthernLiving.com!

Sharky wants to know:

• What’s your favorite Thanksgiving dish to make?
• What’s your favorite holiday dessert?
• What above dish will you try and make for Thanksgiving?

Happy holiday cooking! Make it memorable. But, most of all… make it deliciously unique 😉

“Don’t sink with the fishes. Be the consumer in the know!”

~Sharky

What is “Shark Bites”? Shark Bites is a money-saving tips series here on FreebieShark that aims to help you and your family get the most out of your money. “Shark Bites” posts are both educational and straight to the point. Just another way FreebieShark is helping you save!