Ultimate Make-Ahead Thanksgiving Sides

Ingredients

• 12 cups Assorted bread (stale or dried out) (Can use sourdough, white, whole wheat, or flavored breads)
• 2 large Onion (Chopped (1 for stuffing, 1 for green bean casserole))
• 6 stalks Celery (Chopped, include leaves if possible)
• 3 sticks Butter (Divided between recipes (stuffing, sweet potatoes, green beans, topping))
• 2 tsp Poultry seasoning
• 2 tbsp Fresh sage (Chopped)
• 1 tbsp Fresh thyme (Chopped (or 1 tsp dried))
• 3 tsp Salt (Divided between recipes)
• 2 tsp Black pepper (Divided between recipes)
• 4 cups Chicken broth (For stuffing)
• 4 large Sweet potatoes (About 3 lbs)
• 0.5 cup Granulated sugar (For sweet potato casserole (can reduce for less sweetness))
• 0.25 cup Milk
• 1 large Egg (Lightly beaten)
• 1 tsp Vanilla extract
• 1.5 cups Brown sugar (1 cup for sweet potato topping, 0.5 cup for bacon vinaigrette)
• 0.5 cup All-purpose flour (For sweet potato topping and green bean casserole)
• 1.5 cups Pecans (Chopped, divided between sweet potato topping and cranberry sauce)
• 1 12-oz bag Cranberries (fresh or frozen)
• 1 medium Pear (Chopped)
• 1 medium Apple (Granny Smith preferred) (Chopped)
• 2 medium Orange (1 chopped, 1 juiced and zested)
• 1 cup Dried mixed fruit (pineapple, golden raisins, tart cherries) (Chopped)
• 1 cup Sugar (For cranberry sauce)
• 1 cup Water (For cranberry sauce (reduce slightly if using frozen cranberries))
• 1 tsp Cinnamon
• 0.5 tsp Nutmeg
• 5 lbs Russet potatoes (Peeled and cut into 1/2-inch pieces)
• 4 cubes Chicken bouillon cubes or paste (Or 1 tbsp paste)
• 8 oz Cream cheese (Softened)
• 2 cups Sour cream (1 cup for mashed potatoes, 1 cup for green bean casserole)
• 2 lbs Frozen French cut green beans
• 1.5 cups Cheddar cheese (Shredded)
• 1.5 cups Buttery crackers (e.g., Ritz) (Crushed)
• 2 lbs Brussels sprouts (Trimmed and thinly sliced)
• 8 oz Bacon (Chopped)
• 2 tbsp Olive oil
• 0.33 cup Apple cider vinegar
• 1 tbsp Lemon juice (From 1 lemon)
• 0.25 tsp Cayenne pepper (To taste)

Instructions

1. Prep Bread for Stuffing

   Cut or tear assorted bread into cubes. Spread on baking sheets and dry in a low oven (about 250°F) for 30-40 minutes until crisp. Cool completely.

   Time: PT45M

   Temperature: 250°F

2. Chop Aromatics for Stuffing

   Chop 1 large onion and 3 celery stalks (including leaves if possible).

   Time: PT10M

3. Make Stuffing Base

   In a large skillet, melt 1 stick butter over medium heat. Add chopped onion and celery. Sauté until soft and translucent, about 10 minutes. Add poultry seasoning, fresh sage, thyme, and 1 tsp salt. Cook 1 minute more.

   Time: PT12M

   Temperature: Medium heat

4. Combine Stuffing Ingredients

   In a large bowl, combine dried bread cubes and sautéed vegetables. Season with black pepper. Gradually add chicken broth (about 4 cups), mixing until bread is well moistened but not soggy.

   Time: PT10M

5. Assemble and Store Stuffing

   Transfer stuffing to a buttered casserole dish. Dot with extra butter if desired. Cover and refrigerate up to 3 days or freeze up to 1 month.

   Time: PT5M

6. Bake Stuffing

   Bake at 350°F for 35-45 minutes, until golden and heated through.

   Time: PT40M

   Temperature: 350°F

7. Bake Sweet Potatoes

   Wash 4 large sweet potatoes. Pierce with a fork and bake at 400°F for 60-75 minutes until very soft. Cool slightly.

   Time: PT1H15M

   Temperature: 400°F

8. Mash Sweet Potatoes

   Cut open baked sweet potatoes and scoop flesh into a bowl. Mash until smooth.

   Time: PT10M

9. Mix Sweet Potato Casserole

   To mashed sweet potatoes, add 0.5 cup sugar, 0.25 cup milk, 4 tbsp melted butter, 1 tsp vanilla, 0.5 tsp salt, and 1 beaten egg. Mix until well combined.

   Time: PT5M

10. Prepare Streusel Topping

    In a bowl, mix 1 cup brown sugar, 0.5 cup flour, 1 cup chopped pecans, and 4 tbsp melted butter until crumbly.

    Time: PT5M

11. Assemble Sweet Potato Casserole

    Spread sweet potato mixture in a buttered casserole dish. Cover and refrigerate up to 3 days or freeze up to 1 month.

    Time: PT5M

12. Bake Sweet Potato Casserole

    Bake at 375°F for 20 minutes (if cold, 30-45 minutes). Add streusel topping and bake another 25-30 minutes until golden and set. Let sit 10 minutes before serving.

    Time: PT1H

    Temperature: 375°F

13. Prep Cranberry Sauce Ingredients

    Chop 1 pear, 1 Granny Smith apple, and 1 orange (finely). Chop 1 cup dried mixed fruit. Zest and juice 1 orange.

    Time: PT10M

14. Make Simple Syrup

    In a saucepan, combine 1 cup sugar and 1 cup water (reduce water slightly if using frozen cranberries). Bring to a boil, stirring until sugar dissolves.

    Time: PT5M

    Temperature: High heat

15. Cook Cranberry Sauce

    Add cranberries, chopped fruit, orange zest and juice, 1 cup dried fruit, 0.5 cup chopped pecans, 1 tsp cinnamon, 0.5 tsp nutmeg, and 0.5 tsp salt to the syrup. Bring to a simmer, cover, and cook for 30 minutes until cranberries burst and sauce thickens.

    Time: PT30M

    Temperature: Simmer

16. Cool and Store Cranberry Sauce

    Remove from heat and let cool completely. Store in airtight container in fridge up to 1 week or freeze up to 1 month.

    Time: PT30M

17. Prep Potatoes for Slow Cooker

    Peel and cut 5 lbs russet potatoes into 1/2-inch pieces. Place in slow cooker and cover with water. Add 4 chicken bouillon cubes or 1 tbsp paste. Cover and refrigerate overnight if making ahead.

    Time: PT20M

18. Cook Potatoes in Slow Cooker

    Cook potatoes on high for 4 hours (or low for 8 hours) until very tender.

    Time: PT4H

    Temperature: High (slow cooker)

19. Mash Potatoes and Add Dairy

    Reserve 1 cup cooking liquid. Drain potatoes and return to slow cooker. Add 1 stick butter, 8 oz cream cheese, 1 cup sour cream, salt and pepper to taste. Mash until smooth, adding reserved liquid as needed.

    Time: PT10M

20. Keep Mashed Potatoes Warm

    Set slow cooker to low and keep mashed potatoes warm for up to 3 hours, stirring occasionally.

    Time: PT2H

    Temperature: Low (slow cooker)

21. Prep Green Bean Casserole Base

    In a large skillet, melt 4 tbsp butter. Add 1 chopped onion, 1 tsp salt, 1 tsp sugar, and cook 3 minutes. Add 0.25 cup flour and cook 1 minute. Stir in 1 cup sour cream until smooth.

    Time: PT7M

    Temperature: Medium heat

22. Assemble Green Bean Casserole

    Add 2 lbs frozen French cut green beans to skillet and toss to coat. Season with black pepper. Transfer to buttered casserole dish.

    Time: PT5M

23. Top and Store Green Bean Casserole

    Top with 1.5 cups shredded cheddar and 1.5 cups crushed buttery crackers. Drizzle with 2 tbsp melted butter. Cover and refrigerate up to 3 days.

    Time: PT3M

24. Bake Green Bean Casserole

    Bake at 350°F, covered, for 20 minutes. Uncover and bake another 20 minutes until bubbly and golden. Let sit 10 minutes before serving.

    Time: PT50M

    Temperature: 350°F

25. Prep Brussels Sprouts

    Trim and thinly slice 2 lbs Brussels sprouts. Store in Ziploc bag with air removed in fridge up to 3 days.

    Time: PT15M

26. Make Warm Bacon Vinaigrette

    In a cold skillet, add 8 oz chopped bacon and 2 tbsp olive oil. Cook over medium heat until bacon is crispy and fat is rendered. Add 0.5 cup brown sugar, 0.33 cup apple cider vinegar, juice of 1 lemon, 0.25 tsp cayenne, salt and pepper. Bring to a boil for 1 minute, stirring to dissolve sugar. Cool and store.

    Time: PT15M

    Temperature: Medium heat

27. Serve Brussels Sprout Salad

    Reheat bacon vinaigrette until warm. Toss with Brussels sprouts just before serving.

    Time: PT5M

28. Cleanup

    Wash all used utensils, bowls, pans, casserole dishes, and wipe down surfaces.

    Time: PT55M

Nutrition Facts

Calories

650

Protein

12g

Carbohydrates

80g

Fat

32g

Fiber

9g