Please upgrade your browser for the best Refinery29 experience. Read more.

Saved! Access Favorites in your account profile. Removed from my favorites

3 So-Easy Recipes To Bring To Thanksgiving

  1. Begin
    Opener (2)

    SHARE IT

    comments
    See All Slides
    Everyone knows that side dishes are the real stars of the Thanksgiving table. It's true that the juicy bird shall never be dethroned as the table centerpiece, but the cranberry sauce, green bean casserole, and mashed potatoes are why we're lined up for second and third platefuls.

    Too many sides is never a thing. So, we developed three classic-with-a-twist recipes — from a wild rice stuffing to an orange-and-green-bean dish. They're all perfect for heading to the family reunion or Friendsgiving. And, they're so easy, there's simply no excuse to show up with store-bought pie.


    photographed by ; Prop Styling by ; Recipe And Food Styling by

    Begin Slideshow
  2. Photographed by Winnie Au.

    SHARE IT

    comments
    See All Slides
    0 of 6
    }

    Who are we kidding? Of course our portions will be bigger than that. Let's get cookin'.

  3. Photographed by Winnie Au.

    SHARE IT

    comments
    See All Slides
    1 of 6
    }

    Wild Rice Stuffing With Sausage, Fennel & Cranberries
    Serves 8 to 10

    Prep Time
    1 hour 10 minutes

    Ingredients
    1 cup pine nuts
    1/4 cup olive oil, divided
    1 lb bulk italian sausage
    1 large onion
    2 fennel bulbs
    1 tbsp fennel seeds
    1 cup dried cranberries
    2 cups uncooked wild rice
    4 1/2 cups vegetable stock
    1/4 cup chopped parsely, plus extra for garnish

    Instructions
    1. Heat a large pot over low heat and add pine nuts. Cook, stirring very frequently, for about 2 minutes until pine nuts are lightly toasted. Remove pine nuts from pot and set aside.

    2. Increase heat to medium-high and add 3 tablespoons olive oil and sausage. Break sausage up with a spoon as it cooks and remove from pot when just cooked through, about 6 minutes. Remove sausage from pan and set aside.

    3. Decrease heat to medium and add 1 tablespoon olive oil, onion, fennel, and fennel seeds to pot. Cook until veggies begin to soften and onions are translucent — about 5 minutes.

    4. Add wild rice and vegetable stock. Bring to a boil, reduce to simmer, and cover. Cook for 50 minutes or until rice is tender.

    5. Add sausage and cranberries and cook 5 more minutes, covered. Stir in pine nuts and parsley, and move to serving dish. Serve.

  4. Photographed by Winnie Au.

    SHARE IT

    comments
    See All Slides
    2 of 6
    }

    String Beans With Orange & Almonds
    Serves 8

    Prep Time
    20 minutes

    Ingredients
    2/3 cup roasted almonds, chopped
    2 lbs string beans, washed and trimmed
    3 tbsp olive oil
    1 tsp salt
    3 oranges, segmented

    Instructions
    1. Preheat oven to 375 °F.

    2. Coat string beans with 3 tablespoons olive oil and 1 teaspoon salt.

    3. Scatter evenly on baking tray and roast for about 15 minutes, tossing occasionally, until string beans are slightly browned and still a bit firm.

    4. Toss with orange segments and almonds and serve.

  5. Photographed by Winnie Au.

    SHARE IT

    comments
    See All Slides
    3 of 6
    }

    Sweet Potatoes With Toasted Pecans & Crystalized Ginger
    Serves 8

    Prep Time
    25 to 30 minutes

    Ingredients
    4 lbs sweet potatoes, peeled and cut into 4-inch pieces
    1 tsp cinnamon
    3/4 tsp ground ginger
    1/2 tsp salt
    1/4 cup heavy cream
    3 tbsp butter
    1 1/2 cups pecans
    3 tbsp very thinly sliced crystalized ginger

    Instructions
    1. Preheat oven to 350 °F. Fill a large pot with water. Add sweet potatoes, cover, and bring to a boil.

    2. Remove lid once boiling and cook for 20 minutes or until sweet potatoes are very tender. Drain and allow sweet potatoes to cool for 10 minutes.

    3. Using an electric mixer, beat sweet potatoes with cinnamon, ground ginger, salt, heavy cream, and butter in a large bowl, until smooth and creamy.

    4. While sweet potatoes are cooking, place pecans on a baking tray and bake for 4 to 5 minutes, or until lightly toasted. Allow to cool. Roughly chop.

    5. Move sweet potatoes to serving dish and sprinkle over toasted pecans and crystalized ginger. Serve.

  6. Photographed by Winnie Au.

    SHARE IT

    comments
    See All Slides
    4 of 6
    }

    Take a good look; this stuff won't last long.