Add a Dash of Multicultural to Thanksgiving Sides

Thanksgiving has its traditional must-haves. On almost every table, you’ll find the requisite roasted turkey, some stuffing, a big bowl of mashed potatoes, and a cradle full of cranberry sauce. But that only covers the first four dishes you'd likely find. In fact, when it comes to Thanksgiving, often what we think of as "traditional" is anything but. That is because it is the many Thanksgiving side dishes where many hosts will change course.

Some hosts will add a dash of culture to their menu by creating side dishes that reflect their ethnic roots. Other hosts will welcome the freedom that a holiday dedicated to thankfulness and bounty gives them to experiment by making new or unusual sides every year.

If you have room for more Thanksgiving sides on your menu this year, consider including one of these delightfully multicultural dishes on your table:

Antipasti: Spice up your appetizers with an arrangement of sliced cheeses and salami or prosciutto, along with a variety of marinated olives and red peppers.

Cornbread Stuffing with Apple Chorizo: If you are the kitchen-sink type when it comes to stuffing, you’ll love this Latin take on a Thanksgiving staple.

Potato Latkes: The perfect fried potato alternative to mashed potatoes.

Homemade Tamales: Fill these tamales with something to please the vegetarians and the carnivores in your crowd.

Manicotti: Vegetarians on your guest list will love the combination of vegetables and cheese in this classic Italian side.

Black-Eyed Peas: Add a touch of soul to your menu with this recipe that technically could be a meal on its own.

Balsamic Roasted Brussels Sprouts with Pancetta: The vegetable everyone loves to hate finds a lot of love in this recipe.

Stuffed Roasted Delicata Squash: Give that Thanksgiving plate a touch of the vertical with this side dish.

Mashed Carrots and Turnips: Looking for less starch in those mashed veggies? Make this yummy combination side.

Spicy Kimchi: Why narrow the appeal of kimchi to just one side dish when there are so many to try?

Don’t Forget Dessert!

This year, branch out from that old, if delicious, standby pumpkin pie by adding a sweet potato pie or a pecan pie to your menu. Do you like to get creative in your baking? Our Home Care Buzz writers have tips on edible fall leaves you can make as decorations to adorn your pumpkin pie that will have your guests saying, "ooooo...."

It's fun to think about adding new dishes to expand on the special meal you make with your family and friends at this time of year. 

Of course, once the big feast is over, you may be wondering, What should you do with all the leftover food you made?

Recipe Ideas for Your Thanksgiving Leftovers

Ready to explore a few new ways to enjoy your Thanksgiving leftovers? Make new dishes out of mainstays like turkey, mashed potatoes, stuffing, and cranberry sauce by transforming them into delicious soups, stews, side dishes, and more.

Stuffed Peppers

Ingredients

4 large red bell peppers
Olive oil
3 cups stuffing
1 ½ cups pulled/shredded turkey
1 ½ cups gravy
1/3 cup gruyère cheese, grated
4 tablespoons Greek yogurt
¼ cup chives

Directions

1. Preheat the oven to 375 degrees F.
2. Cut ¼ inch off the top of each bell pepper and hollow out the insides. Coat the inside of each pepper with a little olive oil and season the inside with salt and pepper.
3. In a large bowl, toss together the leftover stuffing, turkey, and gravy.
4. Spoon about 1 cup of the mixture into each pepper. Place peppers in a greased baking dish and bake for 15 to 20 minutes.
5. Remove the dish from the oven, and sprinkle the peppers with cheese.
6. Broil the peppers for 2 to 3 minutes or until the top is bubbly and golden.
7. Garnish with a tablespoon of yogurt and a sprinkle of chives.

Individual Turkey Pot Pies

Yield: 5

Ingredients

1 pound of cooked leftover turkey meat, cut into small cubes or large shreds
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/2 cup butter
1/3 cup chopped onion
1 clove fresh, finely chopped garlic
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
2 cups low-sodium chicken broth
2/3 cup milk (or more)
5 nine-inch unbaked refrigerated piecrusts (roll out slightly and cut 10 circles larger than 10oz ramekin, approx.  1/2” overhang)

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a saucepan, combine carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Add garlic and cook for a minute. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until it becomes a thick gravy. Remove from heat and set aside.
4. Gently press the piecrust in the bottom of the ramekin with edges slightly hanging over.
5. Place the turkey and the vegetable mixture in the bottom pie crust. Spoon hot gravy on top and carefully mix. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 30 to 35 minutes or until the pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.

Note: Be sure you use enough gravy in each pie. There’s nothing worse than a dry pot pie!

Mashed Potato Samosas and Spicy Cranberry Chutney

Ingredients: Mashed Potato Samosa

1 tablespoon ginger, grated
½ teaspoon garlic, grated
2 chilies, minced
½ cup onion, minced
1 tablespoon cilantro, finely chopped
Juice of ½ lemon
½ teaspoon turmeric
¼ teaspoon cayenne
Salt to taste
½ teaspoon garam masala
1 ½ - 2 cups mashed potatoes
½ cup peas
½ cup leftover veggies (or 1 cup total veggies of whatever you have on hand)
1 package frozen puff pastry

Directions

Thaw puff pastry. Heat 3 tablespoons of oil; add ginger, garlic, and chilies. Sauté for 1 minute, then add onions and sauté until light brown. Add cilantro, lemon juice, turmeric, cayenne, salt, and garam masala. Sauté for 2 minutes. Add mashed potatoes, stir to combine thoroughly, and cook for 2 minutes. Gently stir in peas and veggies. Set aside to cool.

Heat oven to 350 degrees F. Roll a sheet of puff pastry into a 14-inch square, then cut into 16 smaller squares and place 1 tablespoon of filling in the center of each. Brush the edges with a beaten egg, fold into triangles, and wrap the outside points around the center – like a large tortellini. Shape with your fingers into a cone and place on a parchment-lined cookie sheet. Brush with a little melted butter or egg wash and bake for 20-25 minutes. Serve with Spicy Cranberry Chutney.

Ingredients: Spicy Cranberry Chutney

2 teaspoons ghee or oil
1 teaspoon cumin
2-inch piece of ginger, minced
2-3 hot chilies, according to taste
¼ teaspoon turmeric
¼ cup onion, finely chopped
2 cups of fresh cranberries or leftover cranberry sauce
1/3 – 1/2 cup sugar
Salt to taste
1/8 cup cilantro, finely chopped

Directions

In a medium-sized pan, heat the oil and then add the cumin. Stir for 1 minute. Add the ginger, chilies, turmeric, and onion. Sauté for 2 minutes. Add the fresh cranberries plus ½ cup water or leftover cranberry sauce and enough water to loosen the mixture. Add the sugar. Cook on high until the berries pop. Mash the berries with the back of a spoon and cook the mixture until thickened. Adjust sugar and salt to taste. Add the cilantro and stir to combine. Remove from the heat and let cool.

This chutney is also delicious served over brie, camembert, or goat cheese.

The contents of this article are provided for general guidance only. First American Home Warranty does not assume any responsibility for losses or damages as a result of using this information.