top of page
Search

Healthy and Delicious Thanksgiving Sides (+ a Classic Pie Recipe)

By Michele D. Baker


We’ve curated four healthy and delicious new dishes – each ready in just 35 minutes or less – which are sure to become new family favorites at Thanksgiving. We’re also including a vintage classic that’s Grandma-approved. Give them a try and let us know what you think!


ree

Sweet Potato Sausage Balls

Makes about 45 one-inch balls


Ingredients:

  • 3 cups Bisquick Baking Mix

  • 1 lb. sausage, uncooked (mild, spicy, sage, or any other flavor)

  • 2 cups shredded sharp white cheddar cheese

  • 2 cups cooked, mashed sweet potato


Method:

  1. Preheat the oven to 350 F.

  2. In a large bowl, combine all ingredients; mix well.

  3. Roll into 1” balls and place on baking sheet lined with parchment paper.

  4. Bake 18-20 minutes or until golden brown.

  5. Serve hot with barbecue sauce, mustard sauce, or Ranch dressing. Refrigerate leftovers.

Warm Apple and Prosciutto Salad with Walnuts and Goat Cheese

Serves 6


ree

Ingredients:

  • 3 oz. sliced prosciutto

  • ¾ cup apple juice

  • Tablespoons apple cider vinegar

  • 1 shallot, minced

  • 2 teaspoons Dijon mustard

  • ¼ cup olive oil

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 2 heads Romaine lettuce

  • 5 oz. baby arugula

  • 2 apples (any variety), cored and thinly sliced

  • 1 cup chopped walnuts, toasted

  • ½ cup goat cheese crumbles

  • 2 avocados, sliced


Method:

  1. Preheat oven to 375 F. Line a baking sheet with parchment paper.

  2. Lay prosciutto on prepared baking sheet. Bake until crispy, about 10 minutes. Remove to paper towels to drain, then break into pieces.

  3. Meanwhile, make the hot dressing. In a small saucepan over medium high heat, bring apple juice, vinegar, and shallot to a boil. Reduce heat to low and simmer uncovered until mixture is reduced to ½ cup, about 8 minutes. Whisk in the mustard and slowly add olive oil, continuing to whisk until emulsified. Season with salt and pepper.

  4. Arrange Romaine and arugula on salad plates. Fan apple and avocado slices on top, then sprinkle with prosciutto, walnuts and goat cheese crumbles. Drizzle with warm dressing. Serve immediately.

Crispy Buffalo Brussels Sprouts

Serves 6


ree

Ingredients:

  • 2 lbs. Brussels sprouts, cleaned and cut in half lengthwise

  • 2 Tablespoons olive oil

  • ½ cup Buffalo sauce

  • 2-3 Tablespoons ranch dressing

  • ½ cup blue cheese crumbles

  • 2 green onions, chopped (optional)


Method:

  1. Preheat the oven to 450 F and line a baking sheet with parchment paper.

  2. In a large bowl, toss Brussels sprouts with oil. Spread in an even layer on prepared baking sheet and roast for 25 minutes or until slightly browned and crispy.

  3. Return the sprouts to the bowl and toss with Buffalo sauce.

  4. Transfer to serving dish and drizzle with ranch dressing, blue cheese and onions. Serve hot.

  5. Refrigerate leftovers in a tightly covered dish.

Lemon & Herb Roasted Baby Red Potatoes

Serves 6


ree

Ingredients:

  • 2 lbs. Baby Red potatoes, washed and cut in half

  • 3 Tablespoons olive oil

  • 2 teaspoons lemon zest

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 1 Tablespoon fresh thyme leaves

  • 2 Tablespoons chopped fresh parsley

  • ½ cup crumbled feta cheese

  • 1 Tablespoon fresh lemon juice


Method:

  1. Preheat oven to 425 F. Line a baking sheet with parchment paper.

  2. In a large bowl, combine potatoes, oil, lemon zest, garlic, salt, pepper, thyme, and parsley.

  3. Spread the potatoes in an even layer, cut side down, on prepared baking sheet. Roast 25-30 minutes, stirring halfway through, until brown and crispy.

  4. Transfer potatoes to serving dish. Toss gently with feta, lemon juice, and additional parsley.

Grandma Mabel’s “EZ” Thanksgiving Pumpkin Pie

This is the classic recipe. For more flavor, double the aromatic spices and add ¼ teaspoon cardamom and 1/8 teaspoon ground star anise. Serves 8.


ree

Ingredients:

  • 9” unbaked deep dish pie crust

  • ¾ cup white sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • 2 large eggs

  • 15 oz. can of Libby® Pure Pumpkin puree

  • 12 oz. can of evaporated milk


Method:

  1. Preheat the oven to 425 F.

  2. In a large bowl, combine the sugar with all the spices and the eggs. Beat to combine well. Mix in the pumpkin. Gradually stir in the evaporated milk.

  3. Pour the batter into the pie shell and bake for 15 minutes.

  4. Reduce temperature to 350 F and continue to bake until a knife inserted near the center comes out clean, about 40-50 more minutes.

  5. Cool on a rack to room temp. Serve with freshly whipped cream and a sprinkle of cinnamon. Refrigerate any leftovers.

 

Know your spuds!


ree

Potatoes come in various types, shapes and sizes and with textures ranging from waxy and creamy to starchy and fluffy. Here are some common potatoes and how to use them best.


  • YUKON GOLD: creamy potatoes that hold their shape while cooking. BEST FOR scalloped, mashed, roasted, or boiled potato dishes.

  • RUSSETS: large, brown potatoes with rough skin and starchy flesh. BEST FOR baked potatoes, mashed potatoes, fries, and crispy latkes.

  • FINGERLING: small, elongated potatoes in different colors, with a creamy texture. BEST FOR roasting and boiling.

  • BABY NEW POTATOES: young, freshly harvested small potatoes have thin skins and waxy flesh. BEST FOR roasting or boiling with peas.

  • RED POTATOES: the creamy, waxy flesh retains its shape after cooking. BEST FOR potato salad, roasting, boiling, steaming.

bottom of page