Recipes: Side Dishes

recipes You will need

Twice-Baked Potato Casserole

By Savvy Baker

INGREDIENTS

2 sticks salted butter, softened and sliced into cubes 1 cup sour cream 1 cup whole milk 8 medium russet potatoes, about 6 pounds 3 tablespoons canola oil ½ pound bacon 1 cup grated cheddar cheese 2 teaspoons seasoned salt Salt and pepper to taste 3 green onions, sliced

DIRECTIONS

1. Heat oven to 400°.

2. Take out butter, sour cream and milk and set aside; they shouldn’t be cold when combined with potatoes. 3. Scrub potatoes clean, pat dry, then rub with canola oil. Arrange on baking sheet and bake for 40 minutes, until they can be easily sliced through. 4. While potatoes bake, cook bacon in a large pan, slowly, on low heat. Set aside on a paper-towel-lined plate to cool once finished. 5. Remove potatoes from oven, decrease baking temperature to 350°. 6. Leave skin on 2 potatoes, and discard remaining skins. Cut each potato into thirds, and add to a large mixing bowl. 7. Crumble cooked bacon, and set some aside for topping casserole. Add the rest to mixing bowl along with butter, sour cream, milk, cheddar cheese, seasoned salt and salt and pepper. 8. Smash potatoes with potato masher until well-combined and creamy. 9. Add potatoes to a lightly greased 9x13 baking dish. 10. Top casserole with reserved bacon and additional cheddar cheese. 11. Bake uncovered for 20-25 minutes. Top with sliced green onions and serve.

You will need

Cider-Braised Carrots

Braised in sweet apple cider and balanced with a subtle hint of sage, these easy, restaurant-style carrots will pair perfectly with any dish on your table this Thanksgiving.

INGREDIENTS

2 cups apple cider 8 tablespoons unsalted butter 1 teaspoon black pepper 3 fresh sage leaves, plus 3-5 more leaves for garnish 2 pounds of carrots, trimmed, peeled and cut across into 1-inch chunks 1 teaspoon Kosher salt, (more to taste)

By Nic Williams

DIRECTIONS

1. Set a large Dutch oven over medium heat, and add cider, butter, black pepper and 3 sage leaves. Whisk to combine. 2. Add carrots and cover. Simmer over low heat for 30-40 minutes, or until carrots are tender. (Frequently check to ensure liquid is not boiling.) 3. Discard sage leaves from pot, and transfer the carrots to a plate with a slotted spoon, leaving the liquid in the pot. Sprinkle carrots with salt, adding more to taste. Turn heat to high, and boil the liquid until it has the texture of thin syrup. Pour over carrots, garnish with additional sage leaves and serve.