Is that Thanksgiving dinner looming large now that we are a week out?! Not to worry, Smarties, we are here to help. Our amazing and talented cooking expert Erin Brighton has shared some of her favorite recipes for Thanksgiving sides to complement your turkey, and we are passing them on to you!
Erin, whose recipes you can find at campbrighton.com, has got you covered with recipes for everything from a staple like cornbread (double the recipe and pair leftovers with chili for a football watch party!) to a must-have dessert like pecan pie and a new twist on a vegetable dish: crispy roasted okra.
Here are 5 recipes for all the fixins’ that will make your Thanksgiving meal!
1. Sweet Cornbread Muffins (Gluten-free)
Prep Time: 10 minutes. Cook Time: 15 minutes. Serves: 12.
Ingredients
1 cup fine ground cornmeal (I use yellow)
1 cup gluten-free flour (I use Cup4Cup)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup buttermilk
2 eggs
4 to 6 tablespoons butter , completely melted
1/4 cup honey
Instructions
In one bowl, combine the dry ingredients – cornmeal, flour, baking powder, salt, and sugar.
In a second bowl, mix together buttermilk, eggs, melted butter, and honey.
Add the wet ingredients to the dry ingredients and stir well – check for floury lumps.
Pour the batter into 12 greased muffin tins.
Bake at 400 degrees for 15 to 18 minutes.
2. Baby Asparagus and Crispy Garlic Sauté
Prep Time: 5 minutes. Cook Time: 5 minutes. Serves: 4
Ingredients
1 lb baby asparagus snap off bottoms
2 T olive oil
6 cloves garlic sliced
1 t salt to taste
Instructions
Add sliced garlic to olive oil. Add some salt. Cook until garlic starts to turn a little brown on the edges. Add asparagus. Continue to cook for a few more minutes until asparagus is bright green but still crispy.
3. Glazed Sweet Potatoes in a Crockpot
Ingredients
4 large sweet potatoes (about 2 to 3 pounds)
1/2 cup brown sugar
1/2 cup apple cider
1 large tablespoon corn starch (as a thickener)
1 teaspoon pumpkin pie spice
1 teaspoon sea salt
1 to 2 Tablespoons butter
Instructions
Peel and dice sweet potatoes. Put in the crock pot.
Combine brown sugar, apple cider, corn starch, and pumpkin pie spice in a small bowl or Pyrex measuring cup. Pour over sweet potatoes.
Sprinkle with sea salt. Dot with small pieces of butter.
Cover and cook on low about 4 hours.
4. Crispy Roasted Okra
Prep time: 5 minutes. Cook Time: 15 minutes. Servings: 4.
Ingredients
1 lb okra
Olive oil
Salt and pepper
Instructions
Cut the tops and bottoms off the okra.
Slice the okra lengthwise – either in half or thirds or quarters.
Toss with olive oil and salt.
Spread evenly on a cookie pan.
Cook at 400 to 450 degrees for 10 to 15 minutes.
Adjust time and temperature based on your search for crisy, crunchiness. If you like very crispy roasted okra, cook at a higher temperature and closer to the heat source.
5. Papa’s Pecan Pie
Prep Time: 10 minutes. Cook Time: 1 hour. Servings: 8.
Ingredients
3 whole eggs , slightly beaten
1 cup brown sugar
1/2 teaspoon salt
1/2 cup melted butter
1 teaspoon vanilla extract
3/4 cup light corn syrup
1 1/2 cup pecans (chopped or whole)
1 teaspoon cornstarch (optional)
Instructions
Prepare your 9-inch pie crust, put it in your pie plate, and put it back into the fridge.
Heat the oven to 350 degrees with a cookie tray in it (preferably on a lower rack) – allow the cookie pan to heat up while the oven heats up.
Slightly beat three eggs. Gently whisk in brown sugar, salt, cornstarch, and the melted butter. Add the vanilla and the corn syrup and stir to combine.
Put the pecans into the bottom of your pie plate. Pour the filling over the top of the pecans. Put the pie plate onto the hot cookie tray and let the pie cook for about an hour.
My dad says to let it cook for 45 to 60 minutes but my pecan pie always takes the full hour. To avoid a burnt pie crust, fold some tin foil around the edges of the pie crust before you put it in (or use a pie ring) and take it off when you only have about 15 minutes to go so the crust can get slightly browned.
