While the standout course of Thanksgiving is always our Butterball turkeys, we of course look forward to the tasty side dishes, too. Being able to dip your fork full of turkey into delicious sides like creamy mashed potatoes and veggies is what it’s all about!
A lot of families tend to have their go-to tried-and-true side dishes that they turn to year after year. But there’s nothing wrong at all with adding new sides to your Thanksgiving repertoire. This year, if you’re looking to introduce a new vegetable to the mix try Broccoli and Cheese with Turkey Bacon. The Butterball® Turkey Bacon adds a hint of surprise and just the right amount of crunch to this dish! Or, if you’re looking to add an updated mashed potato, Golden Mashed Potatoes with Chives could be just what you’re looking for.
For other great recipes, check out Butterball’s Pinterest page for more inspiration!
Broccoli and Cheese with Turkey Bacon: broccoli in a turkey bacon-mustard cream cheese sauce, sprinkled with sunflower kernels
Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 8 servings (about 1/2 cup each)
*6 cups fresh broccoli florets
*1/2 teaspoon salt
*4 ounces (1/2 of 8-ounce package) reduced-fat cream cheese cubed
*1/4 cup milk
*2 tablespoons spicy brown mustard
*4 strips Butterball Turkey Bacon, heated, chopped
*1/4 cup sunflower kernels, roasted & salted
1. Place broccoli, 1/2 cup water and salt in saucepan; cover. Bring to a boil over high heat. Reduce heat to medium-low; simmer 8 minutes, or until crisp-tender. Drain and keep warm in a separate container.
2. Place cream cheese and milk in same saucepan over medium heat. Cook and stir until cheese is melted and sauce is smooth. Stir in mustard and turkey bacon; cook 1 minute.
3. Add broccoli; mix lightly. Spoon into serving dish; sprinkle with sunflower kernels. Serve immediately.
Golden Mashed Potatoes with Chives: russet potatoes mashed with a Midwest favorite, sharp Cheddar cheese, and fresh chives
Prep Time: 10 minutes
Total Time: 22 minutes
Makes: 8 servings (about 1 cup each)
*2 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes
*1 1/2 cups shredded sharp Cheddar cheese
*2/3 cup half-and-half
*1/4 cup butter
*2 tablespoons chopped fresh chives
*1/2 teaspoon salt
*1/8 teaspoon pepper
*handful of whole chives, if desired, for garnish
1. Place potatoes in large stockpot and cover with water. Bring to boil on medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 10 to 12 minutes or until tender when pierced with a fork. Drain potatoes, return to pot and heat on low until excess moisture has evaporated, about 1 to 2 minutes.
2. Add cheese, half-and-half and butter to the potatoes. Mash with potato masher until smooth. Stir in chopped chives, salt and pepper.
3. Transfer potatoes to a serving bowl and garnish with whole chives.