One of the best parts of Thanksgiving dinner is getting together with family and friends and sharing your favorite foods together. One of the toughest decisions to make is what to actually bring to Thanksgiving dinner!
It’s a general rule that whoever is hosting dinner prepares the turkey, so if you’re attending dinner at someone else’s house, ask what sides, appetizers or desserts you can bring along. If you need inspiration, download the Butterball Cookbook Plus App and start browsing recipes. You can download it on your Apple or Android (new this year!) device and it’s free!
I’m a big fan of bringing new traditions to the Thanksgiving table (while keeping everyone’s forever favorites!) and sometimes that means incorporating a “trendy” food. This Chopped Kale Salad with Pistachio Dressing is the perfect side dish to accompany turkey, stuffing, potatoes and cranberry sauce.
Chopped Kale Salad with Pistachio Dressing
3 C chopped kale
1/2 bulb fennel, thinly sliced
1/2 cup shelled pistachio nuts (about 60 pistachios)
2 cloves garlic
1 lemon, juiced (2 T lemon juice), plus 1/2 t lemon zest
1/4 cup hot water
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/2 t hot pepper flakes
1. Chop up the kale and slice the fennel and put in large bowl.
2. Lightly toast the pistachios (I put mine on a foil-covered baking sheet in my toaster oven and keep a very close eye on them. You probably don’t have to toast them if you don’t want to. I bet raw would be delicious, too).
3. Put the pistachios in your blender (reserve a few for topping your salad), along with the garlic, lemon juice, hot water, about 1/3 cup extra-virgin olive oil, salt, and pepper.
4. Blend well, until the mixture is smooth. Does it need more olive oil? Continue to pour in and blend. Taste. Add more salt and pepper if needed.
5. Toss kale and fennel with dressing until very well coated.
6. Serve on salad plates. Top with extra pistachios, red pepper flakes, and lemon zest.
You can also never go wrong with the classics like this Double Cornbread Stuffing recipe. With a tasty twist, it’s sure to be a family favorite.
Double Cornbread Stuffing
Prep Time: 25 minutes
Total Time: Less than 1½ hours
3 tbsp. olive oil
3 cups thinly sliced sweet onions
⅓ cup butter
1¼ cups sliced celery
8 slices chopped Butterball® Turkey Bacon
2½ cups canned chicken broth
12-16 oz. Pre-packaged Cornbread Stuffing Mix
1 can (17 oz.) whole kernel corn, well drained
1. Preheat oven to 350°F.
2. Heat oil in large skillet on medium-high heat. Add onions. Cook and stir 5 minutes. Reduce heat to medium-low; cover. Continue cooking 13 to 15 minutes or until onions are golden, stirring occasionally.
3. Heat butter in large saucepan on medium-high heat. Cook and stir celery and turkey bacon 6 to 8 minutes or until celery is crisp-tender. Stir in chicken broth and stuffing mix; mix lightly. Stir in cooked onions and corn.
4. Spoon mixture into well-sprayed 2-qt. casserole dish; cover.
5. Bake 35 to 40 minutes or until heated through.
No matter what you’re bringing to dinner, I also recommend taking along some wine. Whether the host wants to serve it with Thanksgiving dinner or save it for after the holiday when they are putting their feet up and relaxing, Woodbridge by Mondavi is the perfect wine to bring as a “thank you” for hosting. If you don’t already know, try to determine if your host prefers red or white wine and make a selection from Woodbridge’s array by using the new food pairing app on the Woodbridge website.
A table full of good food and delicious wine, surrounded by your very favorite people, is the key to Thanksgiving success!