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3 Thanksgiving Side Recipes à la Fairway

Thanksgiving

We’ve told you about our turkeys. We’ve given you the lowdown on our pies. But we’ve totally skipped over the most important thing in between: the sides! No Thanksgiving is complete without heaping platters of veggies and a cavalcade of carbohydrates.

If you’re in a hurry, Fairway Market offers an impressive selection of ready-made Thanksgiving sides at the deli counter. From stuffing to candied yams to green bean casserole, there’s no shortage of options that you can just heat and eat.

But if you are a king or queen of cooking up a feast from scratch, we also have all the ingredients you need. In that spirit, we’ve created three recipes that use some of our favorite Fairway products. We’ll surely be serving them at our table this year and hope you’ll enjoy them as well.


Balsamic Roasted Brussels Sprouts

Serves 8

We like to leave our baking sheet inside the oven while it preheats because that way, the sprouts will begin to sizzle and crisp the moment they hit that hot surface.

  • 6 tablespoons Fairway extra virigin olive oil, plus more for greasing
  • 2 pounds Brussels sprouts
  • 2 tablespoons Fairway balsamic vinegar
  • Salt and pepper

1. Lightly grease a baking sheet with olive oil. Adjust your oven rack to center position, then place your greased baking sheet on it. Turn on the oven and preheat it to 425 degrees with the baking sheet inside.

2. Meanwhile, trim your Brussels sprouts, cutting away any dried out parts of the stems and discarding any leaves that fall off. Cut each in half lengthwise.

3. In a large bowl, whisk together the olive oil, vinegar, and salt and pepper to taste. Add the halved Brussels sprouts and toss until coated all over.

4. Remove the preheated baking sheet from the oven (don’t forget to use your mitts). Carefully arrange the Brussels sprouts on it cut side down. Return the sheet to the oven and roast the sprouts until they’re just starting to brown and crisp on the bottom, 10-12 minutes. Give them a toss on the sheet, return to oven, and continue roasting until nicely crisp all over, 10-12 minutes more.


Olive Oil Mashed Potatoes

Serves 8

Swapping the usual butter and cream for olive oil will give you lighter mashed potatoes that are less likely to result in post-feast bloat. We also add garlic and herbs to make up for the missing flavor—they bring some major Mediterranean flair.

  • 3 pounds Yukon Gold potatoes
  • 2 small sprigs rosemary or thyme
  • 4 cloves garlic
  • ⅓ cup Fairway extra virgin olive oil
  • Salt and pepper

1. Peel the potatoes, then cut into evenly-sized chunks. Place in a large pot and add enough cool water to cover by 2 inches. Season with salt. Bring to a boil over high heat and cook until tender, 12-15 minutes. Reserve 1 cup of the cooking water, then drain.

2. While the potatoes cook, strip the rosemary or thyme leaves from their stems. Discard the stems and finely mince the leaves. Peel and mince the garlic.

3. Heat the olive oil in a small pan over medium heat. Add the minced herbs and garlic and fry until fragrant and just starting to brown, 30 seconds to 1 minute, then remove from heat.

4. Return the potatoes to your empty pot. Add the garlic herb oil and a small splash of the reserved cooking water. Mash to desired consistency, adding more water if they seem stiff. Season with plenty of salt and pepper.


Fairway Bagel Stuffing

Serves 8

You can use any savory bagel flavor to make this recipe. We like to mix and match them, or sometimes we’ll use just our favorite flavor: everything!

  • 5 tablespoons butter, plus more for greasing
  • 6 Fairway Bagels (preferably a day old; use savory flavors only)
  • 2 medium shallots
  • 3 stalks celery
  • ¾ cup milk
  • 2 cups low-sodium chicken stock
  • 2 large eggs
  • Salt and pepper

1. Preheat the oven to 325 degrees. Lightly butter a 9- x 13-inch baking dish. Cut the bagels into 1-inch pieces. Arrange on a baking sheet, then toast in oven until dried out and lightly toasted, 10-15 minutes (this may take more time if they’re still quite fresh). Set aside to cool once done. Increase the oven temperature to 375 degrees.

2. While the bagels toast, dice the shallots and celery. Melt 1 tablespoon butter in a medium pan over medium heat. Add the shallot and celery and sauté until soft and lightly browned, 7-8 minutes. Season with salt and pepper, then set aside.

3. Whisk together the milk, stock, eggs, and a pinch of salt and pepper in a bowl. Place the bagel pieces, veggies, and another pinch of salt and pepper in the buttered baking dish and toss to combine. Pour over the egg mixture. Cut the remaining butter into small cubes, then scatter evenly over the top. Cover the entire dish with aluminum foil and seal at the edges.

4. Bake the stuffing in the oven until it’s just set, 25-30 minutes. Uncover and remove the aluminum foil, then return to oven and bake until top is crispy, about 15 minutes more. Let cool for at least 15 minutes before serving.

 

 

 

 

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