Creative recipes for Thanksgiving sides

The turkey is the star of the Thanksgiving table, but have you given thought to the sides? Some recipe ideas to fill out your Thanksgiving spread. (AP)

WASHINGTON – Turkey is the symbol of Thanksgiving for a traditional holiday spread, but what about the side dishes that accompany the 20-pound star of the table?

If you’re still undecided about what to serve alongside your Thanksgiving turkey, Aviva Goldfarb, author and founder of The Six O’Clock Scramble, has some suggestions.

Here are the recipes from some of Goldfarb’s favorite family-friendly Thanksgiving side dishes.

Sweet Whole Wheat Cornbread

  • 1 cup whole wheat flour
  • 1 cup cornmeal
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup brown sugar, packed
  • 2 eggs, beaten
  • 1 cup nonfat or low fat milk
  • 1/4 cup canola or vegetable oil

Preheat the oven to 350 degrees. Spray an 8 x 8-inch baking pan thoroughly with nonstick cooking spray. In a mixing bowl, combine all the dry ingredients and then add the wet ingredients. Stir until just combined with no lumps (don’t overmix), and transfer it to the baking dish. Bake it for 30 minutes or until it is golden brown and a wooden toothpick inserted in the center comes out clean.

Alternatively, fill a muffin tin with the batter and bake for 20 minutes.

Butternut Squash and Apple Soup with Crispy Sage

Butternutsquashsagesoup350.jpg

This butternut squash, apple and sage soup is a tasty and seasonal addition to any Thanksgiving menu. (Courtesy Kirsten Wisniakowski)

  • 2 Tbsp. butter
  • 1 sweet yellow onion, such as Vidalia or Walla Walla, chopped
  • 3 – 4 lb. butternut squash, peeled, seeded and diced
  • 1 red apple, such as Fuji or Gala, peeled and diced
  • 1 tsp. curry powder
  • 1/2 tsp. ground ginger, or use 1 Tbsp. fresh minced ginger
  • 1/8 tsp. ground cinnamon
  • 3 cups reduced-sodium vegetable or chicken broth
  • 1 Tbsp. extra virgin olive oil (optional)
  • 1/4 cup fresh sage (optional)
  • 2 Tbsp. apple cider, or use apple butter or apple juice
  • 1/2 cup nonfat sour cream or plain Greek yogurt (optional)

In a large stockpot, melt half the butter over medium heat, and when it is bubbling, add the onions. After about three minutes, add the squash and apples, and saut


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