Moving into a new home is exciting. You want to share it with the people who matter to you: family, friends, co-workers, maybe a new neighbor or two. Hosting Thanksgiving is one of the most natural ways to do that. They get to see the place, you get to feed them something good, and everyone leaves feeling like they actually celebrated something together. That is what the holiday is for.
Don’t Forget These Thanksgiving Favorites When You’re Settling Into a New Home
To give your first Thanksgiving in the new place a solid foundation, here are two dishes worth making. Both are straightforward, and both travel well to the table.
Mashed Potatoes with Bacon
Mashed potatoes are one of those dishes that almost nobody turns down. This version adds bacon, which makes it harder to turn down.
WHAT YOU’LL NEED:
3 pounds of peeled and chopped potatoes
- 4 slices of bacon
- A cup of salted butter
- Half a cup of whole buttermilk
- 8 ounces of softened creme fraîche
- Half teaspoon of ground white pepper
- 1 1/2 teaspoon of salt
MAKING IT:
- Put the potatoes in cold water and bring to a boil over medium-high heat. Once it boils, it should take about 25 minutes until they’re tender.
- Drain the potatoes, and put them back on the stove. Cook for 30 seconds so they dry out. Stir them so they don’t burn.
- Get a microwavable glass bowl and put the buttermilk and butter in it. Microwave for 60 seconds, then take it out.
- Add the butter and buttermilk mixture and crème fraîche into the potatoes, then season with salt and white pepper.
- Mash with a masher until you reach your desired consistency.
- Cook the bacon on a skillet until crisp, then crumble it.
- Mix the crispy bacon into the mashed potatoes. You can also sprinkle some crumbled bacon on top.
Roasted Brussels Sprouts
This one is simple to put together and gives the vegetable lovers at your table something worth eating. It is hearty but not heavy.
WHAT YOU’LL NEED:
- A pound of Brussels sprouts
- A tablespoon of lemon juice
- Ground white pepper (to taste)
- 1 1/2 teaspoon of salt (to taste)
- Half a tablespoon of canola oil
- A tablespoon of Pecorino cheese (grated)
- Sliced shallots
- A quarter of a cup of unsalted butter (melted)
MAKING IT:
- Prepare a large bowl filled with ice water, and preheat the oven to 400 degrees.
- Trim the sprouts, removing the ends of the roots and any discolored leaves.
- Add 4 cups of water and salt to a saucepan, then bring to a boil.
- Add the Brussels sprouts, then simmer for 30 seconds.
- Drain the water and immediately put the Brussels sprouts into the bowl of ice water. This stops them from overcooking. Once they’re cool, drain them.
- Cut the Brussels sprouts in half, then add the melted butter.
- Once they’re all covered, lay them on a baking sheet and season with salt and pepper.
- Roast the Brussels sprouts for at least 20 minutes.
- While they’re roasting, sauté the shallots until lightly colored.
- Pull the Brussels sprouts from the oven and toss them with the shallots. Add the lemon juice and more pepper and salt to taste.
- Sprinkle the cheese on top, then serve.
Which recipe will you try for your side dishes? Let us know in the comments below.
Sources:
https://www.foodnetwork.com/recipes/food-network-kitchen/bacon-cheddar-mashed-potatoes-recipe2-2105009
