Quick And Easy Thanksgiving Sides

Preparing a delicious, soup-to-nuts Thanksgiving dinner involves not only cooking talent and the right ingredients, but a clever approach.

Cookbook author cooking teacher Tori Ritchie says a good strategy to avoid getting stressed out is to choose side dishes that are quick and easy to prepare. That way, you can save your energy for the turkey, stuffing, and dessert.

The Early Show and specialty retailer Williams-Sonoma are teaming up again this year to bring you a multi-part series, "The Perfect Thanksgiving," from the Williams-Sonoma flagship store in Manhattan.

In part one, Ritchie suggests you make no more than three sides, and says the ideal combination is a green, an orange-colored dish, and a potato-based dish, plus cranberry sauce.

She leads viewers through the preparation of Acorn Squash, Brussels Sprouts, Potato Gratin, and Cranberry Chutney, a cranberry sauce alternative.

RECIPES AND TIPS

ACORN SQUASH RINGS GLAZED WITH MAPLE & ORANGE

So named because of its distinctive acorn shape, the acorn squash has ribbed, dark green skin that turns orange with storage. Its orange flesh is mild and sweet. Tori combines acorn squashes with maple syrup and dried cranberries, favorite flavors of autumn, to create a warming side dish.

Tip: For a really unique way of serving squash or pumpkin with a meal, slice them into rings and use a biscuit cutter to remove the seeds. You can do this a day in advance.

3 acorn squashes, each about 1 1/2 lb.
Kosher salt and freshly ground pepper, to taste
3 Tbs. unsalted butter, melted
1/4 cup plus 1 Tbs. water
1/4 cup fresh orange juice
2 Tbs. finely chopped orange zest
1/4 cup maple syrup
2 Tbs. chopped fresh thyme, plus sprigs for garnish
1/4 cup chopped dried cranberries

Preheat oven to 400°F.

Cut the ends off each squash, then cut the squashes crosswise into slices 1/2 inch thick. Using a biscuit cutter larger that the seeded center of each slice, cut out and discard the seeds, leaving a neat circle. Place the squash rings in a large bowl and season generously with salt and pepper. Toss with 2 Tbs. of the melted butter. Arrange the squash rings in a large, ovenproof sauté pan.

In a small bowl, whisk together the 1/4 cup water, orange juice and zest. Pour over the squash rings. Set the pan over medium-high heat, cover and cook until the squash rings are almost tender when pierced with a fork, about 15 minutes.

In a small bowl, whisk together the remaining 1 Tbs. melted butter, the 1 Tbs. water, the maple syrup, chopped thyme and cranberries. Pour over the squash rings. Transfer the pan to the oven and bake, uncovered, until the squash rings are tender when pierced with a fork, 15 to 20 minutes.

Transfer the squash rings to a serving bowl, garnish with the thyme sprigs and serve immediately.

Serves 8.

Recipe courtesy the Williams-Sonoma Kitchen.BRUSSELS SPROUTS WITH CHESTNUTS AND BACON

Believed to have first been cultivated in 13th century Belgium, brussels sprouts were introduced to American cooks by Thomas Jefferson in the early 1800s. These petite members of the cabbage family, which grow best in cool, coastal regions, are at their peak during fall and winter. When selecting brussels sprouts, look for heads that are uniform in size, with tightly furled green leaves.

If you think you don't like Brussels Sprouts, try them this way: You'll be converted!

Tip: Julienning sprouts makes them cook faster and taste sweeter; you can do this and cook the bacon a day in advance.

2 lb. brussels sprouts
6 oz. bacon, cut into 1/4-inch pieces
4 Tbs. (1/2 stick) unsalted butter
1 1/3 cups prepared French chestnuts, finely chopped
Salt and freshly ground pepper, to taste

Remove the outer leaves from the brussels sprouts and cut the sprouts in half, lengthwise through the stem. Using a food processor with a slicer attachment, or using a sharp knife, cut the brussels sprouts into thin strips or julienne. Set aside.

In a large sauté pan over medium heat, cook the bacon until golden brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

Pour off the excess fat from the pan and wipe out the pan with paper towels. Set the pan over medium heat and melt the butter. Cook until brown but not smoking, 3 to 5 minutes; do not allow it to burn. Add the brussels sprouts and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the bacon and chestnuts, stir to combine and cook for 2 minutes. Season with salt and pepper. Transfer to a warmed serving bowl and serve immediately. Serves 6 to 8.

Recipe courtesy the Williams-Sonoma Kitchen

POTATO GRATIN

Mashed potatoes are a Thanksgiving favorite, but they're labor-intensive when they're made for groups. This delicious potato recipe is much easier to make for a crowd.

Tips: A mandoline makes slicing potatoes really easy; you can pre-slice potatoes and leave in a bowl of water for up to 2 hours.

Because russets have a lower moisture and higher starch content than most other potatoes, they're ideal for baking and are excellent in gratins. A mandoline will ensure uniformly sliced potatoes, the key to making a perfect, tender gratin.

2 cups heavy cream
2 eggs
1 1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. freshly grated nutmeg
6 large russet potatoes, peeled and cut crosswise into 1/16-inch-thick slices
4 oz. Gruyère cheese, shredded
1 Tbs. chopped fresh flat-leaf parsley

Preheat an oven to 350°F. Butter a shallow 2-quart ceramic baking dish.

In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.

Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more. Let stand for 10 minutes before serving. Serves 8 to 10.

Recipe courtesy the Williams-Sonoma Kitchen.

CRANBERRY CHUTNEY

A refreshing alternative to traditional cranberry sauce, this chutney has sweet, spiced flavors brightened with fresh mint. This can be made a day or two ahead.

Tip: To test for doneness, make sure the chutney coats the back of spoon.

1 lb. fresh cranberries
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups fresh orange juice
1 cup apple cider
1 cinnamon stick
6 fresh mint leaves

Sort the cranberries, discarding any soft ones.

In a saucepan over medium heat, combine the cranberries, granulated sugar, brown sugar, orange juice, cider, cinnamon and mint and stir to mix. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low. Simmer until the juices have reduced and are thick enough to coat the back of a spoon, about 1 hour.

Let the chutney cool to room temperature, then cover and refrigerate. Let stand at room temperature for about 1 hour before serving. Remove and discard the cinnamon stick. Transfer the chutney to a sauceboat or serving bowl and serve. Makes about 2 1/2 cups.

Recipe courtesy of Williams-Sonoma Kitchen.