With A Twist! Update Your Thanksgiving Sides

Cooking and eating should be fun. Shake up what’s expected to give your holiday guests something deliciously surprising. Just take what I’ve learned from my experiments in seasoning and mix-ins below and apply to your own classic holiday fare. We’re talking a little sage to the plain potato, some sweet raisins in the stuffing, and mushrooms in the brussels sprouts. Skip the same-old same-old this Thanksgiving with these 3 new ideas for standard sides.

The Potato

Out: Mashed Potatoes With Butter, Salt & Pepper
In: Savory Sage and Sour Cream Mashed Potatoes

The Brussels Sprout

Out: Frozen Brussel Sprouts In Butter Sauce
In: Brussels Sprouts with Chanterelle Mushrooms and Herbs

The Stuffing

Out: From-The-Box Stuffing Mix
In: Caramelized Wild Mushroom, Golden Raisin & Pecan Stuffing

> Get the recipe!

More Thanksgiving Menu Ideas!

> Try This New Thanksgiving Side: Orange Braised Fennel Recipe
>  5 Classic Pie Recipes to Bake (Or Order!)

Make Your Own Sweet Potato Chips

All it takes is a little muscle on the mandoline and some oil to fry up your very own batch of sweet potato chips. As good as they are from the store, these bite-size homemade crisps are on a whole new level of crispy delicious. Experiment with seasonings (a little chili powder and cayenne for spice, or cinnamon and brown sugar for extra sweet!) and serve with or without a dip for an unexpected appetizer. Here’s how to do it:

Ingredients
Sweet potatoes
1 quart vegetable oil

Tools
Kitchen peeler
Mandoline
Candy and Deep Fry Thermometer

How To
1. Peel sweet potatoes using kitchen peeler.
2. Thinly slice peeled potatoes on mandoline.
3. Heat 1 quart vegetable oil to 340 degrees F. Fry sweet potato slices in batches, a few at a time, until they are golden.
4. Remove from oil and drain in layers of paper towel. Season with salt.
Chips can be stored in an airtight container for up to 3 days.

Love this savory fall recipe? Make something sweet next!
> Chocolate Halloween Cupcakes