Q. “Favorite sides for Thanksgiving dinner… go! Thank you in advance!” —Cami, Little Chute
A. Menu planning is one of the most enjoyable activities I do, and Thanksgiving is no exception. In recent years, our Thanksgiving has been celebrated at the hunting lodge, which makes planning even more important since we are off the grid. Menu planning starts with the main entrée, and for most of our Thanksgivings this includes a large, spatchcocked, smoked turkey. To accompany this moist, smoked poultry I make homemade gravy that uses a natural stock as its base. In my family’s opinion, nothing beats the mouthfeel of homemade gravy made from real stock. We also make homemade dressing, also using natural stock as the base for the sage-enhanced broth. We forgo mashed potatoes and sweet potatoes in favor of the savory side of dressing. In lieu of cranberries or cranberry sauce, we make Baked Apples and Cranberries. The sweetness of the apples balances the tartness of the cranberries and makes a great side dish. Our vegetable choices vary from year to year, and even include the quintessential green bean casserole on occasion. Finally, we always end the meal with at least one or two types of pie, typically pumpkin and pecan, with the obligatory can of real whipped cream.
Chef Jeff’s Baked Apples & Cranberries
12 ounces cranberries, fresh or frozen
10 apples
1 cup brown sugar, packed
½ cup white sugar
1½ teaspoons ground cinnamon
½ cup water
- Wash and core the apples but do not peel them. Cut the apples into generous chunks, and place them in a mixing bowl.
- Combine the cranberries, brown and white sugar, cinnamon and water with the apple chunks.
- Pour ingredients into a sprayed 9×13, preferably glass, pan.
- Bake uncovered at 350 degrees for 60 minutes.
- Remove from the oven and allow the fruit to rest for at least 30 minutes. This will allow the natural fruit pectin to gel.
- Serve warm as a side dish. Serve in place of plain baked apples or cranberries. Goes especially well with pork and poultry.
