Recipe Friday 11/16: 2 Unconventional Thanksgiving Sides

So with Thanksgiving sneaking up quickly... it's next Thursday in case you didn't realize, I thought I would continue my recipes that would help you in preparation of this giant feast.

Today I am giving you 2 unconventional recipes for sides that can be served on Thanksgiving or whenever really. They are easy and would make a great addition to any Thanksgiving dinner. The first is a lentil and sausage dish that can be a meal in itself, but would also be a great accompaniment to the normal fare. It's pretty simple actually, as I found these great lentils, precooked at Trader Joe's (in the refrigerator section) that you have on hand to easily whip up whenever. You can also use canned or dried lentils, just soak dried lentil to make them tender before using, and drain and rinse canned lentils before using. The second dish is a cauliflower gratin. It's like a potato gratin, but I like mashed potatoes with Thanksgiving (who doesn't like mashed potatoes and gravy!?!), so this is an alternative so you can have both on the table. Simple, delicious and full of flavor, it's a great side (cheap and easy too) to feed the masses. Enjoy these sides with the rest of dinner, a nice bottle of a medium bodied red wine, and good company this Thanksgiving, and as always Happy Cooking!

Lentils with Sausage
1 Tblspn extra virgin olive oil
1 lb kielbasa or smoked sausage, cut into 1 inch pieces
2 carrots, small dice
1 medium red onion, small dice
1 package (17 oz) Trader Joe's precooked lentils
2 garlic cloves, minced
1 1/2 cup chicken stock
salt and pepper to taste

* in a large pan, heat oil at med-high heat, add the sliced kielbasa and cook until brown, remove and place on a plate. In the same pan add onions and carrots, and cook until just soft (about 5 min.) Add minced garlic and cook until fragrant. Add the pre-cooked lentils to the pan, and pour in the stock, bringing it to a boil. Add the kielbasa back into the pan, heat an simmer. Cook until carrots are tender about 10 more minutes. Remove from heat and serve.


Cauliflower Gratin
1 large head of cauliflower, cored and florets removed
1 cup heavy cream
1 Tblspn flour
1 1/2 cup grated parmesan cheese
2-3 garlic cloves, zested or minced
1/2 cup unseasoned breadcrumbs
3 sprigs fresh thyme, stems removed, rough chop
1 Tblspn butter, cubed
salt and pepper to taste

* preheat the oven to 400 degrees. In a bowl combine florets, flour, cream and 1 cup parmesan cheese, zested garlic, add salt and pepper to taste. Combine ingredients until coated. Transfer into a oven safe dish, cover with foil and cook for 30 minutes.

* while that is cooking, in a small bowl combine the remaining cheese, breadcrumbs and fresh thyme. Once the 30 minutes is up, top the cauliflower with this mixture, and dot with the butter cubes, bake uncovered for another 10-15 min, until the top is browned and the cauliflower is tender. Allow to cool for 5 min until serving!