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Side dishes

Explore 2666 recipes, 1 project, 91 articles, 58 galleries, 329 videos, and more

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Shiitake-Mushroom Stuffing and Sausage Stuffing

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 large onions, chopped (6 cups)
  • 4 leeks, white and pale-green parts only, quartered, finely chopped, and rinsed well (5 cups)
  • 1 bunch celery, finely chopped (4 cups)
  • 4 garlic cloves, minced
  • 8 ounces shiitake mushrooms, stems and caps sliced
  • 1 pound sweet Italian sausages, casings removed (for Sausage Stuffing)
  • 10 cups dried white Pullman bread or sandwich bread, crusts removed, bread cut into 1/2-inch cubes (from 2 loaves)
  • 2 cups dried apricots, coarsely chopped
  • 1/4 cup chopped fresh sage
  • 2 tablespoons fresh thyme
  • 2 cups homemade or store-bought low-sodium vegetable stock
  • 8 ounces (2 sticks) unsalted butter, melted
  • Coarse salt and freshly ground pepper
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Roasted Garlic, Sage, and Sausage Stuffing

Ingredients
  • 5 cups crumbled Cornbread
  • 3 cups cooked Carolina Gold rice, cold
  • 9 tablespoons butter, plus more for pan
  • 3 medium carrots, peeled and cut into 1/4-inch dice (3/4 cup)
  • 1 large onion, cut into 1/4-inch dice (2 cups)
  • 3 ribs celery, strings removed, cut into 1/4-inch dice (1 1/2 cups)
  • 1 medium green pepper, cut into 1/4-inch dice (1/2 cup)
  • 1 1/2 pounds sweet fennel sausage, casing removed
  • 2 tablespoons poultry seasoning
  • 2 tablespoons finely chopped sage
  • 1 1/2 teaspoons salt, plus more to taste
  • 2 teaspoons freshly ground black pepper, plus more to taste
  • 3 to 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 3 bulbs roasted garlic
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Sweet Potato Pie with Pecan Topping

Time:4 hours
Ingredients
  • 2 to 3 sweet potatoes (1 1/2 pounds), peeled and cut into 2-inch chunks
  • 2 large eggs
  • 1/3 cup plus 1/2 cup packed light-brown sugar
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup plus 1 tablespoon heavy cream
  • 1 prebaked Piecrust, or 1 frozen store-bought (9-inch) crust
  • 3 tablespoons butter
  • 1 cup pecans, broken into pieces
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Chestnut Stuffing

Ingredients
  • 2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
  • 1 1/2 pounds fresh chestnuts (4 cups), scored with an X
  • 3/4 cup unsalted butter (1 1/2 sticks)
  • 4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)
  • 1 bunch celery, cut into 1/4-inch dice (about 4 cups)
  • 3 tablespoons finely chopped fresh sage
  • 5 cups homemade or low-sodium store-bought chicken stock
  • 1 tablespoon coarse salt
  • 3 cups coarsely chopped fresh flat-leaf parsley
  • Freshly ground pepper
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Butternut Squash Pudding

Ingredients
  • 4 ounces (1 stick) unsalted butter, melted, plus more for dish
  • 1 large butternut squash (3 1/2 pounds), halved and seeded
  • 1 quart whole milk
  • Fine plain breadcrumbs, for dish
  • 4 ounces (1 stick) unsalted butter
  • Extra-virgin olive oil
  • 4 large eggs
  • Coarse salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 4 large egg yolks
  • Coarse salt and freshly ground pepper
  • 1/2 cup finely grated Parmesan cheese (2 ounces)
  • Pinch of ground nutmeg
  • Coarse salt and freshly ground pepper
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Butternut Squash Puree

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Macaroni Salad

Ingredients
  • 1 cup (4 ounces) elbow macaroni
  • 1/4 cup light mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1/2 cucumber, peeled, seeded, and finely chopped
  • 1 celery stalk, finely chopped
  • 1/4 cup chopped fresh dill
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • Coarse salt and ground pepper
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Porcini Stuffing

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Brown Rice with Peas and Cilantro

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