Garlic Mashed Potatoes
This classic potato dish is always on everyone's favorites list for a Thanksgiving side.
Sour-Cream and Chive Mashed Potatoes
These spuds get their sublime texture from a mix of butter, heavy cream, and sour cream. All the fluffy creaminess you desire, with baked potato flavors to boot—sour cream adds tang, and chives lend brightness. Another bonus, you can make them up to two days ahead and reheat them before serving.
Sausage Pear Stuffing
Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet-and-savory stuffing.
Creamed Onions with Sage
You can make the bechamel sauce three days ahead (let it cool completely before refrigerating). The onions can be cooked, peeled, and refrigerated overnight. Heat the onions and sauce together over low heat before serving.
Quick Dumpling Dipping Sauce
Keep a bag of frozen dumplings on hand and mix our tasty dipping sauce while you heat them -- they make fine hors d'oeuvres for last-minute holiday visitors, or a light, easy dinner with steamed vegetables or rice.