Thanksgiving is just around the corner, and this year we have many things for which we are thankful. Here are some ideas to spruce up your turkey with tasty side dishes that will make your guests return for more. I like to buy boneless turkeys. I know everyone wants a leg. Although it may seem more expensive, a boneless turkey doesn’t weigh in the bones. Also, the secret to any problem is 1-800- Butterball, which begins calls on the first day of November. They’ve answered any question I’ve ever had and are an invaluable addition to your holiday needs. I also always make my stuffing in a separate pan. There’s no concern about removing it from the cavity.

Brussels Sprout Salad Cole Slaw

Brussels sprouts, eaten raw, are a welcome choice for a heavy sumptuous meal.

4 cups of Brussels sprouts, cleaned and trimmed

1 teaspoon salt

½ teaspoon black pepper

¼ cup of balsamic vinegar

¾ cup of olive oil

Shred Brussels sprouts in a food processor

Mix salt, pepper, vinegar, and olive oil and pour over sprouts. Allow to sit for at least an hour before serving

Make this a day or two before.

Cranberry Relish

1 bag of fresh cranberries

1 large seedless orange, quartered.

1/2 cup sugar, or more

1/2 cup chopped pecans

1 tsp grated fresh ginger.

Place the whole orange in a food processor and grind until fine. Place in a bowl. Chop pecans and mix into the bowl with orange. Grind cranberries and sugar and add to the mixture. Allow to sit overnight.

Creamed Onions

I love creamed onions, although it’s an extremely rich side. Fat-free half-and-half helps a bit. If you can’t find pearl onions, I’ve made this recipe with onions quartered. Also, frozen onions work just fine. Don’t forget to use a wet paper towel on the board when peeling and cutting onions – you’ll never shed a tear.

2 lbs. white pearl onions.

1 1/4 teaspoons salt

3 tablespoons unsalted butter

1 cup heavy cream or half-and-half (fat-free ½&1/2 is great)

1 cup panko bread crumbs

½ cup grated parmesan cheese

½ cup grated cheddar cheese

Blanch onions in boiling water until just tender and drain well. Place in a well-buttered 2-quart baking dish. Pour half-and-half over the onions. Sprinkle with breadcrumbs, and cheeses. Bake covered with parchment then foil, at 350 degrees for 20 minutes. Remove the covering and allow it to brown for another 15 minutes. Serve hot.

For those who are vegetarian, this is a lovely entrée for Thanksgiving.

Vegetable Wellington

1 Box Puff Pastry (2 sheets)

1 small egg beaten

Duxelles

1 pound variety mushrooms

1 /2 cup chopped shallots

¼ cup Madera

1 clove garlic grated

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon thyme

2 tablespoon butter

Vegetable filling

2 large carrots, peeled and cut into strips

½ pound green beans

2 tablespoon chopped fresh parsley

1 teaspoon salt

Chop shallots. Set aside. Place mushrooms in a food processor and chop until fine. Sauté mushrooms, shallots, garlic, salt, pepper, and butter in a pan until a mixture is cooked down into a dark mixture. Add Madera. Cool.

Slice carrots into long strips and cook until tender in boiling water, cool. Trim green beans and set aside. Roll out cold puff pastry into a long rectangle. Spread the cooled duxelles mixture on pastry, leaving 1/8 inch around the edge. Carefully place carrots and raw green beans along the center of the pastry. Brush the edge with egg. Place the second sheet of pastry on top and seal the pastry. Trim the edge to pastry puffs. Place in the refrigerator for one hour to chill. Cut three air vents in the top Place in a 400-degree oven for 30 to 45 minutes until completely brown. Remove from the oven and cool for 10 minutes. Serve hot.

Sweet Potatoes

The aroma of fresh hot sweet potatoes from a pushcart on Avenue C in Manhattan will always be in my mind. There are so many ways to prepare sweet potatoes that it’s truly difficult to choose one. Always use fresh sweet potatoes. They can be baked up to three days ahead on a sheet pan lined with foil up to three days before until they are soft and easy to scoop. The fresher the potato, the sweeter it is.

2 tablespoons softened butter (to grease pan)

4-6 medium sweet potatoes. About 4 pounds fully baked

2 eggs

¼ cup packed dark brown sugar

½ teaspoon grated nutmeg

1 tablespoon chopped crystallized ginger

Topping

3 tablespoons softened butter

½ cup chopped pecans

2 cups mini marshmallows

Scoop the baked sweet potatoes into a bowl. Mash well. Add beaten eggs, brown sugar, and crystallized ginger. Spoon into the prepared pan. Bake at 350 degrees for ½ hour. Remove from the oven and sprinkle with butter, pecans, and marshmallows. Bake until brown.

Indian Pudding

As children, we always included Indian Pudding in our Thanksgiving dessert menu. A favorite of our founding fathers, it’s a version of hasty pudding. Although very rich, we looked forward to it every year and saved room for a small bowl topped with vanilla ice cream. This can be made up to a week beforehand.

4 cups whole milk

1/2 cup yellow cornmeal

1/2 cup molasses

1/2 cup brown sugar

3 large eggs, beaten

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

3 Tbsp butter or margarine

1 cup heavy cream

Preheat the oven to 300°F. Butter a two-quart casserole dish. Bring milk to a simmer and gently whisk in cornmeal. Cook over low heat, stirring constantly until the cornmeal is completely dissolved and the mixture thickens. Remove from heat. Add molasses, brown sugar, spices, and eggs one at a time. Pour into a buttered baking dish. Bake for two hours until the pudding is firm and brown. When ready to serve, pour heavy cream over the pudding and place in the oven for a half-hour until heated through. Serve warm with vanilla ice cream.