38 | NOVEMBER 18 • 2021

A

s I often say, man (and
woman) cannot live
on turkey alone. But
who knows how many turkeys
are available this year? If entire
birds are not available, you
might be able
to purchase
turkey breast
roasts or drum-
sticks of what-
ever you may
find.
Of course,
if turkeys are
unavailable,
you can eat chicken, plain tur-
key breast or juicy beef steaks.
I’ve included here some of my
favorite side dishes that are
perfect with whatever you eat.
These recipes usually serve
about eight people — but if
you’re like me and make four,
five, six or more side dishes,
these recipes can “stretch” to
serve even more “pilgrims.”

SWEET POTATO PUREE
WITH PRALINE TOPPING
Ingredients

14 cups (about 5 pounds) sweet

potatoes or yams, peeled and

cubed

½ cup half-and-half or non-dairy

creamer

½ cup maple syrup

1 tsp. vanilla extract

¾ tsp. salt

1 large egg, lightly beaten

Topping:

½ cup flour

½ cup packed brown sugar

¼ cup (½ stick) butter or marga-

rine, cut into small pieces

½ cup chopped pecans (option-

al)

Directions
Preheat oven to 375°F.
Spray a 9- by 13-inch bak-
ing dish (or equivalent)
with nonstick cooking
spray. Set aside.

Prepare the potatoes:
Place cut potatoes into a
large pot and cover with
water. Bring to a boil over
high heat. Reduce heat
to medium and cook until
tender, for about 12-15
minutes (check tender-
ness with a fork). Drain the
potatoes in a colander. Set
aside.
While the potatoes are
draining, combine half-
and-half, maple syrup,
vanilla, salt and egg in a
large bowl and whisk well.
Add the potatoes and beat
with a fork lightly until the
mixture is slightly chunky.
Transfer this mixture to the
prepared baking dish and
spread. Set aside.
Make the topping:
Combine flour and sugar in
the bowl of a food proces-
sor and pulse a few times.
Add the butter pieces and

pulse a few more times.
Add the pecans and pulse
a couple of times to com-
bine. Sprinkle this mixture
over the potatoes.
Cover the dish with foil
and bake for 15 minutes.
Uncover and bake for 25
minutes more.
Makes 12 or more serv-
ings.

WILD RICE WITH LEEKS,
CORN AND CHICKPEAS

1½ cups uncooked dark wild rice

2 tsp. kosher salt

3 Tbsp. olive oil

2 cups finely chopped leeks

(white part only)

½ cup water

1½ cups fresh or frozen corn ker-

nels, thawed

1½ cups chickpeas, cooked and

drained

¼ cup fresh parsley, chopped

2 tsp. fresh finely grated lemon

zest or orange zest

Salt and pepper to taste

Directions
Bring 5 cups of water to
a boil in a saucepan over
high heat. Add rice and
bring to boil. Reduce heat
and simmer uncovered;
cook until rice is tender,
but still a bit chewy, about
45 minutes.
Transfer to a strainer and
drain, then transfer to a
medium bowl.
While the rice is cooking,
heat oil in a large nonstick
skillet. Add the leeks and
saute for 2 minutes.
Add water and cook until
the leeks are tender, about
6 minutes. Add the leeks,
corn, chickpeas, parsley
and zest to the rice and
toss well. Add salt and
pepper to taste.
Serve warm or at room
temperature. Adjust to
taste with more salt. Makes
8 or more servings.


Annabel
Cohen
Contributing writer

FOOD
DINING IN
Bring on the
Sides for
Turkey
Day

continued on page 40