It's officially autumn now. It's time to forgo those salads and slaws and think heavier sides to go with those roasts and stews. Luckily there's a whole array of side dishes you can make. They can be simple or complex but all will have great flavor.
One of the best fall and winter sides is stuffing. It goes not only well with turkey but also chicken and pork. Use Stovetop Stuffing if you want to go the easy route. This is super simple to make and lets you concentrate more on the main dish. You can try a classic stuffing made with stale French bread ,sage, chopped celery and chicken broth. You can add eggs if you want for a more custardy mouth feel,You can also change up the bread and sub in challah or sourdough. If you're serving a pork roast, think about adding chopped Granny Smith apples to it to compliment the meat. A novel way of serving it is bake the stuffing in a muffin tin so you can have cups to fill with meat and gravy. Another fall side is squash. Any meat benefits from its' mild flavor so it doesn't steal the spotlight. Butternut, a rich orange squash is the best to serve right now. You can bake or even microwave it. Fill the hollowed out section with butter or cinnamon. Brown sugar also works, You can also go savory by adding garlic to the butter.
Fall is when many cruciferous veggies come into harvest.Cabbage was a staple in the summer as many turned it into slaw to accompany hoi dogs and hamburgers. You can try frying it in butter and add some minced garlic for a truly flavorful side. Cabbage leaves can also be sauteed in oil. You can add bacon and onions for more flavor along with a scant cup of vegetable broth. Kale is also popular right now. Think about sauteing it in olive oil with lemon and garlic for a nutritious side with chicken or steak. Remember to not dry the leaves after initially washing it. This makes them less chewy and more tender.Brussels sprout are the perennial autumn favorite. You see them everywhere now., from groceries to farmer's markets. One delicious way to make them is steam either on the stovetop or microwave, then dress them with melted butter and a generous sprinkling of Parmesan cheese.They and kale can be turned into crispy chips after a few minutes in an air fryer.These would be a great side for burgers or chicken nuggets.
Fall is here and with a wide variety of different side dish. You can go the traditional route with stuffing, squash or cabbage or try something new like kale or Brussels sprouts chips. No matter which way you'll go you have a perfect complement to your main course.
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