Wildly Delicious Thanksgiving Side Dishes

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Most people think turkey is the star of the Thanksgiving table but at my house it’s the side dishes. Each year, I make the traditional sides my family loves, but I also try to whip up something a little unexpected. If you’re like me, and want to start a new side dish tradition this holiday season, try one of these four wildly delicious recipes. Your Thanksgiving feast will soar to another level, and who knows, one of these wild sides could become a new must have dish at Thanksgiving meals for years to come.

Roasted Vegetables & Pecans with Wild Blueberry Balsamic Sauce

Roasted fall vegetables are easy to make, don’t require a lot of prep time and are absolutely delicious because they stay tender on the inside and have a crispy crunchy outside. This Roasted Vegetables & Pecans with Wild Blueberry Balsamic Sauce features butternut squash and Brussels sprouts. Most people either love or hate Brussels sprouts, but we bet this recipe may convert the nay-sayers. Not only is this recipe beautiful for your holiday table, but it features a sweet and savory flavor combination with an added zing from the Wild Blueberries.


Twice Baked Sweet Potato with Wild Blueberries

This Twice Baked Sweet Potato with Wild Blueberries recipe is sure to illicit “oohs” and “ahhs” from your friends and family. After scooping out the flesh of the baked sweet potato, it’s mixed with creamy ricotta cheese, cinnamon, allspice, nutmeg, vanilla, and a little bit of real maple syrup. The velvety mixture is then stuffed back into the cooked potato shell to be heated again, and then smothered with warmed Wild Blueberries. In addition to its great sweet and savory flavor, this show stopping side is also loaded with nutrients. Wild Blueberries have twice the antioxidants and more fiber than regular blueberries, and the sweet potato boasts beta carotene, vitamin C, and fiber.


Stuffed Acorn Squash with Farro and Wild Blueberries

Acorn or winter squash is one of fall’s most popular vegetables, and its buttery flavor pairs well with sweet, spicy and savory ingredients. Add a little more fall to your table with this crowd pleasing Stuffed Acorn Squash with Farro and Wild Blueberries recipe. We recommend cutting the squash into quarters before roasting so they can easily fit on a plate. Once done, fill them with the delicious farro and Wild Blueberry mixture. This trio packs a nutritional punch, with the squash being rich in vitamin C; the farro an excellent source of protein and iron, and the Wild Blueberries having twice the antioxidant capacity and 72 percent more fiber per serving of regular blueberries. To save time on Thanksgiving Day, prepare the farro and Wild blueberry mixture ahead of time and refrigerate it until you’re ready to use it. No farro on hand? You can easily substitute brown rice, wild rice, barley, or quinoa.


Wild Blueberry and Ginger Relish

Tired of the traditional cranberry sauce? Excite your guests with this Wild Blueberry and Ginger Relish. It’s delicious and offers a healthy twist to traditional cranberry sauce. Because the Wild Blueberries are naturally sweet, you won’t need to add lots of sugar, only two tablespoons. Not only is it the perfect side dish, but it also makes a great spread for your turkey sandwich the following day. With little added sugar, tons of antioxidant power, and omega 3s, this will be a real relish upgrade for your holiday table.

Enjoy and Happy Thanksgiving!

About the Author

Belinda Donovan is a public relations professional with more than 15 years of experience working with clients in the consumer products, food service, hospitality, transportation and insurance and banking industries. She began her career in 1987 as a press secretary for a United States Senator from Alabama, her home state, and has worked in agencies in Atlanta, Philadelphia and Maine. A Southerner at heart she now calls Maine her home. She joined Ethos Marketing in 2011 as Director of Public Relations.