Chef Bernie from The Gladly shows us two Thanksgiving sides to try out this year.
Spaghetti squash with pecans, cranberries and bourbon
4 cups cooked spaghetti squash (cook seeded halved spaghetti squash in oven flesh side down for 35-45 minutes at 375 degrees. Once cooled enough to handle, run fork down the center to remove flesh)
● ½ cup chopped pecans
● ½ cup dried cranberries
● 2 tbls brown sugar
● 2 tbls bourbon
● ¼ cup red onion medium dice
● Butter as needed
In sauce pan, add 2 tbls butter and melt. Add onion and saute briefly. Add brown sugar and bourbon carefully, cook for a few seconds to cook off the alcohol and add remaining ingredients. Season with salt and pepper
Smashed fingerling potatoes
● 2 ½ # fingerling potatoes washed and halved
● ½ cup bacon fat, turkey fat, or olive oil
● 1 ½ to 2 ½ cups heavy cream
● Salt and pepper to taste
Toss potatoes with your fat of choice and spread on a cookie sheet. Place in 450 degree oven for 30 minutes or until outside is nicely caramelized and inside is tender. Transfer to mixing bowl and add heavy cream and smash with a potato masher. Season with salt and pepper to taste.