Turkey season has arrived.

If you are looking for a few different side dishes to try, these are some that I really like.

I almost always serve brussels sprouts when I make a turkey.

This Brussels Sprout Gratin is packed with flavor. Cheesy, creamy and crunchy. Yum.

Brussels Sprouts Gratin

Ingredients:

2 tablespoons unsalted butter, cut into pieces, plus more for the dish
Kosher salt
1 pound Brussels sprouts, trimmed
Pinch of red pepper flakes
Freshly ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

Directions:

1. Preheat the oven to 400℉. Butter a 2-quart baking dish.

2. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes. Drain and coarsely chop.

3. Transfer brussels sprouts to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste. Pour the cream on top, sprinkle with cheese and breadcrumbs and dot with the butter pieces.

4. Bake the gratin until bubbly and golden brown, about 15 minutes.

Serves 6

Recipe from Food Network Magazine

Here is another cheesy green veg side dish. The sour cream and lemon give the beans an interesting tang.

Green Beans With Shaved Parmesan

Ingredients:

3/4 pound trimmed green beans
2 tablespoons sour cream
1 teaspoon lemon juice
1/4 cup shaved parmesan cheese
Freshly ground black pepper

Directions:

1. Place the green beans in a large microwave-safe bowl. Cover and microwave on high for 5 to 7 minutes.

2. In a small bowl, whisk together the sour cream and lemon juice. Pour over the beans and toss to coat.

3. Serve immediately with the parmesan and freshly ground pepper.

Serves 4

Recipe from Food Network Magazine

I like a little texture to my mashed potatoes, but you can whip these up smooth. Either way they are rich and delicious. And as an added bonus, they can be made the day before.

Classic Make Ahead Mashed Potatoes

Ingredients:

5 pounds potatoes, peeled and cut into wedges
1 package (8 ounces) reduced-fat cream cheese, cubed
2 egg whites, beaten
1 cup (8 ounces) light Sour Cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, melted

Directions:

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

2. In a large bowl, mash potatoes with cream cheese.

3. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended.

4. Transfer potatoes to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight.

5. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°F for 50 minutes. Uncover; bake 5-10 minutes longer.

Serves 12

Recipe from Taste Of Home Magazine

Bagels in Stuffing…who would have thought? Definitely a fun way to shake up your usual bread stuffing.

The original recipe title is Scarborough Fair Stuffing. I wonder why. ♬♬♬

Herbed Stuffing With Bagels

Ingredients:

10 cups torn assorted breads, such as French, whole wheat, rye, pumpernickel, and plain bagels
1/4 cup minced fresh parsley
1/4 cup minced fresh sage
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
14-1/2 ounces reduced-sodium chicken broth
1/2 cup butter, melted

Directions:

1. In a large bowl, combine the bread, herbs, salt and pepper.

2. Mix together the eggs, broth and butter; add to bread mixture and stir until moistened.

3. Transfer to a greased 13 x 9 inch baking dish. Bake, uncovered, at 350°F for 25-30 minutes or until golden brown and cooked through.

Note: This recipe can be doubled to stuff a 14-pound turkey. Bake until a meat thermometer reads 180° for the turkey and 165° for the stuffing.

Serves 9

Recipe from Taste Of Home Magazine

Isn’t that a crazy cartoon?

I loved Gloria Gaynor’s ‘I Will Survive’ back when it came out. I have fond memories of rocking out to it while roller skating (!!!) at the Roller Palace in Brooklyn. That was a looooong time ago.

Here is a stripped down cover version with ukelele.

And sampled in this trippy hip hop tune.

This is a cool version of ‘I Will Survive’ by the always cool Cake.

Cheers!