5 AMAZING Sides For The PERFECT Thanksgiving Meal
The holidays can be stressful, especially if you are hosting a Thanksgiving dinner. There is so much planning, prepping, and cooking involved that it could definitely get overwhelming; HooplaHa wants to help. Here is our list of 5 side dishes to complement the main course and make your Thanksgiving meal absolutely perfect:
<h4>1) Salted Caramel Eggnog</h4><p class="shortcode-media shortcode-media-rebelmouse-image">
<img type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8xNTEzMzQ1My9vcmlnaW4ucG5nIiwiZXhwaXJlc19hdCI6MTY2OTE0NzA0MH0.iTCrEXw8Mf3LsYaGc1kvNdJMOdh37WiQOxITIQ7WJjE/img.png?width=980" id="c577b" class="rm-shortcode" data-rm-shortcode-id="b1dbccbbae966cdb180216918658ad32" data-rm-shortcode-name="rebelmouse-image">
</p><p>Ingredients<br></p><ul class="ee-ul"><li>3 cups whole milk</li><li>1 cup heavy whipping cream</li><li>4 cinnamon sticks</li><li>¾ tablespoon pure vanilla extract</li><li>1 teaspoon grated nutmeg</li><li>5 eggs</li><li>2/3 cup white sugar</li><li>½ cup caramel syrup, plus more for garnish</li><li>1 tablespoon sea salt, plus more for garnish</li><li>¾ cup good quality dark rum</li><li>2 egg whites for garnish</li></ul><p>Instructions</p><ul class="ee-ul"><li>In a large saucepan, combine milk, cream cinnamon, vanilla and nutmeg. Bring to a boil over medium heat and then remove from heat</li><li>Allow it to sit for 5 to 10 minutes</li><li>In a large stand mixer, beat eggs and sugar on medium high until fully combined</li><li>Add caramel, sea salt, and rum. Continue whisking to combine</li><li>Beat the egg whites on high until foamy peaks form</li><li>Pour the eggnog in the glass with room for fluffy egg whites</li><li>Garnish with nutmeg and caramel sauce</li></ul><h4>2) Bourbon Bacon Whipped Sweet Potatoes</h4><p class="shortcode-media shortcode-media-rebelmouse-image">
<img type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8xNTEzMzczMi9vcmlnaW4ucG5nIiwiZXhwaXJlc19hdCI6MTYyNjQ0ODMyOX0.SA9OGs2FG2H1cNwlC3XLmmMyL2ZyR_yNU5XHM3kbCQQ/img.png?width=980" id="be97d" class="rm-shortcode" data-rm-shortcode-id="9ea24b732ec3a41ca1d0f4f5ceb6843a" data-rm-shortcode-name="rebelmouse-image">
</p><p>Ingredients<br></p><ul class="ee-ul"><li>4 pounds sweet potatoes, peeled and cut into 1 ½ inch chunks</li><li>4 slices thick cut bacon, chopped</li><li>15 to 20 sage leaves</li><li>½ tablespoon unsalted butter</li><li>1/3 cup milk</li><li>4 tablespoons brown butter</li><li>2 tablespoons bourbon</li><li>¼ teaspoon salt</li><li>¼ teaspoon pepper</li></ul><p>Instructions</p><ul class="ee-ul"><li>Add the potato chunks to a large pot and cover with cold water</li><li>Bring the potatoes to a boil and cook for 30 minutes or until they are fork tender</li><li>Heat a large skillet over medium low heat and add the chopped bacon</li><li>Cook the bacon until it is totally crispy</li><li>Remove the bacon with a slotted spoon and place it on a paper towel</li><li>Set aside 1 tablespoon of bacon fat in a bowl</li><li>Put sage leaves and butter into the skillet and cook until crispy, about 1 to 2 minutes per side</li><li>Remove them with a slotted spoon and place on a paper towel to drain</li><li>Drain the potatoes and mash them, then use an electric mixer to whip them</li><li>Add in the reserved bacon fat, milk, bourbon and brown butter</li><li>Whip the potatoes until everything is combined</li><li>Crumble the sage on top and top them with the bacon</li></ul><h4>3) Pumpkin-Shaped Cheeseball</h4><p class="shortcode-media shortcode-media-rebelmouse-image">
<img type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8xNTEzMzg2NS9vcmlnaW4ucG5nIiwiZXhwaXJlc19hdCI6MTY2MjQ4MjU5NX0.XhjATYiTlsQ0mWO5ybXum0jJJDuLFAar3JPAYTiQ3c4/img.png?width=980" id="4041d" class="rm-shortcode" data-rm-shortcode-id="c0f419b68f098e54ca7e14a970d28d2c" data-rm-shortcode-name="rebelmouse-image">
</p><p>Ingredients</p><ul class="ee-ul"><li>1 (8 oz.) block cream cheese, softened to room temperature</li><li>1 (8 oz.) tub vegetable cream cheese</li><li>2 tbsp. Hidden Valley Ranch Spicy Ranch Mix</li><li>3 green onions, diced</li><li>1 red pepper, finely diced (save the stem)</li><li>2 cups shredded sharp cheddar cheese, divided use</li></ul><p>Instructions</p><ul class="ee-ul"><li>Using an electric mixer, combine both cream cheeses</li><li>Stir in 2 tablespoons of the ranch mix, green onion, red pepper, and one cup shredded cheddar cheese</li><li>Spread out a large sheet of glad cling wrap</li><li>Sprinkle ¼ cup of the shredded cheese onto the plastic wrap</li><li>Top with cheese ball mixture</li><li>Use the rest of the shredded cheese and sprinkle it onto the tops and sides of the cheese ball</li><li>Tightly wrap the ball with two layers of cling wrap</li><li>Wrap it with four rubber bands (doubled up)</li><li>Place the cheeseball in the fridge overnight</li><li>Cut off the rubber bands</li><li>Remove the cling wrap</li><li>Add the pepper stem on top</li><li>Serve with crackers</li></ul><h4>4) Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries</h4><p class="shortcode-media shortcode-media-rebelmouse-image">
<img type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8xNTEzMzkzNi9vcmlnaW4ucG5nIiwiZXhwaXJlc19hdCI6MTYyMTM5MjE4Mn0.l0xaDl6DTifAi54UARBw0sn8MsD9zGxlcMaBwA7hxgc/img.png?width=980" id="c0949" class="rm-shortcode" data-rm-shortcode-id="a93807611e71e631d8d2a99ca6c85c48" data-rm-shortcode-name="rebelmouse-image">
</p><div>Ingredients</div><ul class="ee-ul"><li>3 cups Brussels Sprouts, ends trimmed, yellow leaves removed</li><li>3 tablespoon olive oil</li><li>Salt to taste</li><li>1 ½ pound butternut squash, peeled, seeded and cubed into 1 inch cubes</li><li>2 tablespoons olive oil</li><li>3 tablespoons maple syrup</li><li>½ teaspoon ground cinnamon</li><li>2 cups pecan halves</li><li>1 cup dried cranberries</li><li>2 to 4 tablespoons maple syrup</li></ul><p>Instructions</p><ul class="ee-ul"><li>Preheat oven to 400 degrees F</li><li>Lightly grease the foil lined baking sheet with 1 tablespoon olive oil</li><li>Slice the Brussel sprouts in half, add in 2 tablespoons of olive oil, salt, and toss</li><li>Place Brussels sprouts onto the baking sheet, cut side down and roast for 20 to 25 minutes</li><li>During the last 5 to 10 minutes, turn them over</li><li>For the butternut squash, prepare another baking sheet the same way</li><li>In a medium bowl, combine squash, 1 tablespoon olive oil, maple syrup, and cinnamon, and toss to mix</li><li>Place squash in a single layer on the sheet</li><li>Bake for 20 to 25 minutes, turning half way through until softened</li><li>In a large bowl, combine the Brussels sprouts, squash, pecans, and cranberries and mix</li><li>Add an additional 2 to 4 tablespoons of maple syrup if desired</li></ul><h4>5) Pumpkin Pie Bites</h4><p class="shortcode-media shortcode-media-rebelmouse-image">
<img type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8xNTEzMzk2NS9vcmlnaW4ucG5nIiwiZXhwaXJlc19hdCI6MTYyMzM2MTc0OX0.0crGeU3bPHqOscdxPOZsDo2oWAGeS-wYkSgslAakjrQ/img.png?width=980" id="4810f" class="rm-shortcode" data-rm-shortcode-id="ea4498c9957013785b9592637e854eec" data-rm-shortcode-name="rebelmouse-image">
</p><p>Ingredients</p><ul class="ee-ul"><li>2 pre-made, ready to roll pie crusts</li><li>1 (8oz) package cream cheese, softened to room temperature</li><li>1 cup pumpkin puree</li><li>1/2 cup sugar</li><li>2 eggs + 1 egg for egg wash</li><li>1 tsp vanilla</li><li>1 tsp pumpkin pie spice</li><li>Whipped cream</li></ul><p>Instructions</p><ul class="ee-ul"><li>Preheat oven to 350 degrees</li><li>Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside</li><li>Roll the dough or pie crust out on a floured surface with a floured rolling pin</li><li>Using a round cookie or biscuit cutter (approximately 3 inches diameter) cut at least 24 rounds out</li><li>Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust</li><li>Brush egg wash from one egg to the top edges of each pie</li><li>Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined</li><li>Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice</li><li>Spoon mixture into each mini pie crust almost up to the top</li><li>Bake for 15-20 minutes or until golden around the edges</li><li>Remove from oven and let cool on a cooling rack, or chill in the fridge for 30 minutes</li><li>Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving. Keep refrigerated</li><li>Pies will be puffy when they come out of the oven, but will sink back down when cooled</li></ul><p>
Please let us know if you try any of these because they look delicious!
</p><h5>And don't forget about the main course... the Turkey! </h5><p>
<a href="http://www.hooplaha.com/hooplahas-7-tips-to-cooking-the-perfect-thanksgiving-turkey-2078470983.html" target="_blank">7 Tips For Cooking The Perfect Thanksgiving Turkey</a>
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<a href="http://www.hooplaha.com/tips-for-carving-your-turkey-to-savor-every-bit-2078471023.html" target="_blank">Tips For Carving Your Turkey To Savor Every Bit</a>
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