At this time of year, the turkey takes the spotlight. The stuffing, mashed potatoes and gravy make for a strong supporting cast. But there’s no reason a creative, innovative side dish can’t make a cameo at your Thanksgiving table.
Timothy Downs has just the thing.
Downs is the executive chef at Knoebel Events, nested inside the Daniels College of Business and its Fritz Knoebel School of Hospitality Management. It hosts hundreds of occasions each year, from small get-togethers to wedding receptions and large events with more than 500 guests. He is supported by a 50-person student staff, who help prepare meals inside the Meyer Family Kitchen.
Ahead of the holidays, Downs whipped up a savory dish that can stand alone as an entree or complement the meal as a side.
Wild Rice
Ingredients
- 3 cups wild rice
- 9 cups of vegetable or chicken broth
Steps
- Rinse rice and cook on stovetop until it begins to break down a bit. A slight crunch is ideal.
- Cooking takes less time if the rice is soaked overnight
- Season to taste
- Keep warm to add to sweet potato mix
Roasted Sweet Potatoes (can be prepared one day before)
Ingredients
- 2 large sweet potatoes
- Olive oil
- Salt and pepper
Steps
- Peel and dice potatoes to about ½ inch size.
- Coat with just enough olive oil and season with salt and pepper.
- Reserve or cool until ready to use.
Final Rice Prep to Finish:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup sliced sage
- 1 tablespoon minced garlic
- Reserved roasted sweet potatoes
- 1 cup or more chopped praline pecans
- 1 cup dried cranberries
- 1 cup dried apricots, cut into quarters
- Optional: Halved tomatoes, roasted with olive oil, salt and pepper until golden
Steps
- Warm a sauté pan and add butter, oil, and garlic. Cook for about 1 minute, being careful not to burn the garlic.
- Add roasted sweet potatoes and sage. Cook until warmed through and slightly crunchy.
- Stir in warm/hot rice pilaf and place in a serving dish.
- Garnish with the remainder of ingredients or whatever feel will be delicious.
Roasted Acorn Squash
Ingredients
- 2-3 acorn squash, cut in half and deseeded
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/4 teaspoon celery salt or celery seed
- 1 tablespoon olive oil
Steps
- Fork squash to help allow flavor get flavors and cooking time and place on oven safe pan lined with parchment paper.
- Brush or rub top of squash with oil.
- Sprinkle or rub spice mix on squash.
- Bake at 350 degrees until soft, or about 30-45 minutes. (Times really do vary depending on oven, size of squash, etc.)
- Place rice in squash and bake for another 10-15 minutes.
- For a bit of added fun, add goat cheese to the rice mixture.
