All-Star Sides for Thanksgiving Dinner

Turkey gets all the attention at Thanksgiving, but it’s the side dishes that really deserve the spotlight. Bright green peas, golden beets, crunchy Brussels sprouts, purple and green frilly kale, jewel-red pomegranates, and sunny orange winter squash take center stage in the following holiday recipes that are also perfect every day of the week.

- By Kimberly Lord Stewart

Cauliflower & Leafy Purple Kale Savory Bread Pudding

Serves 6 This rich, strata-like casserole is as good as any bread stuffing. To change up the flavors, substitute other blanched or sautéed vegetables, such as broccoli, mushrooms, and spinach.

1 bunch frilly purple kale, washed, stems removed

½ head cauliflower

1 Tbs. extra-virgin olive oil

3 celery stalks

4 Tbs. chopped yellow onion

2 garlic cloves, peeled and minced

½ lb. stale sourdough or sturdy whole grain artisan bread (about half loaf)

1 cup grated Gruyère cheese

½ cup grated Parmesan cheese

4 eggs

2 cups milk

1 tsp. poultry seasoning

¾ tsp. salt

¼ tsp. pepper

¼ cup cream

1. Preheat oven to 350°F. Butter or oil 12-inch rectangular casserole dish.

2. Bring pot of water to a boil. Chop kale into large pieces and place in salted water. Cook 2–3 minutes, until just tender. Drain, squeezing out excess water.

3. Break cauliflower into florets. Bring pot of water to a boil. Add cauliflower to pot and cook 3–4 minutes until barely tender.

4. Heat olive oil in skillet. Add celery and onions, and sauté until soft. Add garlic, and cook about 2 minutes, until fragrant.