Thanksgiving’s side show

MODESTO, Calif. — Come on, the turkey is the easy part.

No decisions there, past whether you’ll roast it, fry it or pop it on the grill. Turkey is a given. Turkey is the star.

And the finale is pretty much planned out, too. Pumpkin pie will almost certainly close the show.

But what about the supporting players? What about all that space in between?

You have to decide what else you’re going to serve at the most important dinner party of the year.

When it comes to Thanksgiving dinner, the side dishes — with apologies to Tom Turkey — actually are the ones that carry the most flavor. So what you serve on the side really matters. And it was proven during a taste testing in our own Modesto Bee offices.

A few Bee home chefs cooked up their favorite recipes recently and brought them in for a side dish taste-off.

Before the tasting, however, there was the photographing in The Modesto Bee studio. And that’s where the proof of the humble side dishes’ importance was found.

The studio immediately was filled with that warm, savory and unmistakable aroma of the Thanksgiving table once a baker’s dozen of delectable dishes were gathered there. And there wasn’t a turkey — well, aside from a ceramic one — in sight.

All the major players were represented: stuffing, sweet potatoes, mashed potatoes, salads, veggies, rolls and cranberries. Some were family favorites, some were new recipes getting a tryout.

The best part: All are easy to whip up, so you can enjoy the family and friends that make up your annual day of gratitude.

Oh, and the taste-test winner? A decadent, creamy Devonshire corn.

Snowy Mashed Potatoes

12 medium potatoes

1 (8-ounce) package cream cheese, softened

1 cup sour cream

1 teaspoon salt

1 teaspoon pepper

1 clove garlic, crushed

1/4 cup chives, chopped (optional)

1/2 teaspoon paprika

1 tablespoon butter

Peel, quarter and boil potatoes until tender. Combine with cream cheese, sour cream, salt, pepper, garlic and optional chives, and beat with mixer on high speed until smooth and light. Spoon into lightly greased round baking dish. Sprinkle with paprika and dot with butter. Bake at 350 degrees for 30 minutes. Dish can be baked covered (for smooth top) or uncovered (for slight crusting on top).

Note: Potatoes can be cooked and mashed the day before and refrigerated overnight, in which case bake at 350 degrees for 45 to 60 minutes.

Aunt Polly’s Red-hot Apples

6-8 tart apples (Granny Smith, Pippen, Gravenstein)

1/2 cup sugar

1/4 cup Red Hots cinnamon candy

Peel, core and cut apples into eights (or smaller, to reduce cooking time), putting cut pieces in cold water to add moisture and prevent browning.

Put apples in pot with 1/4 cup water. Add sugar and Red Hots. Heat on medium until steam rises, then turn heat to low, cover and simmer, stirring every so often for about 20 minutes or until apples are desired softness.

Cranberry-Citrus-Pecan Stuffing

1 box stuffing mix

Chicken broth

2 oranges

1/2 small onion

4 tablespoons butter

2/3 cup pecans

2/3 cup Craisins

1/4 cup orange juice

Orange zest

Prepare the boxed stuffing per instructions, substituting chicken broth for the water. Set aside.

Saute onions, butter, pecans, Craisins and orange juice until the onions are opaque. Add the zest of one orange and squeeze the orange for more juice. Combine with the stuffing and place in serving bowl. Garnish with slices of orange.

Green Beans with Almonds

Green beans, frozen, steam-in-bag, family-size

1/2 cube butter

3-4 garlic cloves

1 cup blanched slivered or sliced almonds

1 lemon

Salt to taste

For garnish: green onions, slivers of red bell pepper or dried cranberries

Place the steam-in-bag frozen green beans in the microwave and cook according to package directions. Melt the butter with the garlic cloves. Once the garlic infuses the butter (let your nose be your guide), scoop out the garlic and add the almonds and cook until toasted.

Toss the beans, almonds and butter in a serving bowl and salt to taste.

Squeeze lemon juice over the top. Garnish as desired.

Pickled Beets

1 cup water

1 cup vinegar

1 or 2 teaspoons sugar, or enough to take bite out of vinegar

1 (14.5-ounce) can sliced beets, drained.

1 small red onion, sliced

2 hard-boiled eggs, shell removed.

In a bowl or jar mix the water, vinegar and sugar until sugar is dissolved. Add sliced red onion, sliced beets and hard-boiled eggs. Let all the ingredients pickle for four days, refrigerated. Stir the mixture a couple of times a day.

To serve, drain beets, onions and eggs. Slice eggs. Serve beets, onions and sliced eggs in a serving bowl. Recipe can be doubled.

Devonshire Corn

1 cup milk

2 tablespoons flour

2 (10-ounce) packages frozen corn, thawed

2 tablespoons butter, softened

1 cup heavy whipping cream

1 teaspoon salt

Pinch each nutmeg, cayenne pepper and white pepper

Mix milk and flour together. Combine corn, butter, cream, milk/flour mixture and seasonings in a saucepan and bring to a boil. Reduce heat and simmer five to seven minutes, uncovered.

Cranberry Mold

3/4 cup boiling water

1 large pack cherry or raspberry Jell-O

1 (16-ounce) can whole-berry cranberry sauce

1 (8-ounce) can crushed pineapple, undrained

1 apple, diced

1/2 cup walnuts, coarsely chopped

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in cranberry sauce and crushed pineapple. Refrigerate until thickened slightly but not set. Stir in fruit and nuts. Pour into a five-cup mold. Refrigerate until firm, at least four hours. Cover and refrigerate no longer than three days.

Ambrosia Salad

4 ounces sour cream

16 ounces Cool Whip

2 (16-ounce) cans pineapple chunks, drained well

2 (11-ounce) cans mandarin oranges, drained well

1 (10-ounce) jar maraschino cherries, drained well

1/2 cup of flaked coconut

1/2 bag of mini marshmallows

1/2 cup chopped pecans

Combine the sour cream and Cool Whip until creamy. Fold in all the fruits, coconut, marshmallows and pecans. Cover and chill in refrigerator for at least two hours (or overnight).

Note: You may add additional fruits, such as seedless grapes, bananas (which should be added just prior to serving), peaches or even well-drained fruit cocktail).

Apple-Hazelnut Stuffing

6 cups dry bread cubes

1 tablespoon cooking oil or butter

1 cup chopped celery

1/2 cup chopped onion

1 cup chopped apples

2 cups liquid broth, bouillon or canned

Cooked turkey meat from neck and giblets

1/2 cup hazelnuts, chopped or sliced

1 teaspoon salt

2 teaspoon poultry seasoning

2 teaspoon sage

Place dry bread in a large bowl. Gently saute all vegetables and toasted hazelnuts in butter or oil. Add liquid, turkey, sauteed vegetables, hazelnuts and seasonings to bread. Toss lightly.

Refrigerate and stuff bird just before roasting or cook dressing in a separate pan for 1 1/2 hours at 325 degrees.

Mom’s Cottage Cheese Salad

1 large carton cottage cheese

1/4 cup mayonnaise

1 bunch green onions, chopped (using part of the green stem)

Salt and pepper to taste

Mix all ingredients and refrigerate for at least an hour prior to serving.

Homemade Rolls

1 package yeast

1 tablespoon sugar

1/2 cup warm water

1 cup milk

1/2 cup butter

1/2 cup sugar

3/4 teaspoon salt

3 eggs

4 cups flour

Mix together yeast, 1 tablespoon sugar and warm water and set aside to rise.

Scald milk and 1/2 cup butter and cool completely, then add in the sugar, salt and eggs. Mix well, then add in the yeast mixture. Add enough flour to create a very sticky batter. Set aside to rise three to four hours.

Once risen, turn half the dough on a floured board or cloth, knead and roll out into a circle. Use a pizza cutter to slice the dough into pie/pizza slices. Roll, beginning at the large end, and place on a greased baking pan. Let rise two to four hours.

Bake at 325 F until golden brown, about 12 to 14 minutes.

Paisano Squash

Zucchini

Yellow squash

1-2 cans (14.5-ounce) Italian-style stewed tomatoes

Italian seasoning

Freshly grated Parmesan cheese

Wash and slice zucchini and yellow squash into a microwavable bowl. Add water to about an inch deep, then microwave for about eight to 10 minutes, depending upon desired firmness. Drain water and stir in the Italian-style stewed tomatoes and Italian seasoning to taste. Microwave 1 1/2 to two minutes, then top with fresh grated Parmesan cheese.

Cranberry-Orange Gelatin

Serves: 10 to 15.

1 pound whole cranberries

2 oranges

2 large cored apples

2 cups sugar

1 can (about 22 ounces) drained, crushed pineapple (save juice)

1 cup chopped walnuts

1 large package Jell-O, any flavor (orange, cranberry or black cherry each works great)

3 cups hot liquid; (use reserved pineapple juice with water added to equal 3 cups)

Put whole cranberries, two oranges and two large cored apples through a grinder. Add in sugar, drained crushed pineapple and walnuts. Mix well.

In a separate bowl, mix one large package of Jell-O and 3 cups hot liquid. The reserved pineapple juice can be used in place of some of the water. Cool to congealed consistency and add to fruit mixture. Refrigerate until ready to serve, or freeze and serve slightly frozen.