Turkey Who? Our Favorite Thanksgiving Sides

DinnerVegetarian

Nov 13

Upgrade your holiday table with “better-for-you” takes on two Thanksgiving classics: a fresh, green-bean-casserole–inspired side and a flavor-packed stuffing. These deliver all the cozy holiday vibes without the heavy lift. PRO TIP: make a note to grab Dorot!

Green Bean Casserole with Crispy Dorot Glazed Onion Topping

Servings: 6–8

Prep time: 45 minutes

Bake time: 20–25 minutes

Print the Recipes

Ingredients:

For the green beans:
- 1 1/2 lbs fresh green beans, trimmed and halved (or 1 1/2 lbs frozen, thawed and patted dry)
- 2 tbsp butter
- 4 cubes Dorot Gardens Glazed Onions
- 2 cubes Dorot Gardens Chopped Garlic (2 tsp)
- 8 oz mushrooms, sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cubes Dorot Gardens Basil
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 3/4 cup chicken or vegetable broth
- 1/2 cup grated Parmesan
For the crispy onion topping:
- 2 cubes Dorot Gardens Glazed Onions
- 1 tsp oil (for crisping)

Instructions:

Heat oven: Preheat to 375°F (190°C).
Blanch green beans: Boil in salted water for 3–4 minutes until crisp-tender. Drain, rinse cold, and set aside.
Sauté: Thaw 6 Glazed Onion cubes and 2 Garlic cubes (~45 sec in microwave). Reserve 2 Glazed Onion cubes for topping. In a large skillet, melt butter over medium heat; cook mushrooms 5–6 minutes until browned. Stir in 4 glazed onion cubes, 2 garlic cubes, salt, pepper, and basil; cook 2–3 minutes.
Make the sauce: Sprinkle in flour; stir 1 minute. Slowly whisk in milk and broth; simmer 3–4 minutes to thicken. Stir in Parmesan, then fold in green beans to coat.
Crisp the onions: In a small skillet over low heat, warm 1 tsp oil. Add the remaining 2 thawed glazed onion cubes; cook, stirring, until darkened and crispy in spots, 8–10 minutes. Let cool slightly (they’ll firm as they cool).
Assemble & bake: Transfer green bean mixture to a greased 2-quart baking dish. Top with crispy glazed onions. Bake 20–25 minutes until bubbly and golden.

Sweet Garlic & Glazed Onion Dressing

Servings: 8–10

Prep time: 15 minutes

Cook time: 45–50 minutes

Ingredients:

1 loaf (about 1 lb) rustic sourdough or French bread, cubed and dried overnight (or toasted at 300°F for 20 minutes)
5 cubes Dorot Gardens Glazed Onions
3 cubes Dorot Gardens Chopped Garlic
3 tbsp unsalted butter
1 1/2 cups diced celery (3–4 stalks)
1 1/2 cups diced carrots
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp poultry seasoning
1/4 tsp crushed red pepper flakes (optional)
2 1/2 cups chicken or turkey stock, warmed
2 large eggs, beaten
1/2 cup chopped fresh parsley

Instructions:

Preheat & prep: Heat oven to 350°F. Grease a 9×13-inch baking dish.
Sauté aromatics: Soften Glazed Onion and Garlic cubes (45–60 sec). In a large skillet, melt butter over medium heat; add thawed cubes, celery, and carrots. Cook 6–8 minutes until softened. Season with salt, pepper, poultry seasoning, and red pepper flakes; remove from heat.
Combine: In a large bowl, mix dried bread cubes, sautéed vegetables, and parsley. Gradually add warm stock while gently tossing until evenly moistened (not soggy). Stir in beaten eggs.
Bake: Transfer to prepared dish; cover with foil and bake 30 minutes. Uncover and bake 15–20 minutes more, until golden and lightly crisp on top.
Optional (to stuff a turkey): Cool dressing completely before loosely stuffing the turkey cavity. Roast until the center of the stuffing reaches 165°F.