MELT IN YOUR MOUTH OVEN COOKED BRISKET
A simple and mouthwatering oven cooked brisket that is truly fuss free! Delicious, tender and freezer encouraged!!! This is the ULITMATE crowd pleaser! This is part of my perfect high holiday meal! With plenty of make ahead and freeze options...your dinner table this year will be a breeze! : Meat, Entree Cuisine: Ashkenazi Author: Mila Furman
Provided by Mila Furman
Categories brisket
Time 8h10m
Number Of Ingredients 10
Steps:
- Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
- Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
- If you have time let stand in refrigerator for 24 hours.
- Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
- Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
- Place in refrigerator over night to cool.
- Remove fat and cut against the grain NOT with the grain.
- Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.
14 SAVORY SIDES FOR BRISKET (COOKOUT MENU)
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious dinner the whole family will love!
Nutrition Facts :
HOLIDAY BRISKET
A savory, aromatic, slowly cooked brisket with tomatoes, onions, garlic, brown sugar, and a touch of vinegar. Kosher for Passover, Rosh Hashanah, Hanukkah.
Provided by Tori Avey
Categories Main Course
Time 7h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F. Rinse the brisket and pat dry. Rub both sides of the meat with black pepper and salt. Heat a large skillet over a medium flame on the stovetop. Drizzle 2 tbsp of olive oil into the pan. Brown the brisket on both sides-it will take 4-5 minutes per side. A large brisket may overlap the edges of the skillet; you can brown it in stages, letting half the brisket overlap the edge, then adjusting it to brown the other half.
- While brisket is browning, pour canned tomatoes, garlic, brown sugar, apple cider vinegar, and 1 ½ cups broth into a blender or food processor. Add 2 tsp of salt (or 1 tsp if using a salted kosher cut of brisket) and ¼ tsp of black pepper. Pulse till garlic is chopped small and all ingredients are combined.
- Remove the browned brisket from the skillet.
- Drizzle 2 tbsp more olive oil in the pan and add the sliced onions. Saute them over medium high for a few minutes until they begin to soften and shrink in size.
- Add the carrot and celery slices. Sauté for another 5-6 minutes until the onions are soft and browning and the vegetables are fragrant.
- Pour the vegetables out of the skillet and onto a plate, reserve. Add 1/2 cup beef stock or chicken stock into the skillet and let it heat up. Use a spatula to gently scrape up any brown bits and pan juices that are clinging to the skillet. Turn off heat.
- Pour half of the tomato mixture into a large roasting pan.
- Place brisket on top of the tomato sauce, fat cap facing up.
- Pour the sauteed vegetables across the top of the brisket, along with the broth and brown bits.
- Pour the remaining tomato sauce over the top of the vegetables and brisket.
- Cover the roasting pan tightly with a layer of parchment paper followed by a layer of foil. The parchment forms a protective layer between the meat and sauce (which is acidic) and the foil.
- Place brisket in the oven. Let it roast undisturbed for 5 to 7 hours. It will take about 1 hour per pound of meat (leaner cuts of meat like grass fed may take longer-test for doneness). Brisket is ready when it flakes tenderly when pierced with a fork. You can let it cook even longer for a soft, shredded texture if that's what you prefer. When fully cooked, the brisket will have shrunk in size.I recommend making this brisket ahead; allowing it to sit in the refrigerator for 1-2 nights will improve the flavor. If you would like to do this, skip ahead to where it says "Make Ahead Directions." If you are not making ahead, continue reading.
- Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes. Meanwhile, pour the sauce and vegetables from the roasting pan into a smaller saucepan. Skim fat from the surface of the cooking sauce, then reheat the sauce till hot (not boiling).Cut fat cap off the brisket, then cut the brisket in thin slices against the grain. Serve topped with hot tomato sauce and softened veggies.
- Make Ahead Directions: Open the foil to vent and let the brisket slowly return to room temperature. Switch the brisket and sauce to a ceramic or glass dish (metal from the roasting pan can react with the acid in the sauce, which can cause an off taste if left to sit). Cover with plastic wrap and place in the refrigerator. Let the brisket chill overnight, or up to two days. You can also freeze the brisket if you prefer.
- 1-2 hours before serving, remove the brisket from the refrigerator and preheat your oven to 350 degrees F. The fat in the sauce will have risen to the top, turned white, and solidified. Use a spoon to scoop the fat bits out of the sauce and discard.
- Take the brisket out of the dish and brush any excess sauce back into the dish. Place brisket on a cutting board, fat-side up. Slice the meat cold-first cut the fat cap off the brisket, then cut the brisket in thin slices against the grain.
- Return the sliced meat to the dish and spoon sauce over it, making sure to spoon a little sauce between each slice. Cover the dish with a layer of parchment paper, then with foil, and place it in the oven.
- Let the brisket roast for 45-60 minutes until heated through. You can cook the brisket even longer to let it become more tender, if you wish. Serve with hot sauce and softened veggies. If you prefer, you can use a slow cooker to reheat. Set the slow cooker to high heat and cook until heated through, about 1 hour.
Nutrition Facts : Calories 414 kcal, Carbohydrate 19 g, Protein 40 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 117 mg, Sodium 356 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
BLOODY MARY BEEF
Leave this slow-cooked, heart-warming beef stew to tick away in the oven while you get on with your day.
Provided by Jamie Oliver
Categories Mains Jamie's Festive Feast Beef Burns Night Specials Christmas Dinner Party Halloween recipes
Time 6h30m
Yield 8
Number Of Ingredients 22
Steps:
- The gap between Christmas and New Year is one of my favourite times - it's perfect for relaxing, going for long walks, eating big hearty dinners, chilling out indoors and most importantly, spending time with family. To reflect that vibe, I've made this warming, Bloody Mary-spiked beef, which you can leave to tick away for hours while you get on with your day. Served with creamy horseradish mash, this is exactly the fare you'll want when you return home from a cold stroll outdoors.
- Preheat the oven to 130ºC/250ºF/gas ½. Place a snug-fitting casserole pan over a medium heat to get hot. Season the brisket all over with salt and pepper, then add to the hot pan with a splash of olive oil and cook for about 10 minutes, or until gnarly and browned all over. Meanwhile, trim and chop the celery into 5cm chunks, reserving the yellow leaves for later, then peel and quarter the onions. Add the chopped veg to the pan, reduce the heat to low and cook gently for 5 to 10 minutes, or until slightly softened.
- Combine all of the Bloody Mary ingredients in a large jug, then pour into the pan with 250ml cold water and a good pinch of salt and pepper. Make a bouquet garni by tying the thyme, rosemary and bay together with string, then add to the pan and bring everything to the boil. Take the pan off the heat and cover with a cartouche - this is basically a scrunched-up piece of greaseproof paper that you place directly on the surface of the food. Cover the pan with tin foil and cook in the oven for 5 to 6 hours, or until the beef is tender and falling apart.
- When there's about 30 minutes to go, peel and slice the potatoes into 2.5cm chunks. Add to a large pan of cold salted water, place over a high heat and bring to the boil, then cook for 10 to 15 minutes, or until tender. Meanwhile, if using, remove and wash the outer green leaves of the cabbage, then roll them up like a cigar and finely slice. Add the sliced cabbage or curly kale to a pan of boiling water for 3 to 5 minutes, or until tender, then drain.
- Drain the potatoes in a colander and leave to steam dry, then return to the pan and mash well with the butter and horseradish. Season to taste, and add a little more horseradish if it needs it. Divide between plates and spoon over the greens, then pull the beef apart with two forks, pile on top and finely grate over a little fresh horseradish. Scatter over any reserved celery leaves, drizzle with extra virgin olive oil and serve.
Nutrition Facts : Calories 505 calories, Fat 24.3 g fat, SaturatedFat 10 g saturated fat, Protein 29.6 g protein, Carbohydrate 39 g carbohydrate, Sugar 16.8 g sugar, Sodium 1.7 g salt, Fiber 5.9 g fibre
HOLIDAY BEEF BRISKET
A rich, shreddable beef with a holiday au juice. Make it in the slow cooker and make it easy!
Provided by Yvonne @ StoneGable
Number Of Ingredients 3
Steps:
- Put the brisket in the bottom of a slow cooker. Mix the Onion Soup Mix and the Cranberry Sauce together with just a little water. in a medium size bowl. Pour the mixture over the brisket.
- Cook for 6-8 hour on or until the beef is very tender and falling apart.
- Take the beef out of the slow cooker and shed or slice. Wrap in foil and refrigerate.
- Put the au juice in the refrigerator until the fat separates from the liquid and forms a cap. Take off the fat cap and discard and reserve the rest of the juice as a sauce in the refrigerator.
- To heat: Add a 1/4 cup of the au juice over the beef brisket and heat in the microwave. Heat the remainder of the au juice and serve it on the side.
BEEF BRISKET
For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.
Provided by Tyler Florence
Categories main-dish
Time 4h35m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F.
- On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
- Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
- Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
- Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.
CHRISTMAS BRISKET
Much to my surprise and delight, my family has decided to try and have something different for Christmas. When I asked my brother what to make instead of the traditional ham, he suggested brisket, a cut of meat I'd never cooked before. (I was thinking roast beef, but when you get the ball, you have to run with it.) After reading lots of recipes and boggled by the options, I decided to blend them into this recipe. Made in a Crock Pot, it doesn't get any easier and the results are melt-in-your-mouth tender.
Provided by justcallmetoni
Categories Meat
Time 6h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Mix dry spices together and rub over the lean side of the brisket. Sprinkle liquid smoke over the spices. Tightly wrap the meat in plastic wrap and refrigerate overnight.
- In the morning place the brisket in the slow cooker fat side to the bottom. Mix all sauce ingredients together and pour over meat. Cook on high for 6 hours. Once cooked, remove the meat to cutting board. to rest before cutting.
- Take pan juices from the slow cooker and place in a sauce pan. Cook for 10 minutes at a low bubble until reduced by 1/3 to 1/2. Serve sauce with sliced brisket.
Nutrition Facts : Calories 205.7, Fat 8.5, SaturatedFat 3, Cholesterol 70.3, Sodium 410.2, Carbohydrate 5.9, Fiber 1.6, Sugar 2.9, Protein 24.2
SMOKED BRISKET
This smoked brisket recipe is always a crowd favorite-it really melts in your mouth! -Jodi Abel, La Jolla, California
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 472mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
WONDERFUL SMOKEY OVEN-BARBECUED BRISKET
Make this brisket on a day when you have a bit of time, slow cooking at a low oven temperature for 6 hours is the only way to go for this recipe. Plan ahead the meat must be refrigerated for 8 hours before cooking. Recipe#186700 and recipe#69020 both go wonderful with this brisket...this is delicious!
Provided by Kittencalrecipezazz
Categories Meat
Time 14h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the brisket in a glass shallow dish; pour the liquid smoke over the brisket then rub all over with fresh garlic.
- Place the onions on and around the brisket.
- In a small bowl mix together the garlic salt, white salt, cayenne pepper and black pepper, then sprinkle the meat all over with the spice mixture.
- Cover and refrigerate for 8 hours.
- Remove the brisket and place on a large piece of heavy-duty foil, then discard the liquid smoke mixture.
- Place the foil with the brisket on it in a large roasting pan, then pour the Worcestershire sauce evenly over the brisket.
- Fold the foil up to seal tightly (prick a few small holes with a fork in the foil to allow the steam to escape).
- Set oven to 275 degrees.
- Bake for 5 hours.
- Remove from oven and unfold the foil; pour the barbecue sauce evenly over the roast, return to oven UNCOVERED and cook for another hour at 275 degrees.
- Delicious!
Nutrition Facts : Calories 960.4, Fat 76.6, SaturatedFat 30.5, Cholesterol 207, Sodium 1449.3, Carbohydrate 14.9, Fiber 1.4, Sugar 5.1, Protein 49.7
WEST AFRICAN-INSPIRED BRISKET
During Passover, this brisket, an American Jewish dish deeply influenced by the food historian Michael W. Twitty's Black heritage, will entice guests. Made with vibrant ingredients common in the cuisines of West and Central Africa, Mr. Twitty's brisket gets its culinary power from the fresh flavors of bell peppers, onions and tomatoes, and the aromas of ground chiles, garlic, ginger and turmeric. Bathed in a piquant sauce, this brisket pairs well with rice or fufu (pounded tubers or plantains). According to Mr. Twitty, it may encourage table conversations spoken in Pidgin rather than Yiddish.
Provided by Kayla Stewart
Categories dinner, meat, main course
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oven to 325 degrees. Combine the paprika, garlic, ginger, turmeric, cinnamon, chile powder and cayenne with the salt and pepper. Save 2 teaspoons for the vegetables, then sprinkle the rest all over the brisket and rub in well.
- Arrange the red onion rounds in a single layer in a roasting pan or large baking dish that can fit the brisket and drizzle with 1 tablespoon olive oil.
- Heat the remaining 3 tablespoons olive oil over medium-low in a very large Dutch oven or large, deep skillet that fits the brisket. Cook the beef until lightly seared (don't let the spices burn), about 5 to 6 minutes on both sides. Transfer to the roasting pan, placing the brisket on top of the red onion rounds.
- Add the diced onions and bell peppers to the oil in the Dutch oven and season with the saved 2 teaspoons of seasoning. Raise the heat to medium and cook, stirring occasionally, until the onions are translucent, about 10 minutes. Add the tomatoes, mix together, and cook for about 5 minutes, stirring often.
- Add the stock, brown sugar, horseradish, bay leaves and thyme. Spoon the vegetables over the brisket to cover it and pour everything else from the Dutch oven into the roasting pan.
- Cover the pan tightly with foil. If the foil touches the top of the brisket, cover the brisket with parchment paper first, then cover the pan with the foil. Bake until a fork slides into the brisket with only a little resistance, about 3½ hours.
- To serve right away, transfer the brisket to a cutting board and cut across the grain into thin slices. Transfer to a serving platter, sprinkle with salt and spoon the vegetables on top. You can serve the remaining sauce alongside or save for another use. To make ahead, cool the brisket, then cover tightly and refrigerate for up to 2 days. Once the brisket is chilled, cut off and discard excess fat if you'd like, and then slice the meat against the grain. Place the sliced brisket in a pan or pot, cover with the vegetables and sauce, and heat in a 350-degree oven until heated through, about 30 minutes.
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ONION-BRAISED BEEF BRISKET - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, JewishCategory DinnerServings 8-10Total Time 4 hrs
- Season the brisket on both sides with the salt and pepper. Lightly dust the brisket with the flour, then shake and turn to coat evenly. Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface, 5 to 7 minutes per side.
- Transfer the brisket to a platter, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions are softened and golden brown, about 15 minutes. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.)
- Turn off the heat and place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pot. Cover the pot very tightly with aluminum foil (preferably heavy-duty or two layers) or a lid, then transfer to the oven and cook for 1-1/2 hours.
HOLIDAY BEEF BRISKET WITH ONIONS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category BrisketServings 12
- In a small bowl, combine 2 teaspoons of salt and 1 teaspoon of pepper with the thyme, oregano and paprika. Rub the seasonings all over the brisket.
- In a medium heatproof bowl, cover the porcini with the hot water and set aside until softened, about 20 minutes. Remove the mushrooms from the soaking liquid; rinse and coarsely chop them. Reserve the soaking liquid.
- Preheat the oven to 350°. Heat the oil in a large enameled cast-iron casserole until shimmering. Add the brisket, fat side down, and cook over moderately high heat until well-browned, about 8 minutes per side. Transfer the brisket to a platter and pour off any excess fat from the casserole. Add the vermouth and chicken stock, then pour in the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom. Scrape up the browned bits from the bottom of the casserole and stir in the tomatoes, porcini and bay leaves.
- Return the brisket to the casserole, fat side up. Scatter the onions and garlic over the meat and into the liquid and bring to a boil. Cover and cook in the oven for 1 hour. Uncover and cook for 30 minutes. Spoon the onions on top of the brisket and cook for about 30 minutes longer to brown the onions. Push some of the onions back into the liquid, cover and braise for about 2 hours, or until the meat is fork-tender.
SLOW-ROASTED BRISKET WITH WILD MUSHROOMS RECIPE | …
From rachaelraymag.com
Servings 8-10Total Time 7 hrsCategory Holidays
- In a small bowl, mix 2 tbsp. kosher salt, 2 tbsp. black pepper, 6 of the chopped garlic cloves, and the thyme. Rub the mixture evenly on both sides of the brisket, pressing to adhere. In the bottom of a large roasting pan, arrange the onion slices in a single layer. Place the brisket on top, fattier-side up. Roast, uncovered, for 1 hour.
- Meanwhile, in a medium bowl, whisk the stock and the Worcestershire. After an hour of cooking, remove the roasting pan from the oven and add the stock mixture. (You want about 1/3 inch of liquid in the pan; add water if you don’t have enough.) Cover the pan tightly with a double layer of foil, making sure there aren’t any gaps. Roast until the meat is fork-tender, about 5 hours more. Transfer the brisket to a platter. Tent with foil and let the meat rest while you make the mushrooms. Skim the fat from the surface of the liquid in the pan.
- Increase the oven temperature to 450°. On a large rimmed baking sheet lined with parchment, toss the mushrooms with 3 tbsp. oil; season with salt and pepper. Spread the mushrooms in an even layer. Roast until tender and crispy at the edges, about 25 minutes.
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5/5 (2)Category Main CourseCuisine AmericanTotal Time 4 hrs 20 mins
- In a large baking pan, place a long strip of heavy duty foil lengthwise across pan (long enough to be able to fold back on each end to encase brisket). Place a second strip over the first, but in the opposite direction.
- Place brisket on foil in pan and season as follows: Pour Worcestershire and liquid smoke over brisket and sprinkle with onion powder, garlic powder, salt, and pepper.
- Fold foil up on short side until ends meet. Roll the ends together to meet brisket. Repeat on the other length of foil. Seal foil on all edges by folding over and toward the top of brisket.
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- Season the brisket and place in a large casserole dish. In a small bowl mix together the spices, sugar, Worcestershire sauce, figs and mulled wine. Pour over the brisket and mix to coat the joint. Cover, refrigerate and marinate for approximately 8 hours or overnight.
- Heat the oil in a large frying pan. Remove the joint from the marinade (do not discard), pat dry and brown on all sides. Return to the casserole dish with the marinade mixture and add the vegetables.
- Bring to the boil, reduce the heat, cover and simmer on the hob or in the oven for the calculated cooking time.
21 TRADITIONAL CHRISTMAS FOOD IDEAS FOR YOUR DINNER PARTY ...
From instacart.com
- Roasted turkey. It’s no surprise that turkey is the star of the traditional Christmas dinner in North America. There are dozens of ways to cook this bird to perfection, but a long slow roast is by far the most popular.
- Glazed ham. Ham is another traditional main dish served at Christmas dinner. The secret to getting it right is making a glaze that is both flavorful and crispy when it comes out of the oven.
- Slow-roasted brisket. Brisket is also a mainstay at many family’s dinner tables. When cooked properly, it becomes tender, juicy, and packs a powerful flavorful punch.
- Roast beef. Who could forget roast beef? It’s especially popular in England and Ireland and has made its way to the United States. It’s delicious right out of the oven and makes great leftovers to be enjoyed throughout the week.
- Codfish. Eating codfish on Christmas Eve is a tradition in many southern European countries and in Italian-American homes alike. It’s one of the most popular delicacies enjoyed during the Feast of the Seven Fishes, a celebration of seafood.
- Roasted potatoes. Roasted potatoes are the most often served side at Christmas. It’s not hard to see why: you can flavor them in dozens of different ways, and they complement the main dish every single time—be it meat or fish.
- Mashed potatoes. Mashed potatoes are a close second. Because they’re not too intense in flavor, they let the main dish shine. Yet, their creaminess adds interest to the meal.
- Sweet potatoes. Sweet potatoes have a more complex flavor profile, and so have conquered a spot on the traditional Christmas dinner table.
- Scalloped potatoes. Once again, potatoes have gained another spot on this list. This time, sliced finely and broiled in a rich, creamy sauce.
- Stuffing. Stuffing is yet another important part of Christmas dinner for most families. It pairs well with a juicy roast turkey and all the other side dishes and sauces often served on the holidays.
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