Ep 5. Like a Pro: Thanksgiving Sides

In this episode of Barefoot Contessa: Back to Basics, season 15 episode 5, titled Like a Pro: Thanksgiving Sides, host Ina Garten is showcasing some of her favorite Thanksgiving side dishes.

Garten starts by sharing her recipe for perfectly roasted brussels sprouts, which she tosses in a balsamic glaze and tops with crispy pancetta. She discusses the importance of evenly sized sprouts for even cooking and recommends using a rimmed baking sheet to prevent any messy spills in the oven.

Next up is her recipe for a classic cornbread stuffing, which she prepares with bacon, onions, celery, and fresh herbs. Garten emphasizes the importance of using day-old cornbread for the best texture and flavor, as well as adding stock gradually to achieve the desired moistness.

Garten also shares her recipe for a bright and flavorful roasted butternut squash salad, which she dresses with a maple Dijon vinaigrette and tops with goat cheese and toasted pepitas. She explains how to easily peel and dice the butternut squash and recommends roasting it at a high temperature for maximum caramelization.

For a more traditional side, Garten demonstrates how to make a creamy and rich mashed potato dish, using Yukon Gold potatoes and heavy cream. She emphasizes the importance of not over-mashing the potatoes and suggests heating the cream and butter before adding them to the potatoes for a smoother texture.

Finally, Garten finishes the episode with her recipe for a refreshing and colorful cranberry fruit conserve, which she prepares with fresh cranberries, oranges, and apples. She suggests adding a splash of cognac for an extra kick of flavor.

Throughout the episode, Garten shares tips and tricks for preparing these Thanksgiving sides with confidence and ease, encouraging viewers to approach their holiday cooking like a pro.