Tia Mowry’s Thanksgiving Day Side Dish Recipes

Looking to put a new twist on your Thanksgiving Day side dishes?

Actress and mom Tia Mowry-Hardrict cooks up easy and delicious meals every week on her Cooking Channel series “Tia Mowry At Home,” and she stopped by Access Hollywood Live to share some of her Turkey Day favorites!

Brown Butter Green Beans with Hazelnuts

  • 2 pounds green beans, trimmed
  • 1 tablespoon kosher salt
  • 3/4 cup hazelnuts, coarsely chopped
  • 3 tablespoons unsalted butter
  • 1 large shallot, chopped
  • 1 teaspoon sherry vinegar
  • 1/4 teaspoon freshly cracked black pepper
  • 1 teaspoon flaky sea salt
  • 1 teaspoon hazelnut oil

Fill a saucepan with water and bring to a boil. Add the green beans and kosher salt and blanch until crisp-tender, 2 to 3 minutes. Drain the beans in a colander, shaking off excess water. Set aside.

In a large nonstick skillet set over medium-high heat, add the hazelnuts and toast until fragrant, 3 to 5 minutes. Remove to a plate. In the same skillet, add the butter and cook until brown, about 1 minute. Add the shallots and saute until softened, about 3 minutes. Add the blanched green beans and cook, tossing, for 1 minute. Add the sherry vinegar and toasted nuts. Gently stir the beans and sprinkle with pepper.

Transfer the green beans to a serving plate and finish with the flaky sea salt and a drizzle of hazelnut oil.

Yield: 4 to 6 servings
Active Time: 20 minutes
Total Time: 20 minutes

Cornbread Stuffing with Fennel & Sausage

Cornbread:

  • 1/4 cup unsalted butter, melted, plus 1 tablespoon, for greasing the pan
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup corn kernels, frozen or canned
  • 1/4 cup honey
  • 2 large eggs

Cornbread Stuffing:

  • 4 cups cubed white bread (1-inch cubes)
  • 4 tablespoons unsalted butter, plus more for greasing the baking dish
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 large onion, diced
  • 1/2 head fennel, diced
  • 1 teaspoon kosher salt
  • 2 green apples, peeled and cut into cubes
  • 1/2 teaspoon nutmeg
  • 1 pound Italian pork sausage
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh sage, chopped
  • 3 cups chicken stock
  • 1/2 teaspoon freshly ground black pepper

At least 1 day before serving the stuffing, make the cornbread.

For the cornbread: Preheat the oven to 400 degrees F. Generously grease a 9-inch baking pan with 1 tablespoon of butter.

In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix.

Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing.

For the cornbread stuffing: Spread the white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out.

Position an oven rack in the middle of the oven and preheat to 400 degrees F. Grease a 13-by-9-by-2-inch baking dish with butter and set aside.

Transfer the bread cubes to a large bowl.

In a large saute pan set over medium-high heat, melt 2 tablespoons butter. Add the celery, garlic, onions and fennel, sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes. Add the mixture to the bowl of bread and mix.

In the same saute pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and saute until the apples are tender, 3 to 4 minutes. Add the apples to the bread bowl and mix. Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes; transfer the sausage to the bread bowl and mix. Mix in the parsley and sage.

Transfer the bread mixture to the prepared baking dish. Pour the chicken stock evenly over the bread mixture. Finish with the freshly ground pepper. Put the baking dish on the middle oven rack and bake, uncovered, until golden brown, about 40 minutes.

Yield: 8 to 10 servings
Active Time: 1 hour
Total Time: 10 hours (includes drying time

Mac & Cheese Muffins

  • 2 tablespoons plus 1/2 teaspoon kosher salt
  • 1 pound pasta shells
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup canned butternut squash
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground white pepper
  • 1 large egg yolk, lightly beaten
  • 2 1/2 cups shredded sharp Cheddar

Preheat the oven to 400 degrees F. Line two 12-cup muffin tins with liners.

Bring a large pot of water to a boil and add 2 tablespoons salt. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain well and set aside.

In a small saucepan, heat the milk over low heat until just warm, about 1 minute. In a separate large saucepan over low heat, melt the butter. Whisk the flour into the butter and cook for 1 minute. Whisk in the warm milk–the mixture should start to thicken a bit–and cook for another minute. Add the butternut squash, garlic powder, pepper, egg yolk and the remaining 1/2 teaspoon salt and mix well. Off heat, add 2 cups of the cheese and stir until the cheese is melted. Stir in the cooked pasta and toss to coat.

Fill each cup of the prepared muffin tins with 1/3 cup of the pasta mixture and sprinkle with 1 teaspoon of the remaining cheese. Bake until the sauce bubbles slightly and the tops begin to brown, 7 to 10 minutes. Let sit for 5 minutes before serving.

Yield: 24 muffins
Active Time: 25 minutes
Total Time: 45 minutes

(All recipes courtesy of Tia Mowry)

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