Interesting and Delightful Christmas Side Dishes
Most of the Christmas dinner plate will be filled with side dishes. We recommend using interesting ingredients to take the sides from mundane to truly delightful. Black truffles, wild mushrooms, wild rice, and blood oranges are some of our suggestions.
Christmas Stuffing with Bacon (8-10 servings)
From the Food Network; Giada De Laurentiis
8 Ounces Pork Jowl bacon (Find Here)
4 1/2 cups low-salt chicken broth
3 tablespoons chopped fresh thyme
1 1/4 cups short-grain brown rice
1 1/4 cups wild rice (Find Here)
2 tablespoons unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil
One 14-ounce bag frozen pearl onions, thawed
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
12 ounces Wild Matsutake mushrooms, thinly sliced (Find Here)
8 ounces Brussels sprouts, trimmed and thinly sliced
1/2 cup hazelnuts, toasted, husked, coarsely chopped, optional
- Render the bacon in a large skillet over medium heat until crisp. Drain the bacon on paper towels.
- In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, around 30 minutes. Allow the rice to stand for 10 minutes. Fluff with a fork.
- In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until light golden. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes.
- Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts (if desired) and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.