Thanksgiving Side Dishes

You know the turkey will be there on Thanksgiving day, but what about the rest of the meal? We have five side dishes that will enhance your main dish with a variety of flavors and round out the whole meal. Here are some of our most scrumptious side dish ideas:

Spiced Pumpkin Bisque

  • This flavorful soup is the perfect appetizer or main course for any entertaining occasion.



1 cup Pumpkin puree, 12 oz. can
1 jar Robert Rothschild Farm Spiced Maple Pumpkin Dip
1 stick Butter
1 cup Onion, diced
1/4 cup Flour
1 cup Heavy whipping cream
3 cups Chicken broth
1/4 cup White wine or brandy
1 Bay leaf
Salt and pepper
1/4 cup Pumpkin seeds, toasted



Sweat onion with butter on low heat. Continually stir to prevent browning. Add flour gradually and stir to coat the vegetables. Add cream, white wine, broth and spices. Bring to a soft boil. Add Robert Rothschild Farm Spiced Maple Pumpkin Dip, stir. Simmer 5 minutes or until thickened. Remove bay leaf. Serve hot with a spoonful of toasted pumpkin seeds. Optional: Puree the soup in blender, food processor or with hand blender.

Brussels Sprouts Salad

  • Enjoy a brussels sprouts salad with our delectable Cherry Balsamic Vinegar to create a wonderful salad dressing.

Brussels Sprout Salad v1


1/2 lb. Brussels sprouts, thinly sliced
3 cups Romaine lettuce, thinly sliced
1/4 cup Asiago cheese
1/4 cup Pistachios
3 strips Bacon, chopped
1/4 cup Dried cherries, chopped
1/4 cup Robert Rothschild Farm Cherry Balsamic Vinegar
2 Tbsp. Reserved bacon drippings
5 Tbsp. Olive oil
1 Shallot, minced
1 Garlic clove, minced
Salt and Pepper, to taste



Toss together brussels sprouts, romaine lettuce, asiago cheese, pistachios, bacon and cherries. Combine bacon drippings and Cherry Balsamic Vinegar in a bowl. Whisking constantly, drizzle in the olive oil. Add shallots, garlic, salt and pepper. Dress salad just before serving.


Gourmet Cranberry Butternut Squash

  • Butternut squash with caramelized onions and cranberry sauce will make your next holiday meal savory and delectable.

Cranberry Sauce


1 Butternut squash, medium sized
4 Tbsp. Extra-virgin olive oil, divided
Sea salt and ground pepper
2 Onions, medium sized
2 Tbsp. Sage, chopped
1/2 cup Robert Rothschild Farm Gourmet Cranberry Sauce



Preheat oven to 375 degrees F. Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a baking sheet. Bake for about 25 minutes, or until well caramelized.

Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and Gourmet Cranberry Sauce. Serve immediately.


Southwest Sweet Corn Souffle

  • Sweet corn, peppers and onion combine in a melt in your mouth, light as a cloud, Southwest Sweet Corn Souffle.

southwest sweet corn souffle


2 slices Bacon
2 cups Corn kernels, frozen
1/2 cup Onion, chopped
1/2 cup Celery, chopped
1/2 cup Red bell pepper, chopped
1 Tbsp. Jalapeño pepper, seeded and finely chopped
1/4 cup Cornmeal
2 Tbsp. Flour
1 jar (12.5 oz.) Robert Rothschild Farm Sweet & Spicy Corn Relish
1 cup Chicken broth
1 cup Milk
1/2 tsp. Salt
1/4 tsp. Pepper, freshly ground
1/3 cup Cilantro, freshly chopped
1/2 tsp. Cream of tartar
4 large Egg whites
1 Tbsp. Sugar



Preheat oven to 400 degrees F. In a large saucepan, cook bacon over medium heat until crisp. Remove bacon from pan, crumble and set aside. Add remaining frozen corn kernels, onion, celery, bell pepper and jalapeño to drippings in pan; sauté 7 – 10 minutes until tender.

Combine cornmeal and flour and sprinkle over vegetables. Cook 1 minute, stirring frequently. Stir in Sweet & Spicy Corn Relish, chicken broth, milk, salt and black pepper; bring to a boil. Reduce heat and simmer 20 minutes or until very thick, stirring frequently. Transfer into a large bowl and stir in bacon and cilantro. Cool 15 minutes, stirring occasionally.

Place cream of tartar and egg whites in a medium bowl and beat at high speed until foamy. Gradually add sugar, and continue beating until stiff peaks form. Gently stir one-fourth of egg white mixture into corn mixture. Fold in remaining egg white mixture into corn mixture. Spoon mixture into an 11×7 baking dish coated with baking spray. Place in 400 degrees F oven and immediately reduce oven temperature to 375 degrees F. Bake 35 minutes or until puffy and set. Serve immediately.

Recipe courtesy of Melanie Bauer at


Cranberry Stuffing

  • Our Gourmet Cranberry Sauce adds just the right amount sweet and tart flavors to this stuffing recipe, that was created by one of our employees!Cranberry Stuffing


4 cups Dried bread crumbs
1/2 cup Robert Rothschild Farm Gourmet Cranberry Sauce
1/2 cup Chicken broth
1/2 cup Onion, chopped
1 cup Celery, chopped
1 tsp. Sage



Preheat oven to 350 degrees F. Lightly grease baking pan. Combine bread crumbs and chicken broth and Gourmet Cranberry Sauce and set aside to marinate. Combine onions and celery and sauté. Add to bread crumb mixture and stir in sage. Pour into baking dish and bake for 35 minutes.

What is your favorite side dish to serve on Thanksgiving?

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About Robert Rothschild Farm

Quality foods really do look, feel, and taste different. At Robert Rothschild Farm, we’ve spent over 30 years studying, refining, and perfecting the way we make our fresh, insanely flavorful, truly exceptional products. Each one is made from scratch and guaranteed to make even the everyday taste like gourmet.
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