Side dishes abound on Thanksgiving dinner tables, but turkey still takes center stage. This recipe for “Holiday Turkey,” courtesy Andrew Schloss’ “Cooking Slow” (Chronicle Books), calls for slow cooking the bird. Such an approach should result in a delicious and mouth-watering main course that satisfies anyone who’s anxious to sit down at the Thanksgiving dinner table this year.

Holiday Turkey

Makes 15 servings

1       fresh turkey, about 15 pounds,

         preferably free-range

1       tablespoon olive oil

1       quart apple cider

2       teaspoons dried poultry seasoning

         Coarse sea salt and freshly ground

          black pepper

Remove the giblets from the turkey and discard (or save for another use). Rinse the turkey inside and out and pat dry with paper towels. Rub it all over with salt and pepper. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. During that time, the surface of the turkey will become visibly dry and the skin will tighten; this encourages a nice crisp skin on the finished bird.

Remove the turkey from the refrigerator 1 hour before you plan to start roasting. Preheat the oven to 450 F.

Put the turkey on a rack set in a large, flameproof roasting pan. Drizzle the oil over the top.

Roast for 1 hour. Reduce the oven temperature to 175 F. Pour the cider into the roasting pan and sprinkle the poultry seasoning in the liquid. Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh (but not touching bone) registers to 170 F.

Transfer the turkey to a carving board, tent loosely with aluminum foil, and let rest for about 15 minutes (see tip). Meanwhile, skim the fat from the surface of the liquid in the pan. Put the roasting pan over two burners and bring the pan drippings to a boil over high heat. Cook until the juices reduce and thicken slightly, enough to coat a spoon, about 10 minutes. Taste for seasoning. Carve the turkey and serve with cider pan juices.

Resting tip: Slow-roasted meats need far less resting time (pretty much none) than those that are traditionally roasted.  The reason for resting meat that has been roasted at a high temperature is to allow juices that have collected in the cooler center time to migrate back into the dryer (hotter) exterior sections after it comes out of the oven. Because slow-roasted meats are cooked evenly and a temperature that keeps most of the juices in place, a resting period is largely unnecessary. A brief resting time does allow the meat to become a little firmer as it cools, making it easier to carve.

Simple side dishes with a new twist

There’s no shortage of ways to prepare stuffing, and adventurous types might enjoy this recipe for “Stuffin’ Muffins” courtesy of “Lord Honey Traditional Southern Recipes With a Country Bling Twist” (Pelican Publishing) by Chef Jason Smith. In this recipe, stuffing is baked in muffin tins for the perfect portion you can sink your teeth right into.

Stuffin’ Muffins

Makes 1 dozen

1       pound breakfast sausage

2       medium onions, diced

2       cups diced fresh baby portobello mushrooms

1⁄2     cup butter

8       cups crumbled cornbread

         Salt and ground black pepper to taste

1       tablespoon dried rubbed sage

1       teaspoon onion powder

1⁄2     cup shaved or grated parmesan cheese

2       eggs

11⁄4        cups chicken or veggie broth or stock

Preheat oven to 350 F. Butter a 12-hole muffin tin.

In a large skillet, crumble the sausage and cook until halfway done. Add the onions, mushrooms and butter. Cook until tender.

In a large mixing bowl, combine the crumbled cornbread and the sausage mixture. Add salt and pepper. Add the sage, onion powder, parmesan cheese, eggs, and broth. Mix with hands until all ingredients are moist but hold together.

Using a 3-ounce ice cream scoop, place 12 balls into the prepared muffin tin and pat tops flat. Bake for 30 minutes.

The right side dishes can quickly become the focal point of a holiday meal with family and friends, particularly when they feature unique and irresistible flavors. Such is the case with the following recipe for “Green Beans With Bacon and Pecans” from Lines+Angles.

Green Beans with Bacon and Pecans

Makes 6 servings

4       cups fresh green beans, rinsed and

          ends trimmed

2⁄3     cup bacon, chopped

1⁄2     cup pecan halves

1       red onion, sliced

2       cloves of garlic, chopped

         Kosher salt, to taste

         Freshly ground black pepper, to taste

2               tablespoons butter

1. Place green beans in boiling water and cook for about 5 minutes, until crisp and tender.

2. While the beans are cooking, brown the bacon, pecans, sliced onion, and garlic in a large skillet over medium heat.

3. Drain the green beans and add them to the skillet. Season with salt and pepper. Sauté together for 2 to 3 minutes on high, stirring frequently.

4. Transfer green bean mixture to a serving dish. Serve hot.

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