We decided to check out a few recipes from some of our much loved magazines to try this year for Thanksgiving dinner sides. Here are a few we chose; our favorite was the cranberry sauce mold!

Brown Butter Mashed Potatoes

Michael Symon’s four-ingredient potatoes get plenty of flavors from browned butter and creme fraiche. Reserve a little browned butter to drizzle on the potatoes just before serving.

INGREDIENTS

• Salt
• 3 1/2 pounds white or all-purpose potatoes, peeled and cut into large chunks
• 1 stick plus 2 tablespoons unsalted butter
• 1 cup milk
• 1/4 cup crème fraîche

See full instructions here, http://www.foodandwine.com/recipes/brown-butter-mashed-potatoesvia Food and Wine Magazine.

The All-American Stuffing

Ingredients

SERVINGS: 8

• ¾cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more
• 19×13-inch pan cornbread, torn into 1-inch pieces (about 10 cups), dried out overnight
• ⅓cup coarsely chopped pecans
• 3tablespoons olive oil
• 12ounces breakfast sausage, casings removed
• 2onions, chopped
• 4celery stalks, chopped
• 4cups collard greens, tough stems removed, torn into 2-inch pieces
• Kosher salt, freshly ground pepper
• ¼cup apple cider vinegar
• 2large eggs, beaten to blend
• 2cups turkey or chicken stock (preferably homemade), plus more

See full instructions here, http://www.bonappetit.com/recipe/the-all-american-stuffing via Bon Appetit Magazine.

Cranberry Pomegranate Gelatin

INGREDIENTS

FOR THE POMEGRANATE GELATIN

• 2 1/4 teaspoons unflavored powdered gelatin
• 1 1/2 cups unsweetened pomegranate juice

FOR THE CRANBERRY GELATIN

• 2 bags (each 12 ounces) fresh or frozen (thawed) cranberries
• 2 1/2 cups sugar
• 2 cups cold water
• 2 teaspoons unflavored powdered gelatin

See full instructions here,  http://www.marthastewart.com/857627/cranberry-pomegranate-gelatin via Martha Stewart