Check out these tasty side dish recipes featuring fresh, local ingredients. These spotlight-stealing recipes will give your turkey a run for its money! Each of these recipes were contributed by Minnesota Grown members. Click the ingredient links to find local sources in the Minnesota Grown directory.

Pumpkin Soup, Untiedt’s Garden Market

What You'll Need:

1 small pumpkin, cut into chunks
3 large baking potatoes, cut into chunks
1 large onion, chopped
3 cups chicken stock
2 cups water
½ tsp dried rosemary
½ cup grated Parmesan cheese
½ tsp salt
¼ tsp nutmeg
¼ tsp ground white pepper

Directions:

In a heavy 2 quart saucepan combine pumpkin, potatoes, onion, stock, water, and rosemary. Cover and simmer for about 30 min until pumpkin is tender.

Let cool, then peel the skin from the pumpkin and return to broth.

Puree the mixture in batches in a blender or food processor. Add the cheese, salt, nutmeg and pepper. Heat through and serve hot. Also freezes well.

The original recipe is from Preserving the Harvest by Carol Costenbader.

Crispy Apple Coleslaw, Pine Tree Apple Orchard

What You'll Need:

2 cups cabbage shredded
2 medium unpeeled apples, cored and diced
1 can (16 ounces) crushed pineapple, drained
1/2 cup fat-free mayonnaise

Directions:

Mix cabbage, apples and crushed pineapple with mayonnaise in a large bowl. Refrigerate for at least one hour.

Serves 6

Wild Rice Stuffing, Red Lake Nation Foods

1 cup Red Lake Nation wild rice (any variety)
3 cup chicken broth
1 cup diced celery
1 medium onion, diced
1 lb fresh sliced mushrooms
3/4 tsp poultry seasoning
1 tsp parsley flakes
1/2 tsp salt
1/3 to 1/2 pkg. dry stuffing cubes

Rinse rice in hot water.

Prepare rice with broth adding extra water as needed.

Sauté celery, onion and mushrooms in butter until tender, approximately 2 1/2 - 3 minutes.

Combine rice, vegetables, seasonings and stuffing cubes. Add more chicken broth if needed to moisten bread cubes. This will stuff a ten-pound turkey.

Harvest Cake with Apple Cider Cinnamon Frosting, Emma Krumbee’s

What You’ll Need:

Cooking spray (with flour or butter, for the pan)
2 large carrots, grated (1 1/2 cups)
1 large parsnip, grated (1 cup)
1 medium zucchini, cored and grated (1 1/4 cups)
1 tart Haralson apple, grated (1 cup)
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/2 tsp ground ginger
3 large eggs
1 cup sugar
1/4 cup packed brown sugar
1 tsp vanilla
1/4 cup buttermilk or 1/4 cup oil
1/4 cup unsweetened apple sauce

For Cider Cinnamon Frosting:

1/4 cup unsalted butter, room temperature
8 ounces low fat cream cheese or 8 ounces cream cheese, room temperature
2 cups confectioner’s sugar
2 Tb Emma Krumbee’s Apple Cider
1/4 tsp cinnamon

Directions:

Preheat the oven to 350 degrees. Spray or butter a 9 x 9 square pan, line with wax paper, and spray or butter the paper. Set aside.

Whisk the flours, soda, salt, and spices together in a medium-sized bowl. In a large mixing bowl, whisk the eggs and sugars until very well blended. Add the vanilla, buttermilk, and applesauce and whisk until completely combined. Using a spoon, stir in the flour mixture, then fold in the grated vegetables and fruit, stirring until completely coated with batter.

Spread the batter evenly into the prepared pan. Bake on the middle rack for 35 to 45 minutes, or until the cake tests clean with a wooden toothpick. Let cool for 15 minutes, then invert the cake onto a cooling rack. Remove paper, and invert again onto a serving plate. Cool at least 1 hour more.

Meanwhile, make the frosting: In the work bowl of a food processor fitted with the paddle attachment, whip the butter and cream cheese together on medium speed until light and smooth, about 3 minutes. With the machine on low, add the sugar, a little at a time, then the cider and cinnamon. Scrape down the sides of the bowl, increase speed to high, and whip for 2 minutes.

Spread half the frosting on the cake and reserve the other half for another use, or split the cake in half horizontally, fill the center with a thin layer of frosting, then frost the tops and sides of the cake.

The original recipe is from the "Edible Seattle" magazine (Oct. 2008)

Thanksgiving Mini Cookbook 2018

Pumpkin Soup, Untiedt’s Garden Market

Crispy Apple Coleslaw, Pine Tree Apple Orchard

Wild Rice Stuffing, Red Lake Nation Foods

Harvest Cake with Apple Cider Cinnamon Frosting, Emma Krumbee’s

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Pumpkin Soup, Untiedt’s Garden Market

Crispy Apple Coleslaw, Pine Tree Apple Orchard

Wild Rice Stuffing, Red Lake Nation Foods

Harvest Cake with Apple Cider Cinnamon Frosting, Emma Krumbee’s

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