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Magical Side Dishes

Just add Magic: Side dishes that take center stage.

Just add magic: side dishes that take center stage.

We side with sides: side dishes that are fresh, flavorful, and festive for the holidays. Try a new spin on an old classic with these I-must-have-that-recipe dish ideas, featuring fabulous (and often local!) ingredients.

Vegetable Dishes
Making Magic with Leftover Stuffing


Bacon, Mushroom, and Cornbread DressingBacon, Mushroom, and Cornbread Dressing
8-10 servings


4 cups cornbread, cut into 1” cubes (about 4 cups)
1 small loaf ciabatta bread or rolls, cut into 1” cubes (about 4 cups)
1 loaf French bread or baguette, cut into 1” cubes (about 8 cups)
1 lb bacon, chopped
4 oz Newport’s Own Locally Churned Butter
1 lb gourmet mushrooms, coarsely chopped (any mixture of blue and/or white oyster, king trumpet, chanterelle, morel or shiitake – button and baby portobellos will also work)**
1 large sweet onion, diced
4 stalks celery, diced
4 cups low-sodium chicken broth, plus more if needed
3/4 cup chopped parsley
1 tbsp fresh rosemary, finely minced
1/2 tsp dried basil
1/2 tsp ground dried thyme
2 tsp sea salt, to taste
pinch of black pepper, to taste


  1. Preheat the oven to 350 degrees. Divide the bread between 2 baking sheets. Toast in the oven, tossing once, until crispy and just turning golden brown, 15–20 minutes. Transfer to a large bowl. Increase the oven temp to 375 degrees.
  2. Cook the bacon in a large cast-iron skillet or frypan over medium-high heat until golden and crisp, 7-10 minutes. Remove to a plate lined with a paper towel and reserve 3 tbsp fat from the skillet and discard the rest. Add the butter to the skillet and melt. Add mushrooms and cook, stirring occasionally, until softened, 4-5 minutes. Add the onion and celery, cook until softened, 4-7 minutes. Add the chicken broth, parsley, rosemary, basil, thyme, salt, and pepper, and stir gently.
  3. Slowly add the mushroom-broth mixture into the bowl of bread cubes, toss until the dressing has the moisture level you want. Add the bacon, toss well, and add more seasoning to taste.
  4. Pour the dressing into a large buttered casserole dish. Bake until golden and crisp on top, 20-30 minutes. Serve piping hot.

**We recommend Deschutes Gourmet Mushrooms available in our Produce Department, and The Sparrow Bakery‘s bread.

Challah Dressing with Sausage and Cranberries
10 servings


1 loaf Big Ed’s Challah (about 1 pound), cut into 1-inch cubes
1-1/2 to 2 lbs Newport’s Own Handcrafted Country Style Breakfast Sausage
2 tbsp Newport’s Own Locally Churned Butter
2 large sweet onions, chopped
3 celery ribs, chopped
2-3 cups chicken broth
2 large eggs
1 cup dried cranberries
1/4 cup chopped fresh parsley
2 tbsp chopped fresh sage
2 tbsp chopped fresh thyme
3/4 tsp kosher salt
1/2 tsp freshly ground pepper


  1. Preheat oven to 350 degrees and grease a 3-qt baking dish.
  2. Spread the bread cubes in an even layer on a baking sheet and bake until completely dry and lightly toasted, about 20-25 minutes. Set aside to cool.
  3. While the bread bakes, cook the sausage in a large, heavy skillet over medium-high heat until cooked through. Using a slotted spoon, transfer the sausage to a bowl and set aside.
  4. Add 2 tbsp butter to the skillet and add the onions to the pan. Sauté the onions over medium-high heat, stirring until softened, about 10 minutes. Add the celery, continue to cook another 3 minutes while stirring.
  5. Add the sausage to the onion mixture.
  6. Add 2 cups of the chicken broth. Deglaze the pan by simmering over medium heat, scraping the bottom of the pan, for 1 minute. Turn off the heat.
  7. Increase the oven temperature to 375 degrees.
  8. Place the bread cubes in a large bowl and add the chicken broth, sausage mixture, and toss until all the liquid is absorbed. Add more chicken stock if needed.
  9. Whisk the eggs in a small cup, add to the dressing and toss.
  10. Stir in the cranberries, herbs, salt, and pepper until thoroughly combined.
  11. Transfer the dressing to the prepared baking dish and cover with foil. Bake in the upper rack of your oven for 20 minutes. Remove the foil and continue to bake an additional 20 minutes or until the top is crisp.

Bread can be dried up to 10 days in advance and stored in an airtight container until ready to use. Dressing can be assembled 1 day ahead, covered, and chilled. Bring to room temperature before baking.

Cauliflower Dressing
6 servings


4 tbsp Newport’s Own Locally Churned Butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
8 oz gourmet mushrooms, chopped
kosher salt
black pepper
1/4 cup fresh parsley, chopped
2 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped (or 1 tsp ground sage)
1/2 cup low-sodium vegetable or chicken broth


  1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, about 7 to 8 minutes.
  2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, about 8 to 10 minutes more.
  3. Add parsley, rosemary, and sage and stir until combined. Pour broth over slowly and simmer until totally tender and liquid is absorbed, about 10 minutes.

If you like stuffing with a crispy top, broil the casserole for 2-5 minutes after it’s finished cooking on the stove.


Holiday Layered SaladHoliday Layered Salad
6-8 servings


1/4 cup Cuisine Perel D’Anjou Pear Vinegar
2 tbsp minced shallot
1/2 tsp kosher salt
2 tsp Dijon mustard
1/4 tsp freshly ground black pepper
1/4 cup walnut oil
1/2 cup grapeseed oil or mild, extra virgin olive oil

Butter Walnuts
1 cup walnuts
2 tbsp Newport’s Own Locally Churned Butter
1/4 cup packed light brown sugar

5 oz baby arugula (about 5 cups)
2 firm-ripe pears (red or yellow) cored and cut into thin wedges
1 cup pomegranate arils (from about 1 pomegranate)
1 cup Butter Walnuts (recipe below)
1/2 cup coarsely crumbled blue cheese (about 4 oz)
1/2 red onion, sliced very thin


To make the vinaigrette:

  1. In a medium bowl, whisk together the vinegar, shallot, and salt. Let sit for 5 minutes.
  2. Whisk in the mustard and pepper.
  3. Whisking constantly, add the oils in a slow, steady stream. Whisk again just before serving.
  4. Store in an airtight container in the refrigerator until needed, or up to 4 days.

To make the butter walnuts:

  1. In a small skillet, melt the butter over medium heat. Add the brown sugar and stir until well combined. Add the walnuts and toss to coat. Cook until the nuts are well coated and fragrant, 3 to 5 minutes. Pour onto a sheet of parchment paper and cool. Crumble into pieces.

To make the salad:

  1. Spread half of the arugula in a medium glass serving bowl (a pedestal bowl with straight sides is best).
  2. Arrange half of the pear wedges over the arugula.
  3. Sprinkle with half of the pomegranate arils, half of the walnuts, and half of the red onion.
  4. Repeat the layers and sprinkle the blue cheese on top.
  5. Just before serving, drizzle a few spoonfuls of vinaigrette over the salad (just enough to gloss the arugula), and pass the rest at the table.

Winter Kale SaladWinter Kale Salad
8 servings


1 clove garlic, peeled
1/2 cup olive oil
1/2 cup cider vinegar
2 tbsp water
2 tsp stone-ground mustard
1/2 tsp freshly cracked black pepper

2 tbsp Newport’s Own Locally Churned Butter
1/4 cup packed brown sugar
1/2 tsp garlic salt
1 cup walnut halves or coarsely chopped walnuts
8 oz fresh kale, torn and tough stems removed (about 8 cups)
3 oz fresh baby kale (about 3 cups)
1 cup pomegranate seeds (1 large pomegranate)
1/2 cup crumbled Gorgonzola cheese


To make the vinaigrette: (make the day before)

  1. Smash garlic clove with the side of a chef’s knife and place in a screw-top jar.
  2. Add olive oil, vinegar, water, mustard, sea salt, and pepper.
  3. Cover and shake well.
  4. Refrigerate overnight to allow garlic to infuse the dressing.

To make the salad:

  1. In a large skillet, melt butter over medium heat.
  2. Stir in brown sugar and garlic salt.
  3. Add walnuts. Cook about 5 minutes or until toasted, stirring constantly to prevent burning.
  4. Remove from heat. Let cool in skillet.
  5. In a large bowl, toss together the torn kale and baby kale.
  6. Drizzle with 1/2 cup dressing; toss to coat.
  7. Top with pomegranate seeds, Gorgonzola, and toasted, sugared walnuts.
  8. Serve immediately and pass remaining dressing.

This is a basic vinaigrette dressing that is good to have on hand. Refrigerate any remaining dressing for another salad.

Orange, Avocado, and Roasted Beet SaladOrange, Avocado, and Roasted Beet Salad
4-6 servings


2 tbsp fresh squeezed (regular) orange juice
1 tsp Dijon mustard
2 tbsp honey
2 tbsp apple cider vinegar
2 tbsp good quality extra virgin olive oil
fine sea salt

4 beets (golden, red or variety)
2 navel oranges, separated (you’ll use one for juice for the dressing!)
2 satsumas
2 blood oranges
2 avocados
1/3 cup crumbled goat or feta cheese
1/3 cup coarsely chopped pistachios
Optional: fresh basil


To make the vinaigrette:

  1. Whisk all dressing ingredients together except the olive oil.
  2. Add in salt and pepper to taste.
  3. Slowly drizzle the olive oil in while continually whisking.
  4. Pour into a jar and store in the fridge until salad is ready to eat.

To make the salad:

  1. Preheat the oven to 400 degrees.
  2. Trim the top of the beets to leave about 1 inch; do not trim the root. Wrap each beet individually in aluminum foil and place on a baking sheet.
  3. Place the beets in the oven and roast for 50-60 minutes or until a small sharp knife can easily be inserted in the middle.
  4. Unwrap each beet and set aside to cool.
  5. Peel the skin off the beets using gloves to avoid staining your hands and slice the beets on parchment paper to prevent staining your cutting boards.
  6. Toss the sliced beets with 1 tbsp of dressing, cover, and place in the fridge until needed.
  7. Carefully remove the peels from the citrus. Cut citrus into slices and carefully pop out any seeds. Set aside.
  8. Thinly slice the avocados.
  9. On a large platter, alternate adding citrus, sliced beets, and sliced avocados.
  10. Top with goat or feta cheese, pistachios (coarsely chopped), and fresh basil as desired.
  11. Season to taste with salt and pepper and serve immediately with the vinaigrette.

Vegetables Dishes

Brussels Sprouts with Balsamic Reduction and Walnuts
8-10 servings


1/2 cup walnuts, roughly chopped
3 lbs Brussels sprouts, trimmed and halved
1/2 cup olive oil
1 tsp kosher salt
black pepper to taste
1 cup Balsamic vinegar
1/2 cup sugar


  1. Preheat oven to 375 degrees.
  2. Spread the walnuts on a baking sheet and toast 5-7 minutes in the oven, tossing after 3 minutes.
  3. Divide the Brussels sprouts between 2 baking sheets and toss with the olive oil. Sprinkle with salt and pepper, and roast; tossing halfway through, until golden brown and tender, about 25-30 minutes.
  4. Meanwhile, combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, and then reduce the heat to medium-low and simmer until very thick, 15-20 minutes.
  5. Drizzle the balsamic reduction over the roasted Brussel sprouts.
  6. Sprinkle with the walnuts before serving.

Carrot, Sweet Potato, and Butternut CasseroleCarrot, Sweet Potato, and Butternut Squash Casserole
6-8 servings


1 lb baby carrots
4 sweet potatoes, peeled and sliced into 1/4-inch-thick rounds
1 small butternut squash, peeled, seeded, and cut into 3/4-inch cubes
3 tbsp olive oil
2 tsp fresh thyme, chopped
1-1/2 tsp sea salt
freshly ground pepper

3 tbsp Newport’s Own Locally Churned Butter, at room temperature
1/4 cup flour
1/2 cup pecans, chopped
1/2 cup maple sugar
pinch of smoked paprika
sea salt to taste


To make the crunch:

  1. Preheat the oven to 425 degrees.
  2. Line a baking sheet with parchment paper.
  3. Combine the butter, flour, pecans, maple sugar, smoked paprika, and salt in a medium bowl and cut together with a fork.
  4. Spread the mixture on the baking sheet and bake until everything has melted together and is golden brown, 5-7 minutes.
  5. Let cool completely, about 20 minutes. Use a fork to break into small pieces.

To make the casserole:

    1. Combine the carrots, sweet potatoes, butternut squash, oil, thyme, salt, and a pinch of freshly ground pepper in a large bowl and toss.
    2. Divide between 2 baking sheets, spread in a single layer and roast, rotating the pans after 15 minutes.
    3. Continue to roast an additional 15-20 minutes until soft and a bit browned.
    4. Slide the vegetables onto a platter and top with the pecan crunch. Serve hot.

    Roasted Asparagus and Pine NutsRoasted Asparagus and Pine Nuts
    6 servings


    2 lbs asparagus
    1/3 cup olive oil
    1/3 cup grated Parmesan cheese
    2 garlic cloves, minced or pressed
    1 tsp sea salt
    1 tbsp lemon juice
    1/4 cup pine nuts


    To make the pine nuts:

    1. Place pine nuts in a dry (don’t add oil) frying pan large enough to hold them in a single layer.
    2. Cook over medium-low heat until fragrant and golden brown, keeping them moving (stir frequently or constantly).
    3. When they’re golden brown, immediately transfer them to a plate to stop the cooking and prevent burning. Set aside to cool.

    To make the asparagus:

    1. Preheat oven to 425 degrees.
    2. Line a rimmed baking sheet with foil.
    3. Wash and trim asparagus. Spread asparagus in a single layer on the foil. Drizzle with oil, toss to coat. Sprinkle with cheese, garlic, salt, and pepper. Toss again, and then rearrange asparagus in a single layer.
    4. Roast until just tender, about 12-15 minutes.
    5. Sprinkle with lemon juice and toasted pine nuts just before serving.

    Roasted CauliflowerRoasted Cauliflower with Gravy
    6 servings


    1 large head of cauliflower (we used yellow cauliflower)
    4 tbsp melted Newport’s Own Locally Churned Butter, divided
    kosher salt
    freshly ground black pepper
    4 whole garlic cloves – skin-on
    4 leaves fresh sage
    4 sprigs fresh thyme
    4 springs fresh rosemary

    4 tbsp Newport’s Own Locally Churned Butter
    1/2 onion, finely chopped
    4 oz oyster mushrooms, finely chopped
    1 tsp fresh sage, chopped
    1 tsp fresh rosemary, chopped
    1 tsp fresh thyme, chopped
    3 tbsp flour
    2 to 4 cups vegetable broth


    To make cauliflower:

    1. Preheat oven to 450 degrees.
    2. Put cauliflower in a large oven-safe skillet, rub all over with 2 tbsp melted butter, and season with salt and pepper. Arrange garlic and herbs around cauliflower.
    3. Bake until cauliflower is tender and slightly charred, brushing with remaining 2 tbsp melted butter halfway through, about 60-90 minutes.

    To make gravy:

    1. In a small saucepan over medium heat, melt butter.
    2. Add onion and sauté, stirring until soft, about 5 minutes.
    3. Stir in mushrooms and herbs and season with salt and pepper. Continue stirring until mushrooms are soft and golden, about 4 minutes.
    4. Add 1 or 2 cloves of the roasted garlic (skin removed), breaking up cloves with a wooden spoon.
    5. Stir in flour and cook 1 minute, then whisk in 2 cups of broth and bring mixture to a boil. Reduce heat to low and simmer until mixture has thickened, about 5 minutes.
    6. Serve cauliflower with gravy ladled on top.

    Easy Vegan Green Bean CasseroleEasy Vegan Green Bean Casserole
    4 servings


    Onion Topping
    1 small onion, thinly sliced
    1 tbsp extra-virgin olive oil
    kosher salt
    freshly ground black pepper
    3 tbsp all-purpose flour
    2 tbsp Panko breadcrumbs

    1 lb green beans, trimmed
    6 tbsp extra-virgin olive oil, divided
    2 medium shallots, finely chopped
    8 oz sliced mushrooms
    kosher salt
    freshly ground black pepper
    2 cloves garlic, minced
    1/4 cup all-purpose flour
    3 cup almond milk


    To make onion topping:

    1. Preheat oven to broil and line a medium baking sheet with aluminum foil.
    2. In a medium bowl, toss onion slices with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions.
    3. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total.
    4. Turn oven down to 375 degrees.

    To make casserole:

    1. Prepare an ice bath.
    2. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes.
    3. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, and then drain and transfer to a large bowl.
    4. In a large ovenproof skillet over medium heat, heat 2 tbsp olive oil.
    5. Add shallots and cook, stirring occasionally until tender, about 5 minutes.
    6. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more.
    7. Stir in garlic and then transfer mixture to the bowl with the green beans.
    8. Heat remaining 4 tbsp of olive oil in the same skillet over medium heat.
    9. Whisk in flour and cook until golden, about 2 minutes.
    10. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat and then add green bean mixture and toss until evenly combined.
    11. Transfer mixture to a medium casserole dish.
    12. Bake until warmed through and bubbling around the edges, about 20 minutes. Top with “fried” onions and bake 5 minutes more.

    Making Magic with Leftover Stuffing

    Turkey & Dumpling Soup
    12 servings

    “Here is our stuffing ball recipe for turkey soup. My wife said that she uses this as her inspiration, then changes it around as she wants. She’s the cook, I do the dishes.” Joe (Newport Avenue Market Manager)


    1 turkey carcass (7-lb breast)
    12 cups water
    1 onion, peeled and sliced
    1 cup carrots, chopped
    2 stalks celery, diced
    3 cloves garlic
    1 bunch fresh parsley
    1 tbsp salt
    1/4 tsp black pepper
    2 cups leftover cooked turkey, chopped

    1/3 cup flour
    2 eggs
    2 cups leftover stuffing
    1 tbsp chives, minced + extra for garnish


    To make the soup:

    1. In a large soup pot, boil 1 (7-lb,) turkey carcass with 12 cups of water, onion, carrots, celery, garlic, fresh parsley, salt, and pepper. Bring to a boil, and then cook on medium heat for 1 hour.
    2. Remove turkey carcass from the soup pot, skim to make sure no bones are left behind. Remove the bunch of parsley from the pot as well and discard.
    3. To the soup pot, add in 2 cups of cooked leftover turkey. Reduce heat to low.

    To make the dumplings: (while the turkey is cooking)

    1. Combine flour, stuffing, two beaten eggs, and chives. Mix well until all the ingredients are blended together. The dumplings will be sticky–it’s ok. That is normal.
    2. Make small golf ball size balls and begin to carefully drop the dumplings into the soup pot. Repeat until you’ve used half the batter.
    3. Wash your hands, and carefully stir the soup. Raise the cooking temperature to medium heat and then proceed to finish dropping in the remainder of the stuffing dumpling mixture.
    4. Cook for 10 minutes and then ladle soup into bowls.
    5. Top with additional chives, if desired.

    Holiday Waffles
    4 servings


    4-1/2 cups leftover stuffing
    2 eggs, beaten
    2 tbsp fresh parsley, chopped
    chicken broth, if needed


    1. Preheat waffle iron to medium-high (Belgian style works best).
    2. Combine the stuffing, eggs, and parsley. Add a little chicken stock, if the dressing is dry.
    3. Generously brush the top and bottom of the waffle iron with oil. Evenly and firmly pack each section of the waffle iron full of the stuffing mixture.
    4. Close and cook until golden and the waffles can easily be lifted out of the iron, about 4 to 6 minutes.
    5. Serve with warm maple syrup for breakfast or brunch, or with leftover turkey gravy and cranberry sauce for brunch or dinner.
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