MAKE AHEAD THANKSGIVING SIDES RECIPES

Steps:

• Preheat the oven to 400°F
• In a large pot, add the diced potatoes and cover with cold water
• Bring to a simmer and cook until al dente, about 7 to 9 minutes
• Drain and set aside
• In a large bowl, mix together the cheddar cheese, sour cream, cream cheese, butter, green onions, Parmesan and hot sauce (if using) until thoroughly combined
• Add the al dente potatoes and season with salt and pepper
• Gently mix until fully combined, then transfer to a greased 9 x 9-inch baking dish
• If you're making the optional sliced potato topping, continue here
• If not, jump to the next paragraph
• In a medium bowl, gently toss the potato slices and canola oil until evenly coated
• Arrange the potato slices with overlapping edges on top of the potato mixture until completely covered
• Season with salt and pepper
• Bake on the center rack until the top is golden brown, about 20 to 25 minutes
• Garnish with thyme leaves right before serving
• Storage Instructions: Cool completely, cover tightly with plastic wrap and refrigerate for up to 3 days
• Freezing, Thawing and Reheating Instructions: Cool completely, cover tightly in plastic wrap and freeze for up to 2 months
• For best results, defrost in the fridge overnight before reheating
• Preheat oven to 375°F and bake until thoroughly warmed through, about 15 to 20 minutes
• To bake directly from frozen, preheat the oven to 375°F and bake until thoroughly warmed through, about 30 to 35 minutes

Steps:

• For the stock: Preheat the oven to 425 ̊. Toss the wings, carrots, celery, onion, parsley, thyme and rosemary on a baking sheet with the olive oil, salt and a few grinds of pepper. Roast until everything is a deep golden brown, 1 to 1 1/2 hours. Put the wings, vegetables and any drippings from the pan in a large pot and add the wine. Bring to a boil over medium-high heat and cook, stirring occasionally, until the wine is almost evaporated, 8 to 10 minutes. Add 6 cups water and bring to a boil. Reduce the heat to a simmer and cook, covered, until the stock is dark golden brown and the meat can easily be pulled off the bone, about 1 hour. Strain the stock through a fine-mesh strainer into a bowl and set aside. For the gravy: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour until well combined. Cook, whisking frequently, until the roux is a deep golden brown, about 10 minutes. Whisk in the stock until combined. Bring to a simmer and cook, whisking occasionally, until the gravy is thickened, 10 to 15 minutes. Stir in the Worcestershire sauce, salt and a few grinds of pepper. Pour your turkey drippings into a fat separator (or use a liquid measuring cup and spoon off the fat). Add the dark drippings to the gravy. Pour into a gravy boat.