The Bitten Word: Turkey Time: Starters and Sides For This Thanksgiving

After looking at Turkey advice in our last post, it's high time to do the same for starters and sides.

As we prepared our decadent feast for two last year, we pored through our magazines from the previous two Novembers, debating dishes and listing out our non-negotiables (Zach's family's dressing was a must-have).

In the end, we went with mostly traditional dishes, or traditional dishes with a slight twist.

Here's a look at what we cooked, followed by a full-summary of what leading food magazines are recommending for this Thanksgiving.

First, here are the dishes we cooked last Thanksgiving:

Hickory-Bacon and Roasted Corn Gougeres (Gourmet November 2007) -- These delightful appetizers were delicious and a cinch to make. The corn and bacon combined with the nearly sweet dough was delectable.

Buttery Cornbread (Bon Appétit November 2006) --Though we used Zach's family's recipe for dressing, we made this cornbread for the main ingredient.

Cranberry Fruit Conserve (Everyday Food November 2007 and Barefoot Contessa) -- We loved the ginger and shallots from Everyday Food, but also the combination of apple and lemon/orange zest from The Barefoot Contessa, so instead of choosing we decided to do a mash-up of the two.

Spiced Whipped Potatoes with Brown Sugar (Bon Appétit November 2002) -- These potatoes could pass for dessert.

Peas with Roasted Onions and Mint (Bon Appétit November 2006) -- Peas are one of our favorite vegetables. Combined with roasted onions and mint, they become our very favorite vegetable.

Roasted Turnips -- After picking up some turnips from the Farmer's Market, we decided to roast them very simply, with olive oil, salt & pepper.

Silky Pan Gravy with Cream, Cognac & Thyme (Fine Cooking) -- We're not sure how we settled on this gravy recipe, but we're glad we found it.

If that's not enough to get your juices flowing, here's a look at what the food magazines are recommending for Starters & Sides this year.

Let us know which sides you'll be making this year!

GOURMET (NOVEMBER 2008)
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Feature #1: "Over the Top" (aka Fancy Pants Thanksgiving)

Foie Gras Toasts with Sauternes Gelee (in-magazine only)
Pecan and Goat-Cheese Marbles (in-magazine only)
Smoked Salmon Tartare with Beets and Wartercress (in-magazine only)
Chestnut, Leek & Apple Stuffing (in-magazine only)
Cranberry, Quince and Pearl Onion Compote (in-magazine only)
Parsnip Puree with Sauteed Brussels Sprouts Leaves (in-magazine only)
Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage (in-magazine only)
Wild-Mushroom Bundles

Feature #2: "Come Together" (aka Latin-Fusion Thanksgiving)

Chipotle Meatballs
Mango Pomegranate Guacamole (in-magazine only)
Plantain Chips (in-magazine only)
Clementine Jicama Salad (in-magazine only)
Adobo Turkey with Red-Chile Gravy
Corn-Bread and Chorizo Stuffing
Skillet Corn Bread
Cranberry Pineapple Salsa (in-magazine only)
Roasted Chayotes with Garlic (in-magazine only)
Sweet-Potato Coconut Puree
Poblano Potato Gratin

Feature #3: "Four Hour Feast" (aka the Thanksgiving Meal That Looks Like You Slaved All Day Even Though You Didn't)

Carrot Fennel Soup
Sage Stuffing
Cranberry Tangerine Conserve
Haricots Verts with Bacon and Chestnuts
Roasted Potatoes and Shallots

Feature #4: "Harvest's Home" (aka The Vegetarian Thanksgiving Zach and Clay Are Unlikely To Ever Have)

Roasted Chestnuts
Sauteéed Broccoli Rabe
Kohlrabi and Mâche Salad
Artichokes Braised in Lemon and Olive Oil
Parmesan-Roasted Butternut Squash
Cranberry Sauce with Dates and Orange
Moscatel-Glazed Parsnips
Smashed Potatoes with Roasted-Garlic Gravy

BON APPÉTIT (NOVEMBER 2008)
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Feature #1: "A Heritage Feast," (aka Thanksgiving with the Shakers)

Wild Rice with Butternut Squash, Leeks, and Corn
Garnet Yams with Blis Maple Syrup and Maple-Sugar Streusel
Cranberry and Tart-Cherry Compote
Shaved Brussels Sprouts with Currants and Chestnuts
Dungeness Crab and Heirloom Tomato Bean Brandade
Bacon, Apple and Fennel Stuffing
Crudités with Green Goddess Dip

Feature #2: "One Recipe, Four Ways," (aka Stuffing-palooza)

Wild Mushroom and Spinach Stuffing
Dried Cranberry, Apricot, and Fig Stuffing
Herb and Onion Stuffing
Sausage Stuffing with Fennel and Roasted Squash

Feature #3: "Make Ahead Makes It Easy" (aka A Whopping 12 Sides)