SIDE DISHES THAT ARE NEW, ALSO TRIED-AND-TRUE.

Byline: Natalie Haughton Food Editor

When it comes to the Thanksgiving side dishes, most folks have traditional favorites that bring back fond memories of holidays past - and they can't live without them. Just in case you've misplaced a recipe or want to add a different twist to the feast, here are some easy variations on holiday themes. Sprinkled among them are a few of my tried-and-true renditions that might also come in handy.

SALSA CHEESE DIP

1 (8-ounce) package cream cheese, softened

1 cup prepared salsa

2 cups shredded Cheddar OR Colby-Jack cheese 

1 teaspoon chili powder (optional)

In a large bowl, beat together cream cheese, salsa, Cheddar cheese and chili powder with an electric mixer. Chill several hours or overnight. Serve in a bread or other bowl with assorted vegetables, crackers or bread cubes. Makes about 2 1/2 cups dip.

SALAD WITH FENNEL, DRIED CHERRIES, WALNUTS AND ROQUEFORT

2 teaspoons honey

3 tablespoons red wine vinegar

1/2 cup dried sweetened cherries OR cranberries

3 tablespoons extra-virgin olive oil

Table salt and ground black pepper

1 small fennel bulb, trimmed of stalks and sliced very thin (about 1 1/2 cups), fronds chopped coarsely (about 1/4 cup)

1 small head red OR green leaf lettuce, washed, dried and torn into bite-size pieces (7 cups)

1 small head radicchio, quartered, cored and cut crosswise into 1/8- inch-wide strips (about 3 cups)

1/2 cup chopped walnuts, toasted in medium skillet over medium heat until fragrant, about 4 minutes

6 ounces Roquefort, crumbled (about 1 1/2 cups)

Whisk honey and vinegar in medium microwave-safe bowl; stir in cherries. Cover with plastic wrap, cut several steam vents in plastic, then microwave on high power until cherries are plump, about 1 minute. Whisk in oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; while mixture is still warm, add sliced fennel bulb and toss to combine. Let cool to room temperature.

Toss lettuce, radicchio, fennel fronds and dried cherry/fennel mixture in a large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with a portion of nuts and Roquefort, dividing evenly. Serve immediately. Makes 6 first-course servings.

From Cook's Illustrated magazine.

ORANGE-SPICED SWEET POTATO CASSEROLE

4 to 5 large sweet potatoes (about 4 pounds)

1 teaspoon grated orange peel

1/3 cup fresh orange juice

3 tablespoons butter

3 tablespoons packed light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground cumin 

1/2 teaspoon salt

1/2 cup chopped pecans

2 tablespoons all-purpose flour

Rinse and dry potatoes. Pierce potatoes in several places with a fork. Bake in preheated 400-degree oven 1 hour or until tender. Cool. Peel potatoes, place in large bowl and mash.

Stir in orange peel, orange juice, 2 tablespoons butter, 2 tablespoons brown sugar, cinnamon, cumin and salt; mix well. Spoon into lightly greased 10x6-inch baking dish.

Combine pecans, flour, remaining 1 tablespoon brown sugar and 1 tablespoon butter, melted; mix well. Sprinkle evenly over potatoes.

Bake in preheated 400-degree oven 30 to 35 minutes or until hot. Let stand 5 minutes. Makes 10 to 12 servings.

FAVORITE SAVORY STUFFING

1 pound fully cooked chicken sausage links (such as Chef Bruce Aidells chicken with sun-dried tomato sausage OR Southwestern flavored sausage) OR Polish kielbasa sausage, removed from casings, if desired, and chopped

2 cups chopped celery

1 cup chopped onions

1 (12-ounce) box (containing two 6-ounce bags) seasoned dressing OR stuffing mix (Mrs. Cubbison's preferred)

1/2 cup (1 stick) butter, melted

3/4 to 1 cup chicken broth

3 tablespoons chopped fresh parsley

Pepper OR garlic pepper to taste

In a large skillet, cook sausage, breaking into small pieces, along with celery and onions, until sausage is browned. Drain off excess fat (you can keep a small amount for added flavor).

Turn dry dressing into a large bowl. Add sausage mixture, butter, chicken broth, parsley and pepper to taste, tossing together until well mixed. Stuffing mixture should not be too moist or wet. Use to loosely stuff a large turkey. OR bake stuffing separately in a casserole dish, covered, in preheated 350-degree oven 30 to 35 minutes or 325-degree oven 45 to 50 minutes or until hot. Uncover last 10 to 20 minutes, if desired. Makes about 10 servings.

NOTE: Try different additions like dried cherries, apricots, sauteed leeks, fresh corn, mushrooms, nuts, etc., if desired. You can even substitute different breads (cut into small cubes and toasted) like sourdough, herb bread, onion bread, raisin bread, rye bread, walnut bread, corn bread, etc. and herbs, for seasoned dressing. You can also delete the sausage completely or use cooked chopped ham, cooked bacon or pancetta pieces instead.

MARY'S POTATOES

1 (2-pound) package frozen hash brown potatoes (it is not necessary to defrost)

2 (10 3/4-ounce) cans cream of potato soup, undiluted

1 pint sour cream

8 ounces (2 cups) shredded Cheddar cheese

Mix together all ingredients. Turn into a buttered baking dish. Sprinkle top with freshly grated Parmesan cheese. Bake uncovered in preheated 325-degree oven 1 to 1 1/4 hours, until potatoes are tender.

Shared by Mary Clingman, director of Butterball Turkey Talk-Line.

QUICK TURKEY GRAVY

6 tablespoons butter

6 tablespoons flour

3 cups canned chicken broth (OR use a combination of broth and turkey pan drippings for best flavor - 1/3 to 1/2 cup dry white wine can also be used as part of the liquid, if desired)

Seasoned salt and pepper to taste

Worcestershire sauce to taste

Liquid gravy browner OR browning sauce (such as Kitchen Bouquet or Gravy Master, if available)

In a large saucepan, melt butter and, using a wire whisk, stir in flour. Cook, whisking, at least a couple of minutes or until light golden. Remove from heat. Gradually, whisk in chicken broth until smooth. Return to heat and bring to a boil, whisking, until slightly thickened. Reduce heat and simmer about 4 to 5 minutes. Season with salt, pepper and Worcestershire sauce to taste. Add gravy browner (start with a few drops) to color as desired. Makes about 3 cups.

NOTE: Add more broth if a thinner gravy is desired. Also add fresh chopped herbs (or dried) such as a mixture of rosemary and sage or thyme and parsley or tarragon and chives to butter before blending in flour, if desired. Recipe can be doubled or tripled, if desired.

VINEYARD HOLIDAY PIE

2 cups canned 100 percent pure pumpkin (puree)

1 (14-ounce) can sweetened condensed milk (NOT evaporated)

1 egg

1/4 to 1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 cup sherry

1/2 cup hot water

1 (9-inch) unbaked pastry shell

Sweetened whipped cream

In a large bowl, combine pumpkin, sweetened condensed milk, egg, salt, spices, sherry and water. Beat with an electric mixer or whisk until well blended (mixture will be thin). Pour into unbaked pastry shell.

Bake in preheated 375-degree oven 50 to 55 minutes. Cool.

Serve topped with sweetened whipped cream. Keep any leftover pie refrigerated. Makes 1 (9-inch) pie.

Natalie Haughton, [phone]

natalie.haughton(at)dailynews.com

FOOD SAFETY

--Within two hours of removing the turkey from the oven, refrigerate or freeze the leftovers separately including the turkey, stuffing and gravy. Cut the turkey into smaller pieces (leg, wing, half breast) or remove the meat from the bones to speed cooling in the fridge.

Refrigerated turkey is best used within two to three days; stuffing and gravy within one to two days. Frozen cooked turkey should be used within two to three months, while frozen stuffing and gravy should be used within a month.

--To reduce the risks of food-borne illness, keep hot foods hot and cold foods cold. Don't leave perishable foods at room temperature for more than two hours on Thanksgiving day. Two hours is considered the bacteria danger zone in which harmful bacteria can grow rapidly in temperatures between 40 and 140 degrees F.

--Wash your hands with soap and hot water before and after handling any food. To prevent cross contamination, use two cutting boards: one for meat, one for other foods. Wash utensils with soap and hot water after using. And use paper towels, not dishcloths, to clean up any spilled meat juices and to dry the turkey after rinsing. Always thoroughly wash (with soap) and dry a cutting board that has raw turkey or meat on it before using for cooked turkey or meat.

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