I’ve pulled together several recipes that I’ve make in Banchory and Milltimber over the years. I definitely have not included the grilled chickens or smoked sausages that we always had in replacement for the several failed Turkey attempts in Lowestoft and first year in Banchory. I’ve included more detailed links where available so you can see the original recipes and have also included in the text I published some of the changes I made – usually due to the inability to get the all the ingredients wherever we were.
The recipes are
Sage & Sausage Stuffing – Serious Eats Recipe
Sweet Potato Casserole – Saveur
Corn and Okra Pussing Recipe – Lee Brothers
Spinach Gratin – Ina Gartin
Some tips and tricks on making the sides
Leave plenty of time to make them. Each recipe goes pretty quick, but doing all four at one time takes considerably longer.
If possible make them a day ahead of time, store in the refrigerator and reheat before eating.
Lots of overlap on the ingredients. Prep all the like ingredients at the same time – all the onions, all the ginger etc.
Don’t be afraid to substitute ingredients. I do it all the time.