Sides That Travel

Looking for a last minute dish to bring to Thanksgiving? Here are four of our favorite seasonal sides and tips for the best way to get them from your kitchen to the Thanksgiving dinner table.

Sides That Travel

Tip #1: If transporting the salad, avoid soggy lettuce by waiting until just before serving to combine the vinaigrette with the other ingredients.

Get the Recipe: Autumn Greens Salad with Butternut Squash and Parmesan Cheese

Roasted Vegetable and Brie Tart

Tip #2: Make something ahead of time that can easily be reheated or served at room temperature. This tart can be made a day in advance and refrigerated. Serve it straight out of the fridge or reheat it at 400°F until pastry is crisped and tart is warmed throughout.

Get the Recipe: Roasted Vegetable and Brie Tart

Cheesy Cornbread Muffin

Tip #3: When oven space is limited don’t be afraid to use the microwave. These muffins may be served at room temperature but are best warm. To reheat, microwave (in microwave-safe dish) for 30 seconds. Continue warming at 10-second heating intervals if necessary.

Get the Recipe: Cheesy Cornbread Muffins

Tip #4: Make your travel time work for you. Here, add the cheddar topping before the dish is transported. By the time it hits the table it will have melted beautifully.

Get the Recipe: Slow Cooker Cheddar and Chive Mashed Potatoes

For more holiday entertaining with Wisconsin cheese be sure to check out our Harvest issue of Grate. Pair. Share.!