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Mashed potato
Boil the potatoes on the hob, drain them well and mash with warmed milk and butter for a generous base under gravy. This is the comforting choice when you want one substantial starch without another roasting tray. Use a potato suited to mashing and avoid beating it into a gluey texture. It asks for some attention near serving time.
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Cranberry sauce
A saucepan of cranberries, sugar and liquid gives you a sharp counterweight to roast meat and richer sides. Make the sauce ahead and let it cool, freeing both space and attention on the day. Choose a whole-berry version for texture, or a smoother one if that suits the table better.
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Creamed spinach
Cook the spinach into a sauce on the hob rather than finishing it under an oven topping. Squeeze excess liquid from thawed frozen spinach so the result stays creamy. Its richness works best beside something tart or crisp; if the menu already has several creamy dishes, choose a simpler vegetable instead.
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Sautéed mushrooms
Give the mushrooms room in the pan so they can shed moisture and then brown, rather than steaming in a crowded pile. Their savoury depth makes them a useful partner for plainer potatoes and vegetables. Cook in batches when necessary, and keep the seasoning restrained enough for the mushrooms to remain the point.
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Succotash
Corn and beans bring a different texture to the table, with a pan doing the work that another casserole might demand of the oven. Frozen corn and suitable cooked beans make a practical version outside summer. Keep it lively with herbs and a little acidity; bacon is an optional variation, so check the recipe if you need a vegetarian dish.
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Coleslaw
Shredded cabbage and carrot bring the crunch that a soft, rich holiday plate can lack. Dress them to suit the menu, using a tangier dressing if gravy and cream already dominate. Prepare the vegetables ahead and account for the way salt and dressing soften them, especially if you want a distinctly crisp result.
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