Seriously Simple: Make-ahead sides simplify Thanksgiving Day prep
Serves 8 to 10
If you are in the mood for an entirely new dish on your holiday table, try this compote. Definitely unusual, this particular combination of tastes and textures -- prunes, cooked chestnuts and braised baby onions -- turns out to be inspired. Now I include this compote on my holiday table each year, served warm or at room temperature. Buy vacuum-packed cooked chestnuts to save a lot of time shelling them. This compote, although similar to a relish, seems more like a vegetable when served warm.
1 pint pearl onions (about 2 cups)
3 tablespoons unsalted butter
1 1/2 cups veal or beef stock
1 cup port (use a good quality sweet or semi-sweet Port), divided
2 cups medium sized moist prunes (1 9-ounce can)
2 cups whole chestnuts, roasted and peeled (the vacuum packed work well)
Salt and freshly ground black pepper
2 teaspoons finely chopped fresh thyme leaves (lemon thyme, if possible) or 1 teaspoon dried
...continued
