Accompaniments to Baked Poultry

Starchy Side Dishes

Provides textural contrast and carbohydrate energy. Options include:

Potatoes: Roasted, mashed, scalloped, or in gratin form offer variety. Sweet potatoes provide added nutritional value.
Rice: White, brown, wild, or basmati varieties can be enhanced with herbs, spices, or broth.
Quinoa: A complete protein source that can be prepared similarly to rice.
Pasta: Consider pasta salads, mac and cheese, or pasta tossed with simple sauces.
Grains: Farro, barley, or couscous provide hearty alternatives.

Adds crucial vitamins, minerals, and fiber to the meal:

Green Vegetables: Broccoli, asparagus, green beans, spinach, and Brussels sprouts can be steamed, roasted, or sautéed.
Root Vegetables: Carrots, parsnips, beets, and turnips offer sweetness and earthiness when roasted or mashed.
Salads: A crisp green salad with vinaigrette or creamy dressing offers a refreshing counterpoint. Consider adding fruits, nuts, and cheeses.
Grilled or Roasted Vegetables: Bell peppers, zucchini, eggplant, and onions caramelized with olive oil and herbs.
Corn: On the cob, creamed, or in a salad provides sweetness and texture.

Enhances the flavor profile and moisture content:

Gravy: Traditional poultry gravy made from pan drippings or stock.
Cream Sauces: Mushroom, Dijon mustard, or herb-infused cream sauces add richness.
Fruit Sauces: Cranberry sauce, apple chutney, or a mango salsa provide a sweet and tangy complement.
Wine Reduction Sauces: Red or white wine reductions with herbs and aromatics.

Adds further layers of flavor and texture:

Stuffing/Dressing: Bread-based or grain-based stuffing cooked separately or inside the bird.
Bread: Rolls, biscuits, cornbread, or crusty bread for soaking up sauces.
Fruit Compotes: Applesauce, cranberry sauce, or other fruit compotes for a sweet and tangy contrast.