It's Thanksgiving dinner: you've got enough on your plate just thinking about the turkey and stuffing. It's only natural that the bread bowl often becomes an afterthought. Ain't nobody got time to obsess over watching yeast bubble and waiting for dough to rise. Sometimes, you just need to cut yourself a break.
But that doesn't mean everybody has to know you took a shortcut, or that the flavor of a dish should suffer.
That's where the right seasonings come into play. Premade breadsticks can taste a little bland on their own, but when slathered with melted butter and a dusting of the right spices, you've got a 5-minute side people will be clamoring to try.
We used pre-baked breadsticks from the frozen food aisle of the grocery store, but you could use refrigerated breadstick dough, or cut and roll pizza dough into logs. Heck, you could even add these seasonings to Pillsbury Crescent Roll Dough, or on top of your go-to breadstick recipe (we bow down before you, if you do go that far). There are no rules here.
After carefully considering the key components of any Thanksgiving dinner—turkey, stuffing, potatoes (mashed or sweet, or better yet, both), cranberry sauce, and a few veggies liberally coated in cheese or Cream of Mushroom soup—we came up with three types of breadsticks that complement the meal without competing with all of those flavors:
Try all three to create the sort of sampler platter that makes people think you've expended tons of extra time and energy—and simultaneously makes them feel justified in eating three breadsticks at one meal—because let's be real: You're going to do it anyway.
Get the recipe for all three varieties.
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