Anybody have any killer Thanksgiving side dish recipes they want to share? I'm doing the spread on my own this year.
Knock 'em dead Thanksgiving sides to share?
- Thread starter ripcord
- Start date
Homemade cornbread, sausage stuffing.
I cook this once a year usually by request, as its not healthy, but friends and family love it.
I take 2 to 3 large cans of green beans( enough to completely fill a crock pot ), drain the water. I put bacon on the bottom of the crock pot and then fill it to completely full with green beans with the water drained. I leave just enough water to have some on the bottom of the crock pot.
I add smoked salt , onion powder, a bit of garlic salt, and sugar. And more bacon on top. Probably 6-8 pieces of bacon total.
I let the crock pot cook overnight ( usually start about 10pm) into the next day, stirring occasionally and adding more of the above spices as needed to taste. Serve for thanksgiving lunch.
I'm making this tomorrow night.
I take 2 to 3 large cans of green beans( enough to completely fill a crock pot ), drain the water. I put bacon on the bottom of the crock pot and then fill it to completely full with green beans with the water drained. I leave just enough water to have some on the bottom of the crock pot.
I add smoked salt , onion powder, a bit of garlic salt, and sugar. And more bacon on top. Probably 6-8 pieces of bacon total.
I let the crock pot cook overnight ( usually start about 10pm) into the next day, stirring occasionally and adding more of the above spices as needed to taste. Serve for thanksgiving lunch.
I'm making this tomorrow night.
Good cornbread is so underrated but people love it when you bring it.
Sounds really good!
I make a turnip dish that everyone loves, even if they don't really like turnips. There is an actual recipe with measured amounts and if there's any interest I can get it from my mom. I've been making this since I'm a teenager since it's a lot of work and I liked it the most.
Start with 4 or 5 turnips or rutabagas. Chop them into cubes and peel them. Boil the cubes to soften them up. Make a cup of rice. I've made em with white rice and dirty rice. Either way, whatever you like. Strain the now softened turnip cubes and mash em. Mix in the rice, thyme, black pepper and heavy cream. Bake it in a casserole dish or foil pan at 350 to firm up. At the end, cover the whole thing with grated swiss cheese and romano or parmesan. Put it back in the oven close to the broiler and broil to melt and slightly brown the cheese. Now it's good to go. I eat this in place of mashed potatoes.
I'm also making fresh cranberry sauce with chopped up mandarin oranges and chopped walnuts.
Start with 4 or 5 turnips or rutabagas. Chop them into cubes and peel them. Boil the cubes to soften them up. Make a cup of rice. I've made em with white rice and dirty rice. Either way, whatever you like. Strain the now softened turnip cubes and mash em. Mix in the rice, thyme, black pepper and heavy cream. Bake it in a casserole dish or foil pan at 350 to firm up. At the end, cover the whole thing with grated swiss cheese and romano or parmesan. Put it back in the oven close to the broiler and broil to melt and slightly brown the cheese. Now it's good to go. I eat this in place of mashed potatoes.
I'm also making fresh cranberry sauce with chopped up mandarin oranges and chopped walnuts.
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With jalapeno's - even better.
Cranberry-Orange Relish...a superb, fresh, original substitute for cranberry jelly.
EZ to MAKE
Recipe:
1 12 oz. bag fresh or frozen cranberries, divided
1.5 c. sugar
Orange or lemon zest
1 tart apple (Granny Smith), quartered, unpeeled, seeds removed
0.5 c. toasted pecans
salt
Cranberries in saucepan, reserve 0.5 c
Add 1 c. sugar, zest, 2 T. water
Low heat, stirring occasionally, sugar dissolve/berries soften, ~10 min.
Increase heat to M, burst cranberries, ~12 min., reduce heat to L, add reserved cranberries.
0.125 t. salt
Roughly chop the apple and orange in a food processor, add remaining 0.5 c. sugar and pecans
Heat for 5 min. on M
Let cool to room temp and serve
Substitutions:
I always ease off the sugar a bit
I'm using walnuts instead of pecans
A real touch of "Seasonal. natural zing" to an otherwise predictable dinner.
I'm making 2 batches....everybody wants some included with their "take home" packages.
NOTE:
This is a no SAP recipe....No Silliness, no Affectation, no Pomposity
EZ to MAKE
Recipe:
1 12 oz. bag fresh or frozen cranberries, divided
1.5 c. sugar
Orange or lemon zest
1 tart apple (Granny Smith), quartered, unpeeled, seeds removed
0.5 c. toasted pecans
salt
Cranberries in saucepan, reserve 0.5 c
Add 1 c. sugar, zest, 2 T. water
Low heat, stirring occasionally, sugar dissolve/berries soften, ~10 min.
Increase heat to M, burst cranberries, ~12 min., reduce heat to L, add reserved cranberries.
0.125 t. salt
Roughly chop the apple and orange in a food processor, add remaining 0.5 c. sugar and pecans
Heat for 5 min. on M
Let cool to room temp and serve
Substitutions:
I always ease off the sugar a bit
I'm using walnuts instead of pecans
A real touch of "Seasonal. natural zing" to an otherwise predictable dinner.
I'm making 2 batches....everybody wants some included with their "take home" packages.
NOTE:
This is a no SAP recipe....No Silliness, no Affectation, no Pomposity
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My wife makes an awesome cornbread with buttermilk and I don't know her secret but it isn't crumbly and tastes great. Secret recipe. Neighbor is bringing a smoked ham.
Our go to is a sweet potato casserole. Really easy to prep ahead too.
Sweet Potato Casserole with Marshmallows and Streusel
Sides
Ingredients:
Mashed Sweet Potatoes:
3 to 3- 1/4 pounds sweet potatoes*, peeled and chopped into large chunks, see note
2 tablespoons unsalted butter
1/4 cup milk or half and half
1/2 teaspoon ground cinnamon or pumpkin pie spice
2 tablespoons brown sugar
salt, to taste
Topping
4 tablespoons unsalted butter, softened
1/4 cup brown sugar
1/4 cup all purpose flour, for a sturdier streusel add and additional heaping tablespoon of flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup chopped pecans
2 -3 cups mini marshmallows, or more, if you'd like
Directions:
Mashed Sweet Potatoes:
Preheat oven to 375°F. Grease a 2 or 2 1/2 quart casserole dish (preferably a rectangle or oval so there's a decent surface area for the topping; I use an 8x11) and set aside.
Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain really well and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're already warm it will only take a few minutes). While the sweet potatoes are heating, prepare the topping.
Topping:
In a medium bowl, combine butter, brown sugar, flour, cinnamon and salt (I use a fork or rubber spatula to stir and mash the mixture), then mix in pecans.
Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows (pinching pieces together with your fingers). Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 8-15 minutes, until the topping is bubbly and golden brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows. Note: the longer it is in the oven the more likely that the marshmallows will begin to melt. Allow to sit at room temperature for several minutes before serving.
Notes:
MAKE AHEAD TIPS:
You can assemble the cooked and seasoned mashed sweet potatoes in a casserole dish and refrigerate tightly covered for 2 days (without any topping).
You can also prepare the streusel topping (without the marshmallows) and refrigerate that separately.
Before serving, bring the streusel topping to room temperature. Heat the potatoes (without any topping) in the oven until heated all the way through (30-ish minutes depending on the size of your casserole dish. Or speed it along by microwaving). Once the potatoes are warmed through, sprinkle on the marshmallows and streusel and return to the oven for 8-15 minutes, until the marshmallows are lightly toasted (broil briefly for a darker color).
See tips in the post about using CANNED YAMS.
*Some grocery stores might have these potatoes labeled as YAMS. Make sure you purchase sweet potatoes/yams with orange flesh and pinkish brown skin. Scrape the skin a little to see the color of the flesh, if necessary.
Nutrition:
Calories: 260kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 109mg | Potassium: 496mg | Fiber: 4g | Sugar: 13g | Vitamin A: 19525IU | Vitamin C: 3.3mg | Calcium: 59mg | Iron: 1.2mg
Source: https://celebratingsweets.com/sweet-potato-casserole-with-marshmallow-pecan-streusel/
Sweet Potato Casserole with Marshmallows and Streusel
Sides
Ingredients:
Mashed Sweet Potatoes:
3 to 3- 1/4 pounds sweet potatoes*, peeled and chopped into large chunks, see note
2 tablespoons unsalted butter
1/4 cup milk or half and half
1/2 teaspoon ground cinnamon or pumpkin pie spice
2 tablespoons brown sugar
salt, to taste
Topping
4 tablespoons unsalted butter, softened
1/4 cup brown sugar
1/4 cup all purpose flour, for a sturdier streusel add and additional heaping tablespoon of flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup chopped pecans
2 -3 cups mini marshmallows, or more, if you'd like
Directions:
Mashed Sweet Potatoes:
Preheat oven to 375°F. Grease a 2 or 2 1/2 quart casserole dish (preferably a rectangle or oval so there's a decent surface area for the topping; I use an 8x11) and set aside.
Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain really well and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're already warm it will only take a few minutes). While the sweet potatoes are heating, prepare the topping.
Topping:
In a medium bowl, combine butter, brown sugar, flour, cinnamon and salt (I use a fork or rubber spatula to stir and mash the mixture), then mix in pecans.
Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows (pinching pieces together with your fingers). Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 8-15 minutes, until the topping is bubbly and golden brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows. Note: the longer it is in the oven the more likely that the marshmallows will begin to melt. Allow to sit at room temperature for several minutes before serving.
Notes:
MAKE AHEAD TIPS:
You can assemble the cooked and seasoned mashed sweet potatoes in a casserole dish and refrigerate tightly covered for 2 days (without any topping).
You can also prepare the streusel topping (without the marshmallows) and refrigerate that separately.
Before serving, bring the streusel topping to room temperature. Heat the potatoes (without any topping) in the oven until heated all the way through (30-ish minutes depending on the size of your casserole dish. Or speed it along by microwaving). Once the potatoes are warmed through, sprinkle on the marshmallows and streusel and return to the oven for 8-15 minutes, until the marshmallows are lightly toasted (broil briefly for a darker color).
See tips in the post about using CANNED YAMS.
*Some grocery stores might have these potatoes labeled as YAMS. Make sure you purchase sweet potatoes/yams with orange flesh and pinkish brown skin. Scrape the skin a little to see the color of the flesh, if necessary.
Nutrition:
Calories: 260kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 109mg | Potassium: 496mg | Fiber: 4g | Sugar: 13g | Vitamin A: 19525IU | Vitamin C: 3.3mg | Calcium: 59mg | Iron: 1.2mg
Source: https://celebratingsweets.com/sweet-potato-casserole-with-marshmallow-pecan-streusel/
It is good...If you like White Castles...
This IS the BOMB, but I never heard of adding nuts. Seems like an odd add.
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Just say no to marshmallows and sweet potatoes. Uck. Make a sweet tater pie!
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Daughter makes a sweet tater and bacon dish. Holy Goodness!!
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I am not a full on asparagus guy, but the wife makes prosciutto wrapped asparugi that is excellent. Oddly work well together.
Error:
In post #8 I failed to include an orange, quartered, seeds removed, NOT peeled.
...hope I didn't derail anyone's Thanksgiving.
In post #8 I failed to include an orange, quartered, seeds removed, NOT peeled.
...hope I didn't derail anyone's Thanksgiving.
You do know what makes it REALLY good? 2-4 Tablespoons of frozen orange juice concentrate depending on your taste.
Here's the cranberry sauce I decided to make. Includes wine soaked figs.
https://www.foodnetwork.com/recipes/bobby-flay/cranberry-sauce-with-pinot-and-figs-recipe-1961649
https://www.foodnetwork.com/recipes/bobby-flay/cranberry-sauce-with-pinot-and-figs-recipe-1961649
Nice, yep orange juice.
My mom used to make a cranberry orange cake. Mah gawd. Diabetus! Oh so good.