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Registered: ‎10-04-2010

Few more may be coming for Thanksgiving

I'd love to hear about side dishes you use.  My space is limited, although I'm thinking of ways to increase how I use what I have. But other dishes.....sure could use other ideas besides the traditional that I'll have. Potatoes, cranberry sauce, possibly ambrosia, so beyond those please.  Side dishes.

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Registered: ‎03-11-2010

Re: Few more may be coming for Thanksgiving

roasted green beans with garlic 

Brussel sprouts 

 

both can be done ahead

both can be bought prepared to save time

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Registered: ‎03-09-2010

Re: Few more may be coming for Thanksgiving

Scalloped corn and green bean casserole.  

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Registered: ‎07-25-2010

Re: Few more may be coming for Thanksgiving

I always make the Mr. Food sweet potato casserole recipe.  It is delicious!

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Registered: ‎10-04-2010

Re: Few more may be coming for Thanksgiving

I am combing Google, and checking out some southern cooking.  We're probably going to do ham and turkey, because of preferences.  Found some from "Rev & Justine Simmons" that look really good.  I'd really like to try what you two ladies have mentioned.  I'll be looking up some recipes for those. Something different for us, sounds good!

 

@Auntg & @jackthebear

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Re: Few more may be coming for Thanksgiving


@alicedee wrote:

I always make the Mr. Food sweet potato casserole recipe.  It is delicious!


@alicedee, About a year ago I found out I love  sweet potato, so if you would share that recipe, I'd so appreciate that!

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Re: Few more may be coming for Thanksgiving

look thru pinterest for thanksgiving menu ideas there are many,  I have found some keepers there 

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Re: Few more may be coming for Thanksgiving

@QualityGal.   Here is the Mr. Food Sweet Potato Casserole Recipe (note:  I use walnuts instead of pecans).

 

What You'll Need:

  • 1 cup chopped pecans
  • 1 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup (1 stick) butter, softened, divided
  • 1/4 cup sweetened flaked coconut (optional)
  • 2 (29-ounce) cans sweet potatoes, drained and mashed
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

 

 

What To Do:

  1. Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
  2.  
  3. In a medium bowl, combine pecans, brown sugar, flour, 1/4 cup butter, and the coconut, if desired; mix until crumbly, then set aside.
  4.  
  5. In a large bowl, combine remaining ingredients, including remaining butter; mix well. Spoon into casserole dish and sprinkle evenly with pecan mixture.
  6.  
  7. Bake 45 to 50 minutes, or until bubbly and heated through.

 

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Re: Few more may be coming for Thanksgiving

I love baked sweet potatoes!  Get them hot from the oven and set them out with butter, marshmallows (tiny ones), brown sugar, nuts, etc. and let people put what they want on a split potato.

 

Baked fruit many recipes onthe net, it is sweetened canned fruit in the crock pot with spices.  Smells heavenly and is a great side.  You can also put it over ice cream or pound cake for dessert.  The smell alone is worth doing.

 

Green beans, steam the day before then toss in a big pot with butter to reheat.  Casseroles and such as so heavy.  Go for some lighter sides.

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Registered: ‎03-14-2010

Re: Few more may be coming for Thanksgiving

I always make a spinach artichoke dish

 

Spinach And Artichoke Casserole

 

  • 14 ozs canned artichoke hearts -- drained
  • 30 ozs frozen chopped spinach -- thawed and drained
  • 8 ozs cream cheese
  • 2 tbsps mayonnaise
  • 4 tbsps olive oil
  • 6 tbsps milk
  • salt and pepper -- to taste
  • 1/3 c grated fresh Parmesan cheese

 

Drain the artichokes, and place them on bottom of a 3-quart casserole.

Squeeze as much moisture as possible from the spinach, and layer it on top of the arti chokes.

In an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy.

Gradually beat in the milk, and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese.

Bake, uncovered, at 375° for 40 minutes, or until the top is lightly browned.

You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time.

I always use marinated artichoke hearts.