What do you usually fix for Thanksgiving an Christmas dinner, besides Turkey and ham?

Question

Sides and deserts etc.

Answer 1

Scalloped corn. It's quick to mix up and takes just an hour to bake. It's a traditional Thanksgiving dish, but I often make it when I do meat loaf since some of the prep steps are the same and they cook at the same temp.

Scalloped Corn

1 can whole corn (drain it)
1 can creamed corn
1/2 onion chopped up
1/2 package of saltine crackers smashed
1 egg

Dump it all in a casserole dish, mix it up and dust the top with salt and pepper. Stick it in a 350 degree oven for one hour (covered). If still runny, take the cover off and give it ten more minutes. Should be a crispy brown on the top edge when perfectly done.

MEAT LOAF

1-1/2 pound ground beef
1/2 pound sausage
1/2 onion (chopped up)
1/2 package of smashed up saltine crackers
1 egg
ketchup.

Mix all but the ketchup together and form into a loaf. Put it in a loaf pan and stripe the top with ketchup. Stick it in a 350 degree oven with the scalloped corn. After an hour pull it out and cut out the center slice. If still pink, give it another 15 minutes.

You don't have to do the meat loaf, too. I just do because I want scalloped corn at other times besides Thanksgiving and Christmas. Cheap and easy.

Answer 2

Follow a Countdown Schedule If you think your guests will let you get away with slapping together whatever you happen to have in the fridge, think again. Thanksgiving dinners require a lot of planning in advance and at least a couple of trips to the supermarket. Here's an useful itinerary when planning your Thanksgiving feast. Print it out to refer to as the day approaches. 1. As soon as you decide to host a dinner: Make up a guest list and invite your guests. Don't go overboard and invite more people than you can afford to feed. Invite people via phone calls, so you can get an instant yes or no. 2. One week before: Do your shopping now. If you wait until the last couple of days, all the decent-sized turkeys will be gone and you'll either have to settle for a small one or fool your guests with a giant chicken. Buy all the ingredients listed for the recipes in Step 2, Step 3 and Step 4, and stick the turkey in the coldest part of your freezer. At this point, make sure that you have all the necessary cooking equipment. Besides the usual assortment of pots and pans, locate a cheese grater, a strainer, an electric mixer and various sized mixing bowls and baking dishes. 3. Three days before: Do a massive cleaning job on your fridge--you're going to need the room. This is also when you defrost the turkey. For a full description on how to cook the bird, read Step 2. 4. One day before: This is when you prepare all of your side dishes and pies. Unless you have more than one oven, you might not have the room to bake any thing with the turkey at the same time. This also gives you more time to schmooze with your guests tomorrow. This is also the day to get dinner rolls, salad, drinks, ice, napkins and table decorations. 5. The big day: Prepare the rest of the food (especially the turkey) about 5 hours before you plan to eat, set the table, serve the meal and take all of the credit for the wonderful meal.

Answer 3

Sweet Potato Pie Candy Yams, Collard greens Peach Cobler, Baked Macaroni and Cheese, Cranberry Sauce, Stuffing, Rice and Gravy.

Answer 4

Collard Greens
Fried Green beans
Pea Salad
Cheese & Corn cassarole
Fresh Cranberry Sauce
Candied Sweet potatoes
Mashed Potatoes & giblet gravy
Chicken Dressing
Bread stuffing
Homemade Macaroni & Cheese
Fruit Salad
Mince Pie
Pecan Pie
Peach Cobbler
Pumpkin Pies
9 layer fudge cake
Then there are relish tray, deviled eggs and whatever goodies our guest bring.
We but disposable plastic so everyone can take leftovers home and we don't have to eat them for a week.

Blessings )O(

Answer 5

Thanksgiving we usually have Turkey, cornbread dressing, yams, sweet peas, fruit salad with cranberries, pumpkin pie,and blackberry cobbler at my house. On Thanksgivings that are cold or cool (which sometimes in Louisiana it is so humid at that time) we fix Gumbo, potato salad, and sweet potato pie.

Christmas I always fix seafood dishes like Crawfish Soup, Crab meat Au gratin, Crawfish etoufee, Shrimp dip as an appetizer, a green salad, string beans, a Happy Birthday Jesus cake, and pecan pie. (A few years ago, we wanted to start our own traditions and we love seafood so much that we try to have a feast of it for that special day!)

Answer 6

Thanksgiving is traditionally turkey with trimmings.
Christmas, however, is open to the imagination.
Prime rib roast, crown pork roast with bread stuffing, lasagna, chicken cordon bleu, chicken Kiev, etc.
One year I made deviled eggs, onion soup, Waldorf salad, prime rib, scalloped potatoes, broccoli casserole, and ended with cheesecake.
Another year, I had a cold cut tray and potato salad and ended with an assortment of cookies.
The options are many and varied. Experiment. Find what works for you.

Answer 7

Ok, Thanksgiving is the usual.....but Christmas, we have a tradition of having Fondue, since it lasts for a long time and it's the perfect way for the family to spend lots of time together.

Answer 8

We dont have either. We are vegetarian. I make different things every year. Sometimes it's a veggie casserole or stuffed squash as the main meal and for sides, I make mashed potatoes, green beans, stuffing etc.

Answer 9

For some reason in our family it is casserole time:
Green Bean Casserole, Sweet Potato Casserole, and Little Creamed Onions baked in a casserole dish.

Answer 10

I don't have any set menu for any holiday. My #1 lover is from Japan. Last Thanksgiving, she had a special late lunch with live lobster with meat cut into flower petal pattern, miso soup, vegetable tempura, green tea ice cream and warm sake. It was costly and took time to prepare. We aren't Christians, so we do not observe Xmas.