Need side dish ideas...?

Question

I would like to know what your favorite side dish is for Thanksgiving dinner. I am looking for new ideas. I have to make the norm, Turkey, stuffing, yams and broccoli casserole, but I am looking for a new recipe to add to the table. No desserts, just side dishes, thanks so much for your help!!

I make the green bean casserole, but with broc. instead of beans, I make mashed pot. and rolls, that's just a given at my house.

Answer 1

4 different veggies :)
1 potato dish
Step-Ahead Sweet Potato Bake

6 medium sweet potatoes (3 lbs)
½ cup packed brown sugar
3 Tbsp butter or margarine
1 tsp Pantry Cinnamon Plus spice blend
¼ tsp salt
1 orange
2 medium granny smith apples
½ cup fresh cranberries (optional)

1.Up to a day in advance, place potatoes in Dutch Oven (6 qt); add enough water to cover potatoes. Bring to a boil; cover. Cook 20-25 minutes or just until fork tender. Drain; cool. Peel; cut crosswise into 1 inch thick slices using Crinkle Cutter. Cut large slices in half. Place in Square Baker, cover with plastic wrap and refrigerate.
2.Place brown sugar, butter, spice blend and salt in Large Micro-Cooker. Zest orange to measure 1 tsp zest using Lemon Zester/Scorer. Juice orange to measure 2 Tbsp juice using Juicer. Add zest and juice to micro-cooker. Microwave, covered, on HIGH 1 minute. Stir; cover and refrigerate.
3.When ready to serve, preheat oven to 375ºF. Microwave sweet potatoes in baker on MEDIUM (50%) 5 minutes; set aside. Microwave sugar mixture on HIGH 1 minute or until blended when stirred.
4.Cut apples into wedges with Apple Wedger. Stir into sugar mixture. Microwave, covered, 3 minutes. Pour over sweet potatoes.
5.Bake 15 minutes in oven. Sprinkle with cranberries if desired. Baste sweet potatoes and apples with sugar mixture with baster. Continue baking 15-20 minutes or until heated. Baste again before serving.

Yield 8 servings
Cooks tip: If you prefer not to make this sweet potato bake ahead you don’t need to refrigerate the sweet potatoes or the sugar mixture and you can omit step 3.
When you are basting sweet potatoes, remove baker to cooling rack. This way the oven will lose less heat. You may want to tip the baker slightly so that the sugar mixture pools in one area, making it easier to baste the potatoes. When it is time for cleanup, the speacially designed cleaning brush that comes with the baster makes washing it a breeze.


Buttery Dill Carrots
Ingredients:
1 pound baby carrots (about 3 cups)
1/4 cup water
1 tablespoon butter or margarine
1 tablespoon snipped fresh dill weed or 1 teaspoon dried dill weed
1/8 teaspoon salt

Directions:
1.Place carrots and water in Large Micro-Cooker®. Microwave on HIGH 6 minutes or until carrots are crisp-tender; drain.
2.Add butter, dill weed and salt; toss gently. Serve immediately.
Yield: 6 servings

Asparagus with Dijon Hollandaise
Ingredients:
3 pounds fresh asparagus spears, trimmed
1/4 cup water
1 package (1.25 ounces) hollandaise sauce mix (plus ingredients to make sauce)
1 teaspoon Dijon mustard
1/2 teaspoon Pantry Lemon Pepper Seasoning Mix
6 round buttery crackers, crushed (about 1/4 cup)
1 tablespoon butter or margarine, melted
2 tablespoons diced red bell pepper


Directions:
1.Preheat oven to 375°F. Arrange asparagus in Oval Baker. Add water; cover with plastic wrap. Microwave on HIGH 5-8 minutes or until asparagus is crisp-tender; drain.
2.Meanwhile, prepare hollandaise sauce according to package directions. Add mustard and seasoning mix. Arrange half of the asparagus in baker, cut ends toward center of baker. Pour half of hollandaise sauce down center of baker; repeat layer.
3.In Small Micro-Cooker®, melt butter in microwave on HIGH 1 minute. Using Deluxe Cheese Grater, grate crackers into micro-cooker; toss to coat. Sprinkle cracker crumbs over hollandaise sauce. Top with bell pepper. Bake 10-12 minutes or until thoroughly heated.
Yield: 8 servings

Cook’s Tips: Lemon pepper can be substituted for Lemon Pepper Seasoning Mix.


Italian Roasted Vegetables
Ingredients:
1 pound unpeeled red potatoes (3-4 medium)
2 large carrots
1 large yellow summer squash
1 large zucchini
8 ounces fresh large mushrooms
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper


Directions:
1.Preheat oven to 425°F. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1-inch-wide wedges. cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half.
2.Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
3.Spread vegetables in single layer on Stoneware Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.
Yield: 6 servings

Cook’s Tips: Pantry Italian Seasoning Mix can be substituted for the Italian seasoning.

Mushroom Puffs

1 (8-count) can refrigerated crescent rolls
3 ounces cream cheese, softened
1 tablespoon milk
1/2 (4-ounce) can mushroom stems and pieces, drained, chopped
1/2 teaspoon prepared horseradish
1 egg, beaten
2 tablespoons poppy seeds

Preheat the oven to 400°. Unroll the dough. Separate into 4 rectangles; seal the perforations. Combine the cream cheese and milk in a medium mixer bowl. Beat at high speed until smooth, scraping the bowl. Beat at high speed until smooth, scraping the bowl occasionally. Stir in the mushrooms and horseradish. Spread the cream cheese mixture evenly over each rectangle. Roll as for a jelly roll to enclose the filling. Cut each roll into 6 equal slices. Dip the slices in the egg. Arrange cut side down on an ungreased 11x17-inch baking sheet. Sprinkle with the poppy seeds. Bake for 10 to 12 minutes or until puffed and golden brown.

Makes 24 servings.


Step-Ahead Sweet Potato Bake

6 medium sweet potatoes (3 lbs)
½ cup packed brown sugar
3 Tbsp butter or margarine
1 tsp Pantry Cinnamon Plus spice blend
¼ tsp salt
1 orange
2 medium granny smith apples
½ cup fresh cranberries (optional)

1.Up to a day in advance, place potatoes in Dutch Oven (6 qt); add enough water to cover potatoes. Bring to a boil; cover. Cook 20-25 minutes or just until fork tender. Drain; cool. Peel; cut crosswise into 1 inch thick slices using Crinkle Cutter. Cut large slices in half. Place in Square Baker, cover with plastic wrap and refrigerate.
2.Place brown sugar, butter, spice blend and salt in Large Micro-Cooker. Zest orange to measure 1 tsp zest using Lemon Zester/Scorer. Juice orange to measure 2 Tbsp juice using Juicer. Add zest and juice to micro-cooker. Microwave, covered, on HIGH 1 minute. Stir; cover and refrigerate.
3.When ready to serve, preheat oven to 375ºF. Microwave sweet potatoes in baker on MEDIUM (50%) 5 minutes; set aside. Microwave sugar mixture on HIGH 1 minute or until blended when stirred.
4.Cut apples into wedges with Apple Wedger. Stir into sugar mixture. Microwave, covered, 3 minutes. Pour over sweet potatoes.
5.Bake 15 minutes in oven. Sprinkle with cranberries if desired. Baste sweet potatoes and apples with sugar mixture with baster. Continue baking 15-20 minutes or until heated. Baste again before serving.

Yield 8 servings
Cooks tip: If you prefer not to make this sweet potato bake ahead you don’t need to refrigerate the sweet potatoes or the sugar mixture and you can omit step 3.
When you are basting sweet potatoes, remove baker to cooling rack. This way the oven will lose less heat. You may want to tip the baker slightly so that the sugar mixture pools in one area, making it easier to baste the potatoes. When it is time for cleanup, the speacially designed cleaning brush that comes with the baster makes washing it a breeze.

Answer 2

Veg-all casserole
2 cans regular Veg-all, drained
Mix with 2/3 c mayonnaise and 1 cup shredded cheddar cheese
add 1 can sliced water chestnuts. Put in casserole dish.
top with:
1 stack Ritz crackers crushed and mixed with 1 stick melted butter or margarine
Bake 30 mins @ 350

Cranberry relish (This is very good and different!)
Fresh cranberries (You may not need the entire bag)
1 apple, cored and sliced
1 orange, peeled & seeded
2 stalks celery
walnuts or pecans (optional)
2 or 3 packages jello (I use lemon, cherry, or orange, but any flavor will do)
Wash the cranberries Put into blender with some sugar or splenda. add a little orange juice to facilitate blending and chop them fine. You might want to use the whole bag, but you can just use a couple of handfuls if you don't want a big batch.
Mix the Jello with just enough boiling water to dissolve the powder. (about 1 cup instead of 2) Add it to the blender mixture. Then add the apple slices, celery, and orange slices a few peices at a time. Keep blending until the big chunks are gone. Add the nuts, if desired. Adjust the sweetener to taste, I like mine rather tart, but cranberries are sour, so it takes a bit of sugar. (Or Splenda. If you use sugar free jello, this is a good diabetic recipe)
Dump the mixture into a mold or casserole dish and chill until set,
My mother always made this at Thanksgiving and Christmas. She never had a recipe, so I'm not sure if she made it up or saw it in a cookbook somewhere. Anyway, it is my favorite jello based salad. Enjoy!

Answer 3

You've probably done the Green Bean casserole? I don't like it but we have about 20 for Thanksgiving and I think everyone but the kids loves it! You can find the recipe on the back of the Durkee Fried Onion cans.
Other than that, one year I made a carmel apple salad that went over well. It was butterscotch pudding mix, whipped a bowl of Cool Whip with cut up Granny Smith apples added. Taste really good. We always have appetizers before hand and I think the winner is always deviled eggs. If there are any left by the time we start eating they are always on the table.

Try allrecipes.com it is a great site with lots of ideas.

Answer 4

Potato/Portobello Gratin

5 or 6 Yukon gold potatoes, peeled
2 or 3 Portobello mushroom caps, sliced thin
1 cup grated hard cheese such as Parmesan or Asiago
3/4 cup half-and-half
Kosher salt and ground black pepper

Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.

Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. (If you don't want to slice all the potatoes at once, slice them one at a time and build the gratin as you go.) Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top.

Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.

Answer 5

Hashbrown casserole. Made with the frozen sqaure kind, cheese, cream of cheese or chicken soup, and crushed ritz, potato chips, or corn flakes to top it, so good and a great alternative to regular mashes potatoes and gravy or for those who don't like sweet potato casserole. Try this recipe or something similar.

www.mealsmatter.org/recipes-meals/recipe/11108

Answer 6

corn pudding, hash brown casserole, , all of these are fairly easy and usually a big hit. i made the hash Brown casserole last year as a lat minute side dish everyone loved IT. also i get great ideas of the Paula dean website or just go directly to the www.foodnetwork.com good luck but what ever you fix will be good as long as people leave full than you have done your job.

Answer 7

Crock pot macaroni and cheese
16 oz. box of macaroni (for 5 qt. pot)
3 large cans of evaporated milk
3 cups shredded cheese, chedder or whatever kind you like best
3 eggs
1 stick melted margerine
salt and pepper to taste
1 tablespoon sugar

Mix all together and put in crock pot. Cook on low 3 hours. Add a little extra cheese on top if you love it real cheesy.

Answer 8

Ambrosia Salad

INGREDIENTS
1 (11 ounce) can mandarin oranges
1 (8 ounce) can crushed pineapple, drained
3 bananas, sliced
2 cups flaked coconut
2 cups miniature marshmallows
1 cup pecan pieces
1 (16 ounce) container frozen whipped topping, thawed
1 cup maraschino cherries

DIRECTIONS
In a large bowl, combine mandarin oranges, crushed pineapple, bananas, coconut, marshmallows, and pecan pieces. Fold in whipped topping. Garnish with maraschino cherries. Chill for 1 hour or overnight.

Answer 9

Martha stewart has a pretty recipe for cranberries with pearl onions. I think she calls it pearls and rubies, but I can't remember. It is very good.

I always make fresh green beans with slivered almonds. Boil the beans, then saute in butter a few seconds with almonds. Easy.

I always make a relish tray, too...with olives, fresh veggies, deviled eggs, roasted red peppers.

Answer 10

there is always my personal favorite the green been casserole you take green beans cream of mushroom soup and fried onion pieces mix them together in a layered kind of thing in a glass bowl and heat in oven srry i dont know how long im only a kid

Answer 11

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