I'm looking for some outstanding side dishes for Thanksgiving. Can anyone help?

Answer 1

Sherried Sweet Potatoes with Pecans

A Southern style side dish that's always delicious.

Serves 6

Preparation Total: 55

Ingredients:

6 sweet potatoes
1/2 cup honey
1 cup orange juice
1 tablespoon grated orange peel
1/3 cup sherry
1 cup pecans, coarsely chopped
2 tablespoons margarine, or butter

Preparation:

Boil the sweet potatoes in salted water until they are tender. Peel and cut in thick slices. Preheat oven to 350 degrees F. In a bowl, combine the honey, orange juice, orange rind and sherry.

Place a layer of sweet potatoes in a baking dish, cover it with some of the honey mixture and sprinkle generously with pecans. Repeat layers of potatoes, liquid and pecans until the casserole is filled.

Pour the remaining juice over the top, sprinkle with nuts and dot with butter. Cover and bake for 30 minutes, or until the juice has been absorbed by the potatoes and the top is browned.


Steamed Sweet Potatoes with Yogurt Herb Sauce

Serves 4

Preparation Total: 23

Ingredients:

1 1/2 pounds sweet potatoes, yam-type, peeled, sliced 1/4-inch thick
2 tablespoons margarine
1 cup chopped onions
1 garlic clove, crushed
3/4 teaspoon dill, crushed
3/4 teaspoon paprika
1/4 teaspoon salt
1 dash black pepper
1/2 cup plain nonfat yogurt
1 tablespoon fresh lemon juice
Dried parsley, for garnish

Preparation:

Steam sweet potatoes just until tender, about 6 to 10 minutes. To prepare sauce, melt margarine in small saucepan. Add onion, garlic, dill, paprika, salt and pepper.

Cook until onion is tender. Remove from heat. Stir in yogurt and lemon juice. Cook over low heat until heated through, about 1 minute. Pour sauce over potatoes and stir to coat. Sprinkle with parsley. Serve immediately.


Boursin Mashed Potatoes

Yield: 8 Servings

Ingredients

3 1/2 lbs. russet potatoes, peel and cut into 2 inch pieces
2 pkgs. Boursin cheese with garlic and herbs
1/2 cup half & half
4-tbsp. butter
Salt and freshly ground black pepper to taste

Preparation:

Place the peeled potatoes in large pot, cover with water. Bring to boil and cook 20 -25 minutes until potatoes are tender and done. Drain potatoes thoroughly in a colander. .

With hand held mixer mash or a ricer, process the potatoes until smooth. Add the Boursin cheese and butter and process until thoroughly incorporated. Thin mashed potatoes with half & half, beat 1
minute more.

Add salt and pepper to taste. Serve immediately.

Green Bean Sauté

Serves 4

Preparation Total: 25

Ingredients:

1/2 teaspoon vegetable oil
1 teaspoon finely chopped garlic
1/3 cup finely chopped white onions
1/2 cup chicken broth
1 teaspoon oregano
2 1/2 cups green beans, cut into 1-inch pieces
1 1/2 cups sliced, raw mushrooms
1/2 cup white wine

Preparation:

Sauté the first 3 ingredients over medium-high heat in a Teflon fry pan for a few minutes, stirring frequently. Add the 1/2 cup of chicken broth and let simmer for a minute or so more.

Then add the oregano, green beans, sliced mushrooms, and wine. Cover and let simmer over medium heat for a few minutes. Remove cover and simmer until the beans reach the desired tenderness.


Mom-Mom Mounts' Harvard Beets (1956)

1/3 Cup granulated sugar
1/2 tsp. salt
1 Tbsp. cornstarch
1/2 Cup vinegar
2 Tbsp. butter
1 tsp. minced onion
3 Cups hot, diced or sliced, cooked or canned beets

Blend sugar, salt and cornstarch in a double boiler. Stir in vinegar, then cook until smooth and thickened, stirring constantly. Add butter, onion and beets and heat 20 minutes longer. Makes 5 servings


Maple Glazed Carrots

(4 servings)

Ingredients:

8 ea. Medium sized carrots
1/2 cup Fresh orange juice
1 ea. Rind, of orange grated
1 ea. Pinch of mace or nutmeg
3 tbsp. Maple syrup
3 tbsp. Butter

Preparation:

Peel carrots; cut into sticks. Pour the orange juice into a saucepan and add the carrots and the orange rind. Stir to coat the carrots with the orange juice.

Bring to a boil for a couple minutes then add the remaining ingredients and cook until carrots are tender.


Baked Yams and Apples

Ingredients:

3 pounds of yams
4 cups of granny smith apples, thinly sliced
Butter
4 tbsp. brown sugar
Allspice
Salt and pepper

Preparation:

Parboil the whole yams for about 20 minutes with skin on. Remove and cool until you can handle them easily. Peel and slice them about ¼ inch thick. Preheat your oven to 350 degrees.

Butter a two-quart baking dish and layer half the sliced yams on the bottom, top with half the apples.

Dot with 2 tbsp. of butter and 2 tbsp. of brown sugar. Sprinkle with seasonings and repeat.

Bake covered for about 25 minutes, remove cover and bake for an additional 20 minutes, until yams and apples are tender and glazed.

Green Beans Almondine

Yield: 6 Servings

Ingredients:

2 lbs. fresh green beans
1/2 cup water
4 tbsp. butter
1/3 cup slivered, blanched almonds
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg (optional)

Preparation:

Wash beans and cut off ends. Place in a large skillet with water.

Combine butter and almonds in a small skillet and cook over medium heat, until the almonds get a nice golden color.

Cook beans over high heat until beans are crisp-tender. Drain beans and return to the pan. Add the almond butter and cook over medium heat until beans are tender. Serve at once.


Blue Cheese Stuffed Celery

Easy to make, just remember 2 parts cream cheese to 1 part blue cheese and you can make as many as you want.

Ingredients:

8 ounces cream cheese
4 ounces blue cheese
Celery stalks

Mix the two cheeses thoroughly and chill. Wash celery stalks and cut into 3 inch lengths. Use a pastry bag with a large star tip and pipe the cheese mixture on the celery. Arrange on a decorative plate and cover with plastic wrap. Keep chilled until service.


Deviled Eggs with Bacon

6 large eggs, hard boiled
1 tbsp. mayonnaise or more if needed
1/2 tsp. white vinegar
1 tsp. prepared horseradish
1/2 tsp. dry mustard
Dash of Tabasco
Salt and pepper to taste
4 slices bacon, cut into small pieces and cooked crisp
Fresh parsley for garnish

Preparation:

Halve the eggs and carefully scoop out the yolks and put them into a mixing bowl. Add mayonnaise, vinegar, horseradish, mustard and Tabasco and blend well.

Season to taste and place the eggs on a decorative dish. Can be made to this point a day ahead and stored in the refrigerator covered with plastic wrap.

Sprinkle with bacon bits and chopped parsley before serving.

Answer 2

Thanksgiving Side Dishes

Acorn Squash With Apple Raisin Stuffing
Artichoke Mushroom Casserole
Asparagus Casserole
Asparagus With Bacon Cheese Sauce
Baked Spiced Butternut Squash
Baked Stuffed Sweet Potatoes
Balsamic and Brown Sugar Glazed Beets
Braised Red Cabbage With Apples
Braised Red Cabbage
Broccoli Delight
Brown Sugar Candied Sweet Potatoes
Brussels Sprouts With Mustard Sauce
Candied Sweet Potatoes
Cabbage with Creamy Sauce
Candied Butternut Squash
Carrot Casserole
Cauliflower Casserole
Cheddar Corn Casserole
Cheddar and Green Onion Mashed Potatoes
Creamed Onions
Creamy Scalloped Onions
Creamed Peas & New Potatoes
Creamy Corn Pudding
Creamy Green Beans and Mushrooms
Creamed Spinach
Creole Corn Casserole
Crunchy Sweet Potato Casserole
Easy Brown Sugar Glazed Carrots
Easy Creamed Peas
Easy Fluffy Mashed Potatoes
Easy Sweet Potato Casserole
Eggplant Casserole
Eggplant Scallop
Festive Creamed Onions
Fresh Cream-Style Corn
Fried Corn
Garlic and Chive Mashed Potatoes
Glazed Carrots With Onions
Grandma's Green Beans
Green Bean Bake With Cheese
Green Bean Casserole
Green Bean Casserole II
Green Peas in Sauce with Eggs
Heavenly Hash Browns
Holiday Potato Casserole
Horseshoe Bend Squash
Lemon-Garlic Steamed Broccoli
Maple Butternut Squash Bake
Maple Mashed Sweet Potatoes
Marmalade Candied Carrots
Make Ahead Mashed Potatoes
Mashed Potatoes
Mashed Potatoes au Gratin
Mashed Potatoes and Rutabagas
Mashed Rutabaga with Onions
Mexican-Style Corn
Parsnip Puff
Perfect Sweet Potato Casserole
Potato Puff With Cheddar Cheese
Rutabaga Apple Scallop
Rutabaga Puff
Saucy Vegetable Bake
Savory Scalloped Potatoes
Scalloped Corn
Scalloped Corn & Tomatoes
Scalloped Hubbard Squash
Scalloped Pineapple
Slow-Cooked Sweet Potato Casserole
Southern Scalloped Tomatoes
Special Green Beans
Spinach Casserole
Summer Squash Bake
Summer Squash Casserole
Sweet Potato Bake
Sweet Potato Casserole
Sweet Potato Casserole With Marshmallows
Sweet Potato Risotto
Vegetable Cheese Bake
Yellow Squash Casserole

Answer 3

this is each little thing i'm making for my kin. Turkey Ham Boston Butt Collards Cabbage Cranberry Sauce green Bean Casserole Broccoli Casserole Potato Salad Mashed Potatoes Turkey Gravy Ham Gravy candy Peas green Beans Corn Creamed Corn Yeast Rolls Spinach & Cheese Stuffing candy Potatoes Candied Yams candy Potato Pie Squash Pie Pecan Pie Corn Bread Baked Potatoes Deviled Eggs Corn on the Cob Tomatoes, backyard Peas and green Onions in candy Vinegar

Answer 4

Stuffed Tomatoes are one that I often eat as a regular entrée. The stuffing is the easy part - you can choose what you would like. The tomato prep is the tricky part.

The obvious parts:
Start by slicing the tops off like you would a pumpkin. Now use a spoon to gently dig out the pulp from the inside.

The not-so-obvious parts:
Sprinkle a bit of salt over the open end of the tomatoes and then let them rest, cut side down, on a cooling rack (or paper towels if you don’t have a rack) for 15 minutes.

Before stuffing, drop the tomatoes in a muffin pan (or just use a conventional cookie sheet if you prefer) and then stuff. Cook for as long as desired.

Answer 5

It's probably not outstanding, but I still love green bean casserole, roasted brown sugar carrots, and sweet potatoe pie.
Yummy!

Answer 6

In the superstore, fruits are usually picked out far too soon. Some are rocks, many are bad. Some of the fruit and vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 7

I will tell you. There is a great green bean side dish on www.foodtv.com!! It is light and very good. I had it last year. YUMMMMYYYYY

Answer 8

String bean casserole, cranberry-orange relish, sweet potatos with pecan or marshmallow topping, corn casserole.

Answer 9

Oven roasted veggies (see the link in my profile) and cinnamon smashed sweet potatoes. I hate sweet potatoes, but this way they are freaking EXCELLENT! I'm sure you can find a recipe online.

Answer 10

Baked beans, greens, macaroni and cheese, dressing, and potato salad.

Answer 11

Try a hashbrown casserole.. they are to die for... uses frozen hashbrowns, cream of chicken soup, cheese, and sour cream.. search for recipe.. several variations available...