what are some other ideas for some thanksgiving dishes? i need some more ideas.?

Question

usually for thanksgiving we have turkey, mashed potatoes and gravy, dressing, cranberry sauce, carrots and peas, rolls, some kind of sweet potato casserole, green bean casserole, corn on the cob and then there is the pies. that's great but we have the same thing every year since i can remember. i know there are other kinds of side dishes but i just need to know what other people have. i would like to keep it simple, traditional, tasteful, just a different variety of dishes. i just need some ideas. i love down home cookin'. thanks

Answer 1

stuffing...baked macaroni and cheese.....stuffing rolls(just put a spoonful of stuffing into a greased muffing pan and bake on low heat for 10min)....macaroni salad....potato salad.

Answer 2

First off, go to www.allrecipes.com and see what ideas and suggestions they have there. It's a great website and I use it all the time with great success.

Now, as to your question, why not try to do some different versions of what you already do. You could try different breads instead of rolls and maybe offering some different types of butters and spreads for the bread and rolls. We usually offer butter, margarine, honey butter, and a vegetable herb flavored butter and some small french bread, rolls, honey wheat loaf, garlic loaf (not garlic bread, it's totally different) and a nice rye or pumpernickle.

Also, instead of cranberry sauce, try making real cranberries. They aren't difficult to do and they are inexpensive.

For other side dishes you could try some baked or fried eggplant or squash, lightly covered with butter and some seasonings.

My family usually throws in some type of ethnic dish too for variety and fun. Last year it was a curry coconut chicken dish that was just great. Other years it's been Italian dishes like mostacholli or ziti.

Good Luck

Answer 3

Deviled Eggs
Cheese Cake
Baked Beans
Pumpkin Roll/ Bread
Potato Salad
Baked Sweet potatoes
Celery with Cream Cheese

Answer 4

Three bean salad is a great side dish and so simple to make.
Green Beans, Wax Beans, Kidney Beans (Red Beans) in cans,
you add sour cream, a little wine vinegar, pepper and salt and you are done, serve it chilled. Make sure you rinse the beans before using.

Answer 5

Fried collard greens with bacon? Cornbread? Pasta salad? Any kind of salad!

Sounds like you're having a full house on T-day!

Answer 6

Try brussel sprouts. Blanch sprouts cut in half, set aside. Fry up 1/2 pound of bacon and crumble. In a fry pan, use 3tbs olive oil, put in sprouts finish cooking and then toss with bacon, very delicious.

Answer 7

I always make a refreshing fruit salad, fruit cocktail, cool whip, walnuts and any other fresh fruit you prefer: bananas, berries or fresh or canned pineapple. Mini marshmellow can also be added.

Answer 8

I am giving you both veggie & potato recipes hope something here sparks an interest.

Broccoli Cheddar Gratin

3 large stalks broccoli
1/2 cup dry bread crumbs
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter or margarine, melted
1 cup (4 ounces) shredded cheddar cheese


Directions:
1.Preheat oven to 450°F. Cut broccoli into florets; place in Generation II Steamer Insert. Fill Generation II Small (2-qt.) Saucepan with water; bring to a boil. Place steamer over boiling water; cover. Steam broccoli 10-12 minutes or just until crisp-tender.
2.While broccoli is steaming, combine bread crumbs and seasonings in Small Batter Bowl. Stir in butter and cheese; mix well.
3.Place steamed broccoli into Deep Dish Baker. Sprinkle cheese mixture over broccoli. Bake 5-7 minutes or just until cheese begins to melt.

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.

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.

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

Marinated Mushrooms
Ingredients:
2 pounds (50-60) medium fresh mushrooms
2 garlic cloves
1 cup red wine vinegar
1 cup water
1/2 cup olive oil
1/2 cup vegetable oil
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried thyme leaves
12 whole black peppercorns
Snipped parsley, for garnish


Directions:
1.Clean mushrooms and set aside. Flatten garlic on Cutting Board with Chef's Knife. For marinade, combine all ingredients except parsley in Dutch Oven.
2.Bring to a boil; reduce heat and simmer 5 minutes. Add mushrooms; simmer, uncovered, 10 minutes. Remove from heat. Let stand until cooled slightly.
3.Transfer mushrooms and marinade to container with tight-fitting lid; cover and refrigerate until ready to serve.
4.To serve, drain marinade from mushrooms. Transfer mushrooms to serving dish. Sprinkle with fresh parsley. Serve using Small Serving Tongs.

Dilled New Potato Salad

2 pounds unpeeled small red potatoes, scrubbed and cut into 1 inch pieces (about 6 cups)
1 cup fresh green beans, cut into 2-inch pieces
½ cup thinly sliced celery
¼ cup chopped onion
½ cup mayonnaise
½ cup sour cream
1 Tbsp Pantry All-Purpose Dill Mix
1 Tbsp Dijon mustard
½ tsp salt

1.Place potatoes and enough water to cover in Professional Medium(3 qt) Saucepan. Cover; bring to a boil. Reduce heat and cook 8-10 minutes or until potatoes are tender, adding green beans during the last 5 minutes of cooking. Drain, rinse under cold water using large Colander.

2.Meanwhile, thinly slice celery using Chef’s Knife. Chop onion using Food Chopper.

3.Combine mayonnaise, sour cream, seasoning mix, mustard and salt in Chillzanne Bowl; mix until well blended. Add potatoes, green beans, celery and onion; mix gently. Cover; refrigerate at least 2 hours to allow flavors to blend.

Giant Potato Pancake
Ingredients:
3 cups (750 mL) frozen shredded hash brown potatoes, thawed
1 medium carrot, peeled and coarsely grated
3 tbsp (45 mL) chopped fresh parsley
2 tbsp (30 mL) finely chopped onion
3 tbsp (45 mL) all-purpose flour
1/2 tsp (2 mL) salt
Dash of ground black pepper
4 tbsp (60 mL) vegetable oil, divided
Sour cream or applesauce (optional)


Directions:
1.In large bowl, combine potatoes, carrot, parsley and onion; mix well. In small bowl, combine flour, salt and black pepper. Sprinkle flour mixture over potato mixture; mix well.
2.Heat 2 tbsp (30 mL) of the oil in (10-in./25 cm) Sauté Pan over medium heat until hot. Add potato mixture and press down firmly with Jumbo Slotted Turner. Cook 9-12 minutes or until bottom of pancake is dark golden brown and crisp. Carefully slide pancake onto 10-inch (25 cm) (or larger) dinner plate. Place second dinner plate upside down over pancake; firmly hold plates together and turn over so that browned side of pancake is on top.
3.Return pan to heat; add remaining oil and gently slide pancake, uncooked side down, back into pan. Press firmly with Jumbo Slotted Turner; cook 9-12 minutes or until second side is dark golden brown and crisp. Slide onto serving platter. Cut into wedges; serve with sour cream or applesauce, if desired.
Confetti Potato Cakes
1 cup water
1/2 cup milk
2 tablespoons butter or margarine
1/2 cup whole kernel corn
1/2 cup diced red bell pepper
3 green onions with tops, thinly sliced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 3/4 cups instant potato flakes


Directions:
1.In Classic Batter Bowl, microwave water, milk and butter on HIGH 2 minutes or until butter is melted and liquid is hot. Add corn, bell pepper, green onions, salt and black pepper; mix well. Stir in potato flakes.
2.Meanwhile, heat Double Burner Griddle over medium heat 5 minutes or until hot. Lightly spray griddle with vegetable oil using Kitchen Spritzer. Drop 1/4 cup potato mixture onto griddle; gently flatten with Nylon Turner. Cook potato cakes 2-3 minutes on each side or until golden brown, turning once.