What's a great, easy, stovetop vegetable recipe for Thanksgiving side dish?

Question

I need something new this year, as a side dish, that can be cooked on the stovetop. Preferrably using 1 or more of the following vegetables: Asparagus, Carrots, Cauliflower, Cabbage, Eggplant, Mushroom, Spinach, Squash, or Zuccchini

Answer 1

2 medium onions, minced
2-3 stalks celery, chopped fine
2 tablespoons butter
1/2 teaspoon poultry seasoning (I use Bell's)
2 cups chicken broth or turkey broth or vegetable broth
hot water
2 (6 ounce) packages stovetop-style seasoned stuffing mix



Saute onions and celery in butter.
Sprinkle with Bell's seasoning.
Set aside to cool slightly then toss this mixture into your favorite dry stuffing mix.
Heat broth through and set aside.
Read directions on your favorite stuffing mix.
Add enough hot water to the broth to make up the required liquid needed.
(Omit butter the recipe calls for as it was already used to saute vegetable.) Pour over stuffing/vegetables mixture and mix well.
Stuff your chicken or turkey with this or serve as a side dish (after baking in a covered baking dish for 15 minutes at 325F).

Answer 2

I love this on asparagus.And yes,you can make it on top of the stove too.Just don't let it boil.

Easy Hollandaise Sauce

1/2 cup butter (1/2 cup)
4 large egg yolks
1/2 cup heavy cream (or whipping cream)
2 tablespoons lemon juice
1 teaspoon Dijon mustard

Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.
Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard.
NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.

Answer 3

Take the carrots boil them with some brown sugar and butter. When they are done drain and then add butter and brown sugar,
Let them melt, and serve. Cauliflower is real good covered with cheese (Cheddar). Saute some mushrooms in olive oil with some garlic and onion. These are some of my favorite's

Answer 4

How about a vegitable that even the KIDS will eat? Try Zucchini BREAD! This bread has a warm and cinnamon taste and also has chocolate chips in it! I LOVED it as a kid! I never knew it was VEGGIES!

Ingredients:

* 11/2 c Flour
* 1/2 tsp Cinnanamon
* 1/2 tsp Nutmeg
* 1/2 tsp Salt
* 1/2 tsp Baking Soda
* 1/4 tsp Baking Powder
* 1 Egg
* 1 c Sugar
* 1/4 c Oil
* 1 c Zucchini (shredded)
* 1 c Chocolate chips

Directions:
Preheat oven to 350 degrees. Mix first 6 ingredients in a small bowel and set aside. Cream egg, sugar and oil in a mixing bowel and add zucchini mixing well. Gradually add flour/spice mixture, making sure everything is thoroughly mixed in. Stir in chocolate chips. Pour into a greased loaf pan and bake in a 350 degree oven for 55 minutes.

Answer 5

I know you prefer one of the above but this is a great recipe for corn.

Saute in 4 T. of butter or margarine some chopped onion and chopped bell pepper any color until tender. Add two cans of corn drained. Heat. Add on large block of cream cheese and just enough milk to thin a little bit. Warm until cream cheese melts in. Salt and pepper to taste. This is delicious.

Answer 6

1. boiled asparagus but only to get crispy (about 2 minutes). remove from the pot and top with parmesan cheese.

2. sliced squash, zucchini, onion, and red bell pepper cooked in water and 6 chicken bouillon cubes. season with about 1 1/2 tsp. of cavendar's greek seasoning!

3. boiled cabbage cooked with ham!

4. sauteed mushrooms in garlic butter!

5. carrots and peas cooked in butter and seasonings!

Answer 7

"Glazed Carrot Coins" - 4 servings

2 tbsp. butter
2 tbsp. brown sugar
2 tbsp. orange juice
1/4 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. ground cinnamon
6 medium carrots; cut into 1/2" slices

In a small saucepan, melt butter over medium heat. Stir in brown sugar, orange juice, salt, ginger and cinnamon. Add carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.


"Spaghetti Squash Supreme" - 4 servings

1 large spaghetti squash (about 3 1/2 lbs.)
4 bacon strips; diced
3 tbsp. butter
1 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded Swiss cheese

Cut squash in half lengthwise; discard seeds. Place one squash half cut-side down on a microwave-safe plate. Cover and microwave on HIGH for 8 minutes or until easily pierced with a fork, turning once. Repeat with second squash half. When cool enough to handle, scoop out squash, separating strands with a fork; set aside.
In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving drippings. Add the butter, brown sugar, salt and pepper to the drippings. Stir in the squash and bacon; heat through. Remove from heat; stir in cheese just until blended. Serve immediately.


"Wilted Garlic Spinach" - 4 servings

1 tsp. cornstarch
1 tsp. sugar
2 tbsp. chicken broth
1 tbsp. soy sauce
1/2 tsp. sesame oil
6 garlic cloves; minced
1 tbsp. canola oil
3/4 lb. fresh spinach; trimmed

In a small bowl, combine cornstarch, sugar, broth, soy sauce and sesame oil until smooth; set aside.
In a small skillet, saute garlic in oil 1 minute. Stir broth mixture and add to skillet. Cook and stir over medium heat until slightly thickened. Add spinach; cook and stir 2 minutes or just until spinach is wilted and coated with sauce. Serve with slotted spoon.


"Asparagus with Cream Sauce" - 8 to 10 servings

2 cups water
2 lbs. fresh asparagus; trimmed
1/2 cup chopped onion
2 tbsp. butter
2 tbsp. all-purpose flour
1 tsp. garlic powder
1 tsp. lemon-pepper seasoning
1/2 tsp. salt
1 cup chicken broth
1/4 cup minced fresh parsley
2 tbsp. cider vinegar
1 tsp. dill weed
1 cup (8 oz.) sour cream

In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Meanwhile, in a small skillet, saute onion in butter until tender. Stir in flour, garlic powder, lemon-pepper seasoning and salt until blended; gradually stir in broth. Add parsley, vinegar and dill.
Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on serving platter. Top with cream sauce.

Answer 8

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