What sides are you making for Thanksgiving?

Question

I need suggestions for side dishes for Thanksgiving. What recipe are you trying out this year or what side dish do you need to have at your Thanksgiving?

Answer 1

"spiced" cider =)

Answer 2

Squash Casserole Roasted Asparagus Wild Rice Pilaf Glazed Carrots & Parsnips Roasted Brussel Sprouts Steamed Cabbage Roasted Broccoli w/ Garlic & overwhelmed purple Pepper Flakes Sauteed Swiss Chard or Mustard vegetables stable success!

Answer 3

Dressing, Mashed Potatoes, Acorn or Butternut Squash, Fresh Green Beans, Tossed Lettuce Salad, Crushed Cranberry Salad

Answer 4

Here's my favorites.

RICE AND BROCCOLI CASSEROLE
10 oz. broccoli, thawed, not cooked
2 c. Minute Rice, uncooked (I use Success Rice)
1 can cream of celery soup
1 soup can water
8 oz. Cheez Whiz-(Sometimes I use more-the cheesier the better)
1/2 stick butter, melted
Spray the baking dish with a non stick spray.
Mix all ingredients together and put in the baking dish and bake for 30 minutes at 350'.


PINEAPPLE AU GRATIN
1 c. shredded cheese
3/4 cup. sugar
20 oz. pineapple chunks in juice
3 tbsp flour
1 package ritz crackers
1/2 stick margarine, melted
Drain pineapple, reserving 1/2 cup juice. Combine cheese, sugar and flour. Add pineaple juice and then pineapple. Crumble Ritz crackers on top. Spoon melted butter on top. Bake at 350 degrees for 20 minutes or until bubbly.

Answer 5

Super Broccoli Casserole

2 boxes or 1 bag frozen, chopped broccoli, cooked and drained
2 eggs beaten
1 sml onion, minced
1 can cream of mushroom soup
¾ cup mayonnaise
1 cup grated cheddar, jack, or mozzarella cheese
1 cup cracker crumbs
¼ cup butter

Combine first 6 ingredients, add to buttered 9x11 casserole dish. Sprinkle with cracker crumbs and dot with butter. Bake at 350F for 1 hour

Answer 6

We're having garlic mashed potatoes, bacon gravy, homemade stuffing, grilled asparagus, French bread with balsamic and olive oil dipping sauce, and a mixed green salad with feta, and a balsamic vinaigrette. I might also make my pasta salad. I'm not sure yet. I only have a couple days to decide before the kids and grandkids get here for our early T-day.

Answer 7

THANKSGIVING WILD RICE AND MUSHROOM
DRESSING

2 c. cooked wild rice
2 c. cooked white rice
4 strips bacon
1 med. onion, chopped
1/2 tsp. thyme
1 bay leaf
2 tbsp. finely minced parsley
1 lg. can sliced mushrooms with liquid
Salt and pepper to taste
1/4 to 1/2 c. chicken broth

Cook rices according to package instructions. Saute bacon until crispy; remove and crumble. Saute onions in bacon drippings until soft and yellow. Add remaining ingredients using enough chicken broth (duck is better!) for a moist dressing. Season with salt and pepper. (I added some sage, also.) Bake 30 minutes at 325 degrees. Excellent with turkey, ducks, or other game birds. Serves 8.
***********************************
EASY THANKSGIVING PIE

9" baked pie shell
1 pt. vanilla ice cream
1-2 tbsp. finely chopped candied ginger
1 c. canned or cooked pumpkin (mashed)
1 c. sugar
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1 c. whipping cream, whipped

Stir ice cream just enough to soften. Quickly fold in candied ginger. Spread evenly in 9 inch pastry shell and freeze.
Mix pumpkin and dry ingredients. Fold in whipped cream. Spread over ice cream layer and return to freezer. Leave for several hours or overnight. Remove from freezer 20 minutes before serving.

***************************************

TORTELLINI SALAD

any kind of tortellini
1/2 cucumber
2-3 green onions
about 8-10 slices of ham
1/2 cup sour cream
1/2 cup Miracle Whip
salt and pepper
minced fresh garlic, to taste

Cook the tortellini according to package directions. Slice peeled cucumbers into bite size pieces. Mix together all other ingredients and season to taste. Enjoy.

Answer 8

Loaded mashed potatoes (mashed potatoes with all the goodies that you would put on a baked potato mixed in), cranberry-applesause, asparagus, salad, cheesy bubble bread, and Irish Cream Cheesecake for dessert.

Answer 9

I'm trying some Gourmet Mushroom Risotto this year.

INGREDIENTS
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
DIRECTIONS
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Answer 10

my mom always trys a new stuffing recipe each year, 7layer salad, some kind of vegetable dish, sweet and regular potatoes, the usual I guess. we've had cheesy hash brown potatoes also, those are good.

Answer 11

Mashed potatos, gravy, green bean cassarole, salad, Cheesy rice and broccoli thing, steamed veggies, I know I'm missin something. And I'm going to smoke the turkey this year. mmmmmmmmmmm you got me hungry.