Interesting Thanksgiving side dishes ?

Question

Other than the traditional taters, stuffing, green bean casserole, and sweet potatoes, what sides are you serving that are different & interesting ?

Answer 1

French Onion Casserole serves 8

4-6 med/large tender onions, slided
6 oz swiss cheese (can use 12 oz, if you dare!)
1½ cups parmesan
3/4 cup beef bouillon
1/2 cup Dry Sherry
1 box of croutons, plain or flavored
3 Tbsp of butter
2 Tbsp of flour
Dash of pepper (I prefer fresh course ground pepper)

In a large pan, melt butter and on medium heat cook onions unitl tender (and "see through") Stirring nearly nonstop. Add bouillon, pepper, flour and sherry. Keep stirring until thick and bubbley. Pour in 1 quart casserole dish. Add parm cheese, and swiss cheese then croutons. Bake in oven 350ºF until cheese bubbles, about 15 minutes, serve immediately.

*Variation-I like to layer the swiss cheeese and croutons, so I usually pour half the onions in dish, cover completely with swiss cheese then add layer of croutons, then pour the rest of onions, add, parm, swiss and rest of croutons.
****I often make the day before, and add the top layer of croutons right before baking, and in that case baking at 325ºF for about 40 min. will work.
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Conniosseur's Casserole

1 12 pz can white shoe peg corn drained
1 16 oz can French cut string beans drained
1/2 cup celery chopped
1/2 cup onion chopped
1 2 oz jar pimentos chopped
1/2 cup sour cream
1/2 cup sharp Cheddar cheese, grated
1 10 3/4 oz can cream of celery soup
1/2 tsp salt
1/2 tsp pepper

Topping:
1 cup Ritz cracker crumbs
1/2 stick butter, melted
1/2 cup slivered almonds

Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole.
Bake at 350 for 45 minutes. Serves 8.

(I have subbed water chestnuts chopped for the celery and it is very good.)

--Tea Time At the Master’s cookbook
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POTATO GRATIN WITH FRESH HERBS

3 lbs. russet potatoes, peeled and cut into thin rounds
2 Tbsp. butter
1 1/4 cups whipping cream**
1 1/4 cups whole milk
1/2 grated parmesan cheese
1/2 cup chopped fresh chives (1/4 cup dry)
2 tsp chopped fresh thyme (heaping 1/2 tsp. dry)
1 tsp kosher salt
1/2 tsp FGBP

Preheat oven to 400°F. Grease an 8x8x2-inch glass baking dish with cookign spray or butter.

Place cream, milk, cheese, chives, thyme, salt, pepper and butter in large Pyrex measuring cup or bowl; nuke on high for 5 minutes.

Meanwhile, place potatoes in greased dish, overlapping top layer of potatoes in pretty pattern, if desired. Pour hot milk mixture over potatoes, jiggling dish to coat potatoes completely. Cover dish tightly with foil.

Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is golden, about 15 minutes more. Let potatoes stand about 10 minutes before serving, if you have the time. Serves 8.

**Oftentimes, I will also use canned evaporated milk (not sweetened condensed) instead of whipping cream to cut back on fat and calories.
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Roasted Asparagus with Parmesan
Serves 4

2 bunches asparagus (1½ lbs.), washed and ends snapped off
1½ Tbsp. olive oil
Kosher salt
Freshly ground black pepper
¼ cup finely grated Parmesan cheese

Preheat oven to 450ºF. On a rimmed baking sheet, toss asparagus with olive oil. Season with S&P to taste. Arrange in an even layer on pan, and sprinkle w/ parmesan cheese. Roast until asparagus is tender and cheese is melted, 10-15 minutes. Serve immediately.

--Everyday FOOD
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Brussels Sprouts Lardons

2 Tbsp. good olive oil
6 oz.alian pancetta or bacon, 1/4-inch dice
1½ pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups chicken stock or broth

Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.

Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

--Ina Garten

Answer 2

A Swiss veggie bake; 1 1lb bag of mixed veggies(frozen-I use broc-cauli-carrot) 1 whole vidalia onion 1 cup mushrooms 1 can of either cream of mushroom or chix(either work well) 12 oz bag of shredded Swiss cheese 1/2 cup of Parmesan salt and pepper 1/4 cup butter splash of white wine 1/2 cup milk(half&half work too) Slice and chop the onion and mushroom and saute in the butter(in a large sauce pan) on low-med. heat until soft. At this point add some of the wine to the pan to get the bits off the bottom. Turn off the heat. Stir in the soup and a bit more wine and 1/2 cup of milk. In a large greased casserole dish put in the frozen veggies and stir the chez until all mixed then add the mushroom onion mix- stir well.I sometimes top this with more swiss chez and then the french fried onions. Bake for about 30-40 minutes until top is browning and its bubbly(at 350) This is a very versatile recipe-you can sub in other veggies if you don't like certain ones or even a differnt chez if you don't like swiss

Answer 3

Here is a really simple side dish....
Onion Rice

1 Cup of wihte long grain rice uncooked
1 can of beef consemme
1 can of french onion soup
1/2 stick of butter

Mix the ingredients in pyrex dish with a lid
Cover, and cook at 400 degrees for about 45 minutes or until done.

It's as easy could be, and people will think it took you all day to make!

Good Luck and Happy Holidays

Answer 4

MR. Orph, MMM< sounds great. I love sauteed spinach, bacon and onions with a balsamic glaze. Delish


Roasted Brussel Sprouts

We love these.

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepperPreheat oven to 400 degrees F.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.

Another of our favs

Calabacitas
Mexican Vegetable



Ingredients:
3-4 medium zucchini
3-4 medium yellow crook-neck squash (or all one type)
1 medium yellow onion, diced
1 clove garlic, minced
1/2 cup chopped, peeled roasted green chile (or canned, drained and rinsed)
1 cup cooked corn
2Tbs tomato paste
1/2-1 cup shredded cheddar cheese


Cut squash into halves lenghtwise, then cut up into half moons about 1/4 inch thick. Cook diced onion in a large skillet in some oil or butter until it is softened. Add squash and garlic and cook on medium-low heat for about 10 minutes. Add green chile and corn, season with salt and pepper. Add tomato paste and stir in. The liquid from the veggies will thin it out. You can serve this from the skillet, or put in a greased casserole and cover with cheese and bake on 350 for about 20 minutes.

Answer 5

I am going to do a green bean and kale saute.

I have:
fresh green beans
fresh kale
fresh swiss chard
carmelized onions
baby bella mushroom
crispy pancetta

Answer 6

There are many healthy fruits and vegetables. Fresh vegetables like broccoli and green spinach contain calcium and are packed with fiber.

Answer 7

This is quick easy and inexpensive and you make it the day before. frozen peas, mayonnaise, salt, pepper, dried cranberries.
mix together. let sit overnight and you are good to go.

you can put other things in the salad like nuts, onions, garlic powder, you name it. just remember DO NOT COOK THE PEAS THEY ARE SERVED RAW!!!

Answer 8

Well this year I'm making a change in the turkey....
I will try this new recipe!
Chilli Turkey, looks good if you like mexican food right?

http://www.weshow.com/us/p/22989/turkey_chilli

wish me luck guys

Answer 9

sauteed pea pods,baby corn,mushrooms.........cooked black beans,minced tomatoes, spring onions with salsa[served cold]...........carrot salad.................cheesy broccoli soup[ add ham and minced potato