What is a good recipe for a Thanksgiving dinner side dish?

Question

My brother and I are fairly competitive. For Thanksgiving he has challenged me to a competition to see who can cook the best side dish. My family, including all of our children, will be the judges.
There will be a turkey so the sides need to go well with that.
I believe my brother is doing something with potatoes so I would like to avoid that.
Any recipes or ideas would be appreciated.

Answer 1

Mashed parsnips with butter. Sprinkle with toasted sesame seeds.

Answer 2

Corn bread dressing:
1 box corn bread mix
6 large eggs
6 slices of bread (white or wheat)
1 green pepper
1 small onion
3-4 stalks of celery
1 can chicken broth
2 cans cream soup (cream of chicken, celery, mushroom, etc.)
polutry seasoning
black pepper
salt
13x9 pan

Mix the cornbread with 1/3 cup of milk & 6 eggs
Bake at 400 degrees for about 13 min or until inserted knife comes out clean. Let it cool.
Once cool slice into cubes & put in pan
Finely chop the onions, gr pepper & celery & then sautee with a little butter in a saucepan
Add the broth & cream soup to onion mixture
Bring to boil, then remove from heat
Toast 6 pieces of bread
Crumbled toast in pan with cornbread
Pour in soup mixture
Add a little polutry seasoning, salt & pepper; mix well
Bake in oven at 350 degrees for about 40 minutes

Answer 3

Couscous salad,
sweet potato casserole with marshmellow topping,
Wild Mushroom and Asparagas Risotto is always a big hit at my dinner.
Brown sugar glazed baby carrot.

Answer 4

Boil carrots till still whole but tender. Add sugar, walnuts, , lots of butter( i mean lots and currents.) Heat all till syrupy.
Top carrots with. Serve. This is very simple yet yummy.

Answer 5

Sweet Potato Casserole!
I can't live without it!
Click below for recipe!

Answer 6

Oyster dressing

Asparagus casserole

Spinach souffle

Macaroni and cheese

Answer 7

Homemade baked mac and cheese, homemade noodles in gravy (I love that! lol), green bean casserol, sausage stuffing, or something sweet, like a pumpkin roll, pecan pie, gooey chocolate butter cake....mmmmm im hungry

Answer 8

Three things we always have on the holiday table- brussel sprouts, scalloped oysters and saurkraut- not your normal sides, but oh, so good!

Brussel Sprouts Pignoli
- 3 pounds fresh brussel sprouts, trimmed
- 1/2 cup extra virgin olive oil
kosher salt and ground black pepper to taste
- 3/4 cup fresh grated parmesan or asiago cheese
- 1/2 cup toasted pine nuts
Directions
Preheat oven to 400°.
In a food processor fitted with a slicing blade, coarsely shred the brussel sprouts. If doubling this recipe, you will have to do the shredding in two batches.
On one large or 2 medium baking sheets, toss the brussel sprouts with the olive oil and season with salt and pepper.
Spread out in an even layer.
Roast in the oven for 20-25 minutes, stirring occasionally so they do not burn.
Watch them carefully.
Remove from oven, sprinkle with parmesan or asiago cheese and toss.
Bake for 1-2 minutes more.
Transfer to a bowl and top with toasted pine nuts. (0ptional).
Can be made up to 2 hours ahead. Rewarm before serving.


Scalloped Oysters
1 quart shucked oysters in their liquor
2 cups coarsely crushed saltine crackers
1 cup dry bread crumbs
3/4 cup melted butter
1 cup cream
1 dash tabasco
Nutmeg
Salt and pepper
Celery salt, optional

Preheat oven to 350 degrees F.
Pick oysters free of any shells.
In a deep buttered casserole, mix together crackers, bread crumbs, and melted butter. Place a thin layer of crumb mixture in the bottom of the casserole. Cover it with half of the oysters. Season cream with nutmeg, tabasco,salt, pepper and celery salt (if using). Pour half of this mixture over the oysters. On the next layer, use the oysters, 3/4 of the remaining crumb mixture and cover that with seasoned cream. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until lightly browned.

Saurkraut with Apples and Bacon
1/4 pound sliced apple-wood smoked bacon
2 tart apples, such as Granny Smith, peeled, cored, and grated
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon caraway seeds, ground
3 cups apple cider or apple juice
1/4 cup white wine vinegar
2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)


1 Put bacon in a large, high-sided oven-proof sauté pan with a lid and place over medium heat. Cook for about 5 minutes, or until most of the fat has been rendered out, turning as needed. Drain excess fat from pan (leave in about a tablespoon). Remove bacon from the pan and let cool on a plate lined with a paper towel. Roughly chop the bacon and set aside.

2 Add the apples, onion, garlic, and caraway and decrease the heat to low. Cover partially and cook for 10 minutes, until the onion is tender.

3 Remove the lid, stir in the apple cider and vinegar, increase the heat to high, and bring to a boil. Cook for about 5 minutes, or until the liquid is reduced to a thick, syrupy consistency.

4 Reduce the heat to low. Stir in the sauerkraut and bacon, cover, and cook 10 minutes, or until sauerkraut is heated through and tender. Season to taste with salt and pepper

Answer 9

Stuffing would be good! Or even sweet potato pie! You would probably be best off doing a good stuffing and even possibly adding some diced pumpkin to it as well! That would be delicious...and no potatoes!

Answer 10

GREEN BEAN CASSAROLE!!!! my mom makes it and i LOVE IT!!!!! just google it and you'll find the recipe!!!♥