What's your favorite thanksgiving side dish? Recipe if you want to share!
I think mine are the mashed potatoes with the carmelized onion turkey gravy.
I also love sauteed apples. They are like the fried apples at Cracker Barrel.
Apple Recipe: I use from Allrecipes. The recipe is with 4 apples, but I use a ton for a crowd.
4 apples peeled and sliced
1/4 cup butter
2 teaspoons cornstarch
1/2 cup water
1/2 cup brown sugar
1 teaspoon cinnamon.
Sautee apples in melted butter for about 7 min. Dissolve cornstarch in water. Add to apples along with brown sugar and cinnamon. Sautee until softened.
I pretty much quadruple the recipe for a big crowd. I make them the day before and reheat and keep warm on Thanksgiving in a crockpot. So yummy with turkey.
What's your favorite?:)
Please can someone share what to do with brussel sprouts. I have never made them and got them to make for Thanksgiving. TIA!!
I make our family tradition that we call baked corn...may be referred to as corn pudding.
2 cans creamed corn
1 can pet milk
3 T sugar
3 T flour
Mix and pour in greased dish. Put several pats (dabs or thin slices) of butter on top and bake at 350* for 45 minutes.
A hot potato with the skin on it.
Lots and lots of salt.
Wash it and toss it in the oven until it's done.
Swiss Corn Casserole
It doesn't take hours to make
in fact it's a very simple recipe, and it goes in the microwave..so you don't even need to save space in the oven for it. But it's always the first thing to disappear off the table, and always the most requested. Enjoy!
Swiss Scalloped Corn
3 slices bacon, cooked, cooled, and crumbled
2 (16 oz) cans whole kernel corn (drained)
1C shredded swiss cheese
1/2 tsp onion powder
1/8 tsp pepper
1 1/2 tab. flour
1 (5 1/2 oz) can evaporated milk
1/4 c dry bread crumbs (can use either plain or flavored)
1 tab. melted butter
In bowl..beat egg and evap. milk together
In separate bowl..mix together corn, cheese, onion powder, pepper and flour
Add the egg/milk mixture to it and mix well.
Place in (microwavable) casserole. Top with bread crumbs. Sprinkle with bacon and paprika, Top with melted butter
Cook 10 minutes on MED high...Let stand 5 Minutes
you can halve the recipe if there are only a few people..but around here they like the leftovers even better!
[QUOTE=lovin'fl;46747887]Please can someone share what to do with brussel sprouts. I have never made them and got them to make for Thanksgiving. TIA!!
This is the ONLY way my husband will eat them..they are really yummy!
Brussels Sprouts with Bacon
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
my family loves brussels sprouts this way:
cut brussels sprouts in half length wise
put on baking sheet
drizzle with olive oil
roast in 400 degree oven about 20 mins
about the last five mins of roasting, in a small sauce pan on th stove, place 2 tablespoons of maple syrup and 3 tablespoons of balsamic vinegar. heat slowly until it thickens, about five mins.
once brussels sprouts are out of the oven, pour the syrup mixture over them, stir around to coat, and enjoy.
I grew up eating this at every holiday, but have NEVER run across anyone outside of my family that makes/eats it! Give me a shout out if you do!
My favorite is Crawfish and crabmeat cornbread dressing:
Crawfish and Crabmeat Cornbread Dressing
Makes: 12 servings
1-1.5 pounds crabmeat
1-1.5 pound Louisiana crawfish
1 lg bell pepper chopped
2 -3 stalks celery chopped
1 lg onion chopped
1 clove of garlic minced
1 bunch scallions (green onions)
3 cups chicken broth Kitchen Essentials broths contain no MSG. It's what I use.
Tony's seasoning to taste or your choice Cajun seasoning
double recipe of homemade cornbread ( I use 2 boxes of Jiffy)
Make your corn bread ahead of time so it can cool. Crumble up your cornbread in a baking pan. Add chopped vegetables, crawfish, crabmeat and broth.
Season with Tony's. Mix it well. You want it to be really wet. The cornbread will soak up a lot of the broth. If there is not enough broth you can add milk to it. Cover with foil and bake at 350 degrees for approximately 45 minutes. Remove the foil and cook about another 15 minutes to brown the top. The cooking time may vary as you do not want it to be dry. You want to make sure the dressing stays moist.
Great stuffed in a bell pepper too.
Sweet corn - gotta be from Pioneer seed which is only available to farmers :)
It's a toss-up between the mashed potatos and stuffing. The simpler the better. Gourmet anything doesn't impress me.
My least favorite is anyone's "special" anything.
I make this every year, and it is wonderful (and always requested). Takes a fair amount of time....but it isn't hard..Roasted Butternut Squash Gratin (with Goat Cheese).
I can also highly recommend the Brussel Sprout Hash recipe...even if you don't like brussel sprouts, you will LOVE this version....
My fave sides are stuffing, potatoes, and my mom's creamed onions.
I am looking for something to bring, as a side, that does well in a crockpot. There will no oven space to reheat, so a casserole dish is out (as we will arrive at least 2 hours prior to dinner...).
I also bring Nutella pie and artichoke dip. YUM...
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