Must Have Side Dish For Thanksgiving
11-14-2011, 08:43 AM
#21
Super Member
Join Date: Aug 2010
Location: NE Ohio
Posts: 1,541
Sweet potatoes with walnut crunch topping, scalloped oysters (my husband's family tradition) & the latest that everyone loves is cornbread sausage stuffing done in the crockpot.
And this is my 1000th post!! Yippee!
And this is my 1000th post!! Yippee!
11-14-2011, 09:06 AM
#22
Super Member
Join Date: Oct 2008
Location: NJ
Posts: 2,521
Must have is a corn casserole, mixture of creamed and niblet corn with some swiss cheese and cream cheese. Got the recipe from a now Ex-SIL and I have to say this recipe is the nicest thing she ever did for our family. Regular sides are mashed potatoes, lightly candied yams, cranberry sauce (jelly and whole) and stuffing.
I'm cooking this year, DIL and DGD are bringing most of the sides and I'm making the turkey, apple pies and butternut squash soup. I'd like to add a new green veggie dish. We're tired of the that green bean one with mushroom soup and the broccoli and rice one. Does anyone have a good green veggie dish that isn't too rich?
I'm cooking this year, DIL and DGD are bringing most of the sides and I'm making the turkey, apple pies and butternut squash soup. I'd like to add a new green veggie dish. We're tired of the that green bean one with mushroom soup and the broccoli and rice one. Does anyone have a good green veggie dish that isn't too rich?
Last edited by May in Jersey; 11-14-2011 at 09:13 AM.
11-14-2011, 09:17 AM
#24
Junior Member
Join Date: Jun 2011
Location: New Orleans area
Posts: 164
For me it's the oyster dressing. Yum.
Oyster Dressing
Ingredients
6 tbs oil
1 ½ cups finely chopped yellow onions
¾ cup finely chopped green bell pepper
¾ cup finely chopped celery
½ teaspoon salt
cayenne pepper or Tony’s Chachere’s creole seasoning to taste
2 bay leaves
1 teaspoon minced garlic
½ cup finely chopped green onions, green tops and whites
¼ cup finely chopped parsley
½ cup chicken stock
½ bag Pepperidge Farm Seasoned Bread Cube (blue pk)
1 large egg
1 qt fresh oysters, drained and chopped, and their strained liquor
Directions
1. Preheat the oven to 350 degrees. Heavily butter a 2-quart baking dish with 1 tablespoon of butter and set aside.
2. Heat the oil in a large, heavy saucepan over medium-high heat. Add the onions, bell pepper, celery, salt, cayenne, and bay leaves to the pan and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, green onions, and parsley, and cook, stirring constantly, for 1 minute. Stir the chicken stock into the vegetables and remove from the heat.
3. Add the bread cubes and stir well to incorporate. Break the egg into the mixture and stir well, then add the oysters and their liquor. Pour the oyster dressing into the prepared pan, sprinkle with Italian Bread Crumbs and bake in the preheated oven until golden brown and bubbling on top, about 1 hour and 15 minutes. (If the dressing is too juicy, add some Italian Bread Crumbs).
4. Remove the pan from the oven and let rest for 10 minutes before serving. Yield: Makes 6 to 8 servings.
Oyster Dressing
Ingredients
6 tbs oil
1 ½ cups finely chopped yellow onions
¾ cup finely chopped green bell pepper
¾ cup finely chopped celery
½ teaspoon salt
cayenne pepper or Tony’s Chachere’s creole seasoning to taste
2 bay leaves
1 teaspoon minced garlic
½ cup finely chopped green onions, green tops and whites
¼ cup finely chopped parsley
½ cup chicken stock
½ bag Pepperidge Farm Seasoned Bread Cube (blue pk)
1 large egg
1 qt fresh oysters, drained and chopped, and their strained liquor
Directions
1. Preheat the oven to 350 degrees. Heavily butter a 2-quart baking dish with 1 tablespoon of butter and set aside.
2. Heat the oil in a large, heavy saucepan over medium-high heat. Add the onions, bell pepper, celery, salt, cayenne, and bay leaves to the pan and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, green onions, and parsley, and cook, stirring constantly, for 1 minute. Stir the chicken stock into the vegetables and remove from the heat.
3. Add the bread cubes and stir well to incorporate. Break the egg into the mixture and stir well, then add the oysters and their liquor. Pour the oyster dressing into the prepared pan, sprinkle with Italian Bread Crumbs and bake in the preheated oven until golden brown and bubbling on top, about 1 hour and 15 minutes. (If the dressing is too juicy, add some Italian Bread Crumbs).
4. Remove the pan from the oven and let rest for 10 minutes before serving. Yield: Makes 6 to 8 servings.
11-14-2011, 09:20 AM
#25
Super Member
Join Date: Jun 2010
Location: Grants Pass, OR
Posts: 2,071
Brussel sprouts. My former MIL used to make these with bacon a little sugar, salt and vinegar and I would eat most of them. They are delish. Gotta have buttermilk pie for dessert too, oh, and a home made pound cake (Joy of
Cooking recipe). Yum, to die for!
Cooking recipe). Yum, to die for!
11-14-2011, 09:51 AM
#27
Super Member
Join Date: May 2010
Location: Washington,State
Posts: 1,602
Must have is a corn casserole, mixture of creamed and niblet corn with some swiss cheese and cream cheese. Got the recipe from a now Ex-SIL and I have to say this recipe is the nicest thing she ever did for our family. Regular sides are mashed potatoes, lightly candied yams, cranberry sauce (jelly and whole) and stuffing.
I'm cooking this year, DIL and DGD are bringing most of the sides and I'm making the turkey, apple pies and butternut squash soup. I'd like to add a new green veggie dish. We're tired of the that green bean one with mushroom soup and the broccoli and rice one. Does anyone have a good green veggie dish that isn't too rich?
I'm cooking this year, DIL and DGD are bringing most of the sides and I'm making the turkey, apple pies and butternut squash soup. I'd like to add a new green veggie dish. We're tired of the that green bean one with mushroom soup and the broccoli and rice one. Does anyone have a good green veggie dish that isn't too rich?
Whats great about this no worrys about keeping it Hot!!
11-14-2011, 09:58 AM
#28
Super Member
Join Date: Aug 2009
Location: GREAT STATE OF TEXAS
Posts: 1,415
NO ONE on either side of our family will even TOUCH green bean casserole ... LOL ... so we always have broccoli-rice casserole and a hash brown potato casserole. Sometimes a corn casserole too.
Some don't like stuffing at all (IMHO they're crazy !) they always ask for the hash brown casserole. I usually make a yummy yellow squash casserole too, much like the Black Eyed Pea's recipe. Lots of casseroles ! Guess it wouldn't be Turkey Day without casseroles !!
Some don't like stuffing at all (IMHO they're crazy !) they always ask for the hash brown casserole. I usually make a yummy yellow squash casserole too, much like the Black Eyed Pea's recipe. Lots of casseroles ! Guess it wouldn't be Turkey Day without casseroles !!
Last edited by TexasGurl; 11-14-2011 at 10:04 AM.
11-14-2011, 10:16 AM
#29
Senior Member
Join Date: Jun 2011
Location: West GA
Posts: 460
I'm making a green bean casserole that calls for frozen green beans, water chestnuts, fresh mushrooms and a cream sauce..and i top it with French's onions out of a can.....it is awesome. However, I LOVE the tinny taste of the typical greenbean casserole with canned green beans and canned soup ! Too, my stuffing, actually we call if dressing, is pretty good also....make with fresh cooked corn bread, homemade biscuits, mixed with homemade broth, along with cooked celery and onions, a boatload of sage, mixed with beaten eggs and baked until the consistency of a really moist cornbread.........such a southern down home tradition in my family !
11-14-2011, 10:38 AM
#30
Senior Member
Join Date: Jun 2011
Location: Magnolia, KY
Posts: 876
potatoes au gratin
QUOTE=Tinabug;4676623]What is the one side dish that you cannot do without on Thanksgiving. Besides Turkey, stuffing, ham, potatoes and that green bean casserole!!! I'm cooking Thanksgiving dinner for the first time in years!!![/QUOTE]
slice potatoes (about 8) and place in a 9x13 dish. mix cream of mushroom soup and 1/2 can (soup can) of milk and pour over potatoes. Slice velvetta cheese and place all over. cover with foil and bake about 45 mins on 350. too good!
slice potatoes (about 8) and place in a 9x13 dish. mix cream of mushroom soup and 1/2 can (soup can) of milk and pour over potatoes. Slice velvetta cheese and place all over. cover with foil and bake about 45 mins on 350. too good!
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