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8 Easy Side Dish Recipes For Your Thanksgiving Day Feast

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The turkey is a given at the Thanksgiving dinner table. But what side dishes will you serve?

Here is a collection of side dish recipes pulled from the PennLive archives worth checking out for your Thanksgiving menu.

Cranberry-Apricot Relish

    Ingredients:

  • 2 pounds cranberries
  • 4 cups chopped dried apricots
  • 2 cups golden, seedless raisins
  • 2 teaspoons grated ginger
  • 2 tablespoons grated orange rind
  • 5 cups water
  • 1 cup sugar

    Instructions:

Simmer cranberries, apricots, raisins, ginger, orange rind and water in a sauce pan until cranberries begin to pop.

Remove from heat and stir in sugar. Allow to cool. This relish freezes well.

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Baked Corn

Makes 6 to 8 servings

    Ingredients:

  • 1 1-pound can of cream-style corn
  • 2 eggs
  • 1/3 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 tablespoons butter
  • Pepper

    Instructions:

Mix together the corn, eggs, sugar, flour, baking powder and salt. Gradually add milk, mixing well.

Pour into a greased baking dish, dot with butter and sprinkle with pepper.

Bake for 40 minutes in a 350-degree oven.

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Sweet Potato, Smoked Cheddar and Cider Gratin

Makes 8 to 10 servings.

    Ingredients:

  • 4 tablespoons olive oil
  • 2 large onions, peeled and sliced thinly
  • 2 to 2 1/2 pounds sweet potatoes, peeled and sliced thinly
  • 1/2 pound smoked cheddar cheese, shredded
  • 1 1/2 cups apple cider
  • salt, ground pepper and nutmeg to taste

  Instructions:

Preheat oven to 375 degrees. Brush 1 tablespoon oil over bottom and sides of 13×9-inch glass baking dish. Set aside.

Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat. Add onions and saute until soft, about 15 minutes. Remove from heat.

To make gratin, alternate layers of onion, sweet potatoes and cheese. Sprinkle each layer with some salt, pepper and nutmeg. Be sure the top layer will be cheese, but set the final layer of cheese aside to add later. Pour the cider over the whole gratin.

Bake covered until the potatoes feel nearly tender when pierced with the tip of a sharp knife, usually between 30 minutes to an hour. At that point uncover and bake for another 30 minutes. During the final 15 minutes, add the last layer of cheese and bake until cheese is melted. Serve hot.

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Thanksgiving Potatoes

Make 8 servings

    Ingredients:

  • 9 large baking potatoes, peeled and diced
  • 1 stick butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 3/4 cup sour cream
  • 1/2 teaspoon fresh ground nutmeg (fresh is best but can use pre-ground)
  • Salt and pepper to taste

Instructions:

Place potatoes in a large sauce pan. Add enough water to cover. Heat to boiling. Reduce heat and simmer until tender. Drain.

Place potatoes in mixer bowl. Cut butter and cream cheese into small pieces, and add to potatoes. Beat with mixer until light and fluffy.

Beat in sour cream.

Season with nutmeg, salt and pepper to taste.

Serve immediately, or reheat in buttered casserole in a 300-degree oven for 20 minutes.

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Green Beans with Mushrooms

    Ingredients:

  • 2 pounds green beans, trimmed
  • 1/2 pound shiitake or regular white mushrooms
  • 4 tablespoons ( 1/2 stick) butter
  • 1/4 cup walnut or vegetable oil
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 1/2 cup toasted chopped walnuts for garnish

    Instructions:

Drop the beans into a large pan of lightly salted boiling water and simmer over medium-low heat for about 4 minutes, or until just tender. Drain into a colander, then run cold water over beans to stop the cooking and to help retain the color. Set aside. Remove the stems from the shiitake mushrooms and discard. Rinse the caps and pat dry on paper towels. Cut the caps into 1/4-inch slices and set aside. Combine the butter and oil in a large skillet or wok over medium-high heat. When it is hot, add the beans and mushrooms and cook, stirring and tossing, until the mushrooms are limp and the beans are hot and tender-crisp. Add the salt and a liberal amount of pepper. Turn into a warm serving bowl and sprinkle with walnuts. From The Thanksgiving Cookbook

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Sweet Potato Casserole with Bourbon

Ingredients:

  • 4 medium sweet potatoes
  • 1/4 cup golden raisins
  • 1/2 cup brown sugar
  • 1 tablespoon corn starch
  • 1/4 teaspoon salt
  • 1 cup orange juice
  • 2 tablespoons bourbon
  • 1/4 cup butter
  • 2 tablespoons chopped walnuts
  • 1/2 teaspoon shredded orange peel

    Instructions:

Cook sweet potatoes until tender. Peel, then halve lengthwise and arrange in a shallow baking dish. Sprinkle with salt. In saucepan mix brown sugar and corn starch and blend in orange juice and raisins. Stir while bringing quickly to a boil. Add remaining ingredients and pour over potatoes and bake uncovered 350 degrees for 20 minutes.

Can be prepared the night before and refrigerated. Bake and serve.

*If doubling recipe, do not use more than 1/4 cup butter.

Recipe originally from Barbara Rudewicz of Harrisburg.

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Broccoli Casserole

Ingredients

  • 2 packages (10 ounces) frozen broccoli cuts
  • 2 eggs
  • 1 cup Bisquick
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup shredded cheese

    Instructions:

Preheat oven to 325 degrees. Grease a 2-quart casserole dish. Cook broccoli according to package directions and drain well.

In a large bowl, beat Bisquick, milk, eggs, and salt until well blended. Stir in broccoli and cheese. Pour into prepared dish.

Bake approximately 1 hour or until knife inserted in center comes out clean.

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Apple Butternut Squash Casserole

Serves: 8-10

    Ingredients

  • 2 pounds fresh butternut squash, peeled and cubed
  • 1 or 2 20-ounce cans apple pie filling (cut apple slices into smaller pieces)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon butter or margarine

    Instructions:

How to prepare Mix all ingredients (except butter) together and put in greased casserole dish. Dot with butter.

Cover and bake at 350 degrees for 50 to 60 minutes or until squash is tender.

Stir gently once or twice during baking.

Recipe originally form Judy Smitley of Harrisburg.

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