Last week, we started our Thanksgiving Meal conversation with starters. This week, we’ll be focusing on the those wonderfully delectable dishes that compliment the main meal: Side Dishes.
Sometimes, I love the side dishes more than the main meal. I mean, I like turkey and all. But does it really compare to the cheesy, savory and gooey goodness to be had on all the amazing side dish recipes scattered across the perfectly decorated table?
I think not.
I also love that many side dishes are a tradition, passed down from generation to generation. My mother-in-law makes many of the same side dishes that my husband remembers from his childhood. There is something magic about the nostalgia a familiar dish can evoke.
I tend to stick to traditional side dishes, but I love finding new and exciting recipes as well. Here are a few to get you started on your Big Feast (which is only 2 weeks away. AUGH!):
3/4 Cup Mayonnaise
1/2 Cup Milk
1 (6-1/4 oz) package Stovetop Stuffing Mix
1 (16 oz) package of frozen broccoli cuts, thawed and drained
1 Cup of Shredded Cheddar Cheese
- 1 stick of butter
- 2 cups diced onions
- 2 cups diced celery
- 1 TBS minced sage
- 1 TBS minced thyme
- Salt and Pepper for seasoning
- 3 cups Turkey/Chicken broth
- 2 eggs
- 1/4 cup chopped parsley
- 16 cups cubed stale white bread
- 2 cups Caramelized Onions
- 3/4 grated parmesan cheese
- Butter, for baking
- 6-8 Red Potatoes, peeled and diced
- 1/2 stick (4 TBS) Butter
- 1/4 cup of Milk
- Pinch of Salt
- (Add in’s additional)
1) Place potatoes in pot. Fill with water to cover 1 inch above the potatoes. Heat on high. Once water begins to boil, set timer for 15 minutes. After 15 minutes, drain potatoes in a colander over the sink. Return potatoes to cooking pot, but take off of heat.
2) Add butter so it has a chance to melt.
3) Hand mash the large chunks of potato into smaller chunks manually with hand mixer. Once the potatoes are chunked smaller, turn on hand mixer and beat until creamy
4) Add milk, salt (if desired) and add ins (if desired).
5) Taste and adjust, then serve and enjoy!
(Click here for a great tutorial on making the perfect mashed potatoes)
- 2 cups Brussels sprouts, cut in half lengthwise
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
- 1 cup sugar
- 1 cup water
- 4 cups (1 12-oz package) fresh or frozen cranberries
1 Wash cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.