7 Delicious Thanksgiving side dishes.

Notice anything new about my blog? Yes! I added a pop-up so my readers can find out news about my blog at the click of their finger tips and……

Yes! I added a tab labeled “Thanksgiving”! Keep reading to find out more about this!


Happy Monday to all of my readers and WELCOME to my first Thanksgiving post of the season! I hope everyone kept warm this weekend, I know I sure did. It was so so cold and windy here and it was one of the first time’s it felt like Winter was coming, and I for one cannot wait for it to snow.

I have some exciting news to share with everyone……….. for the whole Month of November my blog is going to be THE PLACE TO FIND ALL YOUR THANKSGIVING RECIPES! From delicious side dishes to festive Thanksgiving décor, my blog will be THE place to satisfy all your Thanksgiving needs.

Today I am sharing with you, delicious Thanksgiving side dishes that will make a great partner to any and all dishes you are serving.

ENJOY 🙂 and a few more piece of news. I added a new feature to my blog. If you decide to make these recipes you can print them out and then check off the box next to the ingredient and direction step. Or, you can check off the box next to the ingredient / direction on the computer and avoid printing it out! This way you know which ingredient or direction you completed!

Also, I added a new category to my blog! “Thanksgiving” – this way if you want to find ALL of my Thanksgiving recipes / ideas / guides, then all you have to do is click the tab “Thanksgiving” at the top of my blog! If you click on it now in addition to finding Today’s post on it you will also find all of my Thanksgiving posts from last year 🙂

The last feature I added is music. If you are viewing this post on a computer then the music playlist will be located on the side. If you are viewing it on a phone then the music playlist will be located all the way on the bottom of my blog. This way you can listen to music while scrolling through / reading my blog 🙂


Whipped Butternut Squash

52C935DF-D222-40D0-A54E-D40818107CE9

Ingredients

  •   1 butternut squash, halved lengthwise and seeded
  •   1/4 cup butter, divided
  •   1/4 cup brown sugar, divided
  •   1/8 teaspoon apple pie spice

Directions

  1.   Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
    Place squash, cut-side up, on the prepared baking sheet. Place 1 tablespoon butter and 1 tablespoon brown sugar into the cavity of each squash half.
  2.   Bake in the preheated oven until skin is crispy and flesh is tender, about 1 hour. Cool until squash is easily handled, about 10 minutes.
  3.   Scoop flesh into a large bowl; add remaining butter, brown sugar, and apple pie spice. Whip squash mixture with an electric mixer on medium speed until fluffy.

I found this recipe & picture on All Recipes

Tom Szaller’s Great Pan or Bird Stuffing

Photo of Tom Szaller's Great Pan or Bird Stuffing by Tom Szaller

Ingredients

Directions

  1. reheat oven to 350 degrees F (175 degrees C).
  2.   Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3.   Place sausage in a large Dutch oven. Cook over medium high heat, stirring to crumble, until evenly brown. Drain.
  4.   Add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. Bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.
  5.   Gradually place the bread into the mixture, thoroughly blending until all pieces are coated. Transfer to a large baking dish or two medium baking dishes.
  6.   Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.

I found this recipe and picture on All recipes.com

Sweet Potato Casserole

Ingredients

Filling:

  •  4 tablespoons unsalted butter, melted, plus more for buttering the baking dish
  • 3 cups mashed sweet potatoes (3 to 4 large potatoes; about 1 3/4 pounds)
  • 1/2 cup milk
  • 1/4 cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 large eggs

Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 4 tablespoons unsalted butter, melted
  • 1/4 teaspoon kosher salt
  • 3/4 cup chopped pecans

Directions

 
  1. For the filling: Preheat the oven to 350 degrees F and butter a 2-quart baking dish.
  2. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and the eggs in a large bowl. Transfer to the prepared baking dish.
  3. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

I found this recipe and picture on food network

Brussels Sprouts with Bacon

 

  • 3 pounds medium Brussels sprouts
  • 2 tablespoons vegetable oil
  • 8 thick slices bacon (about 8 ounces), cut crosswise into 1/2-inch strips
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper

Directions

  1. Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)
  2. Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.

I found this recipe and picture on Food network

Rustic Sour Cream and Cheddar Mashed Potatoes

Rustic Sour Cream and Cheddar Mash

MIKE GARTEN

Ingredients

  • 4 lb. red potatoes, cut into 2-inch pieces
  • 1 c. half-and-half
  • 1 c. sour cream
  • 4 tbsp. unsalted butter, cut up
  • 3 oz. extra-sharp Cheddar cheese, grated
  • Finely chopped chives, for garnish
  • Kosher salt
  • pepper
Directions
  1. Place potatoes in large sauce pot with enough cold water to cover; bring to a boil.
  2. Add 2 teaspoons salt, reduce heat and simmer until just tender, 15 to 18 minutes.
  3. Drain and return to sauce pot.
  4. Add half-and-half, sour cream, butter and 1⁄2 teaspoon each salt and pepper to potatoes and mash, then fold in Cheddar. Serve sprinkled with chives if desired.

Ingredients

  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup mashed sweet potatoes
  • 4 eggs, room temperature
  • 1 1/2 cups buttermilk
  • 1/4 cup honey
  • 8 tablespoons (1 stick) butter, melted

Directions

 

  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
  3. In a separate, medium bowl, whisk together the mashed sweet potatoes, eggs, buttermilk, honey and butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
  4. Pour the batter into a cast-iron skillet; use a spatula to smooth to an even layer if needed. Place in the oven and bake until golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Serve the cornbread in the skillet.

I found this recipe and picture on cooking channel tv

Ingredients

  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup 100 percent cranberry juice, not cocktail
  • 1 cup honey
  • 1 pound fresh cranberries, approximately 4 cups

Directions

 

  1. Wash the cranberries and discard any soft or wrinkled ones.
  2. Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
  3. Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
  4. Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.
I found this recipe and picture on cooking channel tv

Thank you so much for reading today’s post. I hope you all enjoy the new features I added to my blog and the new checking off system I added. I think it will be very handy to be able to check off the ingredients and directions on the computer so you know where you left off!

I also hope everyone likes the pop-up I added for an easy way for me to share news with ALL my readers. Lastly, I hope everyone enjoys the music playlist I added to my blog. As I mentioned on my about page I will be adding Christmas music in a few weeks so make sure to keep an eye out for that. 🙂
Have a great day!

 

4 thoughts on “7 Delicious Thanksgiving side dishes.

    1. Awesome! And please keep me in the loop as to how the recipe turns out! I have so many more Thanksgiving food posts so make sure to keep and eye out for them!

Leave a Reply