A Tasty Tuesday Thanksgiving: Side Dishes

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!):

Broccoli Casserole

• 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

Preheat oven to 350*. Mix stuffing and milk until well blended. Add remaining ingredients, mix lightly. Spoon into an 11/7-inch greased baking dish. Bake 20-25 minutes or until heated through.

Caramelized Onion Stuffing

(from Food Network’s Magazine 2010 Thanksgiving edition)

• 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

Preheat oven to 375 degrees

Melt 1 stick of butter in a large skillet over medium heat. Add 2 cups each of diced onions and celery, and 1 tablespoon each of minced sage and thyme. Add salt and pepper and cook 5 minutes. Add 3 cups of turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup of chopped parsley in a bowl; add 16 cups of cubed stale white bread, with 2 cups of caramelized onions and 3/4 cup of grated parmesan cheese. Toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees; uncover and bake until golden, about 30 more minutes.

Pineapple Stuffing

Mashed Potatoes

(from Confessions of a Stay-at-Home Mom)

• 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)

Balsamic Roasted Brussel Sprouts

• 2 cups Brussels sprouts, cut in half lengthwise
• 3 tablespoons olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste

1. Preheat the oven to 400°F.

2. Gently heat the oil in a cast iron skillet, then add the sprouts, cut-side down. Cook without moving until they brown nicely and develop a crust. This is where the flavor happens.

3. Transfer the skillet to the oven and roast for 4 minutes.

4. Remove from the oven and, using tongs, turn each sprout over carefully onto its back. Add the balsamic vinegar to deglaze, gently shaking and tossing the skillet until there is no excess vinegar in the pan. Season to taste with salt and pepper, and serve immediately.

Cranberry Sauce

(from simply recipes)

• 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.

2 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

And that’s just to get you started! My mouth is already watering – I can’t wait!

Now we want to hear from YOU! As with last week, we are asking for YOUR *SIDE DISH* RECIPES. Fill out the form below, and we’ll do a big reader recipe post the week of Thanksgiving! In case you missed it, you can share your *APPETIZER* recipes here.