Share Your Thanksgiving Recipes: Side Dishes!

[3113]

Well, by the time most of you read this, it will be November. And for those of us in the U.S. of A., we know exactly what that means....

Time to drag out that extra leaf for the table, search for the napkin rings, pie tins and roasting pan, and start planning the Thanksgiving Feast. (November 23rd folks! That's twenty-two days and counting!).

I figured we could help each other out by sharing our best and most favorite recipes.

For this thread:

http://a444.g.akamai.net/7/444/703/20061016185936/www.marthastewart.com/images/content/feature/LA102437_1106_twmstuff_l.jpg
Side Dishes

Don't forget to include, breads http://a444.g.akamai.net/7/444/703/20010921192736/www.marthastewart.com/images/content/recipe/bread_00037_t.jpg and, of course....

http://a444.g.akamai.net/7/444/703/20010810214236/www.marthastewart.com/images/content/recipe/sscon_01232_t.jpg

Yes, that purely American delicacy, cranberry sauce. Have fun!

P.S. To non-U.S. folk...any one of us would love to have you over for Thanksgiving Dinner. So feel free to contribute and have a seat at the table. There's more than enough for everyone.

 

[3113]

So, does anyone eat any veggies on Turkey Day?

My fave, I have to admit, are Brussels.

 

[Selena_Kitt]

I make this every year for people to munch on before dinner... it's SO yummy:

Cranberry Cheddar Spread
Servings: 24

Ingredients:
1 (8 ounce) package cream cheese, softened
2 cups shredded sharp Cheddar cheese
2 tablespoons milk
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
2 tablespoons chopped dried cranberries

Directions:
1. In a medium bowl, mix together the cream cheese, Cheddar cheese and
milk until well blended. Season with mustard powder and cayenne pepper,
then mix in dried cranberries. Use immediately, or refrigerate for up
to 3 days.

 

[Stella_Omega]

I do lots of veggies, but I'm having a hard time thinking of them right now!

Husband prefers traditional mashed potatoes and mashed sweet potatoes, but if I had my druthers I'd oven roast them with savory seasonings. Sweets are wonderful that way.

I tend to cook most things quick and hot- grilled green beans, sauteed Zucchini. But one dish I like is a french Brussel Sprouts dish where they are cooked a very long time with apple chunks untill they are caramelised. Sounds disgusting but it's one of those "can't stop eating" things

 

[Selena_Kitt]

The best stuffing ever:

Nonstick vegetable oil spray
2 14.5-ounce loaves country-style white sourdough bread, crusts trimmed, bread cut into 3/4-inch pieces (about 16 cups)
8 tablespoons olive oil
1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)
1/4 cup (1/2 stick) butter
2 very large red onions, coarsely chopped (about 1 1/2 pounds)
3 1/2 cups coarsely chopped celery
2 large red bell peppers, coarsely chopped
8 garlic cloves, chopped
4 teaspoons chopped fresh rosemary
4 teaspoons dried oregano
3/4 cup raisins
3/4 cup pine nuts, toasted
1/2 to 3/4 cup thinly sliced fresh basil
4 large eggs, beaten to blend

Canned low-salt chicken broth

Preheat oven to 400°F. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 tablespoons oil and toss to coat, then add 1/2 cup Parmesan cheese, and toss. Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 tablespoons oil, and 1/2 cup cheese; spread on second sheet. Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl.
Melt 1/4 cup butter with remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, celery, and bell peppers; sauté until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary, and oregano; stir 1 minute. Add raisins and pine nuts; stir 2 minutes. Transfer to bowl with bread. Stir 1/2 cup basil and remaining 1/2 cup Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing.

To bake stuffing in turkey:
Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake all of stuffing in baking dish:
Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

Sprinkle remaining 1/4 cup basil over stuffing and serve.



Makes 10 to 12 servings.

 

[3113]

The best stuffing ever

Sounds amazing! Could you cut and paste this over in the "Share Recipes: Turkey" thread?

 

[3113]

I like is a french Brussel Sprouts dish where they are cooked a very long time with apple chunks untill they are caramelised. Sounds disgusting but it's one of those "can't stop eating" things

Recipe, please!

 

[cloudy]

I shared these last year, but they're worth repeating...

some VERY traditional American Indian recipes (the soup is one of my faves):

Pumpkin & Corn Soup

2 cans creamed corn
3 cups cooked pumpkin, mashed
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin or ground sage
3-1/2 cups chicken broth

Combine all ingredients in a large heavy pot . Bring to a boil, stirring constantly, then lower heat to a simmer. Stir frequently for 10 minutes and spoon into serving bowls. Top with 1 teaspoon sour cream per serving and sprinkle with pine nuts, if desired.

Roast Squash with Applesauce

2 large or 3 medium winter squash, like butternut
2 cups applesauce, jarred or homemade
1 teaspoon cinnamon
1 tablespoon brown sugar

Preheat oven to 350 degrees. Cut squash in half, lengthwise; brush with a little oil, salt and pepper. Place the halves, cut side down, on a shallow-sided large baking pan. Bake for 45 minutes or longer (until tender). Let cool enough to handle. Remove pulp into a bowl with a large metal spoon; use a grapefruit spoon for tight spots. Puree with applesauce, sugar and cinnamon.

Grape Dumplings

1 cup flour
1-1/2 teaspoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1 tbsp shortening
1/2 cup grape juice

Mix flour, baking powder, sugar, salt and shortening. Add juice and mix into stiff dough. Roll dough very thin on floured board and cut into strips 1/2-inch wide (or roll dough in hands and break off pea-sized bits). Drop into boiling grape juice and cook for 10 - 12 minutes.

Corn Fritters

1 1/2 c. flour
3/4 tsp. baking powder
1 1/2 tsp. salt
2 eggs, beaten
1/2 c. milk
2 c. whole kernel corn (canned & drained or fresh corn)
3/4 tsp. baking powder
1 1/2 tsp. salt
2 eggs, beaten
1/2 c. milk
2 c. whole kernel corn (canned & drained or fresh corn)

Sift flour, measure and resift with baking powder and salt. Combine beaten eggs, milk and flour mixture all at once and stir until smooth. Fold in corn thoroughly. Drop from a teaspoon into deep fat heated to 375 degrees and fry until golden brown. Lift out on paper toweling. Serve hot with syrup if desired.

(and I'll retell the thanksgiving story if anyone wants me to. )