Share Your Recipes: Thanksgiving Side Dishes
used with permission Flickr Creative Commons, photo by photo.lady2000
I started earlier this week asking you for your recipes for the upcoming Thanksgiving feast. We started with appetizers, now I am interested in all those tasty side dishes. I can’t wait to see the submissions role in now. (Remember I love some starches!)
Recipes submitted will be HIGHLY considered for inclusion on the October menu. So link away! If you have posted the recipe on your website, be sure to leave a link below directly to the post. If you don’t have a website be sure to email me the recipe or leave it as a comment below. Recipes submitted do NOT have to be freezer friendly, but obviously freezer friendly recipes will be more likely to be considered for inclusion on the upcoming menu.
Looking forward to your submissions!
I frozen my stuffing casserole this weekend, so I’ll try to defrost and cook and see about stuffing quality soon. Then we can start work on Project Will Grandma’s Stuffing Freeze? Hehe.
Grandma Good’s Broccoli Casserole
Ingredients
- 1 large bag of frozen broccoli flowerets
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 3/4 cup of minute rice (not cooked)
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 2 Tbsp. butter
- 1 bag shredded cheddar cheese
Instructions
Cook broccoli and rice together according to package instructions. Meanwhile, saute celery and onion in skillet with butter until onions have started to brown. After broccoli and rice is tender, drain excess water with a colander (this step is key for a great texture!) Put broccoli & rice and celery & onion mixture into a 9×13 baking dish. Add cans of soup and stir together well. Place in oven and cook at 350 degrees for approximately 30 minutes. When 10 minutes are left, pull casserole out of the oven and top with entire bag of cheddar cheese. Place back in oven and cook for remaining 10 minutes or until cheese has melted.
Red Stuff
Ingredients:
1 lb. fresh cranberries, ground
2 oranges, peeled and ground
4 tart apples, ground
1/3 cup crushed pineapple
1/3 cup halved seedless red grapes
1 cup chopped pecans or walnuts
1 pkg. 8-serving size raspberry JELL-O
Directions:
Use food processor to grind oranges, cranberries, and apples.
Stir first six ingredients in large bowl.
Prepare JELL-O according to package; add to fruit and nut mixture.
Chill until set.
Red Stuff is a side dish that my grandmother made at Thanksgiving when I was a kid. I loved it then, and I love it now. I’ll be making it again this year.
SWEET POTATO ROLLS
MAKES 2O
You will need about two medium sweet potatoes to obtain two cups of cooked flesh. We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes. Before using, peel and discard skins.
¼ cup warm water
1 quarter-ounce envelope dry yeast (1 scant tablespoon) 1cup milk
1/3 cup unsalted butter
½ cup sugar
1 ½ tablespoons coarse salt
1 teaspoon ground cardamom
2 cups cooked sweet potatoes (about 2 medium)
1 teaspoon freshly squeezed lemon juice
1 large egg, lightly beaten
7 cups sifted all-purpose flour
Vegetable oil, for bowl
Melted butter, for brushing
1. Place the warm water in a small bowl, and sprinkle with yeast. Let stand until yeast is dissolved and mixture is foamy, about 7 minutes.
2. 2 In a small saucepan, heat milk over medium heat just until it begins to steam and bubble around the sides. Remove from heat; add the butter, and stir until melted and combined. Stir in sugar, salt, and cardamom. Let cool slightly.
3. Preheat oven to 400°. Line a baking sheet with parchment paper; set aside. Combine sweet potatoes and lemon juice in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth, 2 to 3 minutes. Beat in egg and milk and yeast mixtures until smooth.
4. Switch to the dough-hook attachment. Add flour, 1 cup at a time, beating until a stiff dough forms. Continue kneading dough on medium speed until smooth, about 8 minutes. The dough will still be slightly sticky.
5. Transfer to a large oiled bowl. Cover with a clean kitchen towel, and let stand in a warm place to rise until dough is doubled in bulk, about 1 hour.
6. Punch down dough, and knead again with your hands, just until smooth. Using a bench scraper or sharp knife, cut dough into 20 equal pieces, and shape into rolls.
7. Place rolls on prepared baking sheet, about 2 inches apart; cover with a kitchen towel, and let rise again in a warm place until doubled in bulk, about 40 minutes.
VERY good!! Best when served warm.
The Red Hot Applesauce salad that I linked to is a tasty alternative to cranberries, for those who don’t care for them.
This dish is so much better than traditional sweet potatoes with marshmallows on top. We have never looked back after finding this recipe!
Sweet Potato Souffle
1 lb can sweet potatoes
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 cup butter
2 eggs
1/2 cup white sugar
1 tsp. vanilla
topping:
3/4 cup brown sugar
3 T. Flour
1/4 cup butter
1/2 cup chopped nuts
Combine first 7 ingredients. Pour mixture into buttered casserole dish. Combine topping. Crumble over sweet potato mixture. Bake at 350 for 40 minutes.
These are the best make ahead rolls you’ll ever eat!
Make-Ahead Butterhorns
2 pkgs active dry yeast
1/3 cup warm water (110-115 degrees)
9 cups flour, divided
2 cups warm milk (110-115 degrees)
1 cup shortening
1 cup sugar
6 eggs
2 tsp. salt
3 to 4 Tbsp. butter or margarine, melted
In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, shortening, sugar, eggs & salt; beat for 2 minutes or until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board, knead lightly. Place in a greased bowl, turning once to grease top. Cover & let rise in a warm place until doubled, about 2-3 hours. Punch dough down; divide into 4 equal parts. Roll each into a 9 inch circle; brush with butter. Cut each circle into 8 pie shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal. Place rolls, tip down, on baking sheets; freeze. When frozen, place in freezer bags and keep frozen until needed. To bake, place on greased baking sheets; thaw 5 hours or until doubled in size. Bake at 375 degres for 12-15 minutes or until lightly browned. Remove from baking sheets & serve immediately or cool on wire racks. Yield: 32 rolls.
[...] Make-Ahead Butterhorn Rolls** [...]