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Thanksgiving Side Dishes
by Faith Heinauer
Description: Easy side dishes to prepare for Thanksgiving dinner.
This is the time of year when friends and family come together to
share in traditions, to give thanks for the good things in our
lives, and to feast on a collection of food made with love.
If you're hosting the meal, have everyone bring their favorite
dishes. Make sure to find out what the guests' intend to bring
(you don't want four pumpkin pies and no brussels sprouts... or,
maybe you do!).
Succotash
This classic side dish of lima beans, corn kernels
and sweet peppers has been modernized with additional vegetables
and a light herb cream sauce.
3 Tablespoons butter
1 medium onion, finely chopped
2 cups baby lima beans
1/2 cup vegetable broth (or chicken broth)
2 cups corn kernels
1 cup zucchini, cut into small cubes
1 cup yellow squash, cut into small cubes
1/2 cup red pepper, cut into small pieces
1/2 cup heavy cream
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon black pepper
1. In a large saucepan, heat butter over medium heat. Add onion and
sauté
until softened and translucent, about 5 minutes.
2. Stir in lima beans and vegetable broth. Bring to a boil. Simmer
until
beans are almost tender, about 5 minutes.
3. Add the corn, zucchini, yellow squash and red pepper. Simmer until
vegetables are tender, approximately 10 minutes.
4. Stir in cream, thyme, salt and pepper. Taste for additional
seasonings.
Happy eats.
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 8
Sweet Potato Casserole
Tired of marshmallow topped sweet
potatoes? Try this casserole for a delicious change to your
holiday menu! A crunchy pecan, brown sugar topping makes this
sweet potato dish amazingly delicious.
2 29-ounce cans of sweet potatoes (or yams), drained
2 eggs, beaten
2 Tablespoons butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon
Topping:
1 cup Ritz crackers, crushed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
1/3 cup brown sugar
1. Preheat oven to 350º.
2. In a large bowl, mix together the sweet potatoes, egg, butter,
brown
sugar and cinnamon. Place in a buttered 2 quart casserole.
3. In a small bowl, prepare the topping. Mix together the crackers,
pecans,
butter and brown sugar. Sprinkle topping evenly over yam
mixture.
4. Bake for 25 minutes.
This dish can be made ahead. Bring to room temperature and bake for
25
minutes.
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 8
Cranberry Fruit Salad
This salad has it all: tart, sweet,
crunchy, smooth, nutritious and delicious. It has a lot of punch
for a little dish! Try modifying the salad with golden raisins,
mini-marshmallows or pecans.
2 cups fresh cranberries, chopped coarsely
3/4 cup granulated sugar *
2 clementines, peeled and chopped
1 banana, chopped
1 Granny Smith apple, cored and chopped
bibb lettuce or endive
1. In a large bowl, add the cranberries and sugar. Stir together to
make
sure the cranberries are thoroughly coated with the sugar.
2. Add the clementine, banana and apple. Stir together.
3. Arrange lettuce on salad plates. Place the cranberry mixture on
the
lettuce.
4. Can make 1 day ahead and refrigerate.
* The sugar will seem like a lot at first, but it is necessary to
offset
the tartness of the cranberries. The sugar and fruit juice
combination will
produce a lot of liquid, so use a slotted spoon to dish out the salad.
Mashed Yukon Gold Potatoes
Ultra creamy, smooth and
scrumptious mashed potatoes!
2 pounds Yukon Gold potatoes, peeled and cut into chunks
2 teaspoons salt, additional to taste
1/4 teaspoon white pepper, additional to taste
5 Tablespoons butter, cut into pieces, additional to taste
1 cup heavy cream or whole milk, additional to taste
1. Place potatoes in a large pot filled with 1 teaspoon of salt and
enough water to cover the potatoes.
2. Cook over high heat until the potatoes are very tender,
approximately 20 to 30 minutes.
3. Drain the potatoes and place in a mixing bowl. Add the butter,
cream (or milk), remaining teaspoon salt and pepper. Beat until
fluffy, about two minutes. Taste for additional salt, pepper, butter
and milk.
4. Serve immediately.
Preparation Time: 10 minutes
Cooking Time: 20 to 30 minutes
Serves: 6
Reprinted with permission.
