Can you tell me a really unique side dish/recipe for Thanksgiving dinner?
Rice Casserole
Melt 1 stick of butter in a casserole dish with lid.
open a small can of mushrooms pcs. and stems and drain
one cup of uncooked rice
1 can of campbells french onion soup
1 can of cambells consume beef
Mix together cook in oven at 350 for 45min to 1hr until almost dry.
SQUASH CASSEROLE
1 large onion, chopped
3 c. squash, cooked & drained well
1 c. Ritz crackers, crushed
1/2 c. sour cream
salt, pepper & garlic to taste
1 c. cheddar cheese, grated
TOPPING:
2 c. Ritz crackers, crushed
1/2 c. butter, melted
Preheat oven to 350 degrees. Sauté onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into greased casserole dish and top by melting 1/2 c. butter and mixing with 2 c. crushed crackers. Bake for 25 to 30 minutes.
Moroccan Cheddar Couscous
1 Tbsp. olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) chicken broth
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided
2 Tbsp. chopped fresh cilantro
Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.
Butter Bean Salad
2 cans butter beans, rinsed and drained, 15 ounces each
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, chopped
2 cloves garlic, peeled and minced
1 teaspoon ground cumin, 1/3 palm full
2 tablespoons extra virgin olive oil
1 large lemon, juiced
Coarse salt and freshly ground black pepper
Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.
2 medium onions, minced
2-3 stalks celery, chopped fine
2 tablespoons butter
1/2 teaspoon poultry seasoning (I use Bell’s)
2 cups chicken broth or turkey broth or vegetable broth
hot water
2 (6 ounce) packages stovetop-style seasoned stuffing mix
Not the one? See other Thanksgiving Stuffing (Cheat! Using Stovetop=)) Recipes
< 15 mins Stuffings/Dressings
Low Cholesterol Stuffings/Dressings
Chicken Stuffings/Dressings
Christmas Stuffings/Dressings
Saute onions and celery in butter.
Sprinkle with Bell’s seasoning.
Set aside to cool slightly then toss this mixture into your favorite dry stuffing mix.
Heat broth through and set aside.
Read directions on your favorite stuffing mix.
Add enough hot water to the broth to make up the required liquid needed.
(Omit butter the recipe calls for as it was already used to saute vegetable.) Pour over stuffing/vegetables mixture and mix well.
Stuff your chicken or turkey with this or serve as a side dish (after baking in a covered baking dish for 15 minutes at 325F).
References :
You can make baked sweet potatoes(instead of those marshmallow concoctions) Bake them ahead of time in their skins, halve them the long way, hollow them out and mash with salt, pepper, and lots of butter. Pile the potatoes back in their skins and top with crumbled cooked bacon. Reheat in a 400degree oven for about 20 minutes ( Or longer if they are just out of the refrigerator.) Delicious and different.
References :
Ken’s Sweet Potatoes
SUBMITTED BY: Ken Churches
"This simple recipe turns plain sweet potatoes into a wonderful holiday side dish. The raisins add a nice touch, and the sweet syrup makes the potatoes taste extra-special. -Ken Churches, San Andreas, California"
Original recipe yield: 8 servings
PREP TIME 40 Min
COOK TIME 45 Min
READY IN 1 Hr 25 Min
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
8 medium sweet potatoes
1 1/4 cups packed brown sugar
1/2 cup apple juice
1/2 cup water
1/2 cup raisins
1/4 cup butter or margarine
DIRECTIONS
Cook and peel potatoes; allow to cool. Slice and place in a grease 2-1/2-qt. baking dish. In a small saucepan, combine remaining ingredients; bring to a boil, stirring frequently. Pour over the potatoes. Bake, uncovered, at 350 degrees F for 45 minutes, basting occasionally.
Beets
SUBMITTED BY: Michele O’Sullivan
"Canned beets never tasted so good."
Original recipe yield: 4 servings
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
1 (16 ounce) can sliced beets, drained with liquid reserved
2 teaspoons lemon juice
1/2 teaspoon salt
1 tablespoon brown sugar
1 teaspoon cornstarch
1 tart green apple, peeled and sliced
DIRECTIONS
In a large skillet over medium heat, combine 1/2 cup of the beet liquid, lemon juice, salt, brown sugar and cornstarch; mix well. Cook, stirring, until thickened and clear. Stir in beets and apple. Reduce heat to low and gently simmer for 15 minutes.
Basic Yankee Bread Stuffing
SUBMITTED BY: Kimberly
"This is my mother-in-law’s recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that’s moist, but not mushy."
Original recipe yield: 10 – 15 servings
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
1 pound ground pork sausage
1 tablespoon butter
6 stalks chopped celery
2 onions, chopped
2 (1 pound) loaves day-old white bread, torn into small pieces
1 1/2 teaspoons sage seasoning mixture
salt and pepper to taste
2 eggs
1 cup chicken broth
DIRECTIONS
Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
In a large bowl, place the sausage, celery, onions, bread, sage, salt and pepper.
Beat the eggs in small bowl and mix into the sausage mixture.
Pour broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
Recipe Name :
Scalloped Corn
Description :
This is VERY simple and Tasty side dish that my Father passed on to the kids and is usually reserved for Thanksgiving or Christmas Dinners..
Ingredients :
Two cans of Creamed Corn
One can of whole kernal Corn
Two Eggs
One small onion
One pack of Saltine Crackers (20-30)
(Makes enough for 6-8 people)
Directions :
Dice the Onion,
Crush the Crackers Finely,
Drain liquid out of the Whole Corn,
Mix everything in a large bowl and then Pour into a Caserole dish.
Turn on oven to Bake at 275-300 Degrees.
Place Aluminum Foil (loosely) over dish.
Bake for 35 minutes, remove foil and bake for an additional 10-15 minutes.
Corn is ready when the top is lightly browned…
Let dish cool for 10 minutes and it’s ready to eat!
Special Instructions :
You can place 3-4 strips of bacon on top of the corn before cooking for a real Tasty Flavor!..
References :
http://allrecipes.com/Recipe/Kens-Sweet-Potatoes/Detail.aspx
http://allrecipes.com/Recipe/Beets/Detail.aspx
http://allrecipes.com/Recipe/Basic-Yankee-Bread-Stuffing/Detail.aspx
http://www.thecookbook.com/sidedish/R_8C.htm
hashbrown casserole!
go to allrecipes.com
References :
A unique side dish is mashed potatoes with gravy. Another side dish is string beans.The recipe is simple you cook the string beans in a pan with water.You cook it in till it boils completely.When it is finish put oil and salt and it done.It is so good.
References :
Rice Casserole
Melt 1 stick of butter in a casserole dish with lid.
open a small can of mushrooms pcs. and stems and drain
one cup of uncooked rice
1 can of campbells french onion soup
1 can of cambells consume beef
Mix together cook in oven at 350 for 45min to 1hr until almost dry.
SQUASH CASSEROLE
1 large onion, chopped
3 c. squash, cooked & drained well
1 c. Ritz crackers, crushed
1/2 c. sour cream
salt, pepper & garlic to taste
1 c. cheddar cheese, grated
TOPPING:
2 c. Ritz crackers, crushed
1/2 c. butter, melted
Preheat oven to 350 degrees. Sauté onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into greased casserole dish and top by melting 1/2 c. butter and mixing with 2 c. crushed crackers. Bake for 25 to 30 minutes.
Moroccan Cheddar Couscous
1 Tbsp. olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) chicken broth
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided
2 Tbsp. chopped fresh cilantro
Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.
Butter Bean Salad
2 cans butter beans, rinsed and drained, 15 ounces each
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, chopped
2 cloves garlic, peeled and minced
1 teaspoon ground cumin, 1/3 palm full
2 tablespoons extra virgin olive oil
1 large lemon, juiced
Coarse salt and freshly ground black pepper
Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.
References :