Thanksgiving is around the corner and what better time to try new side dishes for your holiday dinner. If your family is like most, they like to have the same dishes every year. I guess if it works don't fix it, right? Maybe this year you can sneak in a new side dish and it may become one of the favorites.
Here are several side dish recipes you may want to try this year.
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Cranberry sauce is a must on my table and I usually buy the canned sauce but maybe this year I will make this no-fuss recipe.
Ingredients 8 servings
- 1 pkg (12 oz.) fresh or frozen cranberries
- 2/3 cup sugar
- 1 seedless orange, peeled and sectioned
- 2 bay leaves
- 1 Cinnamon stick
Instructions
- Place all ingredients in 4-quart slow cooker. Cover.
- Cook 3 hours on HIGH, stirring every hour. Uncover. Stir well.
- Cook, uncovered, 30 to 45 minutes longer on HIGH or until slightly thickened.
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This next recipe looks like it's going to be another one on our table this year, who doesn't like loaded baked potatoes and this is in a casserole.
Ingredients 8 Servings
- 6 slices bacon, cut 1/2" thick
- 2 1/4 lb. russet potatoes (about 4), scrubbed clean and cut into 1" chunks
- Kosher salt and freshly ground black pepper
- 6 oz. cream cheese, at room temp
- 2 cups shredded cheddar cheese
- 2/3 cup sour cream
- 2 scallions, white and light green parts only, thinly sliced
- nonstick cooking spray
Instructions
- Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
- Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
- Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
- Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
- Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.
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Stuffing is absolutely a must on the Thanksgiving table. Here is one that received rave reviews.
Raisin-Studded Apple Stuffing
Ingredients Yields 18 cups
- 1 cup raisins
- 1-1/2 cups orange juice, divided
- 2 cups chopped celery
- 1 large onion, chopped
- 1 cup butter, cubed, divided
- 1 pound bulk Italian sausage
- 1 package (14 ounces) crushed herb-seasoned stuffing
- 4 medium tart apples, peeled and chopped
- 1 cup chopped pecans
- 2 cups chicken broth
- 2 teaspoons dried thyme
- 1/2 teaspoon pepper
Instructions
- In a saucepan, bring raisins and 1 cup orange juice to a boil. Remove from the heat; set aside (do not drain).
- In a skillet, saute celery and onion in 1/2 cup butter until tender. Transfer to a large bowl.
- In the same skillet, cook sausage over medium heat until no longer pink; drain.
- Add the sausage, stuffing, apples, pecans, remaining orange juice, and reserved raisins to the celery mixture.
- In a saucepan, melt the remaining butter; add broth, thyme, and pepper. Pour over the stuffing mixture; mix well.
- Place in 2 greased 13x9-in. baking dishes. Cover and bake at 325° for 1 hour.
- Uncover; bake 10 minutes longer or until lightly browned. Refrigerate any leftovers.
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My father-in-law loves creamed corn and so do I. Give this slow-cooker creamed corn casserole a try this year.
Ingredients 20 Servings
- 10 cups frozen corn (about 50 ounces), thawed
- 3 packages (8 ounces each) cream cheese, cubed
- 1/2 cup 2% milk
- 1/2 cup heavy whipping cream
- 1/2 cup butter, melted
- 1/4 cup sugar
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 4 bacon strips, cooked and crumbled
- Chopped green onions
Instructions
- In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low 4-5 hours or until heated through.
- Stir just before serving.
- Sprinkle with bacon and green onions.
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Three bean salad is so yummy. I buy it in the can and I'd eat it right out of the can if no one was looking ;) Here is a different spin on the salad.
Ingredients 12 Servings
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 1/2 cup balsamic vinaigrette
- 1/4 cup sugar
- 1 garlic clove, minced
- 3/4 teaspoon salt
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 4 fresh basil leaves, torn
Instructions
1. Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
2. In a large bowl, whisk vinaigrette, sugar, garlic, and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, for at least 4 hours. Stir in basil just before serving.
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I hope these recipes give you some inspiration to try a new dish this year.
Do you have a family favorite? Please comment and let us know.
Stay safe & sassy!
Kelly
Sassy Silver Sisters
Cathy, Rhonda & Kelly
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