Thanksgiving dinner sides – 2008

Bourbon Sweet Potato Casserole
4 (lb) cans sweet potatoes
1 cup sugar
1/4 cup butter
1/4 cup bourbon
1/2 cup chopped pecans

Heat potatoes in juice. Drain. Mash well.  Add sugar, butter, whiskey and enough milk till it’s the consistency of mash potatoes. Place in buttered casserole. Sprinkle pecans on top. Heat at 350 degrees until bubbling, then cover top with marshmallows and brown.
Serves 8-10.

Sweet Potato Souffle
3 cups mashed sweet potatoes
2 eggs, beaten
1/2 teaspoon salt
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup milk
2/3 cup margarine, melted
1 cup packed dark brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1 cup shredded coconut
1/3 cup margarine

Preheat oven to 325 degrees F (165 degrees C). In a mixing bowl, combine mashed sweet potatoes, eggs, salt, sugar, vanilla, milk and margarine. Blend until smooth and pour into 9×13 inch baking dish. Prepare the topping by mixing together the brown sugar, flour, pecans, coconut and melted margarine. Sprinkle mixture over potatoes. Bake for 30 minutes.

Sweet Potato Casserole
3 cups mashed sweet potatoes
1/2 cup white sugar
2 eggs, beaten
1/4 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract
1 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter
1 cup shredded coconut (optional)

Preheat oven to 350 degrees F (175 degrees C). Spray one 2 1/2 quart casserole dish with non-stick cooking spray. In a large bowl, combine the sweet potatoes, sugar, eggs, 1/4 cup butter, milk and vanilla. Pour into prepared casserole dish. Mix together the brown sugar, flour, margarine and coconut; sprinkle over casserole. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Cornbread Dressing
4 cups of crumbled cornbread (homemade or a mix)
1 can of cream of chicken soup
chopped onion (about a cup)
chopped green pepper (about a cup)
chopped celery (about a cup)
broth from the cooked chicken
whole chicken – cut up and boiled

Saute the onions, pepper and celery in butter. Boil a chicken (let it cool) and take the meat off of the bone. mix up the crumbled cornbread, soup, chicken and all other ingredients. Put in a casserole dish – the cornbread should be moist. Flatten it out across the top. Bake at 350 degrees until golden on top.

Cheesy Bacon Green Bean Casserole
1 (10 oz) can condensed cream of mushroom soup
3 ozs processed cheese food, cubed
1 T real bacon bits
1 (4 oz) can mushroom stems and pieces, drained
1 (15 oz) cans cut green beans, drained
1 (2.8 oz) can french-fried onions

Preheat the oven to 325 degrees.  Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon and continue stirring until completely melted.  Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish and top with fried onions, leaving a 1 inch margin around the sides. Bake for 25 – 30 minutes in the preheated oven until heated through and bubbly. Check near the end of cooking to make sure the onions aren’t getting too brown.

Cheesy Green Bean Casserole
2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese. Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

The Original Green Bean Casserole
2 cans green beans, cut
1 can condensed cream of mushroom soup
1 can french fried onions
1 cup of shredded cheddar cheese

Preheat oven to 350 degrees.  Put beans and soup in a large microwaveable bowl.  Mix well and heat in the microwave on high until warm (about 4 minutes).  Still in a 1/2 cup of cheddar cheese and heat the mixture in the microwave again for 2 or 3 minutes.  Put the green bean mixture in a casserole dish and sprinkle the french friend onions and another 1/2 cup of cheddar cheese on top.  Bake in the oven until the cheese is melted and the onions begin to brown.  Enjoy!

Feta Cheese Mashed Potatoes
1 1/2 pounds Yukon Gold potatoes, cubed
4 cloves garlic, peeled
1 (4 ounce) package crumbled feta cheese (feel free to add more if your a feta fan!)
1/2 cup heavy whipping cream (you can use 1/2 and 1/2 to make it healthier)
1/4 teaspoon salt
1/4 teaspoon pepper

Place the potatoes and garlic in a large saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and transfer to a mixing bowl; mash. Add the feta cheese, cream, salt and pepper; beat until fluffy.

Deluxe Mashed Potatoes
4 large potatoes
1 (3 ounce) package cream cheese, softened
1/2 cup sour cream (you can use french onion dip instead for some zip!)
1 tablespoon chopped chives
3/4 teaspoon onion salt
1/4 teaspoon pepper
1 tablespoon butter or margarine

Peel and cube the potatoes; place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2-qt. baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350 degrees F for 35-40 minutes or until heated through.

Makes 4 servings.

Make-Ahead Turkey Gravy
6 turkey wings
2 medium onions, peeled and quartered
1 cup water
2 quarts chicken broth, divided
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons butter
1/4 teaspoon ground black pepper

Preheat oven to 400 degrees F (200 degrees C). Arrange a single layer of turkey wings in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned. Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups broth, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours. Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil. In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.

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