Best Thanksgiving Sides?

[appletini]

***SWEET POTATO UPDATE***

I went to a turkey cooking class at Central Market on Monday and one of the thing we had was sweet potatoes with blue cheese and bacon...it was so yummy!

Here is the recipe....

BAKED SWEET POTATOES WITH BACON AND BLUE CHEESE
4 med sweet potatoes, peeled and diced
1/2 cup unsalted butter, melted
6 slices of bacon, cooked and crumbled
1 cup blue cheese, crumbled
Salt and pepper to taste
Preheat oven to 350. Over medium-high heat, boil the potatoes in enough
water to cover until tender. Drain and return to the pot, add the butter
and mash; season to taste. Turn the potatoes out into a large baking
dish, top with the crumbled blue cheese and the bacon, place back in the
oven until the cheese is bubbly and the potatoes are heated through.

 

[lovelylulu]

Date: 11/15/2006 1:24:04 AM
Author: monarch64

Date: 11/13/2006 12:20:21 PM
Author:lovelylulu
Does anyone have any tasty recipies for thanksgiving sides? We''re all headed to my brother''s house this year and I want to bring something to accompany the main meal they are making. Thoughts/suggestions?

I caught this on the Food network yesterday and they sounded really delicious, but i''m thinking i might want something that doesn''t necessarily have to be made the day of -- maybe something that i can prepare at home and bring...

Wild rice Stuffed Portobellos

Lulu, I am definitely going to try this Wild rice stuffed Portabella recipe! I just printed it out so I could get the ingredients this week and try it before Thanksgiving once! Thanks!

From what i could tell through a television, those mushrooms and particularly the dressing looked divine!!! let me know how it turns out

 

[lovelylulu]

Date: 11/15/2006 1:15:02 AM
Author: diamondfan
Sounds festive and great BUT with MY mother in law around, I just need the bottle of booze and a straw!!!!

I''ve been reading your other thread and i feel for you. unfortunately, i have a similar *problem* however, I''ve only been married for FOUR months, so I''m going to bite my tongue, put on a smile and hang in there for many years to come

 

[sumbride]

The be-all end-all side dish in my family is Broccoli Cornbread Casserole. It sounds weird, yes, but it''s delish and anytime I serve it, everybody asks for the recipe which is super easy! it''s a great southern dish, kind of has a stuffing consistency. My FI is currently trying to explain to my FMIL that I WILL be bringing it this year, no matter what she says.

Broccoli Cornbread Casserole:

Combine in large bowl:
2 pkgs. Jiffy cornbread muffin mix
2 sticks margarine, melted, mix well
4 eggs, mix well
1 cup cottage cheese - mix well with above
1 white onion, chopped
10 oz. box chopped frozen broccoli; thawed and drained. stir into cornbread mix

Mix well and Bake in 3 qt. casserole at 400 degrees for 30 to 35 minutes until golden.

For finger food. use mini muffin pans. The tiny muffins will brown on
all sides. (A party favorite)

 

[diamondfan]

LuLu, I recommend going selectively deaf and learning that you "suddenly" have to be in somewhere else...hang in there...I cannot say they get better but if you refocus yourself it is not as bad...

 

[Mara]

well i''m not doing veggies after all for thxgiving (but i will for xmas)...

but i want a new mashed potatoes recipe. something different than ''basic''. think i could use the blue cheese and bacon one for regular potatoes? hmmm. i also found an interesting garlic and chive recipe online.

 

[appletini]

Date: 11/15/2006 2:01:27 PM
Author: Mara
well i''m not doing veggies after all for thxgiving (but i will for xmas)...

but i want a new mashed potatoes recipe. something different than ''basic''. think i could use the blue cheese and bacon one for regular potatoes? hmmm. i also found an interesting garlic and chive recipe online.

Mara,

A great regular mashed potato recipe is Mozzarella Mashed Potatoes...these are DHs favorite.

--make regualar mashed potatoes
--add some dried basil
--in a baking dish layer in the mashed potatoes and between the layers put slices of mozzarella cheese
--bake at 350 for 20 minutes

 

[Giada]

These are my favorite mashed potatoes. They always get rave reviews and recipe requests! (they also fill the house with the wonderful aroma of rosemary)

MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE

3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
4 large garlic cloves, peeled
1/2 cup (1 stick) butter
3 1/2 ounces thinly sliced prosciutto, finely chopped
3/4 teaspoon minced fresh rosemary
3/4 cup (or more) whole milk
1 cup freshly grated Parmesan cheese (about 3 ounces)
Additional fresh rosemary

Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.

Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.

Serves 8.
Bon Appétit
November 1998

 

[Mara]

those look really yummy giada. i love fragrant things and parm is a great addition (and not too many calories to add!). hmmm.

apple...thanks for the recipe, but mozz is not flavorful enough for me typically with something as originally bland as a potato. but i could see it being nice and cheesy!! maybe with a bit of garlic too or something.. hmmm.

 

[eks6426]

Here''s a non sweet version of sweet potatoes that I use sometimes. It addes some kick to what is often a somewhat bland meal in my family.

Chipolte Mashed Sweet Potatoes

2 1/2 pounds cubed peeled sweet potato
1/2 cup half-and-half
3 tablespoons butter, softened
2 tablespoons fresh lime juice
1 (7-ounce) can chipotle chiles in adobo sauce
1/2 cup packed brown sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon, divided
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potato to pan. Add half-and-half, butter, and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.
Remove 2 chiles from can and chop; reserve remaining chiles and adobo sauce for another use. Stir chopped chiles, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture. Sprinkle with 1/4 teaspoon cinnamon.
Yield: 8 servings (serving size: 2/3 cup)

 

[Kismet]

My mother makes these all the time for holidays or when company comes over. They can be prepped a day or so ahead of time and then kept in the fridge until you''re ready to bake ''em. Definitely splurge and use the high quality extra sharp cheddar cheese.

Potatoes Supreme

6 large potatoes (peeled, cooked until tender but still firm; refrigerated overnight or until cold.)
¼ Cup butter (melted)
2 Cups shredded cheddar cheese
⅓ Cup diced onion
1 Cup sour cream
¼ tsp pepper

Coarsely grate potatoes.
Add onion, cheese and pepper and mix with potatoes.
Melt butter in the shallow baking dish in which the potatoes will be cooked.
Add melted butter and sour cream to potatoes and mix well.
Put in shallow baking dish and bake uncovered at 350 for approx 35 minutes. (If you double the recipe, the potatoes should bake for around an hour.)

Serves 8-10

 

[Mara]

Date: 11/15/2006 3:50:48 PM
Author: Kismet
My mother makes these all the time for holidays or when company comes over. They can be prepped a day or so ahead of time and then kept in the fridge until you''re ready to bake ''em. Definitely splurge and use the high quality extra sharp cheddar cheese.

Potatoes Supreme

6 large potatoes (peeled, cooked until tender but still firm; refrigerated overnight or until cold.)
¼ Cup butter (melted)
2 Cups shredded cheddar cheese
⅓ Cup diced onion
1 Cup sour cream
¼ tsp pepper

Coarsely grate potatoes.
Add onion, cheese and pepper and mix with potatoes.
Melt butter in the shallow baking dish in which the potatoes will be cooked.
Add melted butter and sour cream to potatoes and mix well.
Put in shallow baking dish and bake uncovered at 350 for approx 35 minutes. (If you double the recipe, the potatoes should bake for around an hour.)

Serves 8-10

mm this looks divine!! i would probably replace the regular onions with green onions for some color!

 

[lovelylulu]

*hungy*

 

[diamondfan]

Me too, all this talk of food is killing me!

 

[Mara]

i know seriously. i am just holding onto the yummy thought that next wednesday, the FLOOD GATES OF FOOD OPEN!

 

[diamondfan]

I give myself one day a week to let loose...I am going to be eating a weeks worth of food in a couple of hours!!!! I will need sweats on after dinner for sure...

 

[lovelylulu]

I''ve decided on this salad

Roasted Butternut Squash Spinach Salad

I can roast the squash the night before and throw it all together the day of. Last time I made this I add some dried cranberries and it was delicious and perfectly appropriate for the holiday.

 

[aljdewey]

I know this isn''t a mashed recipe, but these are SOOOOOOOOOOOOOO good. Use a food mandoline, and these are a snap to make. (FYI, I didn''t slice them lengthwise - just did them the normal sliced rounds for sake of ease.)


BLUE CHEESE POTATO GRATIN (sugg: use half the onion and make sure carmelized.)
Active time: 1 hr Start to finish: 2 hr
2 tablespoons olive oil
1 lb onions (3 medium), halved lengthwise, then thinly sliced crosswise
2 lb russet (baking) potatoes (about 4)
2 cups heavy cream
1/4 lb Maytag Blue cheese, crumbled (1 cup)
1/4 lb whole-milk mozzarella, coarsely grated (1 cup)
1/2 teaspoon salt
1/2 teaspoon black pepper
Special equipment: a Japanese Benriner or other adjustable-blade slicer
Preheat oven to 375°F.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring occasionally, until they begin to brown, about 4 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden brown, about 12 minutes.
Peel potatoes and slice paper-thin crosswise (slightly less than 1/16 inch thick) with slicer. Combine potatoes and cream in a 2-quart heavy saucepan (potatoes on top may not be completely immersed) and bring to a boil. Remove from heat and cool to warm, about 30 minutes.
Transfer one third of potatoes with a slotted spoon to a lightly oiled 3-quart shallow baking dish (reserve any cream in pan), spreading them in an even layer, then sprinkle evenly with half of onions and one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Make 1 more layer each of potatoes, onions, cheeses, and seasoning in same manner, then top with remaining potatoes and remaining cheeses. (Do not season top layer.) Pour reserved cream evenly over top and cover tightly with foil.
Bake in middle of oven 45 minutes. Increase oven temperature to 400°F, then remove foil and bake until top is golden brown, 12 to 15 minutes more. Let stand 15 minutes before serving. Makes 6 to 8 servings. Gourmet October 2002

 

[monarch64]

Date: 11/16/2006 2:00:55 PM
Author: diamondfan
I give myself one day a week to let loose...I am going to be eating a weeks worth of food in a couple of hours!!!! I will need sweats on after dinner for sure...

Yay for sweats after dinner! LOL! DF, I always dress up for the holidays and ALWAYS regret it..those wool fair isle sweaters in fun holiday patterns just don''t breathe, but dammit they make for great pictures, he hee! Not to mention the fact that hiding under them is certainly a weeks'' worth of stuffing/gravy/pie/etc--and let''s not forget about the appetizers! Yikes, I''m about to go search my closet and dresser for a more forgiving outfit for this year!

The recipes here sound so good!

 

[diamondfan]

Monnie, I am only really having family, 10 of them, so I am not ashamed to trot out my sweats after dinner! I am also obsessed with the Life is Good flannel lounge pants and t shirts, put those on with the fleece socks and I am ready to go, but seriously, I am amongst family who all are staying here so I am totally fine with changing and getting more comfy!!! How is Daisy?

 

[Mara]

a pair of juicy sweats!!! then you''re stylin yet comfy and the expando-waist works for all types of holiday fare. lol!

 

[diamondfan]

I will wear my berry colored ones for the occasion!

 

[monarch64]

Date: 11/18/2006 1:33:09 AM
Author: diamondfan
Monnie, I am only really having family, 10 of them, so I am not ashamed to trot out my sweats after dinner! I am also obsessed with the Life is Good flannel lounge pants and t shirts, put those on with the fleece socks and I am ready to go, but seriously, I am amongst family who all are staying here so I am totally fine with changing and getting more comfy!!! How is Daisy?

Well at least you will be sporting some designer cutie sweats!

Daisy is ....a puppy, LOL! She is Dr. Jekkyl and Mr. Hyde, for sure! But at the same time, just a doll, and I love her SO much. She''s the cutest thing sitting on my lap right now being introduced to the world of bling, and doesn'' seem to mind!

 

[diamondfan]

Maya just turned one and was not tiny when we got her at 4 months, but I do kinda miss it! I am done having my own babies and one large dog is enough for me, but puppiness is so precious!

Maya is my pal, loves me no matter what and wants to be with me without asking for anything. Can''t complain there! Teach Miss Daisy well so she will love her daisy accessories!

 

[Mara]

I''m looking on Cooking Light for various recipes, just curious as to how I can take my favorites and make them a little more healthy this holiday.

I came across this one and it looks really yummy! The picture they have is YUM too. I LOVE bleu cheese.


Mashed Potatoes with Blue Cheese and Parsley

Jazzing up this indispensable side dish with blue cheese gives it a sharp flavor that can stand up to any kind of meat.

2 pounds red potatoes, cut into 2-inch chunks
2 garlic cloves, peeled
1 cup (4 ounces) crumbled blue cheese
1/2 cup 1% low-fat milk
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper

Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Place potato mixture and remaining ingredients in a large bowl. Mash to desired consistency.

Yield: 4 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 284(28% from fat); FAT 8.7g (sat 5.6g,mono 2.3g,poly 0.3g); PROTEIN 12.2g; CHOLESTEROL 22mg; CALCIUM 223mg; SODIUM 428mg; FIBER 4.2g; IRON 3.2mg; CARBOHYDRATE 40.5g

 

[Ellen]

For oyster lovers. Very rich, a little goes a long way, but oh soooo good.

Scalloped Oysters

1 pint average oysters with juice
2/3 stick butter
2/3 pint whipping cream
saltines, crushed
salt and pepper


Cover bottom of 8 in. square casserole with layer of crushed crackers. Put down 8 thin pats of butter, 1 layer of oysters (I just put them sporadically), then pour some of the juice over, sprinkle salt and pepper. Repeat until oysters are all used. Pour whipping cream over all.

Cook at 375 for 30 minutes or until golden brown.

Enjoy!

 

[AGBF]

Date: 11/13/2006 7:36:38 PM
Author: ellaila


Here''s the buttercrunch topping (sounds so good!):

Prep: 10 min.

3 cups crushed cornflakes cereal

1 1/2 cups chopped pecans

1/2 cup firmly packed light brown sugar

1/4 cup melted butter

Stir together 3 cups crushed cornflakes cereal, 1 1/2 cups chopped pecans, 1/2 cup firmly packed light brown sugar, and 1/4 cup melted butter until blended. Store in freezer in a zip-top plastic freezer bag up to 3 months.

I came on here still looking for buttercrunch topping that one could pick up and buy ready-made and-this time around-saw that it was a topping one had to prepare! If I have to make it, maybe I should just make my buttercrumb topping, which is very nice: butter, flour, and sugar. Roll into crumbs.

Deb

 

[ellaila]

Appletini or Jorman (or anyone else!), did you make those twice-baked sweet potatoes? I did, and YUM YUM YUM!!! We had a quiet dinner for just the two of us, so we just made two potatoes so we have lots of yummy leftover topping (and I made only 1/3rd of the recipe, too!)

I put some of the topping on leftover turkey at 11:00 last night -- haha! It''s just so tasty!

Also, I made a oh-so-delish pumpkin bread pudding for dessert -- I know Thanksgiving is over, but I''m sharing the recipe anyway, because it''s just a yummy fall dessert!! (But it''s VERY NOT low-fat!)

http://www.epicurious.com/recipes/recipe_views/printer_friendly/104182

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE
Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins
Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Powdered sugar

For bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce.