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Thanksgiving sides, huh? I'm usually in charge of an appetizer or two and an apple pie, so sides are definitely not my specialty. But one of my family traditions is a dish called scalloped corn, which is kind of like a corn casserole - basically creamed corn, egg, milk and cornflakes (as a binder), plus salt and pepper. It's not very pretty but it sure tastes good! My cousin makes a delicious cheese and broccoli dish that is to die for, but I can't get her to part with the recipe. Maybe this will be my lucky year.
I make a butternut squash cut up in chunks with apples on a cookie sheet with maple sryup on it and brown sugar and alittle bit of butter and bake in the oven...yummy!
Squash is something else I don't like (picky eater here), but that sounds yummy!
Thanksgiving sides, huh? I'm usually in charge of an appetizer or two and an apple pie, so sides are definitely not my specialty. But one of my family traditions is a dish called scalloped corn, which is kind of like a corn casserole - basically creamed corn, egg, milk and cornflakes (as a binder), plus salt and pepper. It's not very pretty but it sure tastes good! My cousin makes a delicious cheese and broccoli dish that is to die for, but I can't get her to part with the recipe. Maybe this will be my lucky year.
Mine is made with bread cubes, celery, onion, broth, lots and lots of seasoning/herbs and pork sausage. However this year I have to leave the pork sausage out. Way back in this thread someone suggested turkey sausage, so I bought some of that and will see how it works. The seasonings and fat in the pork sausage contribute half the flavor to the dressing. My daughter makes cornbread dressing, with no meat. One of the few things we disagree on.
well, I have memories of tables overfilled with food from when I was a kid but, our families are very spread apart now so with just 3 people we tend to keep it simple so the leftovers will fit in the icebox. ( turkey, stuffing, yams, rolls) maybe a veggie tray.
and this year its a possibility that hubs will be called out to that stupid well site again so, I am mentally thinking cook early and not during dinner time this year.
I am really curious about the squash/balsamic dish so gonna go see if that was posted in the thread. (I'm not a recipe collector so I have not looked in that thread as of yet)
__________________ ~Stacy My Blog S2S2013 243 Cards 167 Tags 3-D 50 Sold:$352.50 Spent: $783.37 <$63.19>
I like doing a sort of yin-yan (is that right) mashed potatoes. I mash white potatoes and sweet potatoes and put them in a round casserole, half and half and kinda peak them up a bit like merengue. I then put them in the oven to brown a little on top. I also like green beans almondine. Can't bear the green bean casserole. My favorite side is cranberry orange relish, which uses a bag of cranberries, a whole orange, lots of sugar and a little rum for pop. We also do walnut bread. You can make that ahead and you can make the cranberry orange ahead, too.
My mom makes cranberry orange relish too - almost the same as yours. She does not use rum in hers but maybe we should try that!
I make this dish that is so easy called "Chicken Yum." It's cubed raw chicken, cream of chicken soup, 1/2 can wine, swiss cheese, stuffing mix. So, where this is going, is one year when it was only going to be Milt and I, I did this with cubed turkey breast, because every time we had the chicken he said," This tastes just like Thanksgiving." And you know what, it did and it was a whole lot easier.
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Quote:
Originally Posted by JBgreendawn
well, I have memories of tables overfilled with food from when I was a kid but, our families are very spread apart now so with just 3 people we tend to keep it simple so the leftovers will fit in the icebox. ( turkey, stuffing, yams, rolls) maybe a veggie tray.
and this year its a possibility that hubs will be called out to that stupid well site again so, I am mentally thinking cook early and not during dinner time this year.
I am really curious about the squash/balsamic dish so gonna go see if that was posted in the thread. (I'm not a recipe collector so I have not looked in that thread as of yet)
I cube the squash, and then toss it in olive oil, drizzle balsamic all over it and salt it and then cook it on parchment paper on a cookie sheet in a single layer until they're soft on the inside, browned on the outside - almost like a rustic hashbrown - they are DIVINE.
Hard to cut up though and my store doesn't sell frozen cubed butternut.
Yes, replace about half the liquid with 1/2 to full bottle of beer and if you only use half, well, you have a head start on the OUTLAWS. It really is a great stuffing.
SCS Community Manager Splitcoast Dirty Dozen Alumni
Join Date: Jul 2004
Location: Austin, TX
Posts: 23,909
Quote:
Originally Posted by eliotstamps
Thanksgiving sides, huh? I'm usually in charge of an appetizer or two and an apple pie, so sides are definitely not my specialty. But one of my family traditions is a dish called scalloped corn, which is kind of like a corn casserole - basically creamed corn, egg, milk and cornflakes (as a binder), plus salt and pepper. It's not very pretty but it sure tastes good! My cousin makes a delicious cheese and broccoli dish that is to die for, but I can't get her to part with the recipe. Maybe this will be my lucky year.
Is it broccoli and rice and cheese? I have a great recipe for that.
I cube the squash, and then toss it in olive oil, drizzle balsamic all over it and salt it and then cook it on parchment paper on a cookie sheet in a single layer until they're soft on the inside, browned on the outside - almost like a rustic hashbrown - they are DIVINE.
Hard to cut up though and my store doesn't sell frozen cubed butternut.
Believe it or not, I made DH cut mine in half one year on the bandsaw. I deseed it and roast it in the oven with butter, maple syrup, and nutmeg in the wells.
I'm the day old bread with beer, onions, celery, sage, broth stuffing kinda person. But I won't turn cornbread dressing down.
This sounds similar to our family recipe. My grandparents were onion farmers so the foundation of the dressing is lots of onions that are sauteed in 7-up (takes the bite out, I guess) plus celery, apple, stale bread, sausage and herbs.
Is it broccoli and rice and cheese? I have a great recipe for that.
No, just broccoli with a cheese sauce. I think it has like four kinds of cheese in it. You pour the sauce over the broccoli then bake.
But your broccoli, rice and cheese recipe sounds delish. I would love to try it.
Believe it or not, I made DH cut mine in half one year on the bandsaw. I deseed it and roast it in the oven with butter, maple syrup, and nutmeg in the wells.
I heard you can nuke it for a few seconds in the microwave before cutting. Supposed to make it easier. I haven't tried it yet though. I made the best rosted acorn squash seeds too. Looking forward to trying it with the butternut squash seeds! Yum!
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I cube the squash, and then toss it in olive oil, drizzle balsamic all over it and salt it and then cook it on parchment paper on a cookie sheet in a single layer until they're soft on the inside, browned on the outside - almost like a rustic hashbrown - they are DIVINE.
Hard to cut up though and my store doesn't sell frozen cubed butternut.
cool thanks that doesnt grow here butternut squash. ( we've tried a few years now) and one year got one squash lol...
So will have to add that to the grocery list.
__________________ ~Stacy My Blog S2S2013 243 Cards 167 Tags 3-D 50 Sold:$352.50 Spent: $783.37 <$63.19>
I just took another look at the recipe thread and noticed Gail's "Cranberry, Peach and Fresh Ginger Chutney" which sounds divine.
Lydia's "Cream Cheese Banana Bread" sounds good too. Cream cheese in baked goods always makes them so good and moist. I plan to make mini-loaves of some kind of bread (banana, date nut, or ??) for the ladies in my S.S. class. I think I just found the recipe I want to use. I have to make about 25 mini loaves. It's just a token gift as I couldn't afford to do something expensive for all of them. Seems like maybe 3-4 batches might do it. Or 2 double-batches. Wouldn't matter if I had some left over to keep for ME!
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Way back in this thread someone suggested turkey sausage, so I bought some of that and will see how it works. The seasonings and fat in the pork sausage contribute half the flavor to the dressing. My daughter makes cornbread dressing, with no meat. One of the few things we disagree on.
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