christmas side dish

This GF stuffing needs a spot on your Thanksgiving table!

Easy Gluten-Free Stuffing

gluten-free bread

olive oil

butter

onion (chopped (1 1/4 cups))

celery (chopped (1 cup))

garlic (minced)

thyme

sage

1/4-1/2 teaspoon ground pepper

salt

gluten-free soy sauce (optional)

eggs

chicken stock

Preheat the oven to 300F. Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt and toss to evenly combine. Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted. Let cool.

In a skillet over medium-low heat, add the butter and melt. Add the onion,celery, and 1/4 teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, thyme, sage, pepper, 1/4 teaspoon salt, and gluten-free soy sauce (if using) and cook for another 1-2 minutes. Remove from heat and set aside.

**To make-ahead stop here and store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature.

Preheat the oven to 375F. Heat the chicken stock in the microwave or in a skillet until just simmering. Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.

Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Pour into a greased 9x13 baking dish and cover tightly with tin foil.

Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!

Prepare Ahead Perfect Roast Potatoes. Crispy fluffy roast potatoes, baked in the oven for the most simple yet delicious side dish. Use goose or duck fat for a holiday treat, or make these completely vegetarian/vegan with olive oil. Plus learn how you can prepare a week before you need them! Save yourself time on the big day with this great make ahead recipe. Perfect for Thanksgiving, Christmas or Easter.

Prepare Ahead Roast Potatoes

lb potatoes (see note 1)

tbsp flour

tbsp oil

Peel your potatoes and then cut them into quarters (if your potatoes are small only cut them in half)

Place a large pan of water in the hob and bring it to the boil. Add your salt and potatoes.

Cook the potatoes for 10 minutes.

Drain the potatoes. You want to ensure they are really dry, so leave them to stand for a while.

Dry out your pan.

Return the potatoes to the plan.

Sprinkle over the flour.

Place on the lid and give the pan a good shake. You want the edges of the potatoes to get a slight bashed up fluffy look.

At this point you can freeze your potatoes (AND cook them later from frozen!) To do this line two large baking sheets with cooking paper and spread the potatoes out in a single layer. Ensure they aren't touching.

Place the trays into the freezer until the potatoes are frozen. Now you can transfer them to a ziplock bag until needed.

To cook heat the oven to 180ºC and pour the oil (or fat) into a large deep baking tray. (See Notes)

Place the baking tray and oil in the oven for 6 minutes.

Carefully remove it from the oven and tip in the potatoes.

Cook for 30 minutes (if frozen) or 20 minutes if making fresh.

Then turn the oven up to 220ºC and roast them for a further 30 minutes until they are all crispy and golden.

Christmas green beans are dressed up with pimentos and chopped pecans that are caramelized in butter and honey. A simple, healthy side dish to complete your family dinner.

Christmas Green Beans with Toasted Pecans

honey

garlic

pecans

green beans (thawed)

pimentos

salt and pepper (to taste)

In a 12" skillet, melt butter, honey, and garlic over medium-high heat.&nbsp;

Once the butter is melted, add the pecans. Cook and stir for two minutes until pecans are golden brown.&nbsp;

&nbsp;Remove the pecans and set them aside in a small bowl.

In the same skillet, stir in the green beans. Cook, covered over medium heat, stirring occasionally, for 6-10 minutes or until green beans are tender.

Stir in the pimentos and toasted pecans.

Season with salt and pepper as desired.

https://content.jwplatform.com/videos/K3MtkwE2.mp4

Christmas Green Beans

This vibrant veggie Christmas side dish beautifully contrasts sweet and savoury, make it up to four days in advance or freeze it

Red cabbage with balsamic vinegar & cranberries

onions,

cloves

red cabbage, quartered, cored and thinly sliced

vegetable stock

tbsp balsamic vinegar

brown sugar

cranberry

Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.

Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.

Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.

Not much better than a side dish that you have been enjoying since you were a child. These Candied Carrots are tender and filled with flavor from brown sugar and melted butter. A great side dish for any night. Perfect for Holidays.

Granny's Candied Carrots Recipe

carrots,

water, carrots

bay leaf

unsalted butter

salt and pepper

In a medium saucepan, over medium heat, add the sliced carrots and enough water to cover the carrots. Add in a bay leaf, and salt.

Bring the pot to a boil, reduce heat to medium, cover with a lid and simmer about 5 minutes. Carrots should be fork-tender.

Drain the carrots of excess water and discard the bay leaf.

Stir in the light brown sugar and unsalted butter. Add salt and pepper to taste. Taste for seasoning, re-season if needed. Serve and enjoy

This corn casserole has wonderful reviews. Check out the comments! It's great for any occasion.&nbsp;

Corn Casserole

corn

creamed corn

cream

green chilis, drained

butter (divided)

green onion

peppers

paprika

cayenne pepper

crispy onions

Brown onion and green or red peppers in skillet in one tablespoon of the butter.  Spray a 2 quart or larger baking dish with cooking spray,  combine the frozen corn, creamed corn, cream cheese, green chilis, the other 3 tablespoons butter (melted), green onion, green or red peppers, salt, paprika and cayenne or black pepper

Bake in preheated 350 degree oven for 20 minutes.  Remove and stir 1/4 cup of the crispy fried onions into the casserole.  Add the remaining onions on top and bake for 20 more minutes or until onions are golden brown.  Makes 8 to 10 servings.

This cranberry sauce, made with fresh or frozen cranberries, has just the right amount of tanginess. Only 4 ingredients and 10 mins to make!

Cranberry Sauce with Port

80 ml (1/3 cup) port

orange

Place all of the ingredients into a small saucepan.

Bring to the boil, then simmer for 6-8 minutes until the cranberries soften and start to burst, and the liquid thickens slightly (it will thicken more as it cools).

If you like a smoother sauce, use a potato masher to crush the cranberries.

Allow the sauce to cool, then cover and refrigerate for up to a week.

Take out of the fridge for an hour before serving to take the chill off it.

https://www.youtube.com/watch?v=Z6pdacEuzdo

It’s easy to make your own tangy cranberry sauce at home. Make it ahead, so you’re not rushing on Christmas day.

We like ours quite sweet, but you can reduce the amount of sugar by half if you prefer a really tart cranberry sauce.

Alcohol-Free Cranberry Sauce:
If you don’t want to include alcohol in your cranberry sauce simply leave out the port and add in an extra 3 tbsp (45ml) or orange juice and 2 tbsp (30ml) of water.

Free printable cranberry sauce recipe is available on our site: https://www.kitchensanctuary.com/cranberry-sauce-with-port/

Ingredients:
• 300g (3 cups) cranberries – fresh or frozen
• 125g (3/4 cup) golden caster sugar
• 80ml  (1/3 cup) port
• Zest and juice of 1 large orange

Instructions:
1. Place all of the ingredients into a small saucepan. 
2. Bring to the boil, then simmer for 6-8 minutes until the cranberries soften and start to burst, and the liquid thickens slightly (it will thicken more as it cools).
3. If you like a smoother sauce, use a potato masher to crush the cranberries.
4. Allow the sauce to cool, then cover and refrigerate for up to a week.
5. Take out of the fridge for an hour before serving to take the chill off it.

#ChristmasDinner #Recipe #CookingShow

My Homemade Cranberry Sauce Recipe | Christmas Dinner Tips

Easy honey roasted parsnips - no need to par-boil. You can roast them from raw!

Honey Roasted Parsnips

tbsp neutral oil (e.g. rapeseed, sunflower

tsp salt

tsp black pepper

tbsp honey

tbsp thyme

Preheat the oven to 200C/400F (fan)

Place the chopped parsnips in a large roasting tin.

Drizzle over the oil and toss together to fully coat.

Spread the parsnips our evenly, in a single layer in the roasting tin, ideally so they're not touching each other (this will give the best crunch).

Place in the oven and roast for 20-25 minutes, turning once, about halfway through cooking, until lightly golden.

Sprinkle on the salt and pepper and drizzle over the honey, then toss together and place back in the oven for 8-10 minutes on rich golden brown in colour.

Serve immediately, topped with fresh thyme leaves.

This classic easy side dish of tangy red cabbage is a great accompaniment to cold or hot cooked meats. Serve as part of a big spread or buffet

Braised red cabbage with cider & apples

½kg red cabbage

onions, chopped

Granny Smiths apples, peeled and cored and chopped

tsp ground mixed spice

light soft brown sugar

tbsp cider vinegar

dry cider

Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.

Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.

Savory Mexican Street Corn Casserole is a savory way to enjoy your favorite street food! Freshly shredded cotija cheese make the casserole creamy and chili powders make it spicy!

Mexican Street Corn Casserole

whole kernel corn, drained ((15 ounces))

cream corn ((14.75 ounces))

Jiffy corn muffin mix

sour cream

mayonnaise

Cotija cheese

ancho chili powder ((or more to taste))

cayenne ((optional))

garlic powder

lime juice

Preheat the oven to 350 degrees.

In a bowl, mix all of the ingredients together and pour into a greased 8"x8" baking pan.

Bake at for 55-60 minutes or until the center of the casserole is set.

https://www.youtube.com/watch?v=OPaJV9H9hCw

How to Make MEXICAN STREET CORN CASSEROLE  I Tastes of Lizzy T
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Savory Mexican Street Corn Casserole is a savory way to enjoy your favorite street food! Freshly shredded cotija cheese make the casserole creamy and chili powders make it spicy!

MEXICAN STREET CORN CASSEROLE RECIPE
It was year ago that I first tried Mexican Street Corn at restaurant in Louisville, KY. I knew as soon as I tasted that ear of corn that I needed to make some Mexican Street Corn inspired recipes. This corn casserole, with it’s freshly grated cotija cheese and ancho chili powder was a hit…and reminded us so much of the elote we had in Kentucky.

WHAT IS ELOTE?
Elote means “corn cob”. So if you hear about elotes, it will involve corn. Mexican Street Corn (AKA elotes) is a grilled chili powders, butters, creams and lime. It’s a loaded ear of corn and if you like spicy food, you’d love it!

Ingredients
1/2 cup butter
1 can whole kernel corn, drained (15 ounces)
1 can cream corn (14.75 ounces)
1 box Jiffy corn muffin mix
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded Cotija cheese
1/2 teaspoon ancho chili powder (or more to taste)
1/4 teaspoon cayenne(optional)
1/2 teaspoon garlic powder
1 tablespoon lime juice

Instructions

Preheat the oven to 350 degrees.
In a bowl, mix all of the ingredients together and pour into a greased 8"x8" baking pan.
Bake at for 55-60 minutes or until the center of the casserole is set.



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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.

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How to Make MEXICAN STREET CORN CASSEROLE {Recipe Video}

Cream Cheese and Bacon Green Bean Casserole is an easy side dish recipe perfect for Thanksgiving or Christmas. This creamy green bean casserole is loaded with real bacon bits and topped with Ritz Crackers and French's Fried Onions.

Cream Cheese & Bacon Green Bean Casserole

Ritz crackers

French's fried onions

tbsp real bacon bits

milk

oz Lipton Onion Soup & Dip Mix

oz cream cheese

green beans, frozen

bacon bits

Preheat oven to 375F.

Pour milk into large saucepan.

Add the onion soup mix to the milk...

Add the onion soup mix to the milk and stir well. Bring to a boil.

Add the cream cheese to the pot and...

Add the cream cheese to the pot and reduce the heat to medium. Stir until the cream cheese is completely melted.

Add the frozen green beans to the pot...

Add the frozen green beans to the pot and stir until they are completely coated in the soup and cream cheese mixture.

Add 1/2 cup bacon bits and 1 cup...

Add 1/2 cup bacon bits and 1 cup fried onions to the pot and stir well. Reduce heat to low.

Place the Ritz crackers in a Ziploc bag...

Place the Ritz crackers in a Ziploc bag and crush with a rolling pin.

Pour the crushed Ritz crackers into a small...

Pour the crushed Ritz crackers into a small mixing bowl along with 1 cup fried onions and the melted butter.

Use a fork to combine all of the...

Use a fork to combine all of the ingredients.

Dump the green bean mixture into a greased...

Dump the green bean mixture into a greased 9 inch square baking dish and spread it out evenly.

Sprinkle the topping mixture over the green beans.

Sprinkle bacon bits on top.

Place the casserole in the oven and bake...

Place the casserole in the oven and bake until topping is just starting to brown. 14-16 minutes.

Allow the casserole to sit for a few...

Allow the casserole to sit for a few minutes before serving.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/cmnyph8s5udlqfrtwdxe.mp4

Cream Cheese and Bacon Green Bean Casserole is a holiday side dish recipe made with Lipton onion soup mix and topped with Ritz cracker crumbs, French's fried onions and crumbled bacon.

Cream Cheese and Bacon Green Bean Casserole

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

Traditional Bread Stuffing Recipe

celery (finely chopped)

onion

parsley leaves

marjoram

bread cubes

eggs (beaten lightly)

black pepper

Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish; set aside.

In a large skillet, melt the butter over medium-high heat. Add the celery and onion and sauté until softened, stirring occasionally, about 8 to 10 minutes. Stir in the parsley, sage, thyme and marjoram, and cook until fragrant, about 1 additional minute. Transfer to a very large mixing bowl.

Add the bread cubes, chicken stock, eggs, salt and pepper, and stir with a rubber spatula or wooden spoon to distribute the dry and wet ingredients evenly. Turn the mixture into the prepared casserole dish and press into a compact layer.

Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden brown, 25 to 30 additional minutes. Allow to sit for 10 minutes before serving.

Top 17 christmas side dish recipes from across the web

The most viewed christmas side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 17 christmas side dish recipes from across the web

The most viewed christmas side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Gluten-Free Stuffing

Prepare Ahead Roast Potatoes

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Red cabbage with balsamic vinegar &...

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Corn Casserole

Cranberry Sauce with Port

Honey Roasted Parsnips

Braised red cabbage with cider & ap...

Mexican Street Corn Casserole

Cream Cheese & Bacon Green Bean Cas...

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The most viewed christmas side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine