thanksgiving side

This is the Best Ever Sausage Stuffing! It&#039;s packed with salty pork sausage, crispy bread cubes, sweet apples and raisins, crunchy celery, and more!

Best Ever Sausage Stuffing

pork sausage (sage, sweet italian,

onion

(12 oz) bag Pepperidge Farm Cubed Herb Seasoned Stuffing

(1 oz) box raisins

apples (chopped)

celery (finely chopped)

(8 oz) package mushrooms (diced)

(1/2 cup) unsalted butter (melted)

(14 chicken broth

sage (more or less to taste)

salt (more

pepper (more

Heat a large saute pan over medium heat.&nbsp;

Once hot, add in sausage and onions.&nbsp;

Cook, breaking up the meat up as you go, until the sausage has cooked through and the onions are tender. Drain, if necessary.&nbsp;

In a large bowl place meat and onion mixture, bread cubes, raisins, apple, celery, mushrooms, butter, broth, sage, salt, and pepper.&nbsp;

Stir until combined.&nbsp;

Re-taste and re-season, if necessary.&nbsp;

Transfer mixture to an oven or microwave safe container and heat through.&nbsp;

If cooking in the oven: preheat oven to 350 degrees F and grease a 9x13 baking dish with cooking spray.&nbsp;

Pour mixture into prepared pan and cook in preheated oven until warmed through, about 30 minutes.*

https://content.jwplatform.com/videos/Vs4RckO9.mp4

This is the Best Ever Sausage Stuffing! It's packed with salty pork sausage, crispy bread cubes, sweet apples and raisins, crunchy celery, and more!

You can't go wrong with these cheesy Creamed Brussels Sprouts from Delish.com.

Creamed Brussels Sprouts

olive oil

yellow onion, chopped

garlic,

lb. Brussels sprouts,

Kosher salt

black pepper

c. Greek yogurt

mayonnaise

eggs, lightly beaten

lemon

c. Fontina

c. Parmesan,

tbsp. parsley

Made this last night, but changed the recipe a bit. I left out the red pepper flakes. I added sour cream and shaved parmesan in the mix, and crunchy fried onions on the top. Turned out good.

I made this dish tonight, turned out great.  My wife, who is not a sprouts lover, enjoyed it very much.  It’s just the two of us, so I divided the recipe in half.  I used full fat sour cream instead of Greek yogurt and smoked Gouda cheese instead of  fontina.  I will make this dish again.

I made this tonight and cut it in half because it was only for my husband and I, I did add a bit more mayo and a handful of sliced almonds for crunchiness. I love it!!! Definitely a keeper.

Definitely making it again just so good for keto!

I made it tonight and doubled the mayo and added three strips of bacon on top before baking - it was great and creamy - also suggest putting under broiler for a few mins if you add bacon at the end of roasting time.

Sorry, this is an awful recipe. The mixture is not well thought out, ends up pasty and curdled. Don't bother or waste your ingredients. Makes me wonder if the author even tried it before publishing.

Egg made it too much like a Quiche, not really creamy as I had hoped.

Made it the first time in a smaller batch and it was not good. It was very, very dry. 

I made it second time but left out the lemon. I added cheddar and Oaxaca cheeses, a cup of sour cream, another 1/2 vup of mayo, 1/2 cup of milk, bacon, and two tablespoons of olive oil. I added these ingredients in hope of moistening it up to be "creamed" as the name implies.

It was much better, but still not really "creamed." 

I'm going to try a third batch with no egg and use cream cheese instead of yogurt.

These potatoes from Delish.com have absolutely everything you would want in a side dish. 

Garlic Butter Potatoes

lb. potatoes

c. butter, melted

c. extra-virgin olive oil

kosher salt

c. mozzarella

c. Parmesan

c. finely chopped parsley

Tips on how to make the potatoes fan out?
Great recipe though!
Added crushed up bacon to mine.

Came out amazing.  The only 2 things I did different was just before serving I did a light coat of browned butter.  I didn’t do mozzarella cheese, rather shredded Parmesan.

May  I ask whether I need to peel the potatoes?

Made these last night.  Had my husband cook them in the Camp Chef smoker and that just added an extra level of flavor.  We did have to hold the slots open to get the cheese between since they did not fan out on their own

I made it with bacon in the slits of the potatoes for a family dinner and they loved it 
if it’s for the kids, try cutting the potatoes into chunks for easier handling plus u you won’t get a half eaten potato

do you know if the temperature is in C or F?

Great side dish, I recommend making sure that the potatoes separate so you can get the cheese down in between the potatoes. First time I didn't, they were still awesome, second time I made them they were better, I used little golden potatoes. Really a great dish

https://streaming.hearstdigitalstudios.com/b4841a68-5049-4ebe-a8df-6fa5470fda54/video_rover_16x9_1080p_hd_1544797308_92545.mp4

If You've Never Made These Hasselback Garlic Butter Potatoes, You're Seriously Missing Out

This Cornbread recipe was tested and retested to perfection! It has the perfect taste and texture, and it is so easy to make.

Cornbread

milk

vinegar

all purpose flour

cornmeal

sugar ((read my thoughts on sugar

baking powder

baking soda

salt

eggs

vegetable oil

Preheat oven to 400 degrees. Grease a 9 x 13 inch baking pan.

Whisk together the milk and the vinegar. Let sit for five minutes.

In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

In another bowl whisk together the milk + vinegar, eggs, and oil.

Gently fold the wet ingredients into the dry ingredients until just combined.

Pour the batter into the prepared pan. Bake 20 to 30 minutes. At the end of the baking time, the center should be puffed up and bounce back when you push down on it gently. The edges will be golden and a toothpick inserted into the center of the bread will come out clean.

https://embed.mediavine.com/videos/szzb0ehn9pquic05mguu

This Cornbread recipe was tested and retested to perfection! It has the perfect taste and moist texture, and it is so easy to make.

This Green Bean Casserole Recipe is a one-pot wonder that&#039;s perfect for the holidays. It&#039;s creamy, delicious, and full of bacon, cheddar cheese, and French-fried onion rings. No Cream of &quot;X&quot; Soup!

Green Bean Casserole Recipe

beans

bacon (diced)

(8 oz) package mushrooms (sliced)

garlic (minced

chicken broth

half and half

(2.8 oz) can French-fried onion

cheddar cheese

Bring a large pot of salted water to a boil.

Cook green beans for 3-5 minutes.

Drain the green beans and immediately place them into a large bowl filled with ice water to stop the cooking process.

Drain again and set aside.

For the green beans

Preheat oven to 400 degrees F.

Place diced bacon in a cast iron skillet* and cook over medium heat for 5 minutes, stirring regularly.

Stir in the mushrooms, salt, and pepper and cook for about 4 to 5 minutes, stirring regularly.

Add the garlic and cook for another 30 seconds.

Stir in flour and cook for 1 minute.

Add the broth and simmer for 1 minute, gently scraping up any brown bits.

Lower the heat to medium-low and slowly stir in the half-and-half.

Cook for about 6-8 minutes, or until the mixture has thickened, stirring occasionally.

Remove from the heat.

Gently stir in the green beans and half the can of onion rings (about 3/4 cup).

Top with shredded cheddar cheese and remaining onion rings.

Bake for 10-15 minutes, or until heated through and bubbly.

Serve immediately.

Green Bean Casserole

https://content.jwplatform.com/videos/MImWUa69.mp4

This Green Bean Casserole is creamy, delicious, and requires just 11 ingredients. Full of bacon, mushrooms, cheddar cheese, and French-fried onion rings, this one-pot wonder is the perfect holiday side dish!

Learn to make delicious stove top southern candied yams from scratch - Paleo, vegan, gluten free, dairy free

Stove Top Candied Yams

potatoes

dairy free butter (75 grams)

coconut sugar (75 grams)

tsp cinnamon

nutmeg

tsp vanilla extract

tsp himalayan pink salt

water (80 milliliters)

Wash and peel the sweet potatoes and carefully cut them into slices (discard the ends and outer skin).

Using a skillet on medium heat, proceed to melt the butter and stir in the spices and coconut sugar

Carefully add in the  potatoes with pink salt and vanilla extract to the sugar mixture

Pour in the water to create a watery syrup then fold and stir with the sweet potatoes (don't worry this will thicken up)

Reduce the heat to low, cover with lid and allow to cook on low heat for 45 minutes to 1 hour.  Continue to baste the yams with the syrup occasionally. Add a splash more water to loosen up the syrup if it's becomes too thick for your liking. The yams should be tender and soft to the touch - can prick with a fork. The butter and coconut sugar should have congealed into a syrup texture.

Serve piping hot and enjoy!

These tender, extra-savory, thin-sliced Southwestern roasted sweet potatoes are a great Paleo side dish for your holiday table - or any time. With very simple prep, this fancy-looking dish roasts in an hour. Vegetarian with vegan option. Make it for your next gathering!

Southwestern Roasted Sweet Potatoes - Paleo

butter (or nondairy spread) (melted)

garlic (minced)

cumin

coriander

chili powder

salt (to taste)

¼ teaspoon freshly ground pepper (or

cilantro leaves

Preheat oven to 375F.

Combine olive oil, melted butter or non-dairy spread, garlic, spices, salt and pepper and half the cilantro in a small mixing bowl; stir to combine.

Spread 1-2 tablespoons of the mixture in the bottom of a 9 x 13 inch baking dish. 

Arrange sweet potato slices in the dish and brush potatoes with the remaining olive oil mixture, reserving a couple of teaspoonfuls.

Cover with foil and bake for 45 minutes.

Remove foil and increase oven temperature to 450F.

Roast potatoes for an additional 15 minutes, or until potatoes are slightly browned. Allow an extra 5 to 10 minutes at high altitude or if your sweet potatoes are large. 

Remove sweet potatoes from the oven and test an end piece for doneness. If the sweet potatoes have dried out during roasting, brush them with reserved seasoned olive oil.

Garnish with cilantro leaves.

Spicy, sweet, and tangy together with nutty salty cheese, my favorite quick n easy holiday side dish!

Roasted Balsamic Parmesan Brussels Sprouts

extra virgin olive oil

balsamic vinegar

fig preserves

garlic, chopped

thyme

kosher salt and black pepper

chili flakes

brussels sprouts, halved

shallots,

Manchego cheese

pomegranate arils

1. Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 425° F.2. Make the dressing. In a bowl or glass jar, whisk together the olive oil, balsamic, fig preserves, garlic, thyme, salt, pepper, and chili flakes. 4. On a rimmed baking sheet, toss together the halved brussels sprouts and shallots. Pour 2/3 of the dressing over the sprouts. Lay the brussels sprouts cut side down. Bake on the lower oven rack until deeply browned, 20 to 25 minutes. 4. Remove the brussels sprouts from the oven and toss with the cheese. Arrange the roasted brussels sprouts on a plate and top with pomegranates. Spoon over the remaining dressing, if desired.

Top with smoky, crumbled bacon, sweet, candied pecans, and a subtle brown sugar glaze to make errrrrbody eat their veggies!

Green Beans and Bacon

green beans

salt (divided)

pepper

pecans

brown sugar (divided)

water

Add pecans, 2 tbsp brown sugar, 1/4 tsp salt and 1 tbsp water to your in a large skillet.

Cook over medium heat until sugar is melted and nuts are toasted. Transfer to a plate to cool.

Cut your bacon into half inch pieces.

In the same skillet cook bacon until crisp over medium high heat. Remove bacon using a slotted spoon and transfer to a plate lined with paper towel. Leave bacon grease in pan and set aside.

Snip the ends of your green beans.

Blanch beans in boiling water for 2 minutes. Drain.

Add blanched green beans to pan and cook in bacon grease about 5 minutes until softened.

Toss in remaining brown sugar, salt and pepper, and gently toss until sugar is dissolved and beans are coated.

Add in nuts and bacon, warm thru and coat with glaze.

Transfer to a serving platter. Serve immediately.

https://content.jwplatform.com/videos/QhgL4LQB.mp4

Green Beans and Bacon are a twist on traditional green beans. The beans themselves are super tasty and flavorful because you sauté them in the bacon grease and season with salt and pepper. Top with smoky, crumbled bacon, sweet, candied pecans, and a subtle brown sugar glaze to make everybody eat their veggies.

GREEN BEAN TUTORIAL.mov

Comfort food made healthier! These scalloped potatoes are made with all whole-food, plant-based ingredients. But they&#39;re still as rich, creamy, and satisfying as the traditional version.

Vegan Scalloped Potatoes

potatoes (I use yukon gold)

onions

garlic (or more)

raw cashews

soy milk (unsweetened)

vegetable broth

yeast

Tbsp. white miso paste (or 1 1/2 tsp. salt)

smoked paprika (or more)

Chives, thyme, sage, rosemary, parsley, etc.

Quick soak the cashews: In a bowl, cover the raw cashews with hot water (~160°F / 71°C) until they’re submerged. Set aside and let sit for about 10-15 minutes. (This makes them easier to blend.)*

Top 20 thanksgiving side recipes from across the web

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

Top Tags

Best Ever Sausage Stuffing

Creamed Brussels Sprouts

Garlic Butter Potatoes

Cornbread

Green Bean Casserole Recipe

Stove Top Candied Yams

Southwestern Roasted Sweet Potatoes...

Roasted Balsamic Parmesan Brussels ...

Green Beans and Bacon

Vegan Scalloped Potatoes

Easy Creamy Scalloped Sweet Potatoe...

Creamed Spinach and Wild Rice Casse...

Perfect Popovers with Cranberry But...

Easy 5 Ingredient Marsala Mushrooms

Classic Mac and Cheese

Easy Vegan Gravy

Roasted Butternut Squash Soup (Vega...

Vegan Mushroom Gravy

Butternut Squash Casserole

Cornbread Stuffing

Top 20 thanksgiving side recipes from across the web

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

Top Tags

Best Ever Sausage Stuffing

Creamed Brussels Sprouts

Garlic Butter Potatoes

Cornbread

Green Bean Casserole Recipe

Stove Top Candied Yams

Southwestern Roasted Sweet Potatoes...

Roasted Balsamic Parmesan Brussels ...

Green Beans and Bacon

Vegan Scalloped Potatoes

Easy Creamy Scalloped Sweet Potatoe...

Creamed Spinach and Wild Rice Casse...

Perfect Popovers with Cranberry But...

Easy 5 Ingredient Marsala Mushrooms

Classic Mac and Cheese

Easy Vegan Gravy

Roasted Butternut Squash Soup (Vega...

Vegan Mushroom Gravy

Butternut Squash Casserole

Cornbread Stuffing

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