Here is the line-up for 5 SUPER SIDE DISHES for your THANKSGIVING menu – Enjoy!
Triple-Corn Spoon Bread
Triple-Corn Spoon Bread is always a big hit at our holiday table and is powerful comfort food for any time. The first time I had the dish was at one of my friend’s dinner parties. My husband loved it so much, I had to leave with the recipe. Since then, I have added it to my Thanksgiving menu. I opt for regular corn not the “no-salt” version and give up the health benefit for what I feel is more flavor. My bad, but I am not too worried about my sodium intake on Thanksgiving anyway. Here’s hoping you try it and enjoy.
Triple-Corn Spoon Bread
- 1 cup fat-free sour cream
- 3 tablespoons stick margarine, melted
- 1 large egg
- 1/2 cup chopped onion
- 1 (15.25-ounce) can no-salt-added whole-kernel corn, undrained
- 1 (14 3/4-ounce) can no-salt-added cream-style corn
- 1 (8 1/2-ounce) package corn muffin mix
- Cooking spray
Preheat oven to 350°.
- Combine first 3 ingredients in a large bowl; stir well with a whisk.
- Stir in onion, corns, and muffin mix.
- Pour into an 8-inch square baking dish coated with cooking spray.
- Bake at 350° for 1 hour or until pudding is set and lightly browned.
Classic Herb Stuffing Recipe
Classic Herb Stuffing Recipe from McCormick Spice Pictured Above
Makes 18 (3/4-cup) servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
- 1 cup (2 sticks) butter
- 2 cups chopped celery
- 1 cup chopped onion
- 2 teaspoons McCormick® Thyme Leaves
- 1 1/2 teaspoons McCormick® Poultry Seasoning
- 1 teaspoon seasoned salt
- 1/2 teaspoon McCormick® Black Pepper, Ground
- 12 cups dry unseasoned bread cubes
- 4 cups chicken broth
1. Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13×9-inch baking dish.
3. Bake 35 minutes or until heated through and lightly browned.
Roasted Root Veggies
Roasted Root Vegetables With Horseradish Vinaigrette – Makes 6 servings
Prep: 25 min., Bake: 25 min., Cool: 15 min.
- 2 large sweet potatoes (about 1 1/2 lb.)
- 4 large parsnips (about 1 lb.)
- 6 medium beets (about 1 1/2 lb.)
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- Curly endive leaves
- Horseradish Vinaigrette
1. Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2-inch slices. Peel beets, and cut into 1/2-inch-thick wedges.
2. Toss parsnips and sweet potatoes with 2 Tbsp. olive oil in a large bowl; place in a single layer in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Season with 1 tsp. salt and 1/2 tsp. pepper. Toss beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on a second aluminum foil-lined jelly-roll pan. Season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
3. Bake vegetables at 400° for 20 to 25 minutes or just until tender. Let cool 15 minutes or until completely cool.
4. Arrange curly endive leaves on a serving platter; top with vegetables, and drizzle evenly with
Horseradish Vinaigrette. Makes about 1 cup
- 1/3 cup white wine vinegar
- 1/2 cup olive oil
- 2 tablespoons horseradish
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon Dijon mustard
- 1 garlic clove, finely chopped
- 1 1/2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
1. Whisk together all ingredients. Serve immediately, or cover and chill up to 4 days.
Southern Living, SEPTEMBER 2007
“Kick the Can” String Bean Casserole
Leave it to Good Housekeeping to come up with a fresh new take on the old green been casserole. I love that this recipe kicks the cans and uses all fresh ingredients. I will try it out this Thanksgiving and know that the adults at my table will appreciate and love the new take on an old classic. Not so sure about the younger guests, so I am keeping a can of fried onions in the pantry to pull out in case of mutiny at the kids table! I will let you know how it goes and as always would love to hear your thoughts.
New Green Bean Casserole from GoodHousekeeping.com – use this link to visit the site for more great make-ahead sides that are perfect for Thanksgiving!
- 3 pound(s) green beans, trimmed and cut in half
- 4 large shallots
- 1 tablespoon(s) olive oil
- 1 1/2 cup(s) coarse fresh bread crumbs
- 1 teaspoon(s) fresh thyme leaves, chopped
- Salt and pepper
- 3 cup(s) lowfat 1% milk
- 3 tablespoon(s) margarine or butter
- 1/4 cup(s) all-purpose flour
- 1/8 teaspoon(s) freshly ground nutmeg
- 1/2 cup(s) freshly grated Parmesan cheese
- Preheat oven to 350 degrees F.
- Heat covered 8-quart saucepot of salted water to boiling on high. Add beans and cook, uncovered, 6 minutes or until bright green and just tender. Drain well and transfer to shallow 3-quart glass or ceramic baking dish.
- Meanwhile, finely chop 2 shallots. Thinly slice remaining shallots; set aside. In 12-in. skillet, heat oil on medium until hot. Add chopped shallots and cook 4 to 7 minutes or until browned and tender, stirring occasionally. Add bread crumbs and cook 2 minutes or until dry and golden, stirring. Transfer mixture to large bowl. Stir in thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- In microwave-safe measuring cup, microwave milk on High 4 minutes or until milk is warm.
- Meanwhile, in same 12-in. skillet, melt margarine on medium. Add sliced shallots and cook 5 minutes or until golden brown and tender, stirring occasionally. Add flour and cook 2 minutes, stirring. Gradually pour milk into flour mixture in slow, steady stream, stirring constantly; heat to boiling, stirring. Stir 2 minutes longer or until thickened (mixture should have the consistency of heavy cream). Stir in nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Pour sauce over green beans; gently stir until green beans are evenly coated. Stir Parmesan cheese into bread crumb mixture; spread evenly over green bean mixture in casserole.
Bake casserole 30 minutes or until bread crumbs are golden brown and sauce is bubbling.
Scrumptious Sweet Potatoes
Here is a delicious recipe from McCormick Spice that screams “Thanksgiving”. It’s simple to make and is a special addition to your holiday menu. Sweet potatoes are a must on any Thanksgiving table and the combo of this staple with spices like cinnamon and ginger, plus orange and cranberry is seriously scrumptious. My husband is a huge fan of crunchy toppings and this dish boasts one that’s out of this world. Pecan, cinnamon and brown sugar top this sweet potato concoction – I will be doubling the topping recipe because there just can’t be enough! Visit Mc Cormick’s website , for many more ideas.
Roasted Sweet Potatoes with Cinnamon Pecan Crunch
Makes 8 servings.
Prep Time: 15 minutes
Cook Time: 1 hour
- 3/4 cup firmly packed brown sugar, divided
- 2 tablespoons orange juice
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 1/2 teaspoons McCormick® Cinnamon, Ground, divided
- 1 1/2 teaspoons McCormick® Ginger, Ground, divided
- 1/2 teaspoon salt
- 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1 cup dried cranberries
- 6 tablespoons butter, cut up, divided
- 1/2 cup flour
- 1 cup chopped pecans
1. Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13×9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
2. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.