Thanksgiving Side Dishes

What’s Cookin’ by Jeanne Briggs — November 25, 2009

November 25, 2009 // 0 Comments

Thanksgiving Side Dishes Most of us are creatures of habit when it comes to Thanksgiving dinner. It’s usually the same vegetable sides every year. There is change in the air this year. We can still pay homage to our cherished favorites, but there can be some vegetable magic this year if you take the time to check these recipes. One or two of them just might put some flavor magic into the meal to perk up the same old, same old veggies that have been served for years. Bon appetit! Carrots au Gratin 1 pound carrots, sliced 1/2 inch thick (3 cups) 1/4 cup fine dry bread crumbs 2 tablespoons melted butter 1 can condensed cream of celery soup 1 cup shredded cheddar cheese 2 tablespoons snipped fresh parsley 1 to 2 teaspoons snipped fresh rosemary Preheat oven to 350F. Grease a 1-quart casserole; set aside. In a covered saucepan, cook carrot slices in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain well. Meanwhile, in a small bowl, combine breadcrumbs and butter; set aside. In a medium bowl, combine carrots, condensed soup, cheddar cheese, parsley and rosemary. Spoon mixture into prepared casserole. Sprinkle with breadcrumb mixture. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through. Serves 6. Sweet Potato Casserole 1-1/2 pounds sweet potatoes 1/2 cup granulated sugar 1/2 cup milk 1 egg, beaten 3 tablespoons butter or margarine, cubed 1 teaspoon vanilla 1/2 cup packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/3 cup all-purpose flour 2 tablespoons butter or margarine 1/2 cup pecan pieces Grease a 2-quart baking dish; set aside. Scrub and peel sweet potatoes. Cut off and discard any woody portions and ends. Cut potatoes into cubes. In a covered large saucepan, cook sweet potatoes in a small amount of boiling water for 25 to 35 minutes or until tender. Drain and return potatoes to pan. Preheat oven to 350F. Add granulated sugar, milk, egg, 3 tablespoons butter, vanilla, cinnamon and nutmeg to hot potatoes in the pan. With a wooden spoon, stir to break up potatoes but not completely mash them. Transfer potato mixture to prepared baking dish. For topping, in a small bowl, combine brown […]