The other day I sent a tweet requesting your “must have” Thanksgiving side dishes. Below are some of the submissions you guys sent in! Let us know if you try them in the comments section or if you have a recipe you’d like to share, be sure and add it there! Let others know what your must have Thanksgiving side dish is. Happy Turkey day everyone!
BROCCOLI CHEDDAR CASSEROLE from MY AUNT LANA
1 bunch broccoli, trimmed & chopped (about 4 c.)
1/2 c. finely diced onions
6 lg. eggs
1 c. grated Cheddar cheese
1 c. heavy cream
1 tsp. salt
1/2 tsp. ground pepper
Heat oven to 350 degrees. Grease 2 quart baking dish. In large skillet, melt butter over medium heat. Add broccoli, onion and saute until onion is translucent, about 5 minutes. Remove from heat.With wire whisk or electric mixer, beat eggs in large bowl. Beat in cheese and cream to blend well. Stir in broccoli, onion, salt and pepper. Pour mixture into greased baking dish and set dish in larger pan filled with 1 inch of hot water. Bake 45 minutes or until golden pick inserted comes out clean. Let stand 20-30 minutes before cutting in squares to serve. Makes 6-8 servings.
PUMPKIN SPICE CAKE from RONDA PRESSLEY
- 1 pkg. (18.25 oz.) spice cake mix
- 3 large eggs
- 1 cup LIBBY’S® 100% Pure Pumpkin
- 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
- 1/3 cup vegetable oil
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
- 1/2 cup chopped pecans
- 3 Tbsp NESTLÉ® CARNATION® Evaporated Milk
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
- 1 can store bought cream cheese frosting
- PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.
- COMBINE cake mix, eggs, pumpkin, evaporated milk and vegetable oil in large mixer bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in morsels and pecans. Pour into prepared Bundt pan.
- BAKE for 40 to 45 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle half of glaze over cake; serve with remaining glaze.
FOR WHITE CHIP CINNAMON GLAZE:
- HEAT 3 tablespoons CARNATION Evaporated Milk in small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 cup (6 oz.) NESTLÉ TOLL HOUSE Premier White Morsels; stir until smooth. Stir in 1/2 teaspoon ground cinnamon. Stir in a can of cream cheese frosting. Drizzle over cake.
MASHED POTATOES from BECKY PRICE
Hey Bob, so this is pretty much everyone’s “must have”, mashed potatoes! But my family puts a little twist on it. WARNING…these are not low fat. So take like 8 russet potatoes and boil them in half water, half chicken broth. When done, mash as usual then add 1/2 stick cream cheese, 1/2 stick butter and whole milk to mix. Add salt and pepper to taste and serve. These are a must at all my holiday parties.
HASHBROWN CASSEROLE from KATIE PITTS
Here is the Hashbrown Casserole Recipe that I tweeted you about yesterday……..It’s really REALLY incredible! I bolded my additional notes for the recipe. Let me know if you decide to try it!
- 1 (2 pound) package frozen hash brown potatoes, thawed OR Simply Potatoes Shredded Potatoes (To me these are the BEST and WAY better than frozen, they are in the refrigerated section in a Green Bag if you have never gotten them)
- 1/2 cup melted butter
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- 1/2 cup chopped onions (optional, if you don’t like onions you can omit)
- 2 cups shredded Cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups crushed cornflakes cereal
- 1/4 cup melted butter
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
- In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole. If you don’t have time for this you can omit this step or just sprinkle crushed conflakes on top without sautéing them.
- Bake covered in preheated oven for 40 minutes.
PRETZEL SALAD from KIMBERLY GAYHEART
2c.crushed pretzels 1(6oz) box strawberry jello
3 tbsp.sugar 2 cups boiling water
1(8oz)cream cheese 2(10 oz)boxes frozen strawberries
1 1/2sticks margarine
- mix crushed pretzels,sugar &margarine.press in a 9×13 pan
- bake 400* for 8 minutes.cool
- blend cream cheeseand sugar ;foldin cool whip &pour
- inti pretzel crust
- mix jelloboiling water & frozen strawberries
- when jello is partly jelled ,pour over top of cream cheese.
SAUSAGE BALLS from COURTNEY WILLIAMS
- 1 Pound of Wampler’s Sausage (mild or hot)
- 1 and 1/2 Cups of Bisquick
- 1 BLOCK of Sharp Cheddar Cheese (shred yourself)
- Preheat oven 375 degrees F and spray a baking sheet with some type of non stick spray
- Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown.
RICE & OYSTER STUFFING from SUE JONES
Here’s my recipe. It was given to me by my late mother in law who was from New Orleans. This is a very Southern dish & so yummy!!
Hope you get to try it & you enjoy it as much as we do. BTW if you want to get away from the traditional turkey, this is delicious with Rock Cornish game hens. Granted, you can’t get a lot of stuffing into them but the stuffing is so yummy that we always have a bowl on the table if anyone wants more.
- Chopped celery
- Chopped onion
- Grind up a large ham slice
- Grind up giblets from turkey (optional)
- 2 cups cooked rice or more as needed
- Salt & Pepper
- Container of raw oysters
Saute ham & giblets in a large dutch oven. Drain excess oil if necessary. Add onion &
celery & continue cooking until tender. Add seasonings & stir in cooking for a few more
minutes. Add oysters including juice – be sure not to over cook. Oysters will be done
when the ends curl up. Add rice to mixture & stir well.
You can stuff your turkey with this or just serve it as a side dish.
CHOCOLATE PEANUT BUTTER SQUARES from ME!
This is one of my childhood favorites. A layer of creamy sweet peanut butter topped with a layer of chocolate, reminiscent of Reese’s peanut butter cups. These squares are quick and simple to make, and are so yummy and addictive! They also freeze well.
1 cup Butter (2 sticks) divided
2 cups Creamy peanut butter (we use Jif)
1 1/2 cups Graham cracker crumbs
3 cups Powdered (confectioner’s) sugar
2 cups Semi-sweet chocolate chips (12 ounces) (we use Ghirardelli chocolate)
Melt 1/2 cup (1 stick) of the butter in medium saucepan over low heat. Remove from heat and stir in peanut butter, confectioner’s sugar, and graham cracker crumbs. This will make a stiff dough.
Spread dough in a lightly greased 9- by 13-inch dish. Press down evenly.
Melt remaining 1/2 cup butter over low heat. Add chocolate chips and keep heat very low. When chocolate is soft, stir gently. Continue heating until lumps are all melted. Stir, and then spread this mixture over the peanut butter layer.
Refrigerate for 30 minutes, then cut into squares. Store in the refrigerator.