What's your favorite best thanksgiving side dish??? - Mothering Forums

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Old 11-15-2007, 01:08 PM - Thread Starter
 
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Just wondering what other people are making.
My all time favorite is brussel sprouts w/ hollaindaise sauce
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Old 11-15-2007, 04:00 PM
 
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I make a mean green bean with creamy mushroom sauce (not the nasty canned stuff, all from scratch). I used to detest that "greenbean casserole" always provided at holiday meals, until I got creative and made it "my way".

I also looooooove cranberry rellish, not canned gunk.

OH, OH and my sweet potato/squash/banana casserole.

OH, mmmmmmm and my...ok I love it all

Reese

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Old 11-17-2007, 06:39 PM
 
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I love green bean casserole. :

But, I also love the cranberry sauce. Last year, we made it with jalapenos, so it was sweet and hot. Soo good.
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Old 11-17-2007, 06:47 PM
 
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Our Thanksgiving was over a month ago, but I love sweet potates mashed with fresh ginger and maple syrup with a few chopped apples stirred in.
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Old 11-17-2007, 06:53 PM
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Originally Posted by reeseccup View Post
I make a mean green bean with creamy mushroom sauce (not the nasty canned stuff, all from scratch). I used to detest that "greenbean casserole" always provided at holiday meals, until I got creative and made it "my way".

I also looooooove cranberry rellish, not canned gunk.

OH, OH and my sweet potato/squash/banana casserole.

OH, mmmmmmm and my...ok I love it all

Reese
recipes, please? :
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Old 11-17-2007, 08:11 PM
 
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OH good grief...um take note that I don't really measure and just kinda throw things together, I'll put it together as best I can for ya:

My cranberries rellish: I think this was my rendition of someone elses posted last year...not the cobbler filler recipe...now that I found another recipe I made last year.

1 bag of cranberries

juice and zest of 1 organic orange

about 1/4-1/3 cup of maple syrup (the real deal) depending on how juicy the orange was and how tart you like your rellish

a couple dashes of cinnamon

about 1/8 tsp. ground ginger (but I bet candied ginger would be good too)

about 1/2 tsp. ground cardamom (my secret ingredient, really brightens up many a dish sweet or savory...great in the pie crust recipe...and pumpkin pie custard)

Cook all together on medium heat until cranberries have popped. Chill then add if you want, diced pear, apples and/or grapes.

The before diced fruit was a filler for a cranberry crisp, so if you wish, just put that filler in for a crisp, add topping and back it. This is good to make a day or 3 ahead so flavors can marry well, just try and resist sampling.


Sweet Potato-Squash-Banana Casserole:

4 Med. sweet potatoes baked

1 large Sugar Dumplin' or Delecata (?) squash halved and baked

1/2 cup of chopped pecans

1/4 cup butter or coconut oil

3/4 cup brown sugar or 1/3 cup maple syrup or honey

4 Medium mashed bananas

Seasons you like....I love cinnamon, cloves, nutmeg, and cardamom and a dash of seasalt.

Strussel topping

I just do some oatmeal, butter, cinnamon, brown sugar and some pecan crumbles.

Mash potatoes and add season you like, in another bowl mash squash and add season you like, in another bowl mash bananas and seasons if you like. IN baking dish layer sweet potatoes, some pecans/butter(coconut oil)/maple syrup(brown sugar), layer of bananas, nother layaer of pecan/butter/syrup, layer of squash topped with strussel. Bake in 350 oven until hot and bubbly and the strussel carmelizes.



Green Bean and Mushroom casserol:

8 oz. sliced crimie (babybella) mushrooms

1/2 finely chopped med. sized onion

a few cloves of garlic, minced

crispy bacon (can be omitted, but it really adds that smoky/salty punch), if not used, you'll need an oil of choice

1/4 cup butter

16-20 oz. bag of frozen green beans

1 cup broth/stock

salt, pepper, thyme, margerum(sp)

1/2 cup heavy cream.

Saute mushrooms, bacon and onions, garlic in melted butter. Add green beans, broth season. Bring to a boil, reduce heat, cover. Simmer until tender and then add cream and heat through , careful not to boil or over heat. I carmalize sweet onion (vidalia's) rings in butter and toast up romano cheese (spoonfulls on covered oiled baking sheet in 400 degree oven stay on top and careful not to burn...it'll golden up and become crispy) putting the onions on top and putting the cheese along the edges. sooooo dreamy good you'll never eat the other way again.

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Old 11-17-2007, 08:16 PM
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Oh.my.god.

I am drooling - seriously. Extra salivation in pregnancy and all that.

many, many, manymanymanymany thanks.
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Old 11-17-2007, 08:19 PM
 
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My pleasure, I was salivating while typing....forgive misspellings and typos...cold fingers and drooling mouth=inarticulate fingers )

Ahhh tea the essence of life.
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Old 11-19-2007, 06:44 PM
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Quote:
Originally Posted by reeseccup View Post
Green Bean and Mushroom casserol:

8 oz. sliced crimie (babybella) mushrooms

1/2 finely chopped med. sized onion

a few cloves of garlic, minced

crispy bacon (can be omitted, but it really adds that smoky/salty punch), if not used, you'll need an oil of choice

1/4 cup butter

16-20 oz. bag of frozen green beans

1 cup broth/stock

salt, pepper, thyme, margerum(sp)

1/2 cup heavy cream.

Saute mushrooms, bacon and onions, garlic in melted butter. Add green beans, broth season. Bring to a boil, reduce heat, cover. Simmer until tender and then add cream and heat through , careful not to boil or over heat. I carmalize sweet onion (vidalia's) rings in butter and toast up romano cheese (spoonfulls on covered oiled baking sheet in 400 degree oven stay on top and careful not to burn...it'll golden up and become crispy) putting the onions on top and putting the cheese along the edges. sooooo dreamy good you'll never eat the other way again.[/B]
Ok, so I'm going to attempt to impress my inlaws (who hate me, btw) with this recipe. :

I have a question tho - So I cook it all on the stovetop? Do I need to bake the casserole at all? (except the romano cheese crisps - yum). I'm confus-ed.
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Old 11-20-2007, 11:30 AM
 
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Yep, I do it all on stovetop in my cast iron pot. You CAN put in the oven to bring up to a bubbling hot if reheating. If you are going to have to reheat, don't over cook the greenbeans or they'll be mushy and gross.

We were talking about what I am making for Thanksgiving, and my dd9 that doesn't like mushrooms was getting all excited. She says, every year she gets second helpings of this and "I don't even like mushrooms, but this is GOOOOOOOD!"

Reese

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Old 11-22-2007, 10:59 AM
 
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Mmm, thank you Reeseccup for posting those. I've copied all of them and can't wait to try them out.
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