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Thanksgiving Side Dishes

Updated on October 27, 2012

Thanksgiving Side Dish Recipes

Thanksgiving Dinner! Yum, one of my favorite Holidays. I love the smell of fall in the air and the warm feelings you have knowing you are going to be with your family and friends, and sit down to a nice dinner. You can give thanks to the food you have on the table and the love from your family!

Here are some of my favorite Thanksgiving side dishes. These dishes are classics and are not just for Thanksgiving.

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Traditional Thanksgiving Dishes

Thanksgiving is a good time to pass on traditions and share recipes of classic Thanksgiving dishes. Sometimes it's nice for a change to try a little twist on a favorite side dish. Or introduce a new Thanksgiving dish to your family. Try some of these recipes out if you haven't already. You can really impress your family and friends with these classic Thanksgiving side dishes.

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Classic Sweet Potato Casserole

Hands-on Time: 20 min.; Total Time: 2 hr. 40 min. This mouthwatering casserole will satisfy lovers of crunchy pecans and cornflakes as well as marshmallows.

Yield: Makes 6 to 8 servings

Ingredients

4 1/2 pounds sweet potatoes

1 cup granulated sugar

1/2 cup butter, softened

1/4 cup milk

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/4 cups cornflakes cereal, crushed

1/4 cup chopped pecans

1 tablespoon brown sugar

1 tablespoon butter, melted

1 1/2 cups miniature marshmallows

Preparation

1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.

2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.

4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

Recipe is from Jennifer Reich, Birmingham, Alabama, Southern Living, DECEMBER 2009

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Green Beans With Shallots And Red Pepper

Prep: 5 min., Cook: 10 min., Cool: 15 min., Chill: 8 hr.

You'll need about 1 lb. of cranberries. Most are sold in 12-oz. bags, so pick up two and freeze the extra.

This recipe goes with Turkey Tenderloins With Cranberry Sauce

Yield: Makes about 3 1/2 cups

Ingredients

2 cups sugar

1/2 cup port

4 cups fresh cranberries

1/4 cup orange liqueur

Preparation

1. Stir together sugar, port, and 3/4 cup water in a heavy 3-qt. saucepan until blended. Add cranberries; bring to a boil, and cook over medium-high heat, stirring often, 8 to 10 minutes or until cranberry skins begin to split. Remove from heat, and let cool 15 minutes.

2. Pulse cranberry mixture in a food processor 3 to 4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in an airtight container up to 2 weeks. Serve chilled or at room temperature.

Note: For testing purposes only, we used Grand Marnier for orange liqueur.

Turkey Tenderloins With Cranberry Sauce: Preheat oven to 400°. Sprinkle 1 1/2 lb. turkey tenderloins with 1 tsp. each salt and freshly ground pepper. Place tenderloins in a lightly greased 15- x 10-inch jelly-roll pan. Bake 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 170°. Brush tenderloins with Grandma Erma's Spirited Cranberry Sauce. Garnish with fresh sage or rosemary and currants, if desired. Makes 4 servings. Prep: 10 min., Bake: 25 min.

Recipe from Leslie Sutherland, Fort Worth, Texas, Southern Living, NOVEMBER 2008

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Grandma Erma's Spirited Cranberry Sauce

Prep: 5 min., Cook: 10 min., Cool: 15 min., Chill: 8 hr.

You'll need about 1 lb. of cranberries. Most are sold in 12-oz. bags, so pick up two and freeze the extra.

This recipe goes with Turkey Tenderloins With Cranberry Sauce

Yield: Makes about 3 1/2 cups

Ingredients

2 cups sugar

1/2 cup port

4 cups fresh cranberries

1/4 cup orange liqueur

Preparation

1. Stir together sugar, port, and 3/4 cup water in a heavy 3-qt. saucepan until blended. Add cranberries; bring to a boil, and cook over medium-high heat, stirring often, 8 to 10 minutes or until cranberry skins begin to split. Remove from heat, and let cool 15 minutes.

2. Pulse cranberry mixture in a food processor 3 to 4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in an airtight container up to 2 weeks. Serve chilled or at room temperature.

Note: For testing purposes only, we used Grand Marnier for orange liqueur.

Turkey Tenderloins With Cranberry Sauce: Preheat oven to 400°. Sprinkle 1 1/2 lb. turkey tenderloins with 1 tsp. each salt and freshly ground pepper. Place tenderloins in a lightly greased 15- x 10-inch jelly-roll pan. Bake 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 170°. Brush tenderloins with Grandma Erma's Spirited Cranberry Sauce. Garnish with fresh sage or rosemary and currants, if desired. Makes 4 servings. Prep: 10 min., Bake: 25 min.

Recipe is from Leslie Sutherland, Fort Worth, Texas, Southern Living, NOVEMBER 2008

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    • profile image

      mockingbird999 5 years ago

      The cranberry sauce sounds good.

    • ChrisDay LM profile image

      ChrisDay LM 6 years ago

      Love the look of the green beans one.

    • profile image

      maxnic11 6 years ago

      great choices!