Thanksgiving Side Dish Recipes 2014
Here are the top 8 side dish recipes, in no particular order. Read them and vote on your favorite!
U.S. Recipes:
Oyster Stuffing with Pinenuts by TStar9
Take one box of any stuffing mix. Do the directions on the box, except before cooking, add:
one can of chopping oysters
1 tablespoon of grind sage
1 teaspoon of rosemary
1 teaspoon of thyme
1 bullion cube mixed with hot water 1/4 cup
1 tablespoon of corn meal. 1/4 cup of pinenuts that you can buy at kroger in that size of package.
Mix all together put in 8x8 baking dish. Bake at 300 degrees for 30 minutes. It will be the best stuffing you ever had despite coming originally from a box.
Southern Baked Beans by Meloni2507:
Ingredients:
6 cans of vegetarian beans
1/2 cup mustard
1/2 cup bbq sauce
splash of worchestshire sauce
one chopped or minced onion
two chopped or minced green bell peppers
1/4 cup brown sugar
2 teaspoons salt
1 minced garlic clove
bacon
Cooking:
Mix all ingredients in a mixing bowl, except the bacon. Pour in a 11"7' lightly greased or sprayed pan. Cut up bacon into 1 inch pieces, and place on top of beans. Place in oven and bake for 25-30 mins at 350 degrees.
Pumpkin Bread by bamahornplayer:
Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Cooking:
1. Preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Fruit Pizza by amyjj3:
Ingredients:
1 sugar cookie roll
8 0z marshmellow fluff
8oz cream cheese
1 can fruit pie filling (apple, cherry, blueberry etc)
Cooking:
Spread cookie dough onto small cookie sheet. cook at 350 degree till done. cool
Mix marshmellow fluff & cream cheese till well blend. spread over cookie dough
Spread pie filling on top. cut into squares & enjoy
Canadian Recipes:
Cranberry Pomegranate Terrine by Sandradickson:
Ingredients:
1 8 -ounce bag fresh cranberries
3/4 cup sugar
2 cups pure pomegranate juice
1 cinnamon stick
2 whole black peppercorns
2 large strips orange peel, white pith removed, plus strips of zest for garnish
Salt
3 packets (6 teaspoons) unflavored gelatin
Pulse 1 8 -ounce bag fresh cranberries and 1/4 cup sugar in a food processor until chunky and juicy, about 8 times. set aside for 20 minutes to macerate. Meanwhile, combine the remaining 1/2 cup sugar, 1 1/2 cups pomegranate juice, a cinnamon stick, peppercorns, orange peel and a pinch of salt in a saucepan over medium heat; simmer, stirring, until the sugar dissolves. remove from the heat; let steep for 20 minutes. discard the cinnamon, peppercorns and orange peel. Place the remaining 1/2 cup pomegranate juice and 1/4 cup cold water in a bowl and sprinkle the gelatin on top. Set aside without stirring until the gelatin softens, about 5 minutes. Add the steeped pomegranate juice to the gelatin mixture and stir until the gelatin dissolves. Spread a thin layer of the cranberry mixture in a 9-by-5-inch loaf pan; pour in enough of the pomegranate-gelatin mixture to cover (about 3/4 cup). Refrigerate until just beginning to set, about 30 minutes. meanwhile, stir the remaining cranberries into the remaining gelatin mixture and set aside, unrefrigerated.Once the bottom layer is set, pour in the remaining gelatin mixture and refrigerate until completely set, at least 2 hours or overnight. To serve, run a knife around the edges of the pan and invert the terrine onto a platter. (set the pan in warm water to soften the gelatin if necessary.) garnish with the orange zest. and enjoy Whiskey-glazed Sweet Potatoes by TorontoLynn: Here is what you need --- ingredients 4 large sweet potatoes (about 3 pounds) 1 cup pecans 4 tablespoons unsalted butter, plus more for the dish 1/2 cup agave nectar (preferably amber) 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper 1/4 cup whiskey kosher salt 3 crisp apples (such as mcintosh or cortland), peeled, halved, cored and cut into 1/2-inch-thick slices Preheat the oven to 375 degrees f. Place the sweet potatoes on a baking sheet (do not pierce) and bake 30 to 40 minutes. Lightly squeeze the potatoes: if they're slightly soft, they're done. let cool. Lightly toast the pecans in a medium saute pan over high heat, shaking the pan occasionally, about 3 minutes. Add the butter, then reduce the heat to medium and stir in the agave, cinnamon, nutmeg and cayenne; let simmer 4 to 5 minutes. Add the whiskey and 1/2 teaspoon salt; simmer 5 more minutes. Butter the bottom and sides of an 8-inch-square baking dish. Remove the peel from the sweet potatoes and cut crosswise into 1/2-inch-thick slices. Arrange the sweet potato and apple slices in the prepared pan, alternating. Pour the whiskey-pecan mixture over the top. cover with aluminum foil and bake 15 minutes. remove the foil and baste the top with the whiskey sauce that's collected in the bottom of the pan; continue baking until the apples are soft and glazed, about 18 more minutes. Carrot Pudding by Harriet56: Melt 1/2 cup butter Mix in 3/4 cup brown sugar Cream until smooth Add 1 tbs vanilla, 1 tbs lemon juice, 2 eggs beaten and 3 jars of baby food carrots (no do not use fresh carrots--has to be baby food!!) Mix wet together Then add 1/2 tsp baking soda and 1/2 tsp baking powder and 1 cup flour (I use rice flour and it's the best to use) Mix all and pour into a greased 9"x9" baking dish Bake uncovered for 50 minutes Take out and cut into squares while still in dish Reheat again for 30 minutes -- uncovered Wild Rice Stuffing by SandraMaggie: Now this is not a recipe you will find in any cookbook, as it is our family creation. all of us like bread stuffing, but one year we decided, that we could make both bread and rice stuffing and enjoy even more and differently flavoured and textured side dishes with the turkey gravy. Before you start on the stuffing, get your spices ready: In a small bowl combine: 1 heaped tsp of curry 1/2 heaped tsp of spanish paprika 1/2 tsp of ground ginger 1/2 tsp of ground coriander 3/4 tsp of salt 1/2 tsp of coarsely ground black pepper 1 tsp of mixed, minced dried herbs: rosemary, basil, parsley, sage, thyme, lemon balm, lavender... Cook 3 cups of wild rice according to instructions. While the rice is cooking, melt about 4 tablespoons of butter in a skillet on low heat. add: 3 stalks of chopped celery 1 package of fresh, chopped mushrooms (whichever kind you like) 1 large chopped onion saute lightly, until the veggies look glassy. Pour the cooked rice into a large bowl and pour the vegetables over the rice. Crack 2 eggs over the mixture, and then stir everything together gently. Add a handful each of chopped, dried dates, apricots and figs, and stir them in as well. To loosen the rice mixture and combine it more evenly, add a little coconut oil, while combining the ingredients. Thoroughly stir in the mixture of spices, and stuff your turkey. Enjoy!
3/4 cup sugar
2 cups pure pomegranate juice
1 cinnamon stick
2 whole black peppercorns
2 large strips orange peel, white pith removed, plus strips of zest for garnish
Salt
3 packets (6 teaspoons) unflavored gelatin
Pulse 1 8 -ounce bag fresh cranberries and 1/4 cup sugar in a food processor until chunky and juicy, about 8 times. set aside for 20 minutes to macerate. Meanwhile, combine the remaining 1/2 cup sugar, 1 1/2 cups pomegranate juice, a cinnamon stick, peppercorns, orange peel and a pinch of salt in a saucepan over medium heat; simmer, stirring, until the sugar dissolves. remove from the heat; let steep for 20 minutes. discard the cinnamon, peppercorns and orange peel. Place the remaining 1/2 cup pomegranate juice and 1/4 cup cold water in a bowl and sprinkle the gelatin on top. Set aside without stirring until the gelatin softens, about 5 minutes. Add the steeped pomegranate juice to the gelatin mixture and stir until the gelatin dissolves. Spread a thin layer of the cranberry mixture in a 9-by-5-inch loaf pan; pour in enough of the pomegranate-gelatin mixture to cover (about 3/4 cup). Refrigerate until just beginning to set, about 30 minutes. meanwhile, stir the remaining cranberries into the remaining gelatin mixture and set aside, unrefrigerated.Once the bottom layer is set, pour in the remaining gelatin mixture and refrigerate until completely set, at least 2 hours or overnight. To serve, run a knife around the edges of the pan and invert the terrine onto a platter. (set the pan in warm water to soften the gelatin if necessary.) garnish with the orange zest. and enjoy Whiskey-glazed Sweet Potatoes by TorontoLynn: Here is what you need --- ingredients 4 large sweet potatoes (about 3 pounds) 1 cup pecans 4 tablespoons unsalted butter, plus more for the dish 1/2 cup agave nectar (preferably amber) 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper 1/4 cup whiskey kosher salt 3 crisp apples (such as mcintosh or cortland), peeled, halved, cored and cut into 1/2-inch-thick slices Preheat the oven to 375 degrees f. Place the sweet potatoes on a baking sheet (do not pierce) and bake 30 to 40 minutes. Lightly squeeze the potatoes: if they're slightly soft, they're done. let cool. Lightly toast the pecans in a medium saute pan over high heat, shaking the pan occasionally, about 3 minutes. Add the butter, then reduce the heat to medium and stir in the agave, cinnamon, nutmeg and cayenne; let simmer 4 to 5 minutes. Add the whiskey and 1/2 teaspoon salt; simmer 5 more minutes. Butter the bottom and sides of an 8-inch-square baking dish. Remove the peel from the sweet potatoes and cut crosswise into 1/2-inch-thick slices. Arrange the sweet potato and apple slices in the prepared pan, alternating. Pour the whiskey-pecan mixture over the top. cover with aluminum foil and bake 15 minutes. remove the foil and baste the top with the whiskey sauce that's collected in the bottom of the pan; continue baking until the apples are soft and glazed, about 18 more minutes. Carrot Pudding by Harriet56: Melt 1/2 cup butter Mix in 3/4 cup brown sugar Cream until smooth Add 1 tbs vanilla, 1 tbs lemon juice, 2 eggs beaten and 3 jars of baby food carrots (no do not use fresh carrots--has to be baby food!!) Mix wet together Then add 1/2 tsp baking soda and 1/2 tsp baking powder and 1 cup flour (I use rice flour and it's the best to use) Mix all and pour into a greased 9"x9" baking dish Bake uncovered for 50 minutes Take out and cut into squares while still in dish Reheat again for 30 minutes -- uncovered Wild Rice Stuffing by SandraMaggie: Now this is not a recipe you will find in any cookbook, as it is our family creation. all of us like bread stuffing, but one year we decided, that we could make both bread and rice stuffing and enjoy even more and differently flavoured and textured side dishes with the turkey gravy. Before you start on the stuffing, get your spices ready: In a small bowl combine: 1 heaped tsp of curry 1/2 heaped tsp of spanish paprika 1/2 tsp of ground ginger 1/2 tsp of ground coriander 3/4 tsp of salt 1/2 tsp of coarsely ground black pepper 1 tsp of mixed, minced dried herbs: rosemary, basil, parsley, sage, thyme, lemon balm, lavender... Cook 3 cups of wild rice according to instructions. While the rice is cooking, melt about 4 tablespoons of butter in a skillet on low heat. add: 3 stalks of chopped celery 1 package of fresh, chopped mushrooms (whichever kind you like) 1 large chopped onion saute lightly, until the veggies look glassy. Pour the cooked rice into a large bowl and pour the vegetables over the rice. Crack 2 eggs over the mixture, and then stir everything together gently. Add a handful each of chopped, dried dates, apricots and figs, and stir them in as well. To loosen the rice mixture and combine it more evenly, add a little coconut oil, while combining the ingredients. Thoroughly stir in the mixture of spices, and stuff your turkey. Enjoy!