Need a side dish for Thanksgiving
I always see Sweet Potato Casserole on American TV shows. Is it good? Seems like it would be sweet. http://allrecipes.com/recipe/sweet-potato-casserole-ii-2/ |
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| It is very sweet. Usually I see this with pecans or walnuts on top. I only briefly looked at the pic  I have seen this kind of dish many times but have never been able to eat it. It just does nothing for me, I'd rather save that kind of sweet for dessert. I usually find something different on the food network site - like this link for 50 Thanksgiving sides. http://www.foodnetwork.com/holidays-and-parties/50-classic-thanksgiving-side-dish-recipes/pictures/index.html I don't what is traditional for Canadians though. Sorry!Shellie |
| I want to try something different. thanks! |
| This is a REALLY good one. I have made this with really great comments from guests: http://www.foodnetwork.com/recipes/alton-brown/broccoli-casserole-recipe/index.html I DON't blanch the broccoli or saute the mushrooms, it is moister without both, and plenty cooked. I love this one- might be a favorite. It is different than anything we were used to seeing at Thanksgiving anyway. Another sweet potato dish, (but not sweet) my sister makes and we never have any left overs...It is a sweet potato au gratin. 2 large uncooked sweet potatoes peeled and sliced 1/4 inch thick 1 egg 2 cups whipping cream (I have used light cream in the past, but heavy is better) 3/4 teaspoon salt 1/8 teaspoon ground nutmeg pinch pepper 3 Tablespoons grated parmesan cheese Arrange potatoes in a greased baking dish. Combine egg, cream, salt, nutmeg, & pepper in a bowl and beat slightly. Sprinkle with parmesan. Bake uncovered at 375' for 40-45 minutes or until potatoes are tender. ( I usually double this, and sometimes I used 1/2 white potatoes with extra cheese) It is much better than it might sound actually. Shellie |
| Our family does a sweet potato casserole every year, it's easy enough that my younger cousins have been making it for thanksgiving since they were about 12. Everyone really seems to enjoy it, I'm not a fan of the taste myself, but at our holidays it's one of the first dishes to be empty! |
| Jen usually makes real mashed potatoes and then does her magic on top of that. She adds a Gouda style, but not Gouda French cheese that she gets at Sam's Club and in the end, there is NEVER any left to bring home. I think that is the true judge of a dish. She also makes a killer chicken and noodle dish where she makes her own thick noodles. This is easily my favorite thing she makes. One bowl of this and I'm as content as I think possible after eating. It may be too late at this point, but maybe I can get Jen to loosen her grip on her very protected recipes... Vance |
| Sweet potato casseroles are sweet because there is a lot of brown sugar and butter. What type of side dish are you looking for? Starch (like potatoes) or veggies? How about Waldorf Salad (apples, mayo, walnuts and cheese)? |
Great recipes! Sweet potato is tempting me. I will try the potato another time on my own  . The tried and true has to stay traditional I think plain mashed potatoes at my family. |
| Yes maybe a veggie. One year I tried the green bean casserole, I always see Americans have and everyone LOVED it! |
| My sister makes the best green bean casserole because she uses half-and-half instead of milk. The addition of the bit of cream makes it delicious, and I usually don't like the stuff. And there must be French's fried onions on top. |
| My mom always loved creamed onions, but I wanted to do something a little different. I found this recipe in Gourmet Magazine a number of years ago, and I use it regularly now. They're incredibly easy and very delicious. Balsamic Glazed Pearl Onions 2 1/2 pounds assorted pearl onions such as red, white, and/or yellow (about 8 cups) 2 tablespoons olive oil 1 cup balsamic vinegar 1/2 cup water Preparation In a saucepan of boiling water blanch one third of onions 3 minutes and drain. Blanch remaining onions in batches in same manner. Cool onions and peel. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onions until lightly browned, about 5 minutes. Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes. Transfer onions with a slotted spoon to a platter, reserving liquid. Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid, chilled separately, covered. Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter. Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup. Spoon sauce over onions and serve warm at room temperature. |
| Diane, that onion recipe sounds delish. Can you use frozen pearl onions or must they be fresh? |
Jonsey wrote: My mom always loved creamed onions, but I wanted to do something a little different. I found this recipe in Gourmet Magazine a number of years ago, and I use it regularly now. They're incredibly easy and very delicious. Balsamic Glazed Pearl Onions 2 1/2 pounds assorted pearl onions such as red, white, and/or yellow (about 8 cups) 2 tablespoons olive oil 1 cup balsamic vinegar 1/2 cup water Preparation In a saucepan of boiling water blanch one third of onions 3 minutes and drain. Blanch remaining onions in batches in same manner. Cool onions and peel. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onions until lightly browned, about 5 minutes. Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes. Transfer onions with a slotted spoon to a platter, reserving liquid. Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid, chilled separately, covered. Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter. Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup. Spoon sauce over onions and serve warm at room temperature. oooohh yum haha in the running! |
Paula O. wrote: Diane, that onion recipe sounds delish. Can you use frozen pearl onions or must they be fresh? Frozen works as well as fresh. I've done it both ways. |
Paula O. wrote: My sister makes the best green bean casserole because she uses half-and-half instead of milk. The addition of the bit of cream makes it delicious, and I usually don't like the stuff. And there must be French's fried onions on top. Don't like green bean casserole? Thats Unamerican! When I make it, its the first thing to go. |
| I've made this recipe for thanksgiving and received rave reviews. Baked Fruit and Squash 2 lbs cut butternut squash 1 bag fresh cranberries 2 Braeburn Apples, chopped 1/2 cup clover honey 1Tbsp Pumpkin Pie Spice Combine all ingredients and pour into 9x13 pan. Bake at 400 until squash is tender. |
Bellalover wrote: I've made this recipe for thanksgiving and received rave reviews. Baked Fruit and Squash 2 lbs cut butternut squash 1 bag fresh cranberries 2 Braeburn Apples, chopped 1/2 cup clover honey 1Tbsp Pumpkin Pie Spice Combine all ingredients and pour into 9x13 pan. Bake at 400 until squash is tender. This sounds yummy! Not a squash family, wonder how sweet potatoes would substitute? And I don't think anyone has mentioned the browned marshmallows atop traditional(at least Moms)holiday sweet potatoes  |
| All these are awesome recipes. We aren't even American and we never had the Green Bean Casserole and everyone loved it, even the picky traditional eaters Ohhhh I am tempted to do it again. The pearl onions sound good too! BOTH! haha I cannot wait until tomorrow to get stuffed with turkey! |
| Sounds like a good choice, a tried and true favorite and something new. CanadianThanksgiving is on Sunday, interesting. So jealous, I'm starving for turkey, my favorite. Enjoy. |
| How did it go??? |
| I went with Green Bean Casserole it was a hit. Thanks for the help. I am going to try some of these recipes on my own |
| Very good! |
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