Favorite Thanksgiving Sides

I wanted to do a post on my favorite sides to go with the Turkey for Thanksgiving.

So here are just a few of my favorites: 

Corn Casserole

Corn Casserole is one of my favorite sides during the holidays. It is the easiest recipe to throw together and can be prepared with various ingredients mixed in.   Prep Time: 5 minutes Cook Time: 55 minutes

Ingredients:

1 (14 3/4) can cream-style corn

1 (15 1/4) can whole corn, drained 1 (8oz) package Jiffy Corn Muffin Mix 1 cup sour cream 1/2 cup melted butter 1 to 1 1/2 cups shredded cheddar cheese

Directions:

Preheat oven to 350 degres  Grease a 9x9 baking pan or 2 quart casserole dish  Mix together Corn, Jiffy, Sour Cream, and butter in large bowl.

Pour into prepared pan and bake for 55 minutes, or until golden brown.

Stir in Cheese

                   Southern Baked Candied Yams

 

Ingredients:

• 4 large sweet potatoes
• 
  

• 1 stick unsalted butter
• 
  

• 2 cups white sugar
• 
  

• 1/4 cup heavy whipping cream
• 
  

• 2 1/2 - 3 teaspoons cinnamon
• 
  

• 1/2 teaspoon nutmeg
• 
  

• Couple dashes ground clove
• 
  

• 1 1/2 – 1 tablespoon real maple
• 
  

• 1/2 tablespoon real vanilla extract

Instructions:

1.    Preheat oven to 350
2. 
   

1.    Wash and dry yams
2. 
   

1.    Cut off the the tips of yams.
2. 
   

1.    Peel yams.
2. 
   

1.    Slice yams into 1/2 thick circles
2. 
   

1.    Place into a 12 x 9 casserole dish. 
2. 
   

1.    In a medium size pot, melt butter over medium heat.
2. 
   

1.    Add sugar and stir until well blended
2. 
   

1.    Add whipping cream and stir until creamy.
2. 
   

1.    Stir in cinnamon, nutmeg, clove, maple, and vanilla extract.

1. 
   

1.    Pour mixture over yams.
2. 
   

1.    Cover with foil and back for 40 minutes.
2. 
   

1.    Remove foil and bake for an additional 20-25 minutes.
2. 
   

1.    Plate and spoon syrupy sauce over the yams. Serve immediately.

Fresh Green Bean Casserole

Prep Time: 40 Minutes

Bake Time: 15 minutes

Topping:

  4 slices white bread, each slices torn into quarters

  2 tablespoons unsalted butter, softened

  4 teaspoon salt

  1/8 teaspoon ground black pepper

  3 cups canned fried onions (about 6 ounces)



Beans and Sauce:

  2 tablespoons salt

  2 pounds green beans, ends trimmed, and halved

  3 tablespoons unsalted butter

  1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces

  3 cloves garlic, minced

  (About 1 tablespoon)Salt and pepper, to taste

  3 tablespoons all-purpose flour

  1 1/2 cups chicken broth

  1 1/2 cups heavy cream

1. For the Topping: Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.

2. For the Beans and Sauce: Adjust oven rack to middle position and heat oven to 425 degrees F. Fill a large bowl with ice water. Bring 4 quarts of water to a boil in a large pot or Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.

3. Add butter to now-empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.

4. Add green beans to sauce and stir until evenly coated. Arrange in an even layer in 3-quart (or 9×13-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

I hope you all try one or all of my favorites. Enjoy a wonderful Thanksgiving with amazing sides!