Thursday, November 18, 2010

Thanksgiving Side Dish Extravaganza!

Grab a cup of coffee, and enjoy the treat we have for you today!  We have a HUGE selection of side dishes to get you in the menu planning mood.  I am organizing the post by contributor, and if applicable, have linked to their blog or Etsy store in their recipe.  So, go show some love to my great friends!

First up, it's me...again.
Here is my morphed, tweaked hybrid of a sauce that I serve every Thanksgiving. The Mandarin Oranges really give it a pop of flavor that is perfect with turkey, rolls, or on a sandwich!

Cranberry Mandarin Sauce
  • ¾ cup Orange Juice
  • 2 TBSP Grand Marnier
  • 2 TBSP water
  • 1 cup sugar
  • ½ tsp cornstarch
  • 1 bag fresh cranberries, 10-14 ounces
  • 1 can Mandarin Oranges, 11 ounces, drained
Combine sugar and cornstarch in a bowl, mixing with a fork to ensure no clumping of the cornstarch. In a medium saucepan, combine orange juice, Grand Marnier, and water. Whisk in sugar/cornstarch mixture. Bring to boil over medium-high heat. Reduce heat and allow to simmer for 10 minutes. Add cranberries, return to boil. Reduce heat and boil gently for 15 minutes, stirring occasionally…careful of the popping cranberries! Add drained Mandarin Oranges and stir to break up oranges slightly. Cover and cool completely at room temperature. It will thicken as it cools. Refrigerate until serving time or overnight.

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Dave submits this recipe for his Sweet Potato Casserole saying:
"My wife found this recipe on-line and I was put in charge of making it.  I figured anything with cornflakes, pecans, and marshmallows was good for me, plus my in-laws give me compliments for such an awesome dish."

Sweet Potato Casserole
  • 4 1/2 pounds sweet potatoes
  • 1 cup sugar
  • 1/4 cup milk
  • 1/2 cup butter, softened
  • 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
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, 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.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

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My Aunt Ingrid sent me the following recipe/tip (LOVE this idea) for making some festive mashed potatoes:

"Mashed potatoes are obviously a must for Thanksgiving Dinner and when I make them I put them on the table in different colors.
One version goes like this:

Boil the peeled potatoes in salt water for about 10 minutes, then add broccoli florets to the same pot. ( 2/3 potatoes, 1/3 broccoli). When both are done and very soft, add milk, butter, nutmeg and mash. You will have "green" mashed potatoes.
The second version I make as follows:
In a pot with salted water put peeled potatoes and baby carrots at the same time (also 2/3 and 1/3), boil until both are very soft. In a sauteing pan, melt butter (use the same amount as you would for regular mashed potatoes), add chopped garlic and lightly brown. Pour over potato/carrot mix, add milk, some pepper (optional) and mash. Voila - orange mashed potatoes. It gives a nice accent to the dinner table."

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Next up is my friend Holly.
I have to show you this.....

photo courtesy of Holly

 Are you just DYING?!?!
Holly makes these paper cupcakes that are GIFT CARD HOLDERS!!!  Ahhhhh!!  The cuteness!!!
Please, please, PLEASE go check out her Etsy Store by clicking HERE and get the baker in your life some of this preciousness.
Oh yeah, and she cooks!  She gives us the following recipes:

"So my mom has this little promotional recipe book published by Fleischmann’s from the 1970’s or thereabouts. She’s had it for so many years that it bears the stains of kitchen accidents, with pages torn and mauled. All I have is a photocopy of the page with this family treasured dinner roll recipe. Hopefully one day, the entire book will make its way to my kitchen – even if it is one page at a time."

Cold Rise Dinner Rolls  - submitted by Holly
  • 5 to 6 cups unsifted flour
  • ½ cup sugar
  • 1 ½ teaspoon salt
  • 2 packages Active dry yeast
  • 1 cup milk
  • 2/3 cup water
  • ¼ cup (1/2 stick) margarine
  • 2 eggs (at room temperature)
  • Vegetable oil
In a large bowl, thoroughly mix 2 cups flour, sugar, salt and undissolved yeast.
Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are very warm ( 120° - 130° F). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and ¾ cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.
Punch dough down; divide into 3 equal pieces. Proceed according to directions for any of the following shapes:
Pan Rolls: Form each piece of dough into a roll about 10 inches long. Cut into10 equal pieces; form into smooth balls. Place in 3 greased 8-inch round cake pans.
Cloverleaf Rolls: Divide each piece of dough into 12 equal pieces. Form each piece into 3 small balls. Place 3 balls in each section of greased muffin pans, 2 ½ 1 ¼ inches.
Lucky Clover Rolls: Divide each piece of dough into 10 equal pieces; form into smooth balls. Place in greased muffin pans, 2 ½ x 1 ½ inches. With scissors, cut each ball in half, then into quarters, cutting through almost to bottom of rolls.
Fan Tans: Roll each piece of dough into a 9 x 12 inch rectangle. Brush with melted margarine. Cut lengthwise into 6 strips. Stack strips. Cut into 12 1-inch pieces. Place cut side up in greased muffin pans, 2 ½ x 1 ¼ inches.
Twists: Divide each piece of dough into 12 equal pieces. Roll each piece into a pencil shaped 12-inch roll. Fold in half and twist together. Pinch ends to seal. Place on greased baking sheets about 2 inches apart.
Brush rolls with oil. Cover baking sheets or pans loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover rolls carefully. Let stand at room temperature 10 minutes.
Bake at 375°F 15 to 20 minutes, or until done (rolls should make a hollow sound when thumped lightly). Remove from baking pans or sheets and cool on wire racks. If desired, brush with margarine. Serve warm.

Maine Bread Stuffing - Submitted by Holly

My family's not from Maine so I'm not sure why it's called Maine Bread Stuffing but this recipe MEANS Thanksgiving to us. If this stuffing's not on the table, nobody's eatin' dinner until it is!

  • 1 large onion, chopped
  • 4 stalks celery, chopped
  • ¼ cup butter or margarine
  • ¼ cup chopped parsley
  • 1 loaf white bread, cubed
  • 2 teaspoons salt
  • ¼ teaspoon sage
  • ¼ teaspoon savory seasoning
  • ¼ teaspoon marjoram
  • ¼ teaspoon thyme
  • ¼ teaspoons pepper

Chop onion and celery, cook in butter or margarine until tender. Add seasonings. Add to bread and blend well. Place in turkey for stuffing or in crockpot and wet with chicken or turkey stock for larger groups.

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Pass the plate to Jill from Sublime Hodge Podge:
"This is on the table EVERY single easy its stupid simple but why have just regular butter when you can have Cinnamon Sugar Butter? It just makes everything taste better. (ok so maybe not mashed potatoes) If you've ever been to Texas Roadhouse or some of those other western steak houses, they serve this butter for their dinner rolls."

Cinnamon Sugar Butter - Submitted by Jill
  • 1 stick of unsalted butter, softened
  • 4 tbsp brown sugar
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
Place softened butter into a small mixer bowl and add spice. Whip till fluffy using a hand held mixer. Chill until ready to use.

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Leslie, aka The Hungry Housewife, shares the following AMAZING side dishes with us, along with many laughs.  To see these yummies, please click on the recipe name!

Creamy Philly Peas
Roasted Brussel Sprouts
Sweet Potato Casserole

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Keri, shares more of her bread baking talent with these rolls:

Dixie Rolls

My aunt makes these rolls for every holiday so I rarely have had to make them. They are incredible. My
preference is to use the whole wheat/white flour mix. It adds a little something extra. They take some
planning ahead to make the dough the night before, but it’s worth it!

  • 1 pkg. yeast
  • ¼ C. very warm water
  • ¾ C. milk
  • 1 cube real butter
  • ½ C. sugar
  • ½ t. salt
  • 3 eggs, beaten
  • 4 C. flour (OR 1 C. whole wheat flour and 3 C. white flour)

1. Mix package yeast with very warm water. Let sit until bubbly.
2. Heat milk until very hot. Remove from heat and add butter, sugar, and salt.
3. Let the butter melt and the mixture cool. Then, add well beaten eggs and dissolved yeast and mix
4. Add flour and mix well. Place in a greased, towel covered bowl and refrigerate overnight or for at
least 4 hours. It’s highly recommended to let it sit overnight though.
5. Pat dough into a round on a floured surface. Divide with knife into quarters, and then cut each.
quarter into thirds. Gently flatten each third and roll into crescents starting at the wide end.
6. Place on greased sheets and cover with a towel. Let rise in a place with no draft for about 4 hours.
7. Bake at 350 for about 10 minutes or until lightly browned. Remove to cooling rack. Enjoy!!

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Laura, the Mom in Real Mom Kitchen is back to share some sides.  Including some brilliant recipes for putting your Crock Pot to work for you on turkey day!

photo courtesy of Real Mom Kitchen
 Cranberry Apricot Sauce

photo courtesy of Real Mom Kitchen
Ultimate Slow Cooker Mashed Potatoes

photo courtesy of Real Mom Kitchen
Slow Cooker Brown-Sugared Baby Carrots

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Janice is bringing rolls!  I have personally had these rolls and they are INSANE!  I had this recipe, moved it from state to state and house to house, only to have lost it last year.  I am SO happy I have it again!  One of the things I love about these rolls, aside from their incredible taste, is that you can make the dough up to a week in advance.  I am always a fan of making things easier on Thanksgiving!  You can make the dough 1 or 2 days before, then roll them out in the morning and let them rise all day.  Once the turkey is out of the oven, these go in and you have piping hot, fresh rolls!  Try these, you won't be sorry!

Finger Tip Rolls

Stir into mixing bowl and let stand exactly ½ hour:
  • 1 cup cold milk
  • ½ cup sugar
  • 1 CAKE YEAST (Fleishman’s), break up with fingers*

  • 2 eggs, well beaten
  • 4 cups flour, sifted (or remove 1 TBSP per unsifted cup of flour)
  • ½ tsp salt
Stir together until well mixed. The dough will be stiff to stir.

  • 1 cube (1/2 cup) butter, melted

Mix the butter into the mixture. The dough will be “sticky”. Cover and put into fridge overnight. (Keeps up to one week)
Divide dough in half. With the first half, flour the surface of the counter and knead a little flour into the dough. Roll into a circle about ¼ inch thick. Cut into 10-12 “pie shapes”, depending how large you want the rolls. Roll up each wedge from large end to small and tuck point under. Turn in ends if you want them to be like a croissant.
Repeat with other half of dough.
Lightly grease baking sheet and place them 2”-3” apart. Let them stand at room temperature 6-8 hours.
Bake at 350 degrees for 10-12 minutes, until golden brown.

Note: Also rolls out good cinnamon rolls.

*Fleishman’s refrigerated cake yeast is usually close to the butter in the cooler section. Do not use dry powder yeast.

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Amanda brings us three side dishes sure to please everyone!

Aunt Paula's Sweet Potato Souffle

  • 3C mashed sweet potatoes
  • 1C sugar
  • 1/2 tsp salt
  • 2 lightly beaten eggs
  • 1/3 stick margarine, melted (I always use more than this)
  • 1/2C milk
  • Topping: 1/3 stick marg., melted; 1C brown sugar; 1/3C flour; 1C chopped nuts
Mix together main ingredients & pour into greased baking dish; cover with topping & bake 35 min @ 350 degrees or until gold and bubbly.

Buffet Green Beans
  • 3, 16-oz cans cut green beans
  • 8 slices of bacon
  • 1 large white onion, sliced
  • 1/2C sugar
  • 1/2C vinegar
Drain beans and pour into baking dish; place in 200-degree oven to warm; fry bacon and onion together until done but not too dark; remove onions and bacon from drippings and set aside; mix sugar and vinegar together well and pour into bacon drippings; bring to a boil and pour over green beans; place onions and bacon on top and return to oven. Prepare at least 3 hrs before serving; serve warm.

Orange Jello Salad
  • 1 large pkg. orange jello
  • 2C boiling water
  • 1, 6-oz frozen orange juice
  • 1 flat can crushed pineapple w/juice
  • 1 can mandarin oranges w/juice
Mix jello w/boiling water; add frozen OJ, oranges, and pineapple; mix; set in refrigerator.

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Next to the dinner table is Amber, the Mommy in This Mommy Cooks.  To see any of her scrumptious dishes, simply click on the recipe title and you will be magically transported to her page where lusciousness awaits!

Corn Casserole
Hashbrown Casserole
Green Beans
60 Minute Dinner Rolls

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Trudy brings us her stuffing recipe:
  • 1 bag of pepperidge farms seasoned bread cubes
  • 2 cups of turkey pan drippings
  • 1 red onion diced
  • 3 stalks celery diced
  • 1 cup shredded carrots
  • 8 ounces mushrooms diced
  • 1 cup craisins
Bring everything to a boil, except bread cubes.  Add bread cubes, add 1 cup mozzarella cheese and french fried onions to the top.  Bake at 350 for twenty minutes.

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Last, but certainly not least is Mishell's NO Carb Stuffing.

Roasted Garlic “Stuffing”

  • 2 large bunches of celery
  • 1 medium white onion
  • 8 cloves roasted garlic, minced
  • 3 tbsp roasted garlic flavored olive oil
  • 1/2 tsp dry basil
  • Salt and pepper, sprinkle of each (I like a little extra pepper.)
Discard outer darker green stalks of celery. Dice remaining celery.
Dice onion.
Add both to a pan with garlic flavored olive oil.
Cook over medium-medium high heat until tender.
Add garlic, basil, salt, and pepper.
Heat for another minute and serve with meat and gravy!

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Again, a big THANK YOU to all those who submitted recipes!
If you have a side dish recipe you would like to link up for this Side Dish Extravaganza, please link up below and share the linky-lovin' on your post as well!

This post has been linked up to:  Frou Frou Decor, Simply Sweet Home, Tidy Mom , Make Ahead Meals For Busy Mom's, Eat at Home


  1. Cinnamon sugar butter, to die for.

  2. Why didn't I ever think of using a slow-cooker for mashed potatoes before? I love this idea!

  3. Thats a great side dish round up! Thanks for the shout out

  4. I made your Cranberry Mandarin Sauce for Thanksgiving. It was delicious!