Does anyone have insteresting ideas for Thanksgiving side dishes? I'm looking for some unusual recipes!?

This is a really nice one that I'm making this year...a nice little twist on an old classic...





Potato and Wild Mushroom Gratin





6 tablespoons (3/4 stick) butter


12 ounces assorted fresh wild mushrooms, sliced





3 pounds Yukon Gold potatoes


1 1/2 teaspoons salt


3/4 teaspoon ground black pepper


2 cups heavy whipping cream


Preparation


Preheat oven to 375°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with potatoes, mushrooms, salt, and pepper. Pour cream over potatoes. Cover with foil and bake 45 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving.





Enjoy!Does anyone have insteresting ideas for Thanksgiving side dishes? I'm looking for some unusual recipes!?
I really like roasted vegetables. I love roasted brussels sprouts or you could do a mix of roasted root vegetables - Slice up new potatoes, sweet potatoes, turnips, parsnips, fennel bulbs,onion, shallots, carrots. Mix with melted butter or olive oil, season with salt, pepper and thyme and roast at 350 degrees for 40-50 minutes or until all vegetables are fork tender.





Epicurious has a recipe this year for a cosmopolitan cranberry sauce - made with fresh cranberries, vodka and grand marnier that I am planning to do for sure:


http://www.epicurious.com/recipes/food/v…





I also like fennel - it is an bit unusual and tastes great sliced raw and made into a salad or roasted with onion and garlic.





Good luck with your feast!Does anyone have insteresting ideas for Thanksgiving side dishes? I'm looking for some unusual recipes!?
CRANBERRY-APPLE BUTTERNUT SQUASH





2 lb. butternut squash - peeled, seeded, and cubed


4 c. water


1 (21 oz.) can apple pie filling


3/4 c. whole berry cranberry sauce


2 tbsp. orange marmalade


2 tbsp. apricot preserves





In a large saucepan, combine squash and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes. drain. Spread the pie filling in a greased 8-in. square baking dish. Top with squash. Combine cranberry sauce, marmalade and preserves; spoon over squash. Bake, uncovered, at 350 F. for 25 minutes or until heated through.





BRUSSELS SPROUTS AU GRATIN





1 qt. Brussels sprouts


2 tbsp. Butter


1/2 c. Green onions, chopped


1 tbsp. Flour


2 slices Bacon


1-1/2 tsp. Garlic, chopped


1-1/2 tsp. Parsley, chopped


1 c. Water (Reserved from cooking Brussels sprouts)


1/2 tsp. Salt


1/8 tsp. Pepper


1/2 c. Cheddar cheese, grated


2-1/2 tbsp. Breadcrumbs





Preheat oven to 325 F. Make an “x” at the bottom of the Brussels sprouts. Cook sprouts until tender, making certain that the water covers the sprouts. Drain and reserve 1 c. of the hot liquid. In a small skillet, saute green onions in the butter for 3 minutes. Stir in flour and cook until flour is dissolved (about 3 minutes.) Add bacon, garlic and parsley. Cook 3 minutes more. Pour in reserved water. Season with salt and pepper. Bring to a boil, stirring constantly until thickened to the consistency of heavy cream. Remove bacon from the sauce and place the sprouts base down in a buttered casserole. Pour sauce over. Top with grated cheese, crumbled bacon and breadcrumbs. Bake 30 minutes or until top is browned.





SOUTHERN BUTTERNUT SQUASH CASSEROLE





3 c. butternut squash, cooked and mashed


1/2 c. sweetened condensed milk


2 eggs, beaten


1/2 c. butter, softened


2 tsp. vanilla extract


1/2 c. heavy whipping cream


1 c. white sugar





Preheat oven to 350 F. Butter a 2 quart casserole dish. Blend the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar. Pour into prepared casserole dish and bake at 350 F. for 30 to 45 minutes or until set and edges begin to bubble.





Topping (optional)





1-cup brown sugar


1/3 cup flour


1/3 cup butter


1/2 cup chopped walnuts





Mix and sprinkle over squash before baking.





SQUASH AND APPLE BAKE





1/2 c. packed light brown sugar


1/4 c. butter, melted


1 tbs. all-purpose flour


1 tsp. salt


1/2 tsp. ground mace


2 lb. butternut squash - peeled, seeded, and cut into 1/2 inch slices


2 large apples - cored, and cut into 1/2 inch slices





Preheat oven to 350 F. In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9 x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil. Bake for 50 to 60 minutes at 350 F. or until squash is tender.
SWEET POTATO SALAD 12 servings





This is a sweet and easy potato salad.





Prep Time: approx. 15 Minutes.


Cook Time: approx. 15 Minutes.


Ready in: approx. 8 Hours 30 Minutes.





3 pounds red potatoes


2 ½ pounds sweet potatoes


¼ cup white wine vinegar


¼ cup olive oil


1 clove garlic, minced


¼ cup dill pickle relish


½ cup chopped red onion


1/3 cup mayonnaise


1 pinch ground black pepper


1/3 cup sour cream


½ cup chopped parsley





Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.





In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.





Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.
This baked corn always goes over pretty well. Kinda sweet if you'rre ok withthat, Can be made with low fat or non-fat sweetened milk if desired. Can be doubled, but no more that doubled.





Baked Corn





3 eggs


1-14 ¾ ounce Can Cream Style Corn


1-14 ounce can Eagle brand sweetened milk (low fat or fat free is OK)


Salt %26amp; Pepper to taste


1 Tablespoon corn starch





Separate the eggs and mix all ingredients except egg whites. Beat the egg whites until frothy but not stiff. Fold egg whites into the mixture. Place in a covered 1.6 liter – 2 qt. casserole dish, bake at 350 covered for 30 minutes, remove cover and bake 30 minutes more.
worms!!
Broccoli Casserole (Not really a casserole.)





I'm not sure of the full recipe, but here is the basics.





Cruble up ritz crackers and cover the bottom of a casserole dish with them.





Brush lightly with butter.





Mix the broccoli and velveta cheese and put it in the dish on top of the crackers.





Top with a light layer of the crubled crackers.





Bake until the broccoil and cheese have melted together and the crackers are toasted.








Search the internet for the exact recipe.
stuffing
I believe this Sage Cranberry Dressing is a bit unusual as stuffing recipes go, but it is a favorite side dish as well.





Preparation time: 12-14 minutes. Serves 8-10 (Makes enough to loosely stuff a 20 pound turkey).





Ingredients:


1 1/2 cups diced celery


1/2 cup chopped onion


1/4 cup butter


1 1/2 quarts dried cubed bread (for cornbread dressing, substitute cornbread for all or part of the bread in the recipe)


1 teaspoon of salt


1/2 teaspoon poultry seasoning


1/4 teaspoon black pepper


3/4 cup craisins (sun-dried cranberries)


1/4 cup chopped pecans, optional


1 cup cold chicken broth





Instructions:


Sauté the celery and onion lightly in the butter until tender but not browned; cool


Combine the bread and cooked vegetables in a large mixing bowl


Add the herbs, craisins, pecans and seasonings


Toss gently until all ingredients are well mixed


Add the stock a little at a time and mix the dressing lightly after each addition


Add just enough stock to make the dressing slightly moist, neither dry nor soggy


Correct seasoning


Place in a greased baking pan and bake at 375 degrees F until hot in the center (about 1 hour)





TA-DA! That’s it!





Just another note: If you use this dressing recipe to stuff poultry instead of baking the dressing separately, fill the bird loosely. Do not pack, as the stuffing expands during cooking.





There are many other ideas if you explore the links below.
got Japanese with dry rice and others (lol)
green bean casserole