What your favorite Thanksgiving Side Dish

[BrianGSDTexoma]

Maybe MINE will jog your memory, it was inspired from the cream corn from Rudy's Country Store, when Doc was still alive and before the franchise.

I almost stopped at Rudy's today. People keep telling me to try the corn. I said to friend bringing cream corn and this looks good.

 

[BrianGSDTexoma]

Stuffing all my life was number one followed closely by deviled eggs.

Thanks for reminding me! I stuck on the Pioneer women eggs.

 

[mike243]

Dressing with giblet gravy ,

 

[phrogpilot73]

My wife hates it, but my friend's Canadian wife was intrigued - so I'm making it this year. Creamed pearl onions au gratin. Made with extra sharp New York cheddar (if I can find it - if I can't an extra sharp white cheddar).

 

[Hawging It]

Sweet potato casserole, deviled eggs, broccoli and cheese casserole and pecan pie! Oh! almost forgot the from scratch yeast rolls drowning in real butter!

 

[TNJAKE]

Sweet potato casserole, deviled eggs, broccoli and cheese casserole and pecan pie! Oh! almost forgot the from scratch yeast rolls drowning in real butter!

We are having smoked bourbon pecan pies. They are delicious

 

[Brokenhandle]

My wife hates it, but my friend's Canadian wife was intrigued - so I'm making it this year. Creamed pearl onions au gratin. Made with extra sharp New York cheddar (if I can find it - if I can't an extra sharp white cheddar).

Care to share that recipe? Sounds great

Ryan

 

[Hijack73]

Anything I can either dip into or pour my gravy onto.

It goes on everything from the dressing, to the green bean casserole, to the mac n cheese.

Then, my pecan pie. I usually don't get a fresh plate so it may have traces of gravy on the crust.

My favorite may actually be a sliver of brown turkey skin dripping gravy. I hate turkey, love the browned skin.

 

[chopsaw]

The dressing that was made back in the ( 180 degree pork days ) kind of a savory bread pudding . My Mom made it , and my late wife's Mom made it . I need to get that recipe .

 

[daspyknows]

Stuffing/dressing.

 

[JJS]

Dressing with gravy, the rest is just filler material

 

[Fueling Around]

We are not traditional T-Day menu.
On chicken years, It is dressing and gravy for me, mashed taters for my son, and sweet taters for wife. Daughter loves it all.
This year is enchiladas, so chips and salsa is usual side. Are Margaritas a valid side?

BrianGSDTexoma
I love breaded corn, which is creamed corn with bread and cracker crumbs.
My wife has threatened severe consequences if I make anything resembling creamed corn due to a childhood incident of overeating corn.

So 'dressing' = cooked in a pan, and 'stuffing' = cooked in the bird?

More of a regional / colloquialism term than actual usage.
Similar to casserole, dish to pass, and hot dish.

 

[Fueling Around]

Stuffing all my life was number one followed closely by deviled eggs.

I love it too. Have you found a Keto method.

Filling balls

You got me on this one.

 

[MJB05615]

My Wife's homemade from scratch Cheesecake, old Family recipe. A little secret, she makes it better than her Mother, but don't tell anyone, lol.

 

[D.W.]

Anything I can pour my homemade gravy on, which equals anything (potatoes, stuffing/dressing, rolls, etc.) but the veggies - I call it moderation and being healthy.

 

[chef jimmyj]

That Creamed Corn sounds good but I would DOUBLE the add-ons! Once a year Treat...

My favorite TG Dishes...JJ

Sage and Herb Sausage Dressing

2 1/2Lbs Bread, 2 of the large sliced sandwwich loaves.
4C Chicken Broth
1Stk Butter
1 1/2Lbs Breakfast or Country Sausage, 2 Rolls Jimmy Dean is good.
2C Diced Onion, 1Lrg.
2C Diced Celery, 4 big Ribs.
2T Minced Fresh Sage Leaves, small bunch. (1T Dry Sage, rubbed)
1T Fresh Thyme Leaves, 6-8 sprigs. (1tsp Dry Thyme, rubbed)
1T Fresh Rosemary Leaves, Minced (1tsp Dry Rosemary, rubbed)
Salt and Pepper To Taste.

Melt the Butter in a 2Qt Pot. Add the Sausage and brown, breaking up into marble sized chunks.

Add the Onion and Cerlery and saute until tender.

Add the Herbs and saute until fragrant,2-3 minutes.

Add the Chicken Broth bring to a boil, reduce heat and simmer, 15-20 minutes.

Using a Serrated Knife, cut the bread into 3/4 inch Cubes and place in a large bowl.

Here is where I break with tradition, because my family likes moist dense Dressing as if it came out of the Bird...

Pour the Broth mixture over the bread and mix well.

Pour the Dressing mix in a greased 9 X 13 baking Dish.

Bake at 350°F for 1 hour until hot and top is Brown and Crunchy.

Note: For a lighter Dressing, Dry the Bread Cubes in a 275°F Oven, spread on cookie sheets, toss frequently. To bake, cover the baking dish with foil and bake 30 minutes, Uncover and bake 30 minutes more to Crisp and Brown the top...

Sweet Potato Casserole with Pecan Crumble

3Lb Sweet Potatoes
1/2C Brown Sugar
1/4C Pure Maple Syrup
1/2C Melted Butter
2ea Eggs
1/4C Heavy Cream
1tsp Vanilla
1/2tsp Cinnamon
1/2tsp Nutmeg
1" Fresh Ginger, grated

Topping

!C Brown Sugar
1C Flour
1/2C Melted Butter
1/2C Chopped Pecans
1 1/2tsp Cinnamon
1" Fresh Ginger, grated

Bake sweet potatoes at 425°F until soft, 1 to 1.5 hours.

Cool 30 minutes on the counter. Peel and mash lightly.

Mix all filling ingredients and spread in a buttered 1 1/2 Qt baking dish.

Combine Topping ingredients in a bowl and toss with a fork until Pea sized crumbs form.

Top the potatoes and bake a 350°F for 30 minutes.

This is good hot or cold!!!

 

[1MoreFord]

So 'dressing' = cooked in a pan, and 'stuffing' = cooked in the bird?

Yes! Dressing is a Southern thing from my prospective. Maybe not always though.

 

[1MoreFord]

My wife hates it, but my friend's Canadian wife was intrigued - so I'm making it this year. Creamed pearl onions au gratin. Made with extra sharp New York cheddar (if I can find it - if I can't an extra sharp white cheddar).

Creamed pearl onions au gratin w/extra cheese recipe; Please!

 

[Inscrutable]

Apple sausage stuffing/dressing (we make both and mix)

Made that our first Thanksgiving together, misinterpreted her mother’s recipe, took hours to cut/make and had enough dressing to feed an army. Still laugh about it.

 

[rtbbq2]

That onion looks great!

I haven't made onion pie in a long time. Thanks for sparking my memory.