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I am hosting Thanksgiving and I am tired of many of my traditional sides. Usually, I make:
Mashed potatoes stuffing rutabaga green beans carrot soufflé This year, I am going to ditch the green beans and carrot soufflé, but can't decide what else to make in their place. Would creamed spinach be too heavy? Corn casserole? What are all of you making? |
| ruth chris sweet potato |
| Paula Deen's corn casserole!!!!!!!!!! |
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Sweet potatoes
Brussels sprouts sauteed with bacon |
| corn pudding |
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sweet potatoes and apple casserole. Layer candied yams with slices of apple. Dot with butter, pour a bit of the yam juice over, and bake. Yum!
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OP here. Be honest. What do you think about broccoli casserole or green bean casserole?
I LOVE them but are they considered a bit trashy? I think they're just plain delicious - but would foodie types be offended? |
They seem to gooey and salty and saucy When paired with the stuffing, gravy, etc. I'd go for something cleaner, like sautéed brussel sprouts, green bean salad, peas and pearl onions, etc. |
I love green bean casserole. I make a version with homemade cream of mushroom instead of the Campbell's. If you go that route I don't think it's trashy or too salty. |
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Mashed potatoes with bacon
Sweet potato gratin Roasted veggies Stuffing Cranberry relish |
| Roasted asparagus. Garden salad or veggie/dip plate. Cranberry sauce. Candied sweet potatoes. Broccoli casserole or green bean casserole would be awesome. |
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Mashed potatoes
Cornbread dressing Candied yams Macaroni and cheese Green bean casserole Corn casserole Cranberry sauce Considering adding a pineapple casserole to the lineup. |
My mom thinks the green bean casserole is white trash food but we make it and love it anyway! I used canned soup BUT I use frozen french cut green beans because I hate the taste of canned vegetables. |
| We do a lightly creamed spinach each year (using cream cheese and milk so not toooooo heavy), and there are never any leftovers. |
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Butternut squash
I buy the precut squash at Costco. Microwave for 15 minutes in glass or corning ware with lid. Add 1/2 stick of butter. 1/2 teaspoon salt (to taste). Puree using blender (I use one of those handheld immersion blenders). Sprinkle with Pumpkin Pie spice and serve warm. It is so easy and people always go nuts over it. |