With Thanksgiving right around the corner, we have compiled a list of some of our favorite side dishes and desserts for you. The turkey should always be the star of the show, of course, but having some delicious sides to pair with it make the meal perfect!
First up is a delicious Corn Pudding that is so rich, it is the perfect comfort food. This recipe is also super easy because you will be using packaged cornbread mix. The perfect mix of corn on the cob and corn bread, this is one recipe that is sure to be a crowd pleaser.
1/2 cup butter, softened
1/2 cup sugar
1 cup (8 ounces) sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
- 1. Preheat oven to 325°.
- 2. In a large bowl, cream butter and sugar until light and fluffy.
- 3. Add eggs, one at a time, beating well after each addition.
- 4. Beat in sour cream. Gradually add muffin mix alternately with milk.
- 5. Fold in corn.
- 6. Pour into a greased 3-qt. baking dish.
- 7. Bake, uncovered, 45-50 minutes or until set and lightly browned.
What’s Thanksgiving without cranberry sauce? This recipe puts a spin on the traditional canned version by adding orange marmalade and cilantro. This is very easy to make ahead and will keep for up to 4 days in the refrigerator. If you do plan on making this ahead of time, don’t add the cilantro. You can add it in just before you serve.
2 tablespoons unsalted butter
2 tablespoons grated fresh ginger
1/2 cup dark brown sugar
1 cup orange juice
16 ounces cranberries (fresh or frozen)
1/2 to 3/4 cup orange marmalade
1/2 teaspoon black pepper
2 tablespoons minced fresh cilantro (optional)
- 1. In a saucepan, over medium heat, melt the butter.
- 2. Add the ginger and cook, stirring, for 2 minutes.
- 3. Add the sugar, orange juice, and cranberries.
- 4. Cook until the cranberries burst and the sauce thickens, about 15 minutes.
- 5. Stir in the marmalade to taste (depending on desired sweetness).
- 6. Turn off heat. Stir in the pepper and cilantro just before serving.
- 7. Serve warm or at room temperature.
One of my favorite potato sides to make for Thanksgiving is this Skillet Scalloped Potatoes with Chive Butter. Super cheesy and easy to make, someone in my family has made this for the last few Thanksgiving meals, and it is always the first thing we run out of.
2 tbsp. unsalted butter
2 garlic cloves, minced
1 onion, diced
2 tsp. fresh thyme
Freshly ground black pepper
1 c. heavy cream
1/2 c. chicken stock
1/4 c. chopped chives, plus more for garnish
1 c. shredded fontina cheese
3 to 4 Yukon gold potatoes, sliced thinly on mandolin
- 1. Preheat oven to 400 degrees F.
- 2. In a large cast iron skillet over medium-high heat, melt butter and add garlic, onion, and thyme. Cook until mixture is softened, 3 to 5 minutes.
- 3. Add 1 1/2 teaspoon salt, 1/2 teaspoon pepper, heavy cream, and chicken stock and bring to a boil. Turn off heat and mix in chives and half of fontina.
- 4. Add potatoes to skillet and arrange in any pattern, keeping slices vertical to ensure even cooking.
- 5. Bake 40 minutes. Sprinkle remaining fontina all over and bake until cheese is melty and crust is golden brown, 10 minutes more.
- 6. Garnish with chives and serve immediately.
One of the most recognizable side dishes that can be found on most tables is a Green Bean Casserole. Usually made with canned ingredients, this recipe is made with only fresh ingredients. Talk about a delicious comfort food!
Nonstick cooking spray, for greasing
5 cups sliced green beans
4 1/4 cups low-sodium chicken broth
1 cup panko breadcrumbs
1 cup grated Parmesan
1 tablespoon plus 2 teaspoons canola oil
1 1/2 cups diced onions
2 cups sliced baby Bella mushrooms
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
1/2 teaspoon House Seasoning, recipe follows
1/2 teaspoon salt
1 cup kosher salt
1/4 cup garlic powder
1/4 cup black pepper
- 1. Preheat the oven to 350 degrees F. Spray a 1 1/2-quart baking dish with nonstick spray.
- 2. Boil the green beans in the chicken broth for 20 minutes, and then drain, reserving 1 1/2 cups of the chicken broth.
- 3. Mix together the breadcrumbs, Parmesan and 2 teaspoons of the oil in a small bowl. Set aside.
- 4. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Sauté the onions until translucent, 2 to 3 minutes, and then add the mushrooms and continue to cook for 3 to 4 minutes longer. Remove from the heat.
- 5. Pour the reserved 1 1/2 cups chicken broth back into the pot the green beans boiled in and bring to a boil. Add the green beans to the skillet with the mushrooms and onions.
- 6. While that is coming to a boil, combine the cornstarch and 1/4 cup water in a small bowl to make a slurry. Slowly pour the slurry into the boiling broth, whisking constantly as it thickens, about 2 minutes.
- 7. Pour the thickened mixture over the green beans and add the sour cream, House Seasoning and salt. Stir well.
- 8. Pour into the baking dish and sprinkle with the panko and cheese mixture. Bake until the casserole is hot, about 10 minutes, and then broil until the breadcrumb topping is slightly browned, 1 to 2 minutes.
- 9. Mix together the salt, garlic powder and pepper.
Switching to the dessert side of things, everyone is used to the traditional Pumpkin Pie or Apple Pie at their Thanksgiving table. Why not showcase some of the different fruits available during the Fall? This Brown Butter Pear and Cranberry Cobbler is one of my personal favorites to bring to my family’s table on holidays!
6 tbsp. plus 3 tbsp. butter, cut up
2 lb. ripe Bartlett or Anjou pears, peeled, cored and chopped
1 1/2 c. fresh or frozen (thawed) cranberries
3/4 c. plus 1/4 c. sugar
1/2 tsp. ground cinnamon
1 c. all-purpose flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. heavy cream
1/4 c. cornstarch
- 1. Preheat oven to 375 degrees F.
- 2. In 12" skillet, melt 6 tablespoons butter on medium. Cook 5 to 7 minutes or until golden brown and fragrant, swirling frequently.
- 3. Stir in pears, cranberries, 3/4 cup sugar, cinnamon. Cook 5 minutes or until pears begin to soften, stirring frequently. Cool.
- 4. Meanwhile, in food processor bowl, combine flour, baking powder, salt, and remaining 1/4 cup sugar. Pulse in remaining 3 tablespoons butter until fine crumbs form; transfer to medium bowl.
- 5. Stir in heavy cream until dough just comes together, kneading once or twice.
- 6. In large bowl, toss pear mixture with cornstarch; transfer to 9" pie plate or 2-quart baking dish. With hands, scoop dough onto pie in small mounds. Bake, on foil-lined baking sheet, 40 to 50 minutes or until top is golden brown and pears are tender. Serve warm or at room temperature.
From our family to yours, we wish you a wonderful Thanksgiving, spending time with loved ones and making memories!