The side line: Thanksgiving side dishes
Nov 07, 2012 | 2172 views |  0 comments | 10 10 recommendations | email to a friend | print
Classic Chicken and Dressing

What would Thanksgiving be without a classic cornbread dressing recipe? This has always gotten compliments.

1 large skillet cornbread (crumbled)
2 cups cooked chicken (white and dark meat, chopped)
10 saltine crackers (crumbled)
1 cup chopped onion (optional, but delicious)
1 can cream of chicken soup
1 can cream of celery soup
1 can chicken broth
1 egg, beaten
Salt and pepper to taste
Pinch of sage (optional ... some people like, but I do not use it in mine)
Broth from cooked chicken

Mix first eight ingredients. Add salt, pepper and sage (if using). Add broth from chicken until the mixture is as thick or thin as you like it. Pour into a large baking pan or oven-safe casserole dish. Bake at 350 degrees for 1 hour or until the middle does not shake.

— Annice Sorrells, Woodland

Squash Casserole A La Kitty

Every Thanksgiving and Christmas, no matter where, no matter what, these two side dish recipes from our late aunt, Kathryn Cagle — or Kitty, as everyone called her — must be part of our annual feast. I’m proud to follow her tradition. Mine are still not as good as hers but I keep trying!

2 pounds squash, cut into 1/2-inch discs
1 stick butter plus 2 tablespoons for dotting on top
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) carton sour cream
1 (2 ounce) jar chopped pimentos
1 (8 1/2 ounce) can chopped water chestnuts
2/3 cup diced onion
Salt and pepper to taste
1/2 cup seasoned breadcrumbs

Boil squash in a small amount of salted water until tender. Drain and mash slightly. Melt one stick butter in cream of chicken soup and add to squash along with sour cream, pimento, chestnuts, onion and salt and pepper. Mix well. Line baking dish or casserole dish with half of the breadcrumbs and pour in squash mixture. Top with remaining breadcrumbs. Dot with two tablespoons butter. Bake at 350 degrees till mixture is bubbly and brown, approximately 30 minutes.

— Mari G. Chandler, Anniston

Sweet and Sour Slaw

1 medium head cabbage, finely shredded
1 medium onion, finely sliced
1 green pepper, finely diced
1/2 cup sliced pimento stuffed olives
3/4 cup sugar
3/4 cup vinegar
1/2 cup oil
1 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon pepper

In glass 2 1/2-quart casserole dish, layer cabbage, onion, green pepper and olives. In small pan, combine sugar, vinegar, oil, celery seed, dry mustard, salt and pepper. Bring to boil, pour over all and let sit overnight.

— Mari G. Chandler, Anniston

Rosemary Roasted Garlic Mashed Potatoes

2 whole heads garlic
1 sprig of rosemary
4 tablespoons olive oil
2 tablespoons water
8-10 medium potatoes, peeled, large diced
1 stick salted butter
1 cup heavy cream
2 tablespoons chopped parsley
Few leaves of fresh rosemary
Salt and pepper

Preheat oven to 200 degrees. Place the whole heads of garlic, rosemary, olive oil and water in a glass dish and cover tightly with aluminum foil. Cook until garlic heads are extremely soft, and have pleasant aroma.

Place potatoes in large pot and cover with water. Boil potatoes until fork tender. Strain water from potatoes. Add butter and heavy cream. Using a hand mixer, whip potatoes until smooth and fluffy.

Once garlic mixture has cooled, squeeze the cloves of garlic into the potatoes along with any excess oil from cooking.

Finely chop parsley and fresh rosemary, add to potatoes along with salt and pepper to taste.

Mix potatoes until everything is combined and enjoy!

Makes 6-7 servings.

— Sarah Burrage, Weaver

Corn Pudding

2 cups frozen corn
1 can cream-style corn
1 cup sour cream
1 package cornbread/muffin mix
2 eggs
2 tablespoons butter, melted

In a large bowl, combine all ingredients. Pour into a greased 13x9-inch baking dish. Bake at 350 degrees for 40-45 minutes.

— Penny Nielsen, Weaver

Sweet Potato Crest

2 cups mashed sweet potatoes
1 cup sugar
1 cup milk
1 egg, beaten
1 teaspoon vanilla
1/4 teaspoon salt
1 cup coconut
Topping (recipe follows)

Mix all ingredients together. Bake in a greased casserole dish for 30 minutes at 350 degrees. Set aside and let cool while you prepare topping.

Topping

1 small can crushed pineapple and juice
1 cup sugar
1/2 pint maraschino cherries and juice
2 tablespoons cornstarch

Mix all ingredients in saucepan and cook over low heat until very thick. Pour over top of sweet potato casserole.

— Penny Nielsen, Weaver

Spinach Squares

4 tablespoons (1/2 stick) butter
3 eggs
1 cup flour
1 cup milk
1 teaspoon salt
1 teaspoon baking soda
2 packages frozen chopped spinach, thawed and drained
1 pound Monterey Jack cheese, shredded

Melt butter in a 13x9-inch pan. Mix together eggs, flour, milk, salt and baking soda. Add spinach and cheese. Pour into pan with melted butter. Bake at 350 degrees for 30-40 minutes.

— Penny Nielsen, Weaver

Hot Cranberry Sauce

1 can cranberry sauce
1 teaspoon grated orange peel
1/2 teaspoon ginger
1/4 teaspoon allspice

Combine all ingredients in saucepan. Heat, stirring occasionally, until sauce is well blended. Serve warm.

— Penny Nielsen, Weaver

Pumpkin Apple Butter

1 can (29 ounces) pumpkin
2 cups apple cider
1 cup applesauce
1 cup packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

In a large saucepan, combine all ingredients. Simmer, uncovered, for 2 hours, stirring occasionally until thickened. Can refrigerate up to l month, or freeze in freezer containers.

— Penny Nielsen, Weaver

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