When Thanksgiving is mentioned, the first thing that crosses our mind is FOOD! Gathering with loved ones and enjoying a delicious meal, side, or whatever treat you have access too, makes the experience enjoyable and delicious. Although this is not a holiday shared by all or regarded by everyone, we can come to a middle ground with food and the experience of culinary (or lack thereof) arts.
We have gathered our favorite dishes/sides to share with you, in case you need extra inspiration for your Thursday meal 🙂
Gaia – SWEET POTATO CASSEROLE
Coming from Venezuela, I wasn’t raised celebrating the US holiday of Thanksgiving. Being a foodie, I quickly realized that a holiday that is primarily celebrated through eating food is something that I could get behind. I have an enormous sweet tooth, so finding a recipe that could satisfy my crave was a must. Although I have been partaking in this event for only two years, Sweet Potato Casserole has already become my stable dish!
|5 cups cooked sweet potatoes mashed|
(about 5-6 medium sweet potatoes)
|1 1/2 teaspoons vanilla extract|
|1 cup granulated sugar||1/2 cup milk|
|8 tablespoons butter softened||2 eggs|
|1 cup brown sugar packed||4 tablespoons butter softened|
|1/2 cup all-purpose flour||1/2 cup mini marshmallows optional|
|1 cup chopped pecans|
- Preheat oven to 350º F. Scrub sweet potatoes and boil or bake in the oven until tender.
- Cool, peel and mash the sweet potatoes. Stir in granulated sugar, butter, vanilla, milk and eggs, mix well. Pour mixture into a 9×13 casserole dish or individual dishes for serving.
- Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
- Cook for 30 minutes until topping has browned. If using mini marshmallows, add them the final 10 minutes of baking. Remove from oven and serve.
*I do not add the marshmallows. Try pairing it with wild rice!
Carrot – SCALLOPED CORN
Thanksgiving is my favorite holiday, memories of eating delicious food with my family, playing euchre for hours, and eating again (and probably again after that, and then again the next day) are among the best memories of my life. If I had to pick one staple from our thanksgiving family tradition it would have to be this scalloped corn recipe. I’m not sure how many generations this recipe has been in our family or where it came from, but I hope it remains a staple for as long as possible. This may be nostalgia talking, but this recipe is the perfect compliment to any thanksgiving dinner!
|1 Can of Creamed Corn (15oz)||1 Egg|
|1 Cup of Milk (Whole)||¼ tsp Salt|
|1 ½ Cups of Crushed Saltine Crackers||⅛ tsp Pepper|
|2 tbsp Melted Butter|
- Preheat the oven to 350 degrees F (175 degrees C).
- Crush Saltine Crackers.
- Gently mix corn, milk, 1 cup of crackers in a mixing bowl.
- Pour mixture into a pan and bring to a boil on medium heat (stirring regularly to avoid burning the bottom of the mixture).
- In a separate dish, beat egg with salt and pepper.
- Briskly fold beaten egg into the boiling mixture.
- Pour mixture into an oven safe casserole dish.
- In a separate dish mix melted butter with the remaining ½ cup of crushed crackers.
- Evenly spread the crackers from step 8 over the mixture.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
*For larger recipes simply up the ratio of ingredients and follow the same directions.
**I personally think the amount of pepper could be doubled, but I am not about to mess with tradition.
High-Clip – CRANBERRY SAUCE
I’ve never really liked Thanksgiving, especially as a vegetarian, but there are some things that just can’t be messed with. For one, potatoes are just the best edible plant known to man. There is no wrong way to eat a potato. And they always make you happy. However, on Thanksgiving, there is another gem which can go wrong—cranberry sauce. You’ll never have it any other time of the year, but it always gets you through that turkey-filled day. Along with the potatoes, of course.
|1 ½ cups chopped Granny Smith Apples||1 Tsp. Ground Ginger|
|1 Cup of Packed Brown Sugar||1 Tsp. Ground Cinnamon|
|½ Cup of White Grape Juice||1 (12-Ounce) Package Fresh Cranberries|
- Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer until thick (about 15 minutes), stirring occasionally.
- Cool completely.
Yield: 16 servings (serving size: 3 tablespoons)
Recipe Tips: This tangy side is a perfect make-ahead candidate; you can store it in the refrigerator for up to three days before serving.
Source: Cooking Light.
We hope you enjoy your meals and cooking process.
Which is your favorite Fall/Thanksgiving dish?