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NEW Simple Thanksgiving Sidedish recipe

post #1 of 15
Thread Starter 
I am in need of a simple (one-two pot max-15 ingredient) thanksgiving recipe for my parents and friends. My family is tired of the same cranberry jello, butternut squash kugel... If anyone has an idea of a simple and new side dish then please let me know. I am desperate.

Thanks,
Compslord
post #2 of 15
Beet greens wilted with diced pancetta and topped with fresh mozzarella and diced tomato. Or maybe brown rice, red bell pepper and green onions served as either a hot dish or as a cold salad with a dash of a mustard vinaigrette. Broiled asparagus with a lemon - pepper mayo. A couple cans of green beans, a can of cream of mushroom soup and, er, wait a minute, scratch that idea.

mjb.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 15
We enjoy stuffed acorn squash. These are a big hit, even with people who claim they don't care for squash. I invented this recipe one Thanksgiving especially for some vegetarian friends who were joining us. I wasn't prepared for how much everyone else liked it too.

Do not peel the squash. Slice the squash lengthwise, clean out the seeds & place cut side down in a buttered dish or sheet pan. Bake until slightly under done (sharp knife meets some resistance when poked into the flesh)

While the squash bakes: steam some rice...I like to use brown rice, red rice (Lundburg farms Christmas rice), or wild rice.

While the rice steams: saute finely diced onion, celery, carrot, garlic until transluscent but not browned. When the rice is done, stir in the vegetables, a generous amount of chopped pecans & seasoning to your liking ... I use a little sage, salt & pepper.

Stuff the squash with as much of the mixture as it will hold, brush with melted butter, and bake about 30 minutes.

To serve: depending on the size of the squash, cut each stuffed piece into halves or thirds, and arrange on a serving platter. If using as a main course, allow an entire half squash per person.
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post #4 of 15
How about an Indian style creamed spinach called "saag paneer?" You can keep the spice level down far enough for your family. It's a one pot deal, and can be made several days ahead -- in fact, it's better.

BDL
post #5 of 15
Take a pound of fresh string beans, clean, cut in pieces and put in a large pot of already boiling salted water and cook till only barely tender, just bright green and offering some resistance when you prick with a fork. (five minutes or less depending on the thickness of the beans.)

Make a bechamel (cream sauce):
1/8 cup butter, melt in pot
add 1 1/2 tbsp flour - cook over low heatr 2 min
off heat add, all at once
1 cup milk
1/4 tsp salt a few grindings of nutmeg, black pepper

beat with whisk to remove lumps and cook till thickened- about ten min, stirring frequently.
If you want it fancier you can take a cup or two of sliced mushrooms, and sautee in butter with some crushed garlic.
mix beans and cream sauce (and mushrooms), a half a cup of grated real parmigiano, 2 eggs.

grease a souffle dish or a deep casserole dish with butter, dust with bread crumbs

Pour into dish and tiop with bread crumbs and dot with butter.
bake 400 degrees for about 45 min, or till a knife inserted comes out fairly clean (no actual liquid) or till when you touch the center it feels firm and not liquid.

You can save pots, even if you do the mushroom variation, by first sauteeing the mushrooms, removing from pot and put in a dish and use the pot to make the bechamel.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #6 of 15
another idea, a savory pumpkin or squash pie.
The quantities can be very approximate

Make a pie crust for a one crust or two crust pie.
Line a deep pie pan with it.
Cook the squash or pumpkin in chunks, in a steamer (or just in a pot, skin side down, with just a little water and a saucer at the bottom to keep it above the water level)
When tender to a fork, remove, cool enough to handle and scrape out of the skin (much easier than peeling first!!!)
sautee two or three onions in butter slowly till very tender.
Mix with pumpkin, add a handful of parmigiano, a handful of raisins if you like them) or dried cranberries (if you can find them), pine nuts if you find them, or pistachios, if you can find them. Otherwise just onions. And add an egg.
Pour into crust and bake till firm.
You can cover with a second crust too.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #7 of 15
A great way to serve brussel sprouts to even those people who claim to dislike them.

First blanch the brussel sprouts, just until tender. Shock in an ice bath and drain then cut in half. This can be done a day or 2 ahead. On T-Day melt some butter in a saute pan. When it stops foaming and just starts to brown add the sprouts. Saute until just lightly browned then deglaze with maderia. Add a drizzle of real maple syrup, chopped, crispy bacon, roasted pecan pieces, and salt and pepper. Put into a serving bowl and top with crispy fried shallots.
post #8 of 15

Cranberry Relish

Cranberry Relish

"This is a great cranberry relish for all turkey dishes and turkey sandwiches, and a tasty alternative to a more traditional cranberry sauce. The relish consists of raw cranberries, apples, and an orange, all put through a grinder with sugar added to macerate. The resulting relish is truly delicious."
We have made this for years.
Allexgirl

2 cups washed raw cranberries
2 skinned and cored apples
1 large seedless orange
2 cups sugar

Run fruit through a grinder (Very Important to use an old fashioned grinder) medium sized blade. Add sugar. Let sit at room temperature until sugar dissolves.
post #9 of 15
Please let us know what you finally decided to do, and how it turned out. :lips:
"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #10 of 15
Thread Starter 

Great ideas

These are some very interesting ideas and they seem to fit the bill nicely. Thanks for the quick responses and definitely will be trying them. Since it is a kosher home I am cooking in I will have to modify some of the recipes but they seem to be modifiable enough.

I'll let everyone know how they go over.

Thanks,
Compslord
post #11 of 15
7 layer salad is a must at Thanksgiving and Christmas in my family. Fairly simple (but lots of prep chopping) and tasty. Lots of real parm and mayo are a must.
post #12 of 15
Thread Starter 
What are some of the ingredients you use?
post #13 of 15
* Exported from MasterCook *

7 layer salad (serves a crowd!)

Recipe By :Mary Brown
Serving Size : 0 Preparation Time :0:00
Categories : Salads sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 layer lettuce -- chopped
1 layer celery -- chopped
1 layer green pepper -- chopped
1 layer green onion -- chopped
1 layer peas -- thawed
1 layer lettuce -- chopped
1 layer mayonnaise -- use real mayo here
4 tablespoons white sugar -- sprinkle over the mayo
1 layer parmesan cheese -- sprinkled over the top, be generous
1 layer bacon bits -- fried until crisp. Use real bacon

Use whatever size pan you like, assemble in the order given. This needs to sit in the fridge at least 1/2 day or overnight to let the flavors blend. Kept cold this will keep for several days.
post #14 of 15
I'm not sure, but maybe a veloute' made with turkey broth could be substituted for the bechamel in the string bean dish, of course without cheese... may not be as nice, not sure. I like the milkiness of the bechamel and cheese with the beans.

As for the savory pumpkin pie, you can also make it with an olive oil crust, the recipe of which i think i posted here somewhere.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #15 of 15
Thread Starter 
I never thought of a veloute' as a substitute for a bechamel. thanks for the idea.
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