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Thanksgiving Dishes to share?
So we're hosting a decent sized Thanksgiving this year (at least 8, could go up from there). I've already ordered my local, pastured raised turkey from the farmer, and so I was hoping to also include a few more homemade dishes. Do any of you have any favorites? I usually do the "typical" things like Turkey, stuffing, mashed potatoes, veggies of some sort. Dessert is totally up in the air and I'd love some ideas--DH doesn't really like pumpkin flavored things, but his mama (who will be in attendance) LOVES it--so most likely I'll make at least 2 desserts. But I'm open this year to trying something new--so if you have any favorites, please share!
My only caveat is that they need to be make-aheadable and/or reheateable. My oven is small and when I put the bird in, I really can't fit anything else in with it. While its resting though, I can definitely put dishes in if it just needs to get back up to temp (or just get back to room temp).
TIA!
Re: Thanksgiving Dishes to share?
I am not a Pumpkin eater either, but I LOVE this cake. You can totally make it the day before! To top off the cream cheese I drizzle caramel all over and top with sprinkles of cinnamon
We usually have the typical turkey-stuffing-mashed potatoes meal. Also, a couple veggies (from my mom's garden that she either froze or canned) like corn and green beans.
But I think you could definitely do banana bread (it's my vice.. tell me you'll make it, and I'll be over.. lol), and my mom always does a plethora of pies (apple, pumpkin, strawberry - no bake!, peach)... It's the one holiday my sister really enjoys... pies not cake! That girl is having pies instead of cake at her wedding.
*drool*
I have a great recipe for Scalloped Corn. It is a family favorite. We also have a family recipe for Cranberry salad (it is jello based and SO much better than that sh*t out of a can). I'll post these recipes tonight. Both can be made ahead of time. Actually the cranberry one has to be.
Just put this in the oven, i had to make a few changes so we'll see how it comes out.
My BIL makes potato filling, its really good! Here is a recipe for it, you can make it the day before.
LOL!!! Told you it was easy! Please let me know what you think about it. Oh and be sure to let the cake completly cool b4 putting the cream cheese icing on top!
Thanks so much chickadees! So far, everything looks really good! I'll probably try that dessert first...I mean, because who doesn't want to have dessert first and all the rest after??
EA--please post your recipes when you get home. I can't wait to see what they might be like!
These are a staple at DH families holiday meals, and I've introduced them to my family. I brought them to a potluck at MarkysLoves house so she can vouch for them: (they are fine to be made ahead and reheated)
1 bag of hash browns with onions and red peppers shredded
1 can cream of chicken
1 container sour cream
bag cheddar cheese
after spread in a pan pat butter on top (half stick).
sprinkle cheese on top. Mash up cornflakes and cover the top. Preheat to 375. Cook until brown on top.
Here is the recipe for scalloped corn. This can be made the day before and then reheated, or even made a few hours before since the corn holds the heat forever! DH calls this the fire corn recipe since it is always steaming hot!
Scalloped Corn (original version- see lower fat alterations at the bottom)
1 can creamed corn
1 can whole kernel corn
2 eggs
10 saltine crackers crushed
3/4 stick of butter
salt and pepper
Place butter in medium sized bowl and melt in microwave. Beat eggs well in separate bowl. Add crushed crackers to butter and stir in eggs and corn (both kinds). Add salt and pepper to taste. Bake at 350 for 1 hour. Remove from oven and let set 10 minutes before serving.
Alterations: Substitute 3/4 stick of butter for 1/4 stick of butter and 1/2 milk (we use skim). We also use the reduced fat saltines and usually double the batch.
This would be even yummier if you added chocolate chips.
I may have to give that a try!!
Corn Casserole
1 can whole corn - drained
1 can creamed corn
1 cup sour cream
1 box jiffy cornbread mix
2 eggs
half stick of butter - melted
mix everything together and bake @ 350 for 50-60 minutes.
I think we typically make it in a 9 x 9 dish. You can make it ahead of time and then just reheat it (I have had it at potlucks at work this way and it is still good).
Here's the sweet potato casserole, it's my MIL's recipe and it's very tasty! The first time I made it I accidentally left out the butter from the potato part (I still used it in the topping), and I still thought it tasted fine. I'd say you could cut the amount of butter in the potatoes in half and still have a tasty dish.
Sweet Potato Casserole
3 cups sweet potatoes, cooked and mashed
1 cup sugar 2 eggs
1/3 cup milk
1/2 cup (1 stick) margarine or butter, softened
1 teaspoon vanilla extract
Mix well. Put in casserole dish.
Topping:
1 cup brown sugar
1/2 cup flour
1/3 cup margarine or butter (soft but not melted)
1 cup pecans, coarsely chopped
Combine topping ingredients and sprinkle over top. Bake at 325 degrees F for 25-30 minutes.