Sunday, November 21, 2021

Thanksgiving Sides

Thanksgiving is probably my favorite, family, football - how much more can you ask for?

Here at our house, roast Turkey is a must but in addition to the bird there must be some tasty sides.  Here’s what we usually have:



1 Tbsp. Olive Oil

1 Tbsp. Butter

Mrs. Dash - to taste

½ Yellow Onion, or Vidalia if available

6 oz. button mushrooms, thinly sliced

1 clove garlic, finely diced (can sub. garlic powder)

¼ cup white wine

2 14.5 oz. French style green beans, drained

1 can Cream of Mushroom soup

1 container French Fried Onions



1- Preheat oven to 350.  In a large saucepan, heat oil and butter over medium heat.  Sauté onions, garlic and mushrooms until soft, drop heat if needed as you don’t want to brown the ingredients, just sweat down until sweet.  Add Mrs. Dash and wine and reduce until most of the liquid has evaporated.

2- Add green beans, half of the French-fried onions and soup, stir until well combined and cook over medium heat until bubbling, stirring frequently so it doesn’t stick to the bottom of the pan.

3- Empty contents into a dish for baking and serving.  Put in the oven and bake, covered for 25 minutes until hot all the way through.  Uncover and top with the remaining French-fried onions and bake for an additional 5-10 minutes until onions on top are browned.

Remove from the oven and enjoy!!!


Servings:  8

Cooking Time: ~45 min.

Total Time: ~60 min.



3 lbs. whole sweet potatoes, pricked with a fork

½ tsp. freshly ground pepper, to taste

½ cup buttermilk or Mexican Crema

½ cup Half & Half

6 Tbsp. butter cut into pieces



1- Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.

2- Puree with pepper in a food processor. With motor running, gradually add liquids through feeder tube, then butter. Process until silky. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.