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Our Favorite Thanksgiving Side Dishes

Looking for some food for thought? How about just some great food? We thought so. We’re taking a short break from our regularly scheduled staffing posts to bring you our own staff’s favorite Thanksgiving side dish recipes. And, if you try any of these delectable delicacies this season, let us know how it turns out! Enjoy!

Kirah’s Favorite Honey Butter Pumpkin Dinner Rolls (Via Averie Cooks)

Ingredients:

1/3 cup milk
2 tbsp. unsalted butter
1 large egg
1/2 cup pumpkin puree
2 1/4 cups all-purpose flour (bread flour may be substituted; rolls will be firmer and chewier rather than softer and fluffier; you may only need 2 cups bread flour)
2 1/4 tsp. instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
1 tbsp. granulated sugar
1 tbsp. pumpkin  pie spice
1 tsp. ground nutmeg
1/2 tsp. salt, optional and to taste

For the honey butter:
2 tbsp. unsalted butter, melted
2 tbsp. honey

 

Directions:

Soft, slightly chewy, and just enough pumpkin flavor to keep everyone happy. This recipe yields 8-10 hearty rolls and take about 2 hours from prep to done (but most of that time is dedicated to rising the dough). For the full, step-by-step directions (with gorgeous photos, including this one above), visit the Averie Cooks blog. Photo credit: Averie Cooks

 

Breanne’s Favorite Four Cheese Cowboy Macaroni

Ingredients:
12 ounces elbow pasta
1/2 cup butter
1/2 cup flour
1/2 tsp. ground red pepper
3 cups milk
2 cups shredded White Cheddar cheese
2/3 cup shredded Monterey Jack cheese
2/3 cup shredded Asiago cheese
2 cup freshly shredded Parmesan cheese

1 1/2 cups breadcrumbs
1/2 cup chopped crispy bacon
4 tbsp. of melted salted butter
Handful of chopped green onions
Directions:
Preheat oven to 350 degrees. Cook pasta like normal (I add extra salted butter to help keep the pasta from sticking). Meanwhile, melt 1/2 cup butter then whisk in flour and ground red pepper until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, for 6 to 7 minutes or until milk mixture is thick and bubbly. Remove from heat.

Toss together Cheddar cheese and the other three cheeses in a medium bowl; reserve 1 1/2 cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased, 13×9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture.

Toss together breadcrumbs, bacon and butter. Sprinkle over cheese mixture. Bake at 350 degrees for 35 to 40 minutes or until bubbly and golden brown. Top with chopped green onions and serve.

 

Suzie’s Favorite Melt in Your Mouth Kale Salad (Via the Food Babe)


Ingredients:
1 bunch of lacinato or dinosaur kale, stems removed, rinsed and patted dry
1/3 cup currants (or chopped raisins)
Juice of one lemon
1 tbsp. of olive oil
1 tsp. local honey
1/2 cup pine nuts toasted
Salt and pepper to taste
4 tbsp. grated raw parmesan cheese

 

 

Directions:

In a food processor, process kale into small chopped pieces. To make dressing, stir lemon juice, olive oil, honey, salt and pepper together in a large bowl. Add chopped kale, currants, pine nuts and parmesan to bowl with dressing. Stir all ingredients together and serve.

Save some pine nuts and/or parmesan cheese for top of salad before serving for presentation. This recipe from the Food Babe serves two people. For a Thanksgiving side, consider doubling or tripling the recipe. And, according to the Food Babe herself, this recipe is best when choosing all organic ingredients when possible. Photo credit: Food Babe

 

Cheryl’s Favorite Butternut Squash Bake

Ingredients:

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 can (5 ounces) evaporated milk
1 tsp. vanilla extract
2 cups mashed cooked butternut squash

 

Topping:

1/2 cup crisp rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tbsp. butter, melted

 

Directions:

In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11×7-inch baking pan. Bake, uncovered, at 350 degrees for 45 minutes or until almost set. In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.

 

Misty’s Favorite Cabbage Rolls

Ingredients:

1 med. size head of cabbage
1 1/2 lb. chopped beef
1 cup cooked rice, instant rice may be used
2-3 cans tomato soup
Salt, pepper, onion powder, garlic powder to taste

 

Directions:

Core cabbage and place in plastic bag. Seal. Place in freezer overnight. Thaw cabbage at room temperature until leaves flake away easily. Mix warm rice, 1/2 can tomato soup, beef and seasonings in bowl. Place scoop of rice mixture in cabbage leaf and roll. Add water to 1/2 can of tomato soup and pour into bottom of baking dish. Place cabbage rolls seam side down and line in pan. Mix remaining soup with water and pour over cabbage rolls. Cover and bake for 1 hour at 350 degrees. Photo credit: teresaterra / 123RF Stock Photo