Cooking for the holidays Can be stressful; I hope you try our family’s favorite side dishes that are very easy to make and you can whip up fast. Helping you to enjoy cooking and entertain a large crowd.
Recipes for Thanksgiving from our home to yours.
Holiday Family Favorite, Nana Holiday’s stuffing (Holiday is my maiden name) I grew up on this recipe, and my family enjoys it as much as I do. Actually, if I take this to a party, everyone asks for the recipe. It’s effortless and full of flavor. 2 key must-haves make this dish, and you can not substitute. (unless you need to make a vegetarian dish) The stuffing bread crumbs need to be Mrs.Cubbisons, and you need REAL butter. I hope you enjoy 3 of our Favorite Side Dish Recipes for Thanksgiving. Because once you’ve made these side dishes, your family will want them every year like mine.
Below you’ll find our 3 favorite sides for Thanksgiving and cooking for the holidays, Stuffing, Glazed Carrots, and Green bean casserole. I do make these throughout the year with other dishes, as the stuffing is great for my stuffed chicken breast, and the carrots go great with a Ham or roast beef dish. And the Green bean casserole is a great dish to take to a potluck or a side with any meat dish.
Nana Holiday’s Stuffing:
Large stockpot (bigger than 15qt)
9 X 13 pan Greased I love this one HERE
Strainer and a large bowl or Pyrex bowl HERE
2 12oz Box Herb seasoned Stuffing mix Mrs. Cubbinsons
1 12oz box cornbread stuffing mix Mrs. Cubbinsons
6 cups of Chicken broth (this is a little more than you’ll need) use extra for making gravy
(Can Use Vegetable broth if need a vegetarian dish)
1 bunch of celery chopped
2 onions chopped
2 cubes butter (plant-based butter if need a vegetarian dish)
2 teaspoons Garlic salt
2 teaspoons Onion salt
2 teaspoons Pepper
2 teaspoons salt
1 Tablespoon of Parsley
1 Tablespoon of Poultry seasoning (or sage)
1 teaspoon of Kitchen Bouquet (this is a must-have seasoning for turkey and chicken dishes)
Add butter, celery, onion to the stockpot until soften, then add Chicken broth and all the seasonings to the stockpot and bring to boil. Place a strainer over a Pyrex bowl (or bowl) and pour the mixture from the stockpot over the strainer. Add dried stuffing to the stockpot, add in all the veggies from the strainer over the stuffing mixture, stir, then slowly add liquid stock to the dried mixture until moist (needs to be able to make a ball, not to wet). The strained liquid leftover you can use to create your gravy for more added flavor. Use stuffing to stuff turkey (your preference) & place leftovers in the greased 9X13 pan, and bake Stuffing at 350 for about 30 mins. I don’t stuff the turkey; place it all in the pan.
These Carrots are so good that non-vegetable lovers will love them.
1 1 /2 lb baby carrots or diagonal cut carrots
3 tbsp of butter
1/2 cup brown sugar
2 cups orange juice
1/8 Tbsp cornstarch
pinch on ginger
Garnish Rosemary or basil
Steam carrots set aside ( if you don’t have a steamer, boil until soft)
In a Saucepan, add Butter, sugar, juice, and bring to a bubble. Whisk in cornstarch. Cook until thick, add ginger, carrots, stir gently, and or into a dish. Garnish with rosemary or my favorite basil.
Not your Regular Green bean casserole
1 can 10 1/2 oz of Campbell’s Condensed Cream of Mushroom soup
3/4 cup of heavy cream
1/8 tsp black pepper
1/2 cube of butter melted
4 cups of cooked french green beans (you can use frozen or fresh) Don’t use canned
1 can of French’s Crispy fried onions
1 pound of cooked bacon chopped up
Mix soup, cream, pepper, and butter in a 1 1/2 qt baking dish. Stir in beans and 1/2 the onions, and 1/2 the bacon. Bake at 350 for 30 min or until bubbly hot. Stir and then top with remaining onions and bacon. Bake 5 min or until onions are golden.
A few of my favorite serving and cooking pieces, Shop the post below:
Thank you for stopping by and taking the time to read my blog. I hope you and your family have a beautiful Thanksgiving.
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