Post your favorite Thanksgiving side dish recipe here..............?

Here's mine, from the Silver Palate cookbook. I can't count the raves I've gotten for this!





Nutted Wild Rice


1 C golden raisins


1/2 C dry sherry


1 C wild rice


4 2/3 C boiling chicken stock


6 T butter


1 C brown rice


1 C silvered almonds


1/2 C chopped fresh parsley





Heat raisins and sherry in sm pan to boiling. Reduce ht %26amp; simmer 5 in. Set aside.





Place wild rice, 2 C of boiling ch stock, %26amp; 2 T of butter in top of a dbl boiler over simmering water. Cook covered until stock is gone.





At the same time, place the br rice, remaining 2 2/3 C of boiling stock, and 2 T of the butter in a med pan. Heat to boiling. Reduce heat to low and cook until all liquid is absorbed.





Saute almonds in the remaining 2 T of butter in a sm skillet over low heat until lightly toasted.





Combine wild rice, brown rice, raisins, almonds, and parsley in a lg mixing bowl. Season to taste with s %26amp; p! Remove to a serving bowl and serve immediately.





Also terrific the next day, reheated!!!Post your favorite Thanksgiving side dish recipe here..............?
Sherried Sweet Potatoes with Pecans





A Southern style side dish that's always delicious.





Serves 6





Preparation Total: 55





Ingredients:





6 sweet potatoes


1/2 cup honey


1 cup orange juice


1 tablespoon grated orange peel


1/3 cup sherry


1 cup pecans, coarsely chopped


2 tablespoons margarine, or butter





Preparation:





Boil the sweet potatoes in salted water until they are tender. Peel and cut in thick slices. Preheat oven to 350 degrees F. In a bowl, combine the honey, orange juice, orange rind and sherry.





Place a layer of sweet potatoes in a baking dish, cover it with some of the honey mixture and sprinkle generously with pecans. Repeat layers of potatoes, liquid and pecans until the casserole is filled.





Pour the remaining juice over the top, sprinkle with nuts and dot with butter. Cover and bake for 30 minutes, or until the juice has been absorbed by the potatoes and the top is browned.








Steamed Sweet Potatoes with Yogurt Herb Sauce





Serves 4





Preparation Total: 23





Ingredients:





1 1/2 pounds sweet potatoes, yam-type, peeled, sliced 1/4-inch thick


2 tablespoons margarine


1 cup chopped onions


1 garlic clove, crushed


3/4 teaspoon dill, crushed


3/4 teaspoon paprika


1/4 teaspoon salt


1 dash black pepper


1/2 cup plain nonfat yogurt


1 tablespoon fresh lemon juice


Dried parsley, for garnish





Preparation:





Steam sweet potatoes just until tender, about 6 to 10 minutes. To prepare sauce, melt margarine in small saucepan. Add onion, garlic, dill, paprika, salt and pepper.





Cook until onion is tender. Remove from heat. Stir in yogurt and lemon juice. Cook over low heat until heated through, about 1 minute. Pour sauce over potatoes and stir to coat. Sprinkle with parsley. Serve immediately.








Boursin Mashed Potatoes





Yield: 8 Servings





Ingredients





3 1/2 lbs. russet potatoes, peel and cut into 2 inch pieces


2 pkgs. Boursin cheese with garlic and herbs


1/2 cup half %26amp; half


4-tbsp. butter


Salt and freshly ground black pepper to taste





Preparation:





Place the peeled potatoes in large pot, cover with water. Bring to boil and cook 20 -25 minutes until potatoes are tender and done. Drain potatoes thoroughly in a colander. .





With hand held mixer mash or a ricer, process the potatoes until smooth. Add the Boursin cheese and butter and process until thoroughly incorporated. Thin mashed potatoes with half %26amp; half, beat 1


minute more.





Add salt and pepper to taste. Serve immediately.





Green Bean Saut茅





Serves 4





Preparation Total: 25





Ingredients:





1/2 teaspoon vegetable oil


1 teaspoon finely chopped garlic


1/3 cup finely chopped white onions


1/2 cup chicken broth


1 teaspoon oregano


2 1/2 cups green beans, cut into 1-inch pieces


1 1/2 cups sliced, raw mushrooms


1/2 cup white wine





Preparation:





Saut茅 the first 3 ingredients over medium-high heat in a Teflon fry pan for a few minutes, stirring frequently. Add the 1/2 cup of chicken broth and let simmer for a minute or so more.





Then add the oregano, green beans, sliced mushrooms, and wine. Cover and let simmer over medium heat for a few minutes. Remove cover and simmer until the beans reach the desired tenderness.








Mom-Mom Mounts' Harvard Beets (1956)





1/3 Cup granulated sugar


1/2 tsp. salt


1 Tbsp. cornstarch


1/2 Cup vinegar


2 Tbsp. butter


1 tsp. minced onion


3 Cups hot, diced or sliced, cooked or canned beets





Blend sugar, salt and cornstarch in a double boiler. Stir in vinegar, then cook until smooth and thickened, stirring constantly. Add butter, onion and beets and heat 20 minutes longer. Makes 5 servings








Maple Glazed Carrots





(4 servings)





Ingredients:





8 ea. Medium sized carrots


1/2 cup Fresh orange juice


1 ea. Rind, of orange grated


1 ea. Pinch of mace or nutmeg


3 tbsp. Maple syrup


3 tbsp. Butter





Preparation:





Peel carrots; cut into sticks. Pour the orange juice into a saucepan and add the carrots and the orange rind. Stir to coat the carrots with the orange juice.





Bring to a boil for a couple minutes then add the remaining ingredients and cook until carrots are tender.








Baked Yams and Apples





Ingredients:





3 pounds of yams


4 cups of granny smith apples, thinly sliced


Butter


4 tbsp. brown sugar


Allspice


Salt and pepper





Preparation:





Parboil the whole yams for about 20 minutes with skin on. Remove and cool until you can handle them easily. Peel and slice them about 录 inch thick. Preheat your oven to 350 degrees.





Butter a two-quart baking dish and layer half the sliced yams on the bottom, top with half the apples.





Dot with 2 tbsp. of butter and 2 tbsp. of brown sugar. Sprinkle with seasonings and repeat.





Bake covered for about 25 minutes, remove cover and bake for an additional 20 minutes, until yams and apples are tender and glazed.





Green Beans Almondine





Yield: 6 Servings





Ingredients:





2 lbs. fresh green beans


1/2 cup water


4 tbsp. butter


1/3 cup slivered, blanched almonds


1 tsp. salt


1/4 tsp. pepper


1/4 tsp. ground nutmeg (optional)





Preparation:





Wash beans and cut off ends. Place in a large skillet with water.





Combine butter and almonds in a small skillet and cook over medium heat, until the almonds get a nice golden color.





Cook beans over high heat until beans are crisp-tender. Drain beans and return to the pan. Add the almond butter and cook over medium heat until beans are tender. Serve at once.








Blue Cheese Stuffed Celery





Easy to make, just remember 2 parts cream cheese to 1 part blue cheese and you can make as many as you want.





Ingredients:





8 ounces cream cheese


4 ounces blue cheese


Celery stalks





Mix the two cheeses thoroughly and chill. Wash celery stalks and cut into 3 inch lengths. Use a pastry bag with a large star tip and pipe the cheese mixture on the celery. Arrange on a decorative plate and cover with plastic wrap. Keep chilled until service.








Deviled Eggs with Bacon





6 large eggs, hard boiled


1 tbsp. mayonnaise or more if needed


1/2 tsp. white vinegar


1 tsp. prepared horseradish


1/2 tsp. dry mustard


Dash of Tabasco


Salt and pepper to taste


4 slices bacon, cut into small pieces and cooked crisp


Fresh parsley for garnish





Preparation:





Halve the eggs and carefully scoop out the yolks and put them into a mixing bowl. Add mayonnaise, vinegar, horseradish, mustard and Tabasco and blend well.





Season to taste and place the eggs on a decorative dish. Can be made to this point a day ahead and stored in the refrigerator covered with plastic wrap.





Sprinkle with bacon bits and chopped parsley before serving.