Whats your favorite NON standard side dish or recipe during thanks giving?

I mean other than stuffing, mashed potatoes or turkey?


I wanna cook a side dish for thanks giving, but all the normal stuff is taken already, any ideas?Whats your favorite NON standard side dish or recipe during thanks giving?
cabbage rolls? coleslaw? pies are always welcome...


good luck!Whats your favorite NON standard side dish or recipe during thanks giving?
that green delight dish that has potassio pudding that is mix in whip cream,nuts and marchmellows. My favorite dish. I also like cranberry radish!!!
Brussel Sprouts with Gorgonzola and Pecans








3 cups fresh Brussel Sprouts


1/4 cup crumbled Grogonzola


1/3 cup toasted or raw Pecan pieces


2 tablespoons Butter


1 tablespoon seasoned bread crumbs





Clean and slice about 3 cups fresh Brussel Sprouts, steam until al dente. Drain well and mix with cheese, nuts and bread crumbs, pour into buttered casserole dish, dot with butter. Baked covered in any corner of oven while you have rolls or turkey still going (hopefully around 325). Can stay for 15 minutes or 35- it is very versatile on time- making putting every thing on the table at one time easy.
curley fries
Macaroni salad.
Esther Rose's Potatoes





You need:





Shedd's Spread Butter


Paprika


Salt %26amp; Pepper


8 Large russet Baking potatoes.





Method: Take large baking dish 9 x 13 spray down with canola oil non stick spray. Cut the potatoes into round chips and pay them in bottom of pan. Dollop generously with butter, season with paprika until potatoes are red.





Make another layer and do the same. You want at least 3 layers like this. Season w ith salt and pepper to taste. Cover with foil and bake at 350 degrees for 30 minutes
Three things we always have on the holiday table- brussel sprouts, scalloped oysters and saurkraut- not your normal sides, but oh, so good!





Brussel Sprouts Pignoli


- 3 pounds fresh brussel sprouts, trimmed


- 1/2 cup extra virgin olive oil


kosher salt and ground black pepper to taste


- 3/4 cup fresh grated parmesan or asiago cheese


- 1/2 cup toasted pine nuts


Directions


Preheat oven to 400掳.


In a food processor fitted with a slicing blade, coarsely shred the brussel sprouts. If doubling this recipe, you will have to do the shredding in two batches.


On one large or 2 medium baking sheets, toss the brussel sprouts with the olive oil and season with salt and pepper.


Spread out in an even layer.


Roast in the oven for 20-25 minutes, stirring occasionally so they do not burn.


Watch them carefully.


Remove from oven, sprinkle with parmesan or asiago cheese and toss.


Bake for 1-2 minutes more.


Transfer to a bowl and top with toasted pine nuts. (0ptional).


Can be made up to 2 hours ahead. Rewarm before serving.








Scalloped Oysters


1 quart shucked oysters in their liquor


2 cups coarsely crushed saltine crackers


1 cup dry bread crumbs


3/4 cup melted butter


1 cup cream


1 dash tabasco


Nutmeg


Salt and pepper


Celery salt, optional





Preheat oven to 350 degrees F.


Pick oysters free of any shells.


In a deep buttered casserole, mix together crackers, bread crumbs, and melted butter. Place a thin layer of crumb mixture in the bottom of the casserole. Cover it with half of the oysters. Season cream with nutmeg, tabasco,salt, pepper and celery salt (if using). Pour half of this mixture over the oysters. On the next layer, use the oysters, 3/4 of the remaining crumb mixture and cover that with seasoned cream. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until lightly browned.





Saurkraut with Apples and Bacon


1/4 pound sliced apple-wood smoked bacon


2 tart apples, such as Granny Smith, peeled, cored, and grated


1 yellow onion, diced


2 cloves garlic, minced


1 teaspoon caraway seeds, ground


3 cups apple cider or apple juice


1/4 cup white wine vinegar


2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)








1 Put bacon in a large, high-sided oven-proof saut茅 pan with a lid and place over medium heat. Cook for about 5 minutes, or until most of the fat has been rendered out, turning as needed. Drain excess fat from pan (leave in about a tablespoon). Remove bacon from the pan and let cool on a plate lined with a paper towel. Roughly chop the bacon and set aside.





2 Add the apples, onion, garlic, and caraway and decrease the heat to low. Cover partially and cook for 10 minutes, until the onion is tender.





3 Remove the lid, stir in the apple cider and vinegar, increase the heat to high, and bring to a boil. Cook for about 5 minutes, or until the liquid is reduced to a thick, syrupy consistency.





4 Reduce the heat to low. Stir in the sauerkraut and bacon, cover, and cook 10 minutes, or until sauerkraut is heated through and tender. Season to taste with salt and pepper
i really don't know but i love stuffing but mine never comes out right. good luck on the side dish
Here are two very easy and tasty recipes!





BROWN SUGAR CARROTS





3/4 pound medium carrots, peeled


1 tablespoon butter or margarine


1 tablespoon brown sugar, packed


Dash of salt





Cut carrots in half, both crosswise and lengthwise.





Cook carrots in a medium saucepan, covered, in a small amount of boiling water 8-10 minutes, or until crisp-tender. Drain well; remove from pan.





In the same saucepan combine butter or margarine, brown sugar, and salt. Stir over medium heat until combined. Add carrots. Cook, uncovered, about 2 minutes or until glazed, stirring frequently. Season to taste with pepper.





Makes 4 servings.








CORN CASSEROLE





1 cup margarine, melted


2 (15.25 ounce) cans creamed corn


2 eggs, beaten


1 (8 ounce) package dry corn bread mix


1 onion, finely chopped


salt and pepper to taste





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Melt margarine in a 9x13 inch baking dish. Add corn, eggs, corn bread mix, onion, salt and pepper and mix well.


Cover dish with aluminum foil and bake in preheated oven for about 40 minutes, or until firm.