May your stuffing be tasty
May your turkey be plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
~Author Unknown
Organic brined turkey
Brown turkey gravy
Mom’s sage bread dressing
Spiced cranberry sauce
Roasted garlic and chive mashed potatoes
Sweet potato casserole
Green beans
Peas with mushrooms
Corn on the cob
Paula Deen’s broccoli casserole
Glazed apples
Katie Lee’s deviled egg spread
Recipe type: Side
Author: J Wehrle
Although it may seem like a “no recipe needed” dish, corn on the cob often gets overcooked and loses its flavor.
- Fresh corn, husked with silks removed
- 1 Tablespoon white vinegar
- 1 Tablespoon sugar
- Place corn in gallon of cold water (or to cover). Add vinegar and sugar.
- Heat to boiling and boil uncovered for 2 minutes.
- Remove from heat and let stand 15 minutes before serving.
2.1.7
Recipe type: Side
Author: J Wehrle
This recipe will be popular for those who enjoy a side dish sweet enough to double as a dessert. And no marshmallows in sight! I’ve been making this for nearly 20 years and it is a family favorite.
- 4 cups cooked, mashed sweet potatoes
- 2 eggs, beaten
- 1/4 stick unsalted butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- TOPPING:
- 1 stick unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup self rising flour
- 1 cup chopped pecans (reserve some to sprinkle on top)
- Combine sweet potatoes with next 4 ingredients, mix well and place in 9×13 casserole dish.
- For the topping, combine butter and next 3 ingredients. Mix well and sprinkle over top of sweet potatoes. Add reserved pecans to top.
- Bake at 350 degrees for 45 minutes.
2.1.7
