Turkey may be star of the Thanksgiving table, but that doesn’t mean your sides shouldn’t be spectacular as well! Serve up a delicious holiday feast and wow your guests with these simple yet spectacular side dishes! You can thank us later.
Cheesy Veggie Casserole
Skip the same old green bean casserole you make every year, and try this recipe instead! Preheat your oven to 350 degrees, and grease an 8×8 casserole dish with butter. Heat a tablespoon of olive oil in a large skillet over medium heat. Add a large sweet onion, cut into thin slices. Toss in 3 zucchinis and 3 yellow squash cut into thin medallions, and two red peppers cut into ½ inch slices. Cook until slightly soft. Melt in a half stick of butter until creamy, and pour your vegetables into a bowl. Add a half-cup of sour cream to the bowl, 1 ½ cups of shredded cheddar cheese, and salt and pepper to taste. Stir to coat. Pour the mixture into your buttered casserole dish, and top with a generous amount of crushed Ritz crackers. Bake for 30 minutes or until golden, hot and bubbly. Easy cheesy!
Zesty Orange Cranberry Sauce
Turn canned cranberry sauce into something spectacular with this simple, semi-homemade side that will steal the show! Sure, jellied cranberry sauce is delicious, but its tubular shape is anything but special. This year, go with whole berry cranberry sauce in a can instead. Stir in a teaspoon of orange marmalade. Add some diced mandarin oranges and a tablespoon of orange juice. Stir well and top with a dash of cinnamon and some orange zest. Don’t be surprised if your guests gobble it all up — you can always make more for leftovers!
Classic Cornbread Stuffing
Delicious and moist, this stuffing goes beyond basic bread! To simplify things, start by making a large pan of boxed cornbread mix according to package directions. Do this a few days before Thanksgiving, cover with plastic wrap, and set aside on the counter until the big day. Thanksgiving morning cut your (slightly stale) cornbread into small cubes (you will need around 6-8 cups). Preheat your oven to 375 degrees. Melt a stick of butter in a large skillet over medium heat and sauté a small, finely chopped sweet onion and ½ cup of finely chopped celery. Cook until tender. In a large mixing bowl, combine your cornbread cubes with your veggies, and add a teaspoon of dried sage and salt and pepper to taste. Next, add some chicken broth for moisture, and 2 beaten eggs as a binder. Pour your stuffing into a lightly greased 13×9 baking dish. Baked covered with foil for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until golden brown.
Have a happy — I mean Spectacular — Thanksgiving!
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