Hello! Happy Thanksgiving everyone! for those of you who live in the US, for the rest of you I am sure We can find something to be grateful about today? Continuing with our Thanksgiving day celebration menu, today I bring you Thanksgiving favorite sides recipes.
Well, in my case besides having all my family members in health I am grateful for having you in my life. The thought of being something you smile about when you click to open, just like a gift, melts my heart away. So, thank you!
I don’t know if I am late to help you along in the kitchen today! but if not here are some favorite sides of mine that I think could be great in your table. With no further due, here are today’s recipes.
Corn pudding
First!! this corn pudding recipe! it’s going to be all you hope for ina corn dish, creamy, sweet and had just that all around goodness corns brings to the table. Not overly complicated! Just plain simple comfort food for today’s table.
Ingredients
- 3 tablespoons all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 6 large eggs
- 1 cup yogurt
- 1 cup of ricotta cheese
- 1/2 cup butter melted
- 6 cups fresh corn kernels or 3 cans of kernels
Instructions
- In a bowl, combine flour, sugar, baking powder and salt. Reserve. In another bowl whisk together eggs, yogurt, ricotta cheese and butter, until well combine; then add flour mixture, mixing well until smooth; add in corn. Pour mixture into 9” baking dish.
- Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.
Cheddar cheese, borccoli and rice casserole
In my case I love rice.. and have tried this cheddar – borccoli combination in various recipes like soup, potatoes, pasta, and today’s rice casserole. I think cheddar and broccoli are related or soul siblings or something. It just feels so right to pair these two together!
Ingredients
- 2 tablespoons of butter
- 2 garlic cloves minced
- 2 cups 8 oz. shredded extra-sharp Cheddar cheese, divided
- 2 cups milk
- Pinch of freshly ground black pepper
- Pinch of salt
- 1/4 cup all-purpose flour
- 1 1/2 cups uncooked long-grain rice
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 3 cups fresh broccoli florets about 2 heads
Instructions
- Cook your rice as you always do. Just replace the water for chicken or veggie stock. When done, fluff it up with a fork and reserve.
- In a medium pot, bring salted water to a boil then add the broccoli florets, when the water begins boiling again cook for another 5 minutes, not a second more. Drain and reserve.
- In a skillet, melt the butter, then add garlic and cook for one minute, (don’t let it burn) add 1 cup shredded Cheddar cheese, milk, salt, pepper, flour and sour cream, stir while all ingredients come together to form a sauce. Cook for about 5 to 8 minutes then take off the heat.
- Preheat oven to 350°. Mix together the rice, cheese sauce and broccoli florets, the sauce should cover everything, and still be saucy and juicy. If you think it’s kind of dry add a little more milk. Put in a baking dish and then add all remaining cheddar cheese on top.
- Bake at 350° for 15 to 20 minutes or until most of the liquid is absorbed and all the cheese has melted on top. Let casserole stand 5 minutes before serving.
Cheesy cream potatoes gratin
Nothing better than a cheesy and creamy potatoes gratin. In today’s recipe I use emmental or gruyere cheese, mozzarella and parmesan cheese.
Ingredients
- butter
- 3 pounds Russet potatoes peeled, sliced 1/8-inch thick
- 1 large yellow or white onion thinly sliced
- 3 cups grated Gruyere or emmental cheese
- 1/2 cup grated Parmesan cheese
- 2 1/2 cups of crème fraiche or cream
- Salt and pepper
Instructions
- Preheat oven to 350°F.
- Butter a large casserole dish. The bigger dish the better, that way you will have more browned potatoes.
- Layer the bottom of the casserole dish with a third of the potato slices. Sprinkle with salt and pepper. Layer on half of the sliced onions and 1/2 cup of the cheese. Sprinkle with a little Parmesan.
- Repeat by layering on a third of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the cheese, sprinkle with a little Parmesan.
- Bake for 25 minutes. Enjoy
Cinnamon and brown sugar butternut squash and sweet potatoes
Ingredients
- 1 butternut squash
- 3 pounds sweet potatoes
- 6 tablespoons unsalted butter melted
- 1/3 cup brown sugar
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Peel and cut the butternut squash and sweet potatoes into 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, cinnamon, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash and sweet potatoes are tender and the glaze begins to caramelize. While roasting, turn the squash and sweet potatoes a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
Sending you and your loved ones’ warm wishes from the Caribbean! Lots of virtual hugs!
Gaila
10 thoughts on “Thanksgiving favorite sides”
Can you believe I have never had corn pudding? All of these look great but I need to try the newbie first! Great feast my dear!
Hey Annie! Well let me tell you this corn pudding has a great creamy texture, with just the right amount of salltiness in each bite with the bacon pieces! yummy! Hey Annie have you try a game board that is call CATAN, you can look it up on their site (www.catan.com)! We bought that game board while in Salt Lake city last year and it’s super fun.
All these sides are super delicious, Gaila! I think I’ve never tried corn pudding, but the combo of ricotta and corns sounds great to me. Can we celebrate Thanksgiving again?:)
Hey Ben I don’t see a reason why We can’t celebrate thanksgiving again, I mean, I am sure We can find something to be grateful every single day!!☺
You know, I think Thanksgiving side dishes are my favorite part of the day…well that and snoozing on the couch watching the parade and then football! 🙂 I love that broccoli + cheddar casserole! I didn’t see this one in time for Turkey Day, but that won’t stop me. It might even show up as part of our Christmas meal this year…yum!
David!! that’s the spirit!! hehehe I don’t see why that could be a problem, really! ☺
This is a great list of sides perfect for any dinner, Gaila! I really want some of that corn pudding right now and want to faceplant into the broccoli cheese casserole!
Rachelle, let me tell you that corn pudding was a total hit!! It didn’t last long on the table!! ?
Hello Gaila,
I just want to let you know that I’ve tried your recipe of rice casserole and that butternut squash and sweet potatoes. They were amazing!!! Everyone in my family loved them. They ate them all up and I was so proud!!! Thank you very much for all of these recipes! You’re the best! Happy holiday!
Hello Jennifer! I am so glad you tried out my recipes and that everyone in your family liked them!! thanks you for letting me know! I can’t stop smiling!Thank you again! ?