Our Favorite Thanksgiving Dishes

Our Favorite Thanksgiving Dishes | Give thanks for family and friends by making these favorite Thanksgiving recipes! Plan the ultimate holiday feast with recipes for our favorite side dishes! Tell us what some of your favorite tried and true recipes are!

Delicious Dressing

Ingredients

• 1 (7.5 ounce) package dry cornbread mix
• 1 cup butter
• 2 onions, chopped
• 1 green bell pepper, chopped
• 6 stalks celery, chopped
• 1 pound pork sausage
• 16 slices white bread
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup chopped fresh parsley
• 2 eggs
• 4 cups chicken stock

Directions

1. Prepare corn bread as directed on package. Cool, and crumble.
2. Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
3. Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl.
4. Season with sage, thyme, poultry seasoning, salt, and pepper.
5. Mix in chopped parsley, cooked vegetables, and sausage with drippings.
6. Stir in eggs and chicken stock. This mixture should be a bit mushy.
7. Transfer to a greased 9×13 inch pan.
8. Bake at 325 degrees F (165 degrees C) for 1 hour.

Sweet Potato Casserole

Ingredients

• 5 sweet potatoes, sliced
• 1/4 cup reduced fat margarine
• 1/2 cup packed brown sugar
• 3 tablespoons orange juice
• 1 pinch ground cinnamon
• 1 (10.5 ounce) package miniature marshmallows

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
3. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9×13 inch baking dish. Top with miniature marshmallows.
4. Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.

Green Bean Casserole

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion, diced
• 1 cup sour cream
• 3 (14.5 ounce) cans French style green beans, drained
• 2 cups shredded Cheddar cheese
• 1/2 cup crumbled buttery round crackers

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Cranberry Sauce

Ingredients

• One 12-ounce bag fresh cranberries
• 1 cup cranberry juice
• 1 cup pure maple syrup
• 3 tablespoons orange juice
• 1 tablespoon grated orange rind

Directions

1. Wash the bag of cranberries under cool water, and then throw them into a medium saucepan.
2. Pour in the cranberry juice and maple syrup.
3. Add the orange juice and orange rind (you could also do lemon rind and lemon juice – anything citrusy). Stir together and turn the heat on high until it reaches a boil and the berries begin to pop.
4. Turn down the heat to medium-low and continue cooking over the lower heat until the juice is thick, about 10 minutes.
5. Turn off the heat. Allow to cool, and then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency.
   2012 Ree Drummond, All Rights Reserved