Thanksgiving side dishes from last year are a preview of the feast to come.
With the annual feast day less than a week away, I pulled out a few Thanksgiving side dishes that have become family favorites. We’ve eaten these for decades, or some variation. When the clan and friends gather at the farm on Thursday, my best “guest-i-mit” is that we’ll have about 30 for lunch. The weather looks promising, which means we can get outside to walk off the damage done.
Recipes for all the dishes shown below are in the Recipe Gallery, that can be accessed by clicking on the red titles above each photo or from the Recipe tab at the top of the blog.
Okay. . . let’s dig in. My mouth is watering already. . . .
Cornbread Dressing
Here I am at some Thanksgiving-past, mixing up a bowl of dressing. Everybody has a favorite. I like the cornbread and sausage variety cooked in the turkey and the rest in a side dish. I list this first, because it’s my favorite holiday dish.
Carrots Persillade
This French recipe was given to my mother 70 years ago. The carrot, onion, bread crumbs and heavily buttered side dish can be make ahead. Before serving add the persillade (French cooking term for fresh chopped parsley and garlic).
Corn Pudding
Most familiesl enjoy this old-fashioned recipe, a tasty memento of the corn that was undoubtedly eaten at the first Thanksgiving.
Mansion Dinner Rolls
I served these at the Missouri Governor’s Mansion for most formal meals during the 1990s. They are virtually foolproof.
Shaved Brussels Sprouts
These Brussels sprouts are so good and being shredded rather than whole, they don’t compete for as much space on the Thanksgiving plate.
Garlic Cheese Grits
My Virginia family didn’t eat grits, but I married into a south Missouri family that did. Love ’em now.
German Red Cabbage
This old recipe from Arkansas was given to me more than 50 years ago. A simple and easy side dish.
Garlic Mashed Potatoes
This is a more recent take on traditional mashed potatoes. It includes a whole head of roasted garlic, plus butter, half and half cream , and Boursin cheese. You might not want to eat these everyday.
Homemade Applesauce
Applesauce works for both adults and picky kids and can be made ahead. Perfect for an extra side dish.
Cranberry Chutney
This takes a bit more time than just opening both ends of a can and pushing the jelled berries onto a plate. But it’s well worth it. The tasty compote can be made ahead.
. . . And Don’t Forget the Decorations!
