More Delicious Recipes for Thanksgiving

As you're preparing for time with loved ones this week, you're probably planning your grocery list. Thanksgiving is not complete with merely a turkey, cornbread dressing, and cranberry sauce. The list of tasty side dishes goes on and on! Let's take a look at a few more side dishes from trusted food blogs we love that you should try this holiday season. For full posts from each food blog, follow the link by either clicking the photo or the name of the blog. All credit goes to each blog for recipe and photography.

1. Squash Casserole from Add A Pinch

Image via Add A Pinch

Image via Add A Pinch

I love squash casserole! It's one of my favorites for an additional vegetable in the Thanksgiving spread. But I wont let myself get too carried away...squash casserole may technically be a vegetable, but it's covered in cheese and butter and crunchy topping, so I don't think I can really pat myself on the back when I pile it high on my plate. Here's the recipe:

INGREDIENTS

  • 2 tablespoons butter
  • 4 cups sliced yellow squash
  • 1 medium onion, chopped
  • 2 eggs
  • 1 cup grated cheddar cheese
  • 1 cup milk
  • 2 tablespoons butter
  • ¼ teaspoon cayenne pepper (optional)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 sleeve Ritz crackers

INSTRUCTIONS

  1. Preheat oven to 350º F.
  2. Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.
  3. To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.
  4. Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not "jiggle" when the dish is moved.
  5. Allow to sit for about 3 minutes before serving.

2. Green Beans with Almonds by DoItDelicious with Jessica Seinfeld

Image via DoItDelicious

Image via DoItDelicious

Green beans are a must on your plate for Thanksgiving. They're green, healthy, and an actual vegetable that is not coated in cheese (not that I would mind that too much!). The almonds add a nice crunch, and this is a vegan recipe if you are hosting anyone with a restricted diet! Here's the recipe:

INGREDIENTS

  • 2 tablespoons olive oil 
  • ¼ cup sliced almonds 
  • 1 tablespoon plus ¼ teaspoon kosher salt 
  • 1 pound green beans, stem ends trimmed 
  • ¼ teaspoon freshly ground black pepper 

INSTRUCTIONS

Bring a large pot of water to a boil. Meanwhile, heat the oil in a medium skillet over medium heat. Add the almonds and cook, stirring, until golden brown 2 to 3 minutes. Remove from the heat.

Add 1 tablespoon of the salt to the boiling water then add the beans and cook until just tender, 4 to 5 minutes; drain.

Add the beans, pepper (12 turns on pepper mill) and the remaining ¼ teaspoon of salt to the skillet and return to medium heat to heat through, 1 to 2 minutes. Use tongs to combine.

3. Southern Baked Macaroni and Cheese by Divas Can Cook

Image via Divas Can Cook

Image via Divas Can Cook

This dish needs no introduction. Holy yum! Here's the recipe:

INGREDIENTS

  • 3 cups macaroni, uncooked
  • 2 eggs
  • ½ cup heavy cream
  • 1½ cups milk
  • salt & pepper
  • paprika (optional)
  • 1 cup smoked cheddar cheese, shredded (a must)
  • 6-8 oz. velvetta, shredded (feel free to cut back on the velvetta if you don't want it to be super creamy)
  • 1 cup sharp cheddar (can use less if you don't like a sharp taste in your mac n cheese)
  • 1 cup colby & monteray jack, shredded (cheese blend)

INSTRUCTIONS

  1. Preheat oven to 350
  2. Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful no to overcook.
  3. Drain pasta and set aside.
  4. In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).
  5. Stir to combine.
  6. Taste the milk mixture and add salt & pepper until it has a good taste. You can also add in other seasonings like onion, paprika, etc. Tasting will help avoid having a plain, bland bake macaroni & cheese. Yuck!
  7. When you are content with the taste, add in the eggs.
  8. Stir well until combined.
  9. Butter a 9 x 9 inch baking dish.
  10. Add macaroni to the baking dish.
  11. Pour cheese mixture over macaroni.
  12. Make sure the cheese distributed well.
  13. Top with smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.
  14. Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.
  15. Let cool for about 10-15 minutes or until fully set.

4. Sweet Potato Casserole with Crunchy Nut Crumble by Oh She Glows

Photo via Oh She Glows

Photo via Oh She Glows

Thanksgiving doesn't have to mean packing on the feed bag and feeling miserable the next day; there are many recipes to make your favorite dishes in healthier ways. I am not gluten free or vegan, but I've made a few recipes from Oh She Glows in the past and have never been disappointed with the results. Here's the recipe:

INGREDIENTS

For the sweet potato mash:

  • 4.5-5 pounds sweet potatoes (approx. 4-5 large)
  • 1 1/2 tablespoons vegan butter
  • 1 1/2 tablespoons virgin coconut oil
  • 2 1/2 tablespoons pure maple syrup, or to taste
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon fine grain salt, or to taste

For the crunchy nut crumble:

  • 1 cup rolled oats (use certified gluten-free if necessary)
  • 1 1/3 cups pecan halves, chopped
  • 1/3 cup almond meal or almond flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fine grain sea salt
  • 2 tablespoons virgin coconut oil, melted
  • 2 tablespoons vegan butter, melted
  • 2 1/2 tablespoons pure maple syrup

INSTRUCTIONS:

  1. Peel and roughly chop sweet potatoes into large chunks. Place into a large pot and cover with water. Bring water to a boil, reduce heat to med-high, and gently boil for 10-20 minutes, until the potatoes are fork tender. Drain.
  2. Preheat oven to 375F. Lightly grease a 2.5 quart (10 cup) casserole dish and set aside.
  3. Prepare the crumble topping: Pulse the oats in a food processor until coarsely chopped. In a medium bowl, stir together the chopped pecans, oats, almond meal/flour, cinnamon, and salt. Pour on melted coconut oil, melted butter, and maple syrup. Stir until combined.
  4. Once cooked and drained, place sweet potatoes into a large bowl.
  5. Mash potatoes with the butter and coconut oil until smooth. Now, stir in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Adjust to taste if desired. Spoon into casserole dish and smooth out.
  6. Sprinkle the crumble topping all over the sweet potato mixture, evenly.
  7. Bake, uncovered, at 375F for 16 to 23 minutes, until the dish is hot throughout. Plate and serve immediately with a pat of vegan butter or coconut oil.

Note: Instead of boiling the potatoes you can roast them whole in the oven and then scoop out the flesh. The choice is yours! 2) For a creamy twist, try subbing some of the butter/oil in the sweet potato mash for full-fat canned coconut cream.

5. Honey Balsamic Pan Seared Brussels Sprout by Eazy Peazy Mealz

image via Eazy Peazy Mealz

image via Eazy Peazy Mealz

Some people seem to have a negative memory of Brussels sprouts as a dish they were made to clean off their plate as a child. If you're someone who thinks you don't like Brussels sprouts, I recommend you give them another shot. They're so delicious and tender when cooked correctly and will really add a nice element of leafy green that your holiday table needs. Here's the recipe:

INGREDIENTS

  • 3 cups quartered Brussel sprouts
  • ½ Tbs minced garlic
  • 1 Tbs olive oil
  • 2 Tbs honey
  • 1½ Tbs balsamic vinegar
  • 1 Tbs pine nuts

INSTRUCTIONS

  1. Over medium-high heat, heat oil in a sauté pan until oil is hot, but not smoking
  2. Add garlic and quartered Brussel Sprouts, and leave alone (don't stir) for 1-2 minutes until a golden crust starts to form at the bottom of the pan
  3. Add in honey and balsamic vinegar, and give Brussel sproouts a toss, stirring them around the pan so they are evenly coated
  4. Add in pine nuts, let cook 2-3 more minute

We hope you will try some of these recipes and have a beautiful spread of dishes on your table this Thanksgiving to enjoy with your loved ones.