Thanksgiving Recipes - Scrumptious Side Dishes!

November 6th, 2008

Making things easy on myself is a priority, especially during a holiday celebration.  While I want the event to be special and memorable, I also do not want to spend my entire time in front of the stove or shuffling dishes from the oven to make room for more.  Here are a few of my favorite special side dishes that would be perfect (and simple) for your upcoming get-together!

WATERGATE SALAD

Ingredients:

  • 1 (3.4 ounce) package instant pistachio pudding mix
  • 1 (8 ounce) can crushed pineapple, with juice
  • 1 cup miniature marshmallows
  • 1/2 cup chopped walnuts
  • 1/2 (8 ounce) container frozen whipped topping, thawed

    • In a large bowl, mix together the pudding mix, pineapple with juice, marshmallows and nuts.  Fold in the whipped topping and chill.  This can be made a couple of days in advance and served immediately from the refrigerator!

    CROCK POT STUFFING

    Ingredients:

  • 1 cup butter or margarine
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1/4 cup chopped fresh parsley
  • 12 ounces sliced mushrooms
  • 12 cups dry bread cubes
  • 1 teaspoon poultry seasoning
  • 1 1/2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 4 1/2 cups chicken broth, or as needed
  • 2 eggs, beaten

    • Melt the butter or margarine in a skillet over medium heat.  Cook the onion, celery, mushroom and parsley in the butter, stirring frequently.  Spoon the cooked vegetables over the bread cubes in a large mixing bowl.  Season with the poultry seasoning, sage, thyme, marjoram, salt and pepper.  Pour in enough broth to moisten, and mix in the eggs.  Place in the crock pot and cover.  Cook on high for 45 minutes, then reduce heat to low and cook for 4 to 8 hours.  This recipe is excellent for preparing ahead of time and leaving off to the side until it is time to serve, and it doesn’t take up oven or stovetop space!

    DILL VEGETABLE DIP (good enough for the meal!)

    Ingredients:

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon finely chopped onion
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dill weed
  • 1 teaspoon seasoned salt
  • Fresh veggies for dipping, such as carrots, celery, broccoli, cucumber, tomatoes, cauliflower, peppers

    • Combine the first six ingredients; mix well.  Cover and refrigerate, at least overnight.  Serve with fresh vegetables.  This is a great make-ahead appetizer or side!

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