Thanksgiving Menu: Side Dishes

Turkey and dressing go hand-in-hand, so we've drummed up a recipe for dressing that is bursting with autumnal flavors. Not to be outdone, we have all of your remaining side dishes that are sure to add some delicious flare to your feast. These recipes will make your mouth water!

Apple Walnut Dressing
Savor the Seasons - Junior League of Tampa, FL

1 pound Italian sausage, casings removed
2 cups finely chopped onions
8 garlic cloves, minced
4 ribs celery, finely chopped
1 cup sliced mushrooms
1 (14-ounce) package stuffing mix with sage and onions
1 cup chopped walnuts
8 sprigs fresh Italian parsley, stems removed and leaves finely chopped
4 sprigs fresh sage, stems removed and leaves finely chopped
1 cup chicken stock, or to taste
1 Granny Smith apple, peeled and finely chopped

Preheat the oven to 350 degrees. Brown the sausage in a skillet, stirring until crumbly. Remove the sausage to a bowl using a slotted spoon. Drain and discard all except 1 tablespoon of the pan drippings. Add the onions, garlic, celery, and mushrooms to the reserved drippings and cook until the vegetables are softened, stirring frequently.

Add the sausge and mix well. Spoon the mixture into a large baking dish. Add the stuffing mix, walnuts, parsley, sage and chicken stock and mix well. Add the apples and mix gently. Bake for 30 minutes or until brown on top.

Yield: 6 to 8 servings

Dressing or Stuffing?

Ever wondered what the difference is between these two items that accompany a holiday turkey? The two are basically the same, but stuffing is often placed in the cavity of the turkey, while dressing is served on the side. In the Southeast, people usually call it dressing, while in the Northeastern United States, it's referred to as stuffing.

Sweet Potato Casserole

Pride of Kentucky - Kentucky Extension Association for Family & Consumer Sciences, Lexington, KY

4 cups mashed baked sweet potatoes

1/2 cup (1 stick) butter

2 cups sugar

4 eggs, beaten

1/8 teaspoon salt

2 teaspoons vanilla extract

1/2 cup milk

1 (20-ounce) can crushed pineapple

1/2 cup flour

1/2 cup (1 stick) butter

1 cup sugar

2 eggs, beaten

Combine the sweet potatoes, 1/2 cup butter, 2 cups sugar, 4 eggs, salt, vanilla and milk in a mixing bowl and mix well. Spoon into a 2 quart baking dish.

Combine the pineapple, flour, 1/2 cup butter, 1 cup sugar and 2 eggs in a saucepan and mix well. Cook until thickened, stirring constantly. Spread over the sweet potato mixture. Bake at 350 degrees for 35 minutes until firm.

Yield: 8 servings

Country Green Beans
Recipes Worth Sharing - FRP, Inc. - Nashville, TN
A Taste of the Good Life: From the Heart of Tennessee - Saint Thomas Heart Institute- Nashville, TN

1 pound fresh green beans
1 teaspoons low-sodium beef boullion
1 teaspoons Worcestershire sauce
1 onion, sliced
1 teaspoon olive oil
Liquid smoke
Wash beans; trim ends and remove strings. Place in saucepan with remaining ingredients; cover with water. Cook, covered, until beans are tender and liquid is absorbed.

Corn Soufflé
The Illustrated Encyclopedia of American Cooking - Favorite Recipes Press - Nashville, TN

2 eggs, separated
Milk
2 tbsp. flour
2 tbsp. sugar
2 tbsp. melted butter
1 can white cream style corn
Beat egg yolks; add enough milk to make 3/4 cup liquid. Stir in flour, sugar, butter and corn. Beat egg whites until stiff peaks form; fold into corn mixture. Spoon into buttered 1-quart casserole. Bake at 350 degrees for 1 hour. Serve immediately. Yield: 6-8 servings