Thanksgiving Side Dishes

From stuffing to potatoes and dozens of other mouth-watering side dishes, we've got the recipes for the perfect Thanksgiving!

Stuffing and Side Dish Recipes

Old Fashioned Bread Stuffing

Ingredients:

3-4 loaves of white bread (or 5 if you like leftovers)
water
chicken broth
insides of the turkey
2 bunches of celery
1 or 2 onions
2 Tablespoons butter
1/2 teaspoon sage
oysters (optional)
mushrooms (option)

Instructions:

The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.

The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes). Remove insides for later use or discard. Keep water and put aside.

Preheat oven to 350 degrees F.

Chop onion and celery and place into food processor until minced.

Melt 2-3 Tablespoons of butter in large saucepan.

Saute onion and celery until heated through. Do not brown! (Saute mushrooms also at this time if wanted). Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to saute the onion and celery in two parts.

Once cooked, pour the onion/celery mixture directly over the dried out bread.

Pour 1/2 teaspoon sage over bread/onion/celery mixture.

Then take your reserved water and pour slowly over bread. The bread will shrink as you do this.

Be careful not to pour too much water in.

Mixture thoroughly and smell/taste for perfect stuffing.

If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.

If you are using oysters, add them now.
Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.

Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.

If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.

Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.

Green Onion and Cornbread Stuffing

Ingredients:

1 can (10-1/2 ounces) condensed French onion soup
1 soup can water
1/4 cup margarine
1 cup celery cut into 1/4-inch cubes
1 cup green onions thinly sliced
1-1/2 teaspoons poultry seasoning
2 packages (8 ounces each) cornbread stuffing mix
vegetable cooking spray

Instructions:

Preheat oven to 350 degrees F.

In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning.

Bring to boil and remove from heat.

Stir in cornbread stuffing mix.

Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray.

Bake, covered, at 350 degrees F 45 minutes or until set.

Jalapeno Cornbread Dressing

Ingredients:

4 cups cornbread crumbled
10 slices dried bread cubed
1 pound mild Italian turkey sausage
1-1/2 cups celery chopped
1 cup onion chopped
1-1/2 teaspoons salt
1 teaspoon poultry seasoning
1/4 cup Jalapeno peppers seeded and chopped
2 eggs slightly beaten
1 cup turkey broth

Instructions:

Preheat oven to 325 degrees F.

In large bowl combine cornbread and bread cubes.

In large skillet, over medium-high heat, saute sausage, celery and onion until sausage is no longer pink and vegetables are tender; combine with cornbread mixture.

Add salt, poultry seasoning, jalapeno peppers, eggs and turkey broth.

Spoon dressing into lightly greased 3-quart casserole dish.

Bake, covered, at 325 degrees F 45 to 50 minutes

Wild Rice Dressing

Ingredients:

4 slices turkey bacon cut into 1-inch pieces
1 cup onion chopped
1 cup celery chopped
1/2 pound mushrooms sliced
1 package (4 ounces) wild rice cooked according to package directions
2 cups bread crumbs
1/2 pound turkey breakfast sausage, cooked
1 teaspoon dried oregano
1/2 teaspoon dried sage
Salt
Pepper

Instructions:

Preheat oven to 325 degrees F.

In medium-size skillet, over medium heat, saute bacon until almost crisp.

Add onion, celery and mushrooms; continue cooking until vegetables are tender.

In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.

Season to taste with salt and pepper if desired.

Spoon dressing into lightly greased 2-quart casserole dish.

Bake, covered, at 325 degrees F 35 to 40 minutes