Potluck Thanksgiving--advice on what side dish to bring?
- Sarah W-R Nov 24, 2004 05:44 AM
We're having a somewhat impromptu potluck Thanksgiving with several other couples, some houndish and some not. I've been asked to bring a dessert (which I've got sorted out) and a side dish, for which I have carte blanche and am somewhat overwhelmed by possibilities. I was wondering if some hounds would look at the list of what side dishes others have committed to and tell me what would supplement them well.
I'm not sure how any of these will be prepared.
Salad of romaine hearts with mint-marjoram vinaigrette
Mashed white potatoes
Stuffing (no idea what kind, probably bready)
These will be accompanying a traditional roasted turkey.
It looks like it needs to be something vegetal, not starchy, since there are plenty of potatoes. Do you think brussels sprouts? Braised celery? Roasted beets? Would turnips, parsnips, carrots, or other rooty things also be too heavy? Green beans are probably out because asparagus fulfills the "long thin green things" category.
We always had creamed pearl onions when I was a kid--neither green nor light, but traditional. Does that have general appeal, or do you think "ick"?
Creamed pearl onions is a great idea. Lov'em. Or butternut squash soup, not a "side dish" admittedly, just a good starter.
I agree - that menu needs a good veggie dish. I would also say those dishes are Here are a couple suggestions:
roasted fennel and/or beets tossed with olive oil, salt, pepper and any cheese you like (I love feta, peccerino (sp?), asiago)
There are a lot of root starch veggie dishes, but what about a simple squash dish. I like to bake spagetti or acorn squash and serve it simple.
We often have sucotash. It's quick to make and travels/reheats well. I use frozen baby limas and frozen or canned corn ( Course if there's good fresh - that's best). Cook up in a bit of water & butter. Some chopped red pepper for color. Add some milk as you like. A dash or too of hot sauce, salt & pepper and you're good to go !
Here's another really tasty corn recipe
Shoepeg Corn & Green Chile Casserole #103506
This is one dish I look forward to every Thanksgiving. My husband's aunt used to make it every year at my request, but since she gave me the recipe, that job is now mine. She got the recipe from a fellow juror while she was on jury duty, but she doesn't know where it originally came from. My family has this every Thanksgiving, but it's so easy and quick, it makes a perfect dinner sidedish. It goes great with ham, chicken and steak. Be careful of this one - it's quite addicting and not for the diet conscious! It's rich, cheesy, a little spicy and absolutely delicious!! I hope you enjoy this as much as my family does. Nov 7, 2004
2 tablespoons butter
1/2 cup onions, diced
2 (12 ounces) cans white shoepeg corn
2 (4 ounces) cans diced green chilies
8 ounces sour cream
pepper, to taste
6-8 servings | 30 minutes 10 mins prep
1. Melt butter in a large saute pan on medium heat.
2. Add onions and saute until translucent.
3. Add corn and green chiles (including juices), stirring until warmed through.
4. Stir in sour cream, Monterey Jack, salt& pepper and mix well until cheese just starts to melt.
5. Transfer to a 8 x 8 casserole dish and bake at 350 for 20 minutes.
Along these lines, I've become the regular provider of broccoli au gratin in my family. I adapted the recipe from Julia Child's recipe for cauliflower au gratin -- admittedly, the outcome isn't as pretty as when you make the dish with cauliflower, but I've got some pretty picky relatives. Still don't really understand how someone can like broccoli but hate cauliflower, but that's what I'm up against.
As to the potluck menu above, I think it looks like there are enough side dishes and a salad already; I'd probably bring a light starter, like proscuitto and melon -- something to offset the heavier starchy dishes to be served with the turkey.
The other thing we always have that would go well with the above menu, that is on the lighter side, is artichoke hearts in lemon-butter sauce. We use canned artichoke hearts (not the marinated ones, but those packed in water), dotted with butter and drizzled with lemon juice, and simply heat them up in the oven while the turkey is resting.