298977 Wed Oct 27 14:27:16 -0700 2004 14 27 General Chowhounding Topics 0 1654714 As with most potlucks, the things that are easiest are what everyone wants to bring and which get taken first: dessert, salad, bread. And, with some good reason at work, since the only heating element is the microwave. So, once again, I'm racking my brain for a side dish that 1.) goes with a deep fried turkey, 2.) can be made the previous night and refrigerated, 3.) doesn't require a stove, hot plate or crock pot - must be microwave reheatable if it's meant to be served hot 4.) doesn't include nuts I've made a squash casserole one year and a wild rice salad last year but I'm looking for something new. Any ideas? Wed Oct 27 14:27:16 -0700 2004 0 SandraV 1 1654722 Here's a recipe that is somewhat 'trashy' (read the reviews--and ingredients!) but is good with roasts and big crowds...ham seems to be best with this but heck, potatoes are great with roast turkey, too! I prefer cooking this dish with cream of chicken soup, not cream of celery soup, and I use crushed corn flakes on top, not the fried onions. Or, you could try finding a sweet potato casserole or souffle to make, perhaps? Someone did in our office a few years ago and we all loved it, but I don't have a recipe though I'm sure you could easily find one. Link: http://www.epicurious.com/recipes/recipe_views/views/886 Wed Oct 27 15:31:49 -0700 2004 1654714 0 Val 2 1654724 also, the recipe I use for this dish says to thaw out the hash browns first...EPI's says to leave them frozen, just FYI...I don't think it really matters. Wed Oct 27 15:36:55 -0700 2004 1654722 0 Val 2 1654735 This is like a trailer park dish ( no disrespect ), but it is really good. I have made this, but also include a stick of butter. And for toppings, you can use the onions, or can use crushed corn flakes or crushed potato chips. The kids love it- and we sometimes add ham and broccoli. Some of my relatives from the Mid WEst made this once when they were visiting, and they would not tell me what was in the dish until I tasted it. I loved it- and have been making it for cookouts or crowds evere since. Wed Oct 27 16:20:12 -0700 2004 1654722 0 macca 2 1654901 This is also called "funeral potatoes." The name comes from the fact that this easily prepared dish was frequently served when the house was filled with relatives following a funeral. You could add mushrooms, too... Thu Oct 28 18:36:05 -0700 2004 1654722 0 Leo 1 1654739 How about deviled eggs? Wed Oct 27 16:24:41 -0700 2004 1654714 0 MzMaggie 2 1654775 I have never been to a potluck where deviled eggs were among the leftovers. They seem to be universally popular. To gussie them up, do as I did for the LA Chow Fiesta: Top each half with a canned, smoked oyster. Alternatively, you can garnish them with a little crumbled bacon, a few capers, a sliver of smoked salmon, a slice of green olive . . . . Wed Oct 27 20:14:01 -0700 2004 1654739 0 Dorothy 1 1654740 Cranberry sauce. Use the recipe on a package of ocean spray cranberries as a guide, but substitute fresh orange juice for the water and add some freshly grated orange zest. I put toasted pecans in mine but you don't have to. Squash soup, subject of another discussion below, would also work. You can heat it up in the microwave. Wed Oct 27 16:24:55 -0700 2004 1654714 0 Ellen 2 1654774 The one thing most every cranberry sauce recipe leaves out is salt. 1/4 teaspoon really makes a difference. I use the recipe on the back of the package, but I cut an orange (not peeled) into chunks and add it along with the cranberries. Then, when I take it off the heat, I add a slug of Cointreau (standing back from the pan to avoid the alcohol whishing up in my face). I guarantee, people will love it. Wed Oct 27 20:11:35 -0700 2004 1654740 0 Dorothy 1 1654743 I think you are on the right track with the casserole...what about... a roasted vegtable gratin made with broth? if you make a cream-based gratin, it will separate in the micro. some nice grilled veggies, splashed with a little balsamic, S&P? serve room temp. regular old roasted sweet potatos - cut in half - easy to reheat- serve with homemade honey butter (or other compound butter to "fancy" it up a bit)? what about a STUFFING? that reheats in the micro REALLY well! or you could make a hot rice pilaf...rice reheats well on the PASTA REHEAT setting of my microwave. I am just jealous of the fried turkey! I am just not equipped to try that one at home! Good luck! Wed Oct 27 16:29:57 -0700 2004 1654714 0 folklaur70 1 1654760 I really want to try this sidedish oddly enough from Oprah's magazine... I think I'll buy the marshmellows and leave out the walnuts, but it looks tasty and simple and comforting. Link: http://www.oprah.com/foodhome/food/recipes/food_200411_yams.jhtml Wed Oct 27 17:48:02 -0700 2004 1654714 0 Emme 1 1654769 i'd go with a cornbread stuffing. for my family, it's the stuffing (two kinds) that we all look forward to. though,i guess technically it's dressing since we don't cook either of them in the bird. note: make sure you get some of the deep fried turkey breast. if done right, that's the moistest (?) white meat you'll ever taste. Wed Oct 27 18:40:37 -0700 2004 1654714 0 margaret 1 1654930 Thanks to all for the suggestions. You gave me some great ideas to work with. I so hate to be a food snob but I really can't see myself buying the ingredients for the Hash Brown dish, much less making it for workmates, among whom I have a reputation to uphold. My husband, however, is another story. He would probably love it. I'm liking the deviled egg idea, though I'm not exactly sure how to transfer so many eggs without smooshing them. Or, I guess I could pipe at work. I've got 30 or so minutes prep time. Apps tend to get a bit overlooked though among so much food. I never make sweet potatoes, though I like the roasted sweet potato idea. I may have to try it at home first. This is our 3rd or 4th year of deep fried turkeys. They're really quite good. Thu Oct 28 20:04:20 -0700 2004 1654714 0 SandraV 2 1907272 I make this almost every year to bring to my mother's for thanksgiving. It doesn't really have a name, and I don't really have a recipe (i'm one of those who cook by instinct). Slice russets real thin. For Duxelle: Cut up button mushrooms small, julienne leek. Saute with Garlic and shallot. Deglaze with wine. Bring au sec. Butter a caserole. Lay out a single layer of potato slices on the bottom of dish. Slather some mushroom duxelle. single layer potatoes... alternating until you've used up all your product, you should end with a potato top. Steep 4 garlic cloves in heavy cream. Pour on top of potato/mushroom layers, top with grated Parm. Bake for 1 hour at 350, lightly covered with aluminum, then brown at 500 for the last 10 minutes. Let cool overnight. Micro the next day. IT's earthy and rich and isn't your normal potato side dish. Thu Sep 28 01:39:29 -0700 2006 1654930 25247 Veggietales 1 1901674 i just posted about this product b/c of what a lifesaver its been for me,but i started buying (not making, but nobody knows the difference) the country crock side dishes. especially mac&cheese and the scalloped potatoes. yum Mon Sep 25 22:39:09 -0700 2006 1654714 17048 goldemi