Thanksgiving 2008! Side dishes

[Deidre7]

I'm searching for a new epic recipe. Last year I made stuffing for my first Thanksgiving dinner, which was spinach, artichoke and brie...sooo good.

I want something different from the usual green bean casserole or potato concoction and I don't want to do a repeat recipe! Any suggestions??

[EmoryJ]

How about warm Napa Cabbage cooked lightly in ham hock grease and white vinegar - and served with shredded ham hocks, fresh black-eyed peas, and jalapeno slivers?

[OCEllen]

Peas with morels (dried, soaked in broth) simple with the best butter.

[jpc8015]

I've made this sweet potato dish a couple of times and everybody loves it.

http://www.foodnetwork.com/recipes/bo...

[Deidre7]

I found this the other day...simple alternative to the gbc.

Snap Beans with Caramelized Shallots and Roasted Mushrooms

Ingredients:
1 lb. cremini mushrooms, brushed clean and quartered
2 Tbs. extra-virgin olive oil
Salt and freshly ground pepper, to taste
1 Tbs. minced garlic
2 1/2 lb. snap beans (green beans), trimmed
1 cup caramelized shallots
1/4 cup chopped toasted hazelnuts

Directions:
Preheat an oven to 400°F. 

In a large bowl, combine the mushrooms, olive oil, salt and pepper and stir to coat evenly. Transfer the mushrooms to a baking sheet. Roast, stirring the mushrooms occasionally, until they are well browned, slightly shriveled and crisp around the edges, about 20 minutes. Stir in the garlic and roast for 1 minute more. Return the mushrooms to the bowl and set aside. 

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the snap beans and cook until crisp-tender, about 6 minutes. Drain in a colander. 

Transfer the beans to the bowl with the mushrooms, add the caramelized shallots and stir to combine. Season with salt and pepper. Transfer the vegetables to a large platter and sprinkle with the hazelnuts. Serves 8 to 10.