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Thanksgiving 2008! Side dishes

Deidre7 Nov 11, 2008 08:13 PM

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??

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  1. EmoryJ RE: Deidre7 Nov 11, 2008 08:44 PM

    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?

    1. OCEllen RE: Deidre7 Nov 11, 2008 09:12 PM

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

      1. j
        jpc8015 RE: Deidre7 Nov 12, 2008 03:43 AM

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


        1. Deidre7 RE: Deidre7 Nov 13, 2008 11:52 PM

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

          Snap Beans with Caramelized Shallots and Roasted Mushrooms

          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

          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. 

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