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Nov 14, 2012 11:02 AM

Help me try a new Thanksgiving side...

We normally have a big potluck with all our friends, but this year we find ourselves all in our own - which means for the first time in years we get to try something more unusual than green bean casserole as our side. Turkey, stuffing, the ubiquitous sliceable cranberry sauce and desserts are all taken care of - now I'd like a vegetable or two. We'd prefer something more colonial or historic just because we have kids and food lessons are always the most fun, but really I want something so fantastic that I can feel justified in forcing it into the rotation next year when the potluck returns.

DH has suggested Sweet Potato Spoon Bread and English Cheese Pie as options, but I need veggies in my life! A kale gratin of some kind might be nice, but it doesn't feel special or unusual...Ideas?

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  1. Corn on the cob? Succotash? Collard greens?

    2 Replies
    1. re: Crockett67

      I make this butternut squash/veggie lsagna every year for my vegetarian neice but everyone else loved it as side which is how it ended up in the yearly rotation. Might be heavier than what you were thinking....

      1. re: foodieX2

        Winner!!! But more than once a year dish! :)

    2. Well, this isn't historic, but it wouldn't be Thanksgiving in our family without it. We always feel the need for a little something cold/crunchy and kids generally like it (my nephew has loved it since he was old enough to eat it).

      I cut and pasted this from an email I sent to a non-cook friend, hence all the little notes. :-)
      Cauliflower/Broccoli Salad
      1 head cauliflower, broken
      1 head broccoli, broken
      1 cup celery, diagonally sliced
      1 cup frozen peas (I get the little bitty ones)
      ½ lb. bacon cooked and crumbled
      2 tsps chopped green onion (I use a lot more)
      1 can sliced water chestnuts, drained (optional)
      2 cups Duke’s or Helman’s Mayonnaise (reduced fat works, don’t use non-fat)
      ¼ Cup Sugar (or less)
      1 Tsp. finely chopped or grated onion (I use more)
      ¼ cup grated Parmesan cheese (don’t use the finely grated stuff in the can)
      2 tsp. vinegar
      ¼ tsp. Salt
      I like the cauliflower and broccoli to be slightly blanched. So, I put it in a colander and pour boiling water over from my tea kettle, shaking it around so each piece gets heated a bit. Then, I just leave it in the colander to drain well.
      Mix everything together except the bacon and chill for a couple of hours. Add bacon before serving.

      1. I brought this butternut squash dish to my family's Thanksgiving a couple of years ago, and it was such a big hit that it has officially replaced the candied yams. I think part of the reason we enjoy it so much is that so many of our standards are sweet, it's nice to throw a savory dish into the mix.

        Also, Martha Stewart has a "Colonial American Thanksgiving" menu on her website that supports the sweet potato spoon bread and succotash ideas. I think I might try the red flannel hash if I can get my hands on some fresh beets.

        1. I'm Danish, and we always had a boiled red cabbage dish, slightly sweetened. At a minimum, it adds a complementary color to the usual suspects of sides. I happen to like it.

          1. I've made this to raves
            a little different but still normal enough to seem like a stand-by.

   has a great mashed squash recipe today that I think I am going to make. I think the crostini version would make a super appetizer for the day.