5 Easy Recipes for {Delicious!} Thanksgiving Side Dishes

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friends-thanksgiving

Thanksgiving is one of the best holidays. Food, friends, family? Cant go wrong. For those of you hosting Thanksgiving, this one is for you: five delicious Thanksgiving side recipes that easy and delicious. Enjoy 🙂


1. Home Made Corn Bread

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Home made corn bread is hella easy and crazy delish! Skip the store bought this year and wow your guests. You can make this a day or two ahead as well so two thumbs up for that.

Casey’s Never Fail Cornbread:
1/2 cup of unsalted butter (one stick)
2/3 cups of sugar
2 eggs
1 cups of buttermilk
1 cup of corn meal
1 cup of AP flour
1 teaspoon of salt
1/2 teaspoon of baking soda

Preheat oven to 375 degrees.
1. In a large bowl, mix together your corneal, flour, baking soda and salt.

2. Heat your butter over a low flame. Once it’s melted, whisk in the sugar. Remove from heat and whisk in the eggs. Next the buttermilk.

3. Combine the wet mix to the dry bowl and use a wooden spoon to stir until mostly smooth.

4. Pour into a buttered 8×8 pan and bake for 30 minutes.

 


2. Home Made Cranberry Sauce

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Put. Down. The. Can. And. Step. Away – Make it yourself! It is easy and so much more memorable!

Casey’s Quick and Easy Cranberry Sauce:
1 12oz bag of fresh cranberries
3/4 cup of Orange Juice
1/4 cup of water
2/3 cup of packed dark brown sugar
1/3 cup of granulated sugar
1/2 teaspoon of salt
zest of one orange
zest of one lemon

  1. Combine all ingredients in a medium non-stick pot. Bring to a boil and simmer for 15 minutes, stirring occasionally. You may hear popping sounds…totally normal!
  2. The cranberries have to burst, but as they do, your sauce will thicken and sugar will melt. Serve hot.

 


3. Mini Sweet Potato Casserole Tarts 

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Sweet Potato Casserole is always a hit — especially with a flaky crust. Yum!

Casey’s Mini Sweet Potato Casserole Tarts:
2 10oz sweet potatoes
1 tablespoon of butter
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of allspice
1/8 teaspoon of ground clove
1 teaspoon of salt
2 packs of mini fillo tart shells
1 tablespoon of dark brown sugar
30 mini marshmallows

Pre heat oven to 350.

1. You can now purchase the sweet potatoes microwave ready, so I would go with those and simply microwave for 7 minutes. If you can’t find them for some reason, wrap your sweet potato in a damp paper towel and microwave or peel and boil as you would with regular potatoes. Another option would be to bake them. In that case scrub the potatoes, prick them several times with a knife or fork, and bake them at 375 for 1 hour or until very soft when pierced with a knife.

2. Once your sweet potato is cooked, remove from the oven and scoop out the insides as soon as they are cool enough to handle.

3. Toss into that bowl the butter and all seasonings up to the salt. Mash until very smooth and flavors are blended together.

4. Fill each tart shell with a generous teaspoon of mixture, allowing it to reach to the top of the tart.

5. Sprinkle the brown sugar evenly over each tart and place one marshmallow on top.

Bake on a foil liked sheet pan for 10 minutes. Serve immediately.

 


 

4. Brussel Sprouts

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Vibrant in color and FULL of nutrients.. these are an amazing addition to your Thanksgiving table!

Casey’s Easy as 123 Brussel Sprouts –
1lb of Brussel Sprouts
2 tablespoons of olive oil
1 teaspoon of salt
1/2 teaspoon of pepper

Preheat oven to 450 degrees.

1. Cut the Brussels in half and cut the small triangle out of the bottom. You don’t have to do this, but it will take away a lot of the bitter flavor.

2. Place them in a ziplock with the oil salt and pepper and shake around until they’re evenly covered. This is a good job for anxious little ones who want to help!

3. Bake in the oven for 15-20 minutes, shaking every 5 to get an even browning.

 


5. Roasted Red Pepper Mushrooms

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Even if you’re not a huge fan of mushrooms, these are phenomenal. Add a splash of color to your table with this tasty side.

Casey’s Roasted Red Pepper Mushrooms:
1 teaspoon of olive oil
8oz sliced mushrooms (whichever type you prefer or mix them up!)
2 cloves of diced garlic
2 tablespoons of diced red onion
1/3 cup of chopped roasted red peppers
2 tablespoons of chopped fresh cilantro
salt and pepper to taste (I used 1/2 teaspoon of salt and 1/4 teaspoon of pepper)

1. Heat your sauté pan over medium heat, add in your oil and mushroom, stir to coat. Let the mushrooms brown for about 4 minutes.

2. Next, add in the garlic, onion and roasted red peppers.. Stir to combine, add in the salt and pepper and cilantro.

3. Let it simmer together, stirring occasionally under mushrooms are tender. About 8-10 minutes.

 


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OK, there you have it! Now go and get your Thanksgiving pants on and enjoy 🙂

xo Casey2Cook

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Written by:

Casey is our resident recipe developer. Having graduated from the Institute of Culinary Education with a degree in Culinary Arts and Nutrition, she has been working as a private chef and caterer in Hoboken and NYC {and has become very handy around the kitchen}! When Casey is not puttering in her refrigerator or pantry working on new recipes, you can find her at the park with her 4 year old son and listening to Billy Joel!


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