Oyster dressing Potato/hash brown casserole Sage/sausage stuffing Sweet potato casserole Broccoli salad Deviled eggs Giblet gravy If those were the only sides I wouldn’t mind
My wife has always been horrified by bird-cooked stuffing due to wetness and potential contamination. She bakes the stuffing into muffins. Game changer... so many crunchy bits.
John Lewis’ hatch green chile corn pudding recipe https://charlestonmag.com/recipes/green_chile_corn_pudding
If you can melt butter it’s easy Spoiler Oyster Dressing About 30 small to medium oysters in their liquid, 1/2 pound 1 cup cold water 1 1/2 sticks margarine, 1 1/2 cups chopped onions , in all 1 cup chopped celery, in all 1 cup chopped green bell peppers, in all Seasoning mix: 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/2 teaspoon ground red pepper (preferably cayenne) 1/4 teaspoon sweet paprika 1/2 teaspoon black pepper 1/2 teaspoon onion powder 1/4 teaspoon dried oregano leaves ¼ teaspoon dried thyme leaves 1 teaspoon minced garlic 3 bay leaves About 1 cup very fine dry bread crumbs 2 tablespoons unsalted butter, softened 1/4 cup chopped green onions Combine the oysters and water; stir and refrigerate at least 1 hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use. Melt 4 tablespoons of the margarine in a large skillet over high heat. When margarine is almost melted, add 1/4 cup of the onions, ½ cup of the celery and ½ cup of the bell peppers. Saute over high heat until onions are dark brown but not burned, about 8 minutes, stirring frequently. Meanwhile, in a small bowl combine the seasoning mix ingredients; mix well. When the onions are browned, stir 2 teaspoons of the seasoning mix and the garlic into the skillet. Reduce heat to medium and continue cooking for 5 minutes, stirring occasionally. Add the remaining ¼ cup onions, ½ cup celery, ½ cup bell peppers and 1 stick margarine and the bay leaves. Stir until margarine is melted. Continue cooking 10 minutes, stirring occasionally. Stir in the reserved oyster water and cook over high heat about 10 minutes, stirring occasionally. Stir in the remaining seasoning mix and enough bread crumbs to make a moist but not runny dressing; remove from heat. Stir in the drained oysters. Spoon dressing into an ungreased 8x8x2-inch baking pan and bake uncovered in a 350° oven for 30 minutes. Remove from oven, discard bay leaves, and stir in the butter and green onions
We do not claim him, he had to have moved to Iowa. You go to any majority of Iowa thanksgiving’s and it’s Turkey, Ham, Mashed potatoes, stuffing, some sort of corn, green beans/cassarole, and rolls and maybe a pasta salad.
love collards. make them pretty well. considering making them for thanksgiving despite it not being a traditional side. otherwise, all the classics (sweet potato casserole, green bean casserole, dressing, fresh cranberry sauce).
The tub although I’d love to try fresh but this recipe calls for using the liquid from said tub. It’s also like 60 years old when freshly shucked oysters weren’t as accessible.
The Ultimate Homemade Green Bean Casserole Recipe (seriouseats.com) Goat GBC recipe from Kenji. It's a little bit more involved, but nothing crazy. Fresh green beans, making your own cream of mushroom, and frying shallots (instead of the canned fried onions) makes a huge difference. I'm also doing collards this year, which seems a bit atypical for Thanksgiving, but I love 'em so whatevs.
The conch shell is for you to blow into so everyone in the family knows you’re in charge of making the dressing.
buddy where I’m from the only way to eat an oyster is raw on a half shell or they run you out of town
I'm making mac and cheese, mashed potatoes, and turkey skin chips (not sure if this actually counts as a side). Wife is making green bean casserole.
oyster dressing is probably the original thanksgiving side. Any old recipe book has it in it the only thing that makes its southern is using the correct name (it’s not stuffing) and using cornbread in it
I have never seen oysters/oyster dressing served at any thanksgiving/holiday in my lifetime, but I've lived in the Great Plains my whole life, where I'd say shellfish in general is waaaaaaay less commonly used than anywhere in the south/coasts.
if you have even an acceptable airport in your city your seafood selection should be killer if you have a good food scene* *see minneapolis
I love oysters and love dressing. The one time I made oyster dressing I didn't love it. I'm willing to accept this was a personal failure and I just need to try someone else's
I've never heard it called pudding just corn casserole but its a mixture of corn, milk, butter, eggs and cornbread mix. Can also add cheese, jalapenos etc to make it more savory. Basically a moist version of cornbread in baked casserole form.
Very similar I'm sure. The best parts are the corner and edge pieces that get crispy so I bet anything done in cast iron would be awesome.
my mom makes asparagus casserole with those mushy-ass canned asparagus stalks. it also contains campbell's creamy soup of some kind, cheese, and saltines. looks horrible, but tastes amazing. she's made it every Thanksgiving for years. I was 19 when I finally was pressured into trying it and then I was mad at myself for depriving myself of it for all those years.
Just found out that no one is making corn pudding or macaroni and cheese this year and I am distraught (fat). My oven is spoken for Thursday morning and I'm considering just purchasing a pan of each from City BBQ on the way. On the menu, however....both parsnips and rutabaga. Can't make that shit up.