Thanksgiving Sides

A collection of recipes from family, friends, and my personal library.

Potato and Root Vegetable au Gratin

  • 1 sweet potato
  • 1 acorn squash (butternut squash would work too!)
  • 6 red potatoes
  • 3 large carrots (or rotate carrots and parsnips)
  • 1 turnip
  • 1 beet
  • 2 cups shredded gruyere
  • 2 cups shredded manchego
  • 2 cups grated parmesan
  • 3-4 cups heavy cream (depending on the depth of your dish)
  • 2 Tbsp. olive oil
  • 3 tsp Nature’s Seasons

Peel the skin from the sweet potato, acorn squash, carrots, turnip, and beet. Wash and slice all vegetables as thinly as possible. Toss everything together with olive oil and Nature’s Seasons.

Meanwhile, shred all the cheese and mix together, reserving 1 cup of parmesan. Alternate layering vegetables so you have an even rotation and colorful display. Sprinkle the cheese mixture over the veggies, tucking it down in between the slices sporadically. Pour the heavy cream over evenly.

Cover with aluminum foil and bake at 350 for 1 hour. Remove foil, top with remaining parmesan, and bake for another 30-ish minutes until browned on top.


Allison’s Green Bean Bundles

by Allison Turner Kimes

  • 3 cans whole green beans
  • 1 lb. bacon strips – cut in half
  • 1 stick butter – melted
  • 1/2 cup brown sugar
  • salt, pepper, and garlic powder to taste
  • 1 tsp-ish soy sauce

Wrap green beans with bacon, about 5-6 beans per bundle. Mix remaining ingredients together and heat until melted and smooth, stirring often. Pour sugar/butter mixture over green beans and bake at 375 for 45 min to 1 hour. Cover first 30 min, then uncover and bake until bacon is cooked to crisp preference.


Broccoli and Spinach Salad

Salad Ingredients
  1. 3 crowns broccoli – florets removed and chopped
  2. 2 bunches fresh spinach
  3. 1 bag sweet peppers – chopped
  4. 1 bunch green onions – chopped
  5. 8 oz. crumbled feta
Dressing Ingredients
  1. 1 orange – zested and juiced
  2. 1 lemon – zested and juiced
  3. 1 clove garlic – minced
  4. 1 tsp salt
  5. 1 tsp black pepper
  6. 1/2 cup olive oil

Combine all veggies in a bowl. Whisk together dressing ingredients. Toss together and serve!

***Optional Ingredients***
  • Boiled eggs
  • Chopped almonds
  • Dried sour cherries
  • Mandarin orange slices
  • Sunflower seeds

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: