Thanksgiving * side dishes

Welcome to my Wed linky party ! Today * it’s all about the sides…

Maple Glazed Baby Carrots :

  • 2-3 tablespoons unsalted butter
  • 1 (16 ounce) bag baby carrots
  • 2 tablespoons maple syrup
  • 3½ tablespoons packed light brown sugar
  • Pinch of salt and pepper


  • Melt butter in a large skillet over medium heat. Add carrots, maple syrup, brown sugar, salt, and pepper. Toss to combine.
  • Saute over medium heat until tender, stirring occasionally, for about 20-25 minutes, or until carrots are tender. Sauce will be sticky and thick, but will thin out when removed from heat.
  • Serve immediately.

Green Bean Casserole Almondine

1/8 teaspoon salt

1tablespoon butter or margarine1package

(8 oz) sliced fresh mushrooms (about 3 cups

)1shallot, finely chopped

1can (10 3/4 oz) condensed cream of mushroom soup

1/2 cup milk

1/2 teaspoon salt1cup freshly grated Parmesan cheese1

1/2 cup Progresso™ panko crispy bread crumbs

1/2 cup sliced almonds, toasted

1/4 cup butter or margarine, melted

2bags (12 oz each) frozen cut green beans

  • Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In 3-quart saucepan, heat water and 1/8 teaspoon salt to boiling over medium-high heat. Add green beans. Cover; cook 5 to 7 minutes or until tender. Drain; set aside.
  • 2In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Cook mushrooms and shallot in butter 6 to 7 minutes, stirring occasionally, until tender.
  • 3In large bowl, mix green beans, mushroom mixture, soup, milk and 1/2 teaspoon salt. Spread in casserole. In small bowl, mix cheese, bread crumbs, almonds and 1/4 cup butter. Sprinkle over green bean mixture.
  • 4Bake uncovered 35 minutes or until bubbly and topping is golden.

Mom’s Corn Bread dressing :

  • 1 8½ oz package corn bread
  • ½ lb fresh ground beef
  • 1 lb Savoie’s® dressing mix, thawed
  • ½ cup finely chopped red bell pepper
  • 1 cup finely chopped onion
  • ½ tablespoon salt
  • ¼ tablespoon ground red pepper
  • 2 ½ cups beef broth, in all
  • 1 egg beaten
  • 3 slices toasted bread, cubed
  • ½ cup chopped green onions


  1. Bake cornbread according to directions.
  2. Let cool to touch before using.
  3. Do not use cornbread mix with sugar.
  4. In a 5-quart pot over high heat, add ground beef.
  5. Cook and stir 5 minutes.
  6. Add dressing mix, red bell pepper, onion, salt, and red pepper.
  7. Cook and stir 10 minutes.
  8. Add 1 cup broth, reducing heat to medium.
  9. Cook 5 minutes; set aside.
  10. In a 12x9x2” baking dish, add the egg, bread cubes, remaining broth, and green onions. Pour the cooked meat mixture into the baking dish; crumble cornbread with fingers into the mixture.
  11. Stir well and place in oven.
  12. Bake 25 minutes at 350 degrees.

Need some dressing mix

Next Week : Desserts -cake,pie and more…..Link your favorite here and share….Lisa

3 thoughts on “Thanksgiving * side dishes

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