Thanksgiving Sides

Some Americans have turkey again for Christmas. My folks used to think with the 2 holidays so close, it was too soon to have turkey again. We usually had some kind of beef for Christmas - prime rib or roast beef. In Britain, they ususally have turkey or goose for Christmas - they don't have the November Thanksgiving that we have. Correct me if I'm wrong. When I was working, one of the lab supervisors who was from South Africa once mentioned that if he didn't have goose, it wouldn't be Christmas.
 

This thread started me thinking about Thanksgiving foods that have fallen from the menu in recent years.

When I was a kid we always had a big bowl of fresh fruit on the sideboard to munch on while we watched the parades and waited for dinner.

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Another thing that seems to be missing in our carb-conscious world is the breadbasket filled with an assortment of rolls, tiny muffins, and quick breads.
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In our family banana bread or muffins was one of the starter contributions that kids could make to the Thanksgiving feast a few days ahead with a little supervision. It doesn't sound like much but it was a source of pride and accomplishment when someone always mentioned it as the breadbasket made its way around the table.
 

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Thanksgiving Weather Forecast...
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Turkeys will thaw in the morning, then warm in the oven to an afternoon high near 190F. The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or cold shoulder.

During the late afternoon and evening, the cold front of a knife will slice through the turkey, causing an accumulation of one to two inches on plates.

Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other. Please pass the gravy.

A weight watch and indigestion warning have been issued for the entire area, with increased stuffiness around the beltway.

During the evening, the turkey will diminish and taper off to leftovers, dropping to a low of 34F in the refrigerator.

Looking ahead to Friday and Saturday, high pressure to eat sandwiches will be established.

Flurries of leftovers can be expected both days with a 50 percent chance of scattered soup late in the day. We expect a warming trend where soup develops.

By early next week, eating pressure will be low as the only wish left will be the bone!

Happy Thanksgiving!
 
Autumn said:
My mom was undoubtedly the worst cook on the continent, so growing up Thanksgiving dinner consisted of overcooked, dry turkey, instant mashed potato, peas and carrots (canned), some sort of slimy stuffing, gravy (canned) and some sort of canned squash that I think was meant for pies. After living through that, I'm willing to accept ANY well-cooked, tasty side dish, no matter what it is...
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Swansons?
 
I love garlic with just about anything, and the green beans are no exception! Sauteed garlic tastes GREAT with green beans and bacon!

This is a great side dish for many grilled meats, and itā€™s especially good for holiday menu on Thanksgiving, Christmas, or New Yearā€™s Eve.

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fmdog44 said:
I have seen them and wanted them but I think I would not try to make then because the secret has to be in the cream. An Expert Sauce chef is required because I would hate to ruin a good onion!!
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Never had creamed onions in my life. Must try them because I do luv onions in all forms.šŸ§…
 
I walked past a couple at the grocery store this morning, and husband said to wife, 'let's get some pearl onions'...
I got to thinking .... I've never had pearl onions! ..šŸ˜€ ,,, sounds good
 
Aunt Bea said:
This thread started me thinking about Thanksgiving foods that have fallen from the menu in recent years.

When I was a kid we always had a big bowl of fresh fruit on the sideboard to munch on while we watched the parades and waited for dinner.

images


Another thing that seems to be missing in our carb-conscious world is the breadbasket filled with an assortment of rolls, tiny muffins, and quick breads.
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In our family banana bread or muffins was one of the starter contributions that kids could make to the Thanksgiving feast a few days ahead with a little supervision. It doesn't sound like much but it was a source of pride and accomplishment when someone always mentioned it as the breadbasket made its way around the table.
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Aunt Bea...for many many years we had "black walnut dark cherry black raspberry jello" salad and green rice casserole. Now you've made me hungry for them again.
 
A thanksgiving turkey without the traditional sides just wouldnā€™t be a traditional thanksgiving dinner. We had ours last Sunday and had turkey, turnip, mashed potatoes, brussel sprouts, stuffing ,and cranberry jelly. Needless to say, it was good.
 
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debodun said:
I always feel awkward about bringing food when I am invited as a guest to a meal. If I don't, the host might think I was greedy and only came to gobble up his food and not reciprocate. If I being food, it's like saying "You food isn't good or ample enough for me, so I brought some." What to do?
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I have found that its best not to bring one of the staples unless I have been assigned to that dish.
Some hosts will not appreciate it If four or five of one thing shows up.

I usually bring appetizers and/or a dessert. You can never have too many desserts.
I am a first cousin to the Cookie Monster so everybody always expects me to bring dessert. :D

If I just want to bring a hostess gift I do fancy paper plates and napkins. The really nice ones are hella expensive
if you buy them in season. I have a stash that I bought afterwards on sale.
 

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