With Thanksgiving in a couple days and Christmas just five weeks away, my mind is going to “what should I cook for the big events?” There are standard dishes that our family has every year because we love them and they are recipes from my grandparents. We also try to throw in one or two new things each year.
For the most part I would say that the entree or meat of your Thanksgiving or Christmas dinner are the same thing each year. Most people (including us) don’t vary when it comes to that. For Thanksgiving, we have turkey. Some people have ham and some have both. I know plenty of people that have turkey and/or ham for Christmas dinner also. We have always done some sort of red meat. My grandmother and mom would cook a Standing Rib Roast. When I took over hosting duties, I switched it up a Beef Tenderloin. It’s delicious and I knew how to cook it. So since those are probably pretty standard in your house here are some yummy side dishes to try out at your next family gathering.
Holiday Side Dishes
16 oz. fresh brussel sprouts, cut in half
4 oz pancetta, cut in small cubes
1 large shallot, cut into thin slices
1 tbsp olive oil
3 tbsp grated parmesan
salt + pepper, to taste
1/4 cup pomegranate seeds (optional)
Heat oil over medium-high heat. Add pancetta and cook until crispy. Remove with a slotted spoon and place on paper towel to drain the excess grease. Add shallots and when they are slightly softened add the brussel sprouts. Cook until tender and slightly browned. Add salt and pepper. Remove from heat and add parmesan and pancetta and stir well. Place on platter and sprinkle with extra parmesan, pepper and pomegranate seeds. Drizzle with balsamic glaze and serve.
Asparagus + Prosciutto Bundles
Picture from Barefoot Contessa
Kicked-Up Green Bean Casserole
Green bean casserole is a classic, easy dish. This is “kicked-up” version, sure to impress family and friends! It also happens to be my sister’s favorite holiday dish.
4 tbsp butter
1 cup whipping cream
1 onion, diced
1 container (8oz) portabella mushrooms, sliced
4 cans french style green beans, drained
1 can cream of mushroom soup
2 cups sharp shredded cheddar cheese
french fried onions (enough to cover)
salt and pepper, to taste
Preheat oven to 350. In pan saute onions and mushrooms in butter. Once soft, add cream of mushroom soup, whipping cream and cheese. Let sauce simmer and add green beans. Pour mixture into a 9×13 pyrex dish and bake for 45 minutes. Add french fried onions after 25 minutes. Remove and let cool for 10 minutes.
Sweet Potato Casserole
3 cups cooked, mashed sweet potatoes
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla
2 eggs, well beaten
1 stick of butter
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter
Combine crust ingredients in mixing bowl.
Combine ingredients in mixing bowl in order listed and set aside. Pour potato mixture into a 9X13 buttered dish. Top sweet potato mixture evenly with crust. Bake at 350 for 30 minutes. Let cool and enjoy!
Gobble till you wobble!
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