Side dishes??

Keep the ideas coming! I'm loving it!!

My mother is demanding I not go too "fruity" with it. That's her way of saying I better stay mildly traditional. I'm gonna look for fresh brussel sprouts for sure. I've been eyeing a recipe where you parboil them, split them, then toss with bacon bits (and the grease from the bacon) then roast a bit. Sounds yummy.

I HATE regular mashed taters. I always add garlic and cream cheese to mine, but don't know if I can get away with that. hmmmmm

What is everyone's take of green bean casserole vs. regular green beans?

I LOVE corn pudding! Got a good recipe??

Re: green bean casserole

I'll take the ridicule and make the Campbell's

Hey...another thing I've been thinking of....Lilly's over a decade ago used to serve a onion pudding/tart like thing with many of their dishes. I LOVED it. Does anyone have THAT recipe?

I DO have it. . .somewhere. I will search!

Ann, I don't know you, but I'd LOOOOOVE you forever for it!!

Here is a recipe for a cauliflower and carmelized onion tart. I made it a couple of years ago for a potluck and everyone raved about how delicious it was; it was the first dish to disappear. It was very easy too.

http://www.epicurious.com/recipes/food/views/Cauliflower-and-Caramelized-Onion-Tart-237335

Who wants regular mashed potatoes? Thanksgiving is once a year so it is almost a go ahead for making them extra nice.

me. Real mashed potatoes with real butter/milk/salt/pepper. Perfect.

Could you post the Lilly's recipe for the onion pudding? I'd love to have it too! Thanks!

We always do the usual corn pudding, and green bean something. But most definitely roasted root and other veg.

This year I am going with an Italian theme.
Turkey Tonatto, Sage Gnocchi, roasted Brussels sprouts with Balsamic, and Prosciutto.

And some kind of elaborate, and sweet, spicy fruit crisp for dessert! (homemade whipped cream).

There will be Prosecco, and Pinot Noir on hand for libations.

Hey Heather-

Are you making your own Gnocchi, and if so, can I come????????

Sounds wonderful!
Deb

As humor would have it, Ive done a variation on that fig-brussel sprout recipe for years. It's my dish at Thanksgiving. Here's the way I do it:

3-4 handfuls of brussel sprouts
5 medium carrots, peeled and cut into coins
1 package pearl onions, or a couple of handfuls if you can find them loose
Jowl bacon, cut into lardons, crisped in oven
2 handfuls walnuts, whole, toasted in oven
10 medjool dates, cut into quarters
2 Lemons, juice placed to the side
Olive oil, to coat the bottom of the pan
1/2 stick butter
1 teaspoon caraway, pulverized in spice grinder (optional)
1 teaspoon Adobo
S n P, to taste

In a large pot of salted, boiling water, add husk of 1 lemon and brussel sprouts. Boil for 10 minutes. Add Carrots. Boil for 10 minutes. Remove all from water and shock in ice bath with the other lemon husk. Place onions in water and cook for 5 minutes. Strain onions through a colander. Rinse pan of any material, add oil and butter, lower temperature to medium and add onions. Cook the onions until just becoming brown. Add dates and cook for 3 minutes. Add the rest of the ingredients, except the walnuts and simmer for 10 minutes, stirring occasionally. Adjust seasonings. Pour into large serving bowl and garnish with walnuts.

P.S. The lemon husks are discarded, hehe!

I had to go back to the source, but I got it!!



Here's the recipe for the onion pudding you wanted:


12 eggs
quart heavy cream
1/2 cup flour
1/2 cup sugar 1 Tbl plus 1Tsp baking powder Salt to taste 1/2 pound butter
5-6 larger onions


Melt the butter in large pan...cut onions into slivers (pretty small ones) Dump onions into butter on low heat...get ready to wait awhile..you wait awhile while the onions slowly caramelize...they should get translucent at first the brown off a little--no dark crunchy edges.


All other ingredients should be mixed well into a good-sized bowl and mixed well. Let the onions cool for a bit before adding them, so you won't "cook' the eggs. Mix in the onions and fold it all together thoroughly.


I use a glass Pyrex baking dish-size will determine how thick or thin you want it...this recipe makes a LOT..you will probably need 2 dishes...or simply cut the recipe in half.


Bake at 350 for 45 minutes...I like to spray the pan with Pam vegetable oil spray so getting the squares for serving out easier.

Amy,
Is that the receipe from Lilly's?
Deb

Butternut squash is often forgotten on the Thanksgiving table. It' so versatile. Roast it whole or diced with red onions and rosemary. Mash it with cream,butter, maple and nutmeg or Puree' it,mix with eggs and cream and make a tart. Make a bread pudding with it. Kids seem to like it too!

Amy,
Is that the receipe from Lilly's?
Deb

It is--I got it from a friend who worked there.

Butternut squash is often forgotten on the Thanksgiving table. It' so versatile. Roast it whole or diced with red onions and rosemary. Mash it with cream,butter, maple and nutmeg or Puree' it,mix with eggs and cream and make a tart. Make a bread pudding with it. Kids seem to like it too!

So true...

Yes Deb, from scratch. I wouldn't have it any other way!