Side dishes??

I need some new ideas for side dishes for Thanksgiving. I'm sick to death of the old mashed potatoes, regular green beans, corn (off the cob), blah blah blah.
I'd like some new dishes!!

I've been playing with the idea of mushrooms. I love them.

Also thinking of......diced, cubed, and oven roasted butternut squash. Brussel sprouts have crossed my mind too.

You can't go wrong with roasted brussels sprouts and bacon.

I love roasted vegetables! I use a mixture of root vegetables: Yukon gold potatoes, sweet potatoes, rutabagas, parsnips and carrots mixed with olive oil, salt and pepper. For greater flavore I add onions, garlic and finely chopped rosemary. I have been known to use a bit of balsamic vinegar as well. The adults liked it; the grandkids didn't, but without the balsamic touch they gobble them down.

If I'm doing mashed potatoes I do half Yukon gold and half rutabaga and then I'd second the the suggestion of roasted Brussel sprouts. I do mine without the bacon, instead using olive oil, finely chopped rosemary, salt and pepper. They seem to roast more evenlly when they are cut in half.

Last year I made an apple and cranberry chutney instead of plain old cranberry sauce. I'm in the process of hunting up the recipe so I can make it again this year. Haven't found it yet, however.

The other day when I was looking through Food Network recicpes I saw a Bobby Flay recipe for Wild Rice and Goat Cheese Dressing that is tempting me.

You can't go wrong with roasted brussels sprouts and bacon.

You beat me to it. I saw a picture in this months Bon Appitite that looked tasty.
Corn pudding seems to go pretty quick around my families tables.

Hashbrown Casserole!! So easy and always gets gobbled up.

For special mashers I boil a cube celery root along with the potatoes- wonderful subtle celery flavor. Works well with parsnips too.

I totally agree with Gary. Celery root is wonderful mased with the potatoes, as are parsnips. I rarely mashed potatoes by themselves anymore. The parsnips can also be parboiled, then sliced and sauteed in butter for a different side course.

Also, often I roasted pieces of fennel with my root vegetables.

I like to make a chestnut or curried pumpkin soup at Thanskgiving as well. I'm not sure if one counts soup as a first course or a side dish.

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.

Pureed rutabaga. It's a pretty autumnal color, it's delicious, and many of your guests may have never tasted it. I peel and boil some, then purée with butter and a little cream. Maybe some nutmeg, but just a bit.

I like a bit of grated Ginger in the cranberry sauce, plus a bit if candied Ginger. It's unexpected.

This year, I'm making toffee to pass with coffee or cider. We'll still have pie, but a bit extra too.

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??

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?

Trisha...Personally, i am not a fan of green bean casserole. Just not my thing. But i do like slow-cooked green beans with ham hocks. I was going to make green beans as one of my sides, but i really am leaning towards brussel sprouts. I want to roast them, i was going to go with olive oil, but the bacon bits and bacon grease sounds better to me.

I think you could definitely get away with the garlic and cream cheese in your potatoes. Who wants regular mashed potatoes? Thanksgiving is once a year so it is almost a go ahead for making them extra nice.

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

Try loading them up with Bacon,sharp cheese, and chives. Put them in a casserole dish, sprinkle some of the cheese on top and bake them until the cheese is melted and slightly browned.

I am not a big fan of the sweet potato casserole with marshmallows, so I always make mashed sweet potatoes:

1) Roast sweet potatoes (just through them on the oven rack) at 425 for about an 60 to 75 minutes (until extremely tender)
2) Remove sweet potatoes from skin and put flesh in a bowl. Add salt, real butter, brown sugar, and chopped pecans.
3) Stir/Mash to desired consistency.

They are delicious.

I am also a fan of raosted brussel sprouts, but instead of bacon, I add some GOOD Balsamic vinegar in the last 5-10 minutes of roasting and then finish with parmesan cheese.

My 2 cents,
-Pete

As a fan of all three, I have to add this recipe for Brussels sprouts, figs, and bacon.

http://www.nytimes.com/2009/10/28/dining/281mrex.html

. . .and here's a new one I'm dying to try:

http://www.foodandwine.com/recipes/gree ... eed-butter