Thanksgiving Sides

Personally, I like the usuals because I don't eat/make them any other time of year.

I made Donald Link's Green Bean Casserole last year and it was a big hit.

John Besh's Mirliton and Shrimp Dressing is fantastic. Made it last week and making it again tomorrow. If you're not from New Orleans area, this will probably be considered "different" to your guests as well.

I'm a sucker for a good cornbread dressing, but someone else usually makes that so I don't have a recipe I can vouch for.

You could always use fall produce to make something a little different than the norm -- like a brussels sprout and cranberry slaw.

Or (I made this the other day) Sweet Potato and Andouille bisque.

quote:

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I made Donald Link's Green Bean Casserole last year and it was a big hit.

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This is AWESOME.

These are the 5 we have had for probably 15-20 years in a row.

Cornbread dressing------> personal favorite
Sweet potato casserole
Green bean casserole
dirty rice
Mac and cheese

Cranberry/Orange Relish

Carrot Souffle (carrots are currently in the garden, a nice variety from N. Africa that is super herbal).

Creamed greens

Crab stuffed mushrooms

Piccadilly's Carrot Souffle

Piccadilly's carrot soufflé is one of the most often requested recipes, so here it is from The Advocate Online. Enjoy your holidays.

3 1/2 lbs peeled carrots
1 1/2 lbs sugar
1 Tbs baking powder
1 Tbs Vanilla
1/4 cup flour
6 eggs
1/2 lb Margarine
Powdered sugar

1. Steam or boil carrots until extra soft. Drain well.
2. While carrots are warm, add sugar, baking powder and vanilla.
3. Whip with mixer until smooth.
4. Add flour and mix well.
5. Whip eggs and add to flour mixture, blend well.
6. Add softened margarine to mixture and blend well.
7. Pour mixture into baking dish about half full as the souffle will rise.
8. Bake in 350-degree oven about 1 hour or until top is a light golden brown.
9. Sprinkle lightly with powdered sugar over top before serving.

Servings: 10

Source: Michael D. D'Amico, Piccadilly Technical Services

Oyster dressing is the most coveted side dish at my family get together's by a long shot.

I make a killer andouille and taso cornbread dressing. It has become a friend and family favorite for the holidays. I have also modified the recipe to add it to stuffed redfish /flounder, etc.

I like Paula Deen's corn casserole. It's really easy to make, too. Ignore any cardiac arrest after consuming.

All variations of green bean casserole should be banished to Piccadilly and Cracker Barrel where they belong.





If God had intended for us to eat green bean casserole, it would be good enough to eat year round. Fortunately it is confined to just 2 holidays a year.