What's your go to side dish, and the recipe?

Green bean casserole. I have a dish with the recipe from the Cambell's soup people and follow it. I just add shredded cheddar.

School Cafeteria Rolls

3 packages yeast
2 cups warm water
1/2 cup sugar
1-1/2 sticks melted butter (3/4 cup)
7 cups flour
1/2 cup dry milk
1-1/2 teaspoons salt

Put yeast & water in mixing bowl and add sugar. Let sit until
dissolved (about 10 minutes), then add melted butter
Add flour, dry milk and salt. Beat well
Shape into rolls, place on greased sheet & let rise until
double in bulk
Bake about 15 minutes at 425 degrees
Recipe Note: This is an old cafeteria recipe that is so easy to
make if you have a heavy duty mixer. It only requires one rising
and it's impossible to mess these up. If you don't have a heavy
duty mixer, only add part of the flour so you can mix them well
and then knead the remainder of flour in.

I like the usual dishes on Thanksgiving like sweet potato casserole with the crunchy pecan topping, cornbread dressing, squash and andouille dressing (recipe is in the TD Recipe Book stickied in the recipe thread above), spinach madeleine, homemade grand marnier cranberry sauce.... I enjoy all of those dishes and yet, only eat them once a year, excluding leftovers that week. The food snobs in the other thread would probably crucify me!

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Stuffed Mirliton or Mirliton Cassarole

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I love that. We don't have it at Thanksgiving, though we should probably add it. I eat it other times during the year when the damn things are more expensive which doesn't make a lot of sense!

Gee, there are several in the recipe book. Could you remind me which one is yours? Thank ya.

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sweet potato casserole with the crunchy pecan topping

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My favorite meal of the day. I like to eat the middle out of sweet roll and stuff it with the casserole, but I know that's not your kinda thing.

I have some family in CENLA that farm sweet potatoes, so we have a LOT of different dishes for the holidays.

You can't beat locally grown sweet potatoes.

One year, I was at Mr B's and they served a side with a fish dish in November which was sweet potato gratin. Simple, decadent, rich and wonderful. The "sauce" that results in this dish is just heavenly. They used Beauregards.

The recipe is below, but I make it in whatever size I want and just add the cream amount I need. There's no magic in the measurements, though I like enough cream to have enough sauce. I don't always cut with a mandoline either. Takes a bit longer to cook if the slices are thicker, but the outcome is stupendous. You might want to try it if you've never had it before. I highly recommend it. I eat it as a whole meal sometimes.

Sweet Potato Gratin

Ingredients:
15 – 20 large sweet potatoes
1 quart heavy whipping cream
salt & pepper
1 cup grana padana or parmesan cheese, grated


Method:
Preheat oven to 350° F.

Peel potatoes and slice very thin using a mandolin. Arrange evenly in layers in a 9 x 12 inch casserole dish. Sprinkle salt & pepper over each layer. Pour cream evenly over the entire dish.

Cover and bake for approximately 45 minutes or until potatoes are tender. Sprinkle grated cheese on top and bake uncovered for an additional 10 minutes.


Yield: 10 servings

I love turnips. Might try that combo next time. thanks

I love lady creme peas, but I'm a purple hull girl as far as my favorite.