Yummy Thanksgiving Sides For The Whole Family!

By Giggle Magazine

You’ve got the turkey down. Now what? Check out these great sides to complete your meal. Your taste buds will thank you!

Zucchini Torta

Submitted by Tina Basile

Ingredients:

  • 4 dark green zucchini
  • 3⁄4 cup grated cheese
  • 1 cup Bisquick
  • 2 cloves garlic
  • 4 eggs
  • 1⁄2 cup Wesson oil
  • Chopped basil and parsley
  • Ground black pepper to taste
  • Italian seasoned bread crumbs

Directions:

Cut off ends of zucchini and discard. Wash zucchini well and slice unpeeled zucchini into thin circular slices. Add crushed garlic, parsley, basil, grated cheese and black pepper. Mix well so that each zucchini slice is evenly covered.

Beat eggs in a separate bowl. Add Bisquick and oil. Mix well and pour in with zucchini so that each slice is covered.

Grease pan or glass dish. Pour in zucchini mixture and sprinkle with bread crumbs. Bake at 350o for about 45 minutes to 1 hour or when golden brown.

 

Scalloped Potatoes

Submitted by Carmen Basile

Ingredients:

  • 2 pounds waxy potatoes (like Yukon Gold)
  • 1 medium onion
  • 6 tablespoon butter
  • 1 cup heavy cream
  • Pinch of nutmeg
  • Salt & pepper to taste

Directions:

Slice onion thinly and sauté gently in 2 tablespoons of butter until thoroughly wilted and slightly caramelized.

Wash and peel the potatoes and slice to about 1/8 inch thick. Place in baking dish and microwave on high until almost tender. Drain excess liquid from potatoes. Add sautéed onions, the pan drippings, and the remaining 4 tablespoons of butter. Add salt and freshly ground pepper and a pinch or two of nutmeg. Thoroughly mix until all ingredients are evenly distributed and the potato slices are separate. Return to microwave on high until the potatoes are hot and tender. Pour in the heavy cream and mix thoroughly until well incorporated. Serve hot.

 

Walnut Sweet Potatoes

Submitted by Catherine Moss

Ingredients:

  • 4-5 peeled sweet potatoes
  • 1⁄2 cup milk
  • 1⁄2 cup melted butter
  • Salt to taste
  • 1 cup brown sugar
  • 1-2 cups chopped walnuts
  • Cinnamon, ground cloves, allspice to taste

Directions:

Preheat oven to 350 degrees.
Wash, peel, and quarter sweet potatoes.
Boil until tender, not mushy.
Combine brown sugar, walnuts, and spices with a tad of melted butter to make to a crumbly topping consistency. Put aside.
Once sweet potatoes are done, combine with milk, rest of melted butter, and salt. Mash lightly.

In casserole dish, layer potatoes and brown sugar. Start with potatoes on bottom and end with brown sugar mix- ture on top.

Bake for 45 minutes or until bubbly.

 

Spinach Corn Muffins

Submitted by Dana Kamp

Ingredients:

  • 2 boxes of corn muffin mix (eggs and milk per box directions)
  • 1 package of frozen chopped spinach, defrosted

Directions:

Make corn muffin mix per instructions on box.
Defrost spinach completely. Remove all water!
Chop up spinach.
Mix spinach with corn muffin mix. Fill lined muffin cups halfway. Cook per instructions on muffin box. Serve warm with butter to pair with your other sides!

Fruit and Cream

Submitted by Samantha Rogers

Ingredients:

  • Fresh blueberries, strawberries, raspberries
  • 2 cups heavy whipping cream
  • 1/4 teaspoon pure vanilla extract
  •  tablespoons granulated sugar
  • Mint leaf

Directions:

Combine heavy cream, vanilla, and sugar. Beat with electric mixer until peaks form. This should take about three minutes on high. Layer the fruit and cream in a pretty dish and top with fresh mint leaf to be a sweet addition to your other sides!