Thanksgiving dinner is honestly the best meal of the year, and I’m not just saying that because I make it!!
Even as a child, I always looked forward to the Thanksgiving meal because of the food, and more importantly because of the time spent with family and friends. My family always made a rather tradition Thanksgiving dinner. Now that I live away from my family, I have been making that same traditional meal for my husband and his family, and now for our little guy.
The turkey I made very simply, just as I had mentioned in my previous post (click here). We also had ham that was left from the Thanksgiving potluck at work. Aside from those, we had 4 different side dishes.
Mashed Red Potatoes
5lbs red potatoes, cubed leaving skins on
1 cup low fat milk, or to desired consistency
1/4 butter, softened
Dried parsley, to taste
Salt and pepper, to taste
Boil potatoes about 30 minutes, or until tender and easy to mash. Drain. Add remaining ingredients, and blend until smooth.
Baked Corn Casserole
4 cans creamed corn
2 cans whole corn kernels, drained
1/2 cup all purpose flour
1/4 Splenda blend sugar
Preheat oven to 350 degrees. In a bowl, combine eggs, flour, and sugar. Add all cans of creamed corn and drained corn kernels. Stir until combined. Pour into greased baking dish. Bake about 45 minutes, or until center is cooked through.
**This recipe I have to give credit to my Aunt. The same Aunt I got the macaroni salad recipe from (here).
Potato Bread Stuffing (Dressing)
2 bags cubed potato bread (I used Martin’s brand)
1 medium onion chopped
6 ribs of celery, including leaves, chopped
1/4 cup butter
2 tbsp olive oil
2 tbsp poultry seasoning
Salt and pepper, to taste
Chicken stock, enough to moisten and combine bread cubes (about 2-3 cups)
3 bay leaves
Preheat oven to 350 degrees. Heat oil and melt butter in large sauté pan. Add bay leaves. Cook 1-2 minutes.
Add celery and onions. Cook 5-10 minutes, or until tender. Add salt and pepper to taste.
In a large bowl, pour one bag of cubed bread. Add celery and onion mixture as well as 1 cup chicken stock. Stir to combine and moisten bread cubes.
I then alternate between remaining bread cubes and chicken stock until cubes are incorporated and it is one cohesive mixture.
Transfer to a 13×9 baking dish. Cover with foil. Bake at 350 degrees for 30 minutes. Remove foil for remaining 15 minutes, or until stuffing begins to brown.
**Recipe inspiration: Rachael Ray
The last side dish I made was a typical Green Bean Casserole. The only change I made from the original recipe was that I substituted fat free cream of chicken for the cans of cream of mushroom. Personally, I am not a fan of mushrooms. So, this is just a preference. No one else seems to mind, and find them just as delicious!
This having been my 5th year making Thanksgiving dinner on my own, I think it gets more and more delicious each year! I hope you find these recipes just as yummy, and maybe they will make it to your Thanksgiving table next year!
Check back tomorrow for a delicious pumpkin cheesecake recipe!