Besides desserts, my favorite dishes are sides. Hope you enjoy some of these delicious ideas for your holiday meal. There's one for leftover turkey too.
HAPPY THANKS-LIVING!!!
CROCKPOT BREAD DRESSING (FOR A CROWD)
1/2 c. butter
1/2 c. diced celery
1/2 c. diced onion
12-13 cups dry bread crumbs
1-1/2 c. chicken (or turkey), optional
3 eggs, beaten
2 cans (10.75 ozs.each) cream of chicken soup
2 (15 ozs) chicken broth
(Don't add it all to start)
1/2 tsp. each pepper and salt
about 1 tsp. sage OR poultry seasoning to taste
Spray a 4-6 qt. crockpot with cooking spray. In skillet, melt butter; saute celery and onions. Place bread crumbs in very large bowl; add sauteed veggies. In medium bowl, combine remaining ingredients, saving some broth to add if needed before placing in crockpot. (You want the dressing to be moist, but not soaked wet). Pour mixture into crockpot. Cover with lid. Cook on high 3 hours and 45 minutes or on low for 4-6 hours. Let stand a few minutes before serving. (Don't peek if you can help it=)
ULTIMATE CREAMED CORN
2 (16 ozs) bags frozen whole kernel corn
12 ozs. cream cheese, cut into cubes
3/4 c. milk
6 - 8 Tb. butter or margarine
2 tsp. sugar (or sugar substitute)
1 tsp. salt
1/4 tsp. pepper
Spray bottom and sides of 3 - 4 qt. slow cooker with cooking spray. Spread corn over bottom. Top with cream cheese cubes, keeping away from the sides so they don't burn. In small bowl, stir together remaining ingredients; pour over corn and cream cheese. Cover; cook on high for 2 - 3 hours. Stir well before serving. Corn will hold on low heat up to 1 hour; stir occasionally.
BEST BROCCOLI SALAD
1 medium head of broccoli, chopped into bite-sized pieces
1/2 c. dried cranberries
2 - 3 Tb. red onion, diced
6 - 8 slices bacon, cooked crisp and chopped
Dressing:
1 c. mayo (not Miracle Whip)
3 - 4 Tb. sugar
(start with less and add more if desired)
2 Tb. apple cider vinegar
1/3 c. chopped nuts, toasted, optional
Chop washed broccoli into bite sized pieces. In small bowl combine dressing ingredients: mayo, sugar, and vinegar. Just before serving, mix veggie combo with dressing. Top with nuts or stir in.
PINEAPPLE PRETZEL SALAD
1-1/2 c. pretzel sticks (broken in half)
1/3 c. sugar
1/3 c. butter, melted
1 pkg. (8 oz) cream cheese, softened
1/2 c. powdered sugar
1 (20 oz) crushed pineapple, drained
1 tub (8 oz) frozen whipped topping, thawed
Preheat oven to 400 degrees. In a large mixing bowl add pretzel sticks, melted butter and sugar together. Stir until pretzels are well coated. Pour mixture onto (non-stick) foil-lined baking pan. Bake the pretzels about 8 minutes, checking to make sure they're not getting over done. (The sugar/butter mixture will bubble up over the pretzels). Remove from oven; pour onto another sheet of foil and spread out to cool, making sure they're not sticking together. Set aside until salad is ready to serve.
In a large mixing bowl, beat cream cheese and powdered sugar together using an electric mixer. Add pineapple and stir until combined. Fold in the whipped topping. Just before serving mix half the candied pretzels into salad; top with remaining pretzels.
TURKEY & WILD RICE SOUP
1/4 c. butter
1-1/2 c. carrots, finely chopped
2 stalks celery, finely chopped
1 medium onion, chopped
1/2 c. flour
4 c. chicken broth
3 c. cooked wild rice {1 box Uncle Bens Is perfect}
2 c. half-and-half
2 c. cubed turkey
1 tsp. dried parsley
salt and pepper, to taste
Cook rice according to package directions. In large pot on stovetop, melt butter, then add carrots, celery and onion. Saute until tender, then stir in flour. Whisk in broth and bring to a boil. Stir until thick, about 10 minutes. Add remaining ingredients and reduce heat, simmering a few minutes to allow flavors to blend.
Psalm 100:4 - Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name.
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