This post is a little late, but I have been busy with work, holiday set ups and the new kitchen appliances. Anyhoo, here are some of the dishes we served this Thanksgiving, this year we started a new tradition, smaller Thanksgiving get together with my husband’s side of the family, it was very stress free and manageable, I believe everyone were stuffed and had a great time. Looking forward to doing it even better next year!
Dishes we served:
Tur-duck-en with wild rice stuffing
Cranberry sauce
Dressing
Green bean casserole
Peppered corn
Mashed potatoes
Sweet Potato casserole
Sweet potato pie (yes, sweet potato overload!)
I modified the Butter Queen Paula Dean’s famous green bean casserole recipe, it earned lots of praises, so here is the breakdown:
Ingredients
- 2 T olive oil
- 1/2 cup sliced onions
- 1/2 cup sliced fresh mushrooms
- 2 cups sliced green beans (I used frozen french cut beans)
- 3 cups chicken broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 (2.8-ounce) can French-fried onion rings
- Pinch of sea salt, black pepper and garlic powder
Directions
Preheat the oven to 350 degrees F.
Heat the olive oil in a large skillet. Saute the onions and mushrooms. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the French-friend onion rings and bake for 10 minutes longer.
Hope everyone had a great Thanksgiving!
Here is Ms. Dean’s original recipe, if you are a butter lover!
Weeknite Meals 