All About The Sides

Let's Talk Turkey.....Or Not!

Thanksgiving Dinner! Let’s talk turkey, or NOT. For some of us, Thanksgiving is all about the sides. So go ahead and brine, fry, roast, rub, stuff or buy the turkey. I’ll bring the side dishes!

Enjoy these fabulous recipes. Sweet potato casserole, roasted carrots and Brussels sprouts with bacon are other great options. Oh…and don't forget the fluffy mashed potatoes and gravy!

Sausage Stuffing


  • 2 loaves white sandwich bread

  • 1 package Jimmy Dean sage sausage

  • 3 stalks celery, finely chopped

  • 1/4 white onion, finely chopped

  • 1 stick salted butter

  • 1 box chicken or turkey broth/stock

  • 2 tablespoons fresh parsley, chopped

  • 1 beaten egg

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper


Toast the bread. Break apart in a large bowl. Add in the parsley, salt and pepper. Brown the sausage in a pan. Remove. Grind in a food processor. In the same pan with the grease removed, melt the butter. Add the celery and onions. Soften for a few minutes. Add two-thirds of the stock to the pan along with the ground sausage. Pour mixture over the bread. Combine. Add more stock as needed. Incorporate the egg. Place in a buttered dish and bake at 375° for 15 minutes.

Homemade Green Bean Casserole


  • 3 cups fresh green beans, cut and steamed lightly

  • homemade fried shallots 

  • 8 ounces button mushrooms, diced

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • 3 tablespoons butter

  • 3 tablespoons flour

  • 1 to 1 ½ cups heavy whipping cream


Dice the mushrooms. Add to a heated pan. Cook for a minute before seasoning with kosher salt, black pepper and garlic powder. Add the butter. Melt. Sprinkle with flour. Cook for a minute and add the heavy whipping cream a little at a time. Place the steamed green beans in a large bowl. Combine with the mushroom soup mixture. Taste for salt. Place contents in an oven-safe dish and bake covered for 20 minutes at 350°. Top with the fried onions. Bake for another few minutes. 

Cranberry Sauce 


  • 24 ounces fresh cranberries

  • 1 1/2 cups granulated sugar

  • juice of 2 oranges, plus enough water to make a cup

  • 1 cup apple juice

  • 1 tsp kosher salt

  • 2 cinnamon sticks

  • orange peel

  • lemon peel

  • zest of one lemon 


In a pot, combine the sugar, orange juice/water mixture, apple juice and fruit peels. Whisk until the sugar dissolves. Add the remaining ingredients. Whisk often. Cook for about 10 minutes, or until most of the cranberries have popped. The mixture will thicken as it cools.

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