Classic Thanksgiving Side Dishes: 6 Fast, Favorite, Foolproof Recipes for Your Holiday Table

I grew up with a classic Thanksgiving spread every year. We’d have the oven baked turkey, sweet potato pie, and all the favorite side dishes any good, American girl could dream of. My mom and her three sisters took pride in scouring cookbooks far and wide for the best, most classic, most foolproof recipes to lay on our Thanksgiving table. Nothing fancy, nothing schmancy, just downright good eats every time.  Lucky you. No scouring needed. Here are all of the best, most classic recipes any good, American cook could ever dream of, right here in one place.  Just print, bake, and consider your Thanksgiving a grand success!

Mama’s Sweet Potato Pecan Bake
For the Casserole:
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs
1/2 cup milk
1/2 cup butter, melted

For the Streusel:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Combine casserol ingredients. Smooth into a buttered 2-quart casserole dish. In a smaller bowl, mix the streusel ingredients together with a fork. Sprinkle atop the casserole. Bake in an oven preheated to 350° for 30 to 40 minutes, until hot and golden brown.

Perfect Mashed Potatoes
2 pounds Idaho potatoes, peeled and cut into 1-inch chunks (about 5 cups)
3/4 cup hot whole milk
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
Place the potatoes in large pot, then cover them completely with water.  Transfer to stove top and cook over medium heat until very tender (about 15-18 minutes). Drain in a colander.  Return cooked potatoes to pot and stir over medium heat, about 1 minute, to evaporate any excess water.  Use a potato masher or electric beaters to mix in the milk, butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy.

Jiffy Corn Pudding
1 can whole kernel corn, drained
1 can cream corn
1 stick butter, melted
1 (8 oz.) pkg. sour cream
1 box Jiffy corn bread mix
Pour melted butter into an 8×8 square pan. Stir in corn and cream until very well mixed. Sprinkle the corn bread mix ove the mixture and stir just until moistened. Bake in an oven preheated to 350 degrees for 35-40 minutes.  Spoon warm pudding on plates to serve.

Cornbread & Sausage Stuffing
4 tbsp. butter
1 cup celery, chopped
8 oz. bulk sage flavored sausage
1 large chopped onion
1 (6 oz.) pkg. corn bread stuffing mix
1-1/2 cup chicken broth
Melt 2 tablespoons of the butter in a large pot.  Add the sausage, celery, and onion.  Cook until sausage is fully browned.   Add chicken broth and remaining butter.  Bring to boil, then stir in stuffing mix.  Cover the pan with a lid, remove from hear.  Allow to stand until stuffing absorbs the broth. Fluff with fork before serving.

Campbell’s Green Bean Casserole
1 can (10 3/4 oz) Campbell’s Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French’s French Fried Onions
Stir together the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a casserole dish. Bake in an oven preheated to 350 degrees for 25 minutes. Stir, then sprinkle with the remaining onions. Return to oven and bake 5 additional minutes, or until the onions are golden brown.

Sweet Potato Pie
1 1/2 cups cooked mashed sweet potatoes
2 Tablespoons soft butter
3/4 cup light brown sugar
3 large eggs
1 cup evaporated milk
1/2 teaspoon salt
1 teaspoon pumpkin pie seasoning
1 frozen pie crust
Cream together the butter, sugarm and eggs. Stir in the salt and spices. Add evaporated milk and mashed sweet potatoes. Bake at 425 degrees in a nine inch unbaked pie shell until set.

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Photo’s courtesy and Food Network

Article Posted 6 years Ago

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