Our Staff's Thanksgiving Side Dishes That Will Steal the Spotlight

There is simply no holiday in the United States that lets you celebrate vegetables in such an unbridled, unapologetic way as Thanksgiving does. Thanksgiving lets you go the extra mile with the supporting characters, so much so that, for many, they somehow end up becoming the stars of the show. With Thanksgiving just, a day away, we wanted to share our favorite sides for your big feast:

Mick Klunk’s Baked Corn Casserole

Ingredients

• 1 can creamy style corn
• 1 can corn - drained
• 2 eggs
• 3 Tbsp sugar
• 1/2 C milk
• 3 Tbsp flour
• 1 Tbsp butter - sliced into multiple squares
• 1/4 tsp salt

Directions

In a bowl beat eggs then add sugar, flour and salt. Stir in creamed corn and drained corn then slowly mix in milk until blended. Pour into a greased 2 qt baking dish and place butter squares on top. Bake 350 – 1 hour 15 min (recommend oven-baked only for perfect top results.)

Jeff Rockwood’s Aunt Regina’s Onion Casserole

Ingredients

• 4 Large Sweet Onions
• 5 tbs butter
• 2 eggs
• 1 cup heavy cream
• Salt & Pepper
• 2/3 cup of Parmesan Cheese

Directions

Slice onions & caramelize with the butter. Place cooked onions into a baking dish. Combine eggs, cream, salt & Pepper (to taste) and pour over the onions. Sprinkle Parmesan cheese over the top. Bake for 20 minutes at 425.  Then broil for 3 minutes to slightly brown the top. But keep an eye on it…

Brenda Ridgley’s Carrot Soufflé

Ingredients

• 1 lb. carrot
• 3 eggs
• 1/2 cup sugar
• 1 tsp. vanilla
• 1/2 cup butter
• 3 tbs. flour
• 1/8 tsp. cinnamon
• 1/2 tsp. salt

Directions

Cook carrots and salt until done, about 20-25 minutes. Drain well. Put in blender with eggs and blend until well mixed. Add remaining ingredients and blend. Grease a 2-quart baking dish well. Pour into prepared dish and bake at 350 for about 40-50 minutes, or until knife inserted in center comes out clean.

Jen Tyler’s Not Classic Green Bean Casserole

Ingredients

• 6 slices of center-cut bacon
• 2 tbs water
• 2 tbs unsalted butter, room temperature
• 15 1/4 ounces Whole Kernel Corn, drained
• 8 ounces cream cheese, room temperature
• 1/2 cup of Mayonnaise
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup French Fried Onions

Directions

Preheat oven to 400°. Bake 6 slices of bacon until crispy, about 12 minutes and drain. Chop coarsely and reserve. Cook green beans in a microwave-safe container with 2 tablespoons of water for 6 minutes. Drain and chop green beans in half. In a medium bowl, combine all ingredients except onions, mix thoroughly. Coat a 9” x 12” pan with cooking spray; add the mixture, top with the onions. Cover and bake for 35-40 minutes.

Morgan Boerum’s Honey Rosemary Carrots

Ingredients

• 4 large carrots, peeled and cut diagonally into 1/4-inch slices
• 1/4 cup water
• 2 tablespoons butter 
• 1/4 cup honey
• 1 sprig fresh rosemary, leaves stripped

Directions


Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

Dan Teore’s Sausage and Mushroom Stuffing with Goat Cheese

Ingredients

• 1 lb. sourdough bread, cubed
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• sea salt, ground pepper
• 8 oz. fresh mushrooms (portobello, shiitake, oyster), sliced
• 10 oz. Italian sausage, sliced in 1/2" rounds or crumbled
• 2 large leeks = 1 cup
• 1-1/2 tablespoons fresh thyme
• 1 tablespoon fresh sage
• 4 tablespoons fresh parsley
• 8 eggs (not a typo!) 
• 1-quart heavy cream
• 2 teaspoons sea salt, ground pepper
• 6 oz. goat cheese

Directions

Toast bread cubes in 250-degree oven for approximately 10 minutes. Sauté garlic in oil and add sliced mushrooms. Cook 10 minutes. Sauté sausage and drain. Mix bread cubes, mushrooms, sausage, leeks, thyme, sage, and 2 tablespoons of parsley. Put mixture into a greased 9 x 13 baking dish and press down. Whisk eggs, cream, salt and pepper. Pour liquid evenly over the bread mixture. Crumble goat cheese evenly over the surface and light press. Cover with foil and bake at 250 degrees for 40 minutes. Raise oven to 350, uncover, and bake 35 minutes. Garnish with parsley.