1. Stovetop Green Bean Casserole - this is a Thanksgiving meal classic that everyone loves! However, many will throw the casserole together using green beans out of a can and fried onions out of a box. Our recipe is still just as easy and delicious, but a little more fresh.
For the green beans and sauce you'll need:
- 3 tbsp. salt
- 1 lb. fresh green beans, trimmed and halved
- 2 tbsp. unsalted butter
- 12 oz. mushrooms, trimmed and cut
- 1/2 tsp. black pepper
- 2 cloves garlic, minced
- 1/4 tsp. freshly ground nutmeg
- 2 tbsp. flour
- 1 cup chicken brother
- 1 cup half-and-half
- 2 medium onions, thinly sliced
- 1/4 cup flour
- 2 tbsp. panko bread crumbs
- 1 tsp. kosher salt
Preheat the oven to 475 degrees. Combine the onions, flour, panko and salt in a large bowl where you'll toss and combine them. Coat a sheet pan with cooking spray and spread the onions on the pan. Place the pan in the oven and bake for about 30 minutes. Toss the onions 2-3 times while cooking. After they are done, set them aside to cool and turn your oven down to 400 degrees. During the 30 minutes they are cooking, bring a gallon of water and 2 tbsp. of salt to a boil. Add the beans and cook for 5 minutes. Drain the beans and plunge them into a large bowl of ice water to stop the cooking. For the sauce, melt the butter in an iron skillet. Add mushrooms, 1 tsp. salt and pepper for about 4-5 minutes. Add the garlic and nutmeg and continue to cook for another 1-2 minutes. Sprinkle the flour over the mixture and stir to combine. Add the broth and simmer for 1 minute. Decrease the heat and add the half-and-half. Cook for another 6-8 minutes until the mixture thickens. Stir in the green beans, top with onions and place inside the oven until the mixture is bubbly, then remove and serve!
2. Sour Cream and Chive Mashed Potatoes. You'll need:
- 2 lbs. Ukon gold potatoes, peeled and quartered
- 8 tbsp. unsalted butter, melted
- 1/2 cup half-and-half
- 1/2 cup sour cream
- 1/4 cup fresh chives
- Salt and pepper to taste
Cover the potatoes with 1 in. cold water in a large saucepan. Bring to a boil then reduce to a simmer and cook until the potatoes are tender (probably about 20 minutes). In a small pot over low heat combine half-and-half and butter. Heat until hot, but not simmering. Drain the potatoes and wipe the saucepan dry. Add the potatoes back into the saucepan and mash. Give it a quick mix with a hand mixer to make the potatoes thick and smooth. Using a spatula, fold in the melted butter and half-and-half mixture, then fold in the sour cream and 1/4 cup chives.
3. Southern Style Candied Yams with Gingersnap Crunch. Another staple to your Thanksgiving feast should be candied yams. To keep things as fresh and delicious as possible, you'll need:
- 8 yams, peeled and halved
- 1 tbsp. vegetable oil
- 3 tbsp. unsalted butter
- 1/3 cup light brown sugar, 2 tbsp. honey
- 1/2 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- 1/4 tsp. nutmeg
For the crunch:
- 4 oz. gingersnap cookies
- 1/2 cup light brown sugar
- 4 tbsp. unsalted butter
- 1/4 cup flour
For the yams, you'll want to preheat your oven to 400 degrees. Toss the yams with oil in a bowl and sprinkle with salt and pepper. Melt 2 tbsp. of butter in a small saucepan and add the brown sugar, honey, cinnamon, vanilla and nutmeg and mix until the mixture comes to a simmer and the sugar dissolves. Add this mixture to the yams and toss to coat. Spread the yams and all the sauce evenly into a 9x13 inch baking dish. Cover tightly with foil and bake until beginning to become tender (probably 30 minutes). For the crunch, pulse the gingersnaps in a food processor and then transfer to a medium bowl where you'll stir in the sugar, butter and flour to combine. Form the mixture into crumbles with your hands and then chill in the refrigerator. Remove the foil from the yams and stir to coat with the sauce. Continue baking uncovered until the potatoes are tender and the sauce has thickened (another 20-25 minutes). Top with gingersnap crumbles until the yams are very tender (another 10 minutes). After they are tender and nicely browned, remove from the oven, cool and enjoy!
We hope these 3 fresh Thanksgiving side dish recipes have you excited and inspired for your upcoming Thanksgiving feast. If you have your own recipes that you'd like to share, or you want to find out more of our personal favorites, head on over to our Facebook page and leave us a not on our wall!
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