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I find myself craving the holidays this year more than ever, the day after Halloween, I told the kids I was going to put up the Christmas tree. I haven’t found the time to do that yet, but it’s gonna happen soon!
It just feels like we need the warmth and joy of Christmas so much right now…
As I was thinking about what I’m looking forward to making, I thought it’d be fun to share with you our favorite 3 Thanksgiving side dishes. Ok, so they’re not everyone’s favorite side dishes, Brent said that his favorite sides were corn, mashed potatoes, and gravy. But these are the collective favorite 3 sides.
Keep in mind, these recipes have been passed down from my mom and my grandma, so they’re not the typically healthy, all-natural recipes I usually post.
You’re gonna find sugar and flour here. I’m sure you could tweak them if you needed to, but because we don’t have any health restrictions that require us to cut these items out completely, we let them sneak in for special occasions like this.
I hope you enjoy them as much as I do!
Our Favorite Sides
Sweet Potato Casserole ~ Dressing ~ Cranberry Relish
Sweet Potato Casserole
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Filling:
4 tbsp unsalted butter, melted, plus more for buttering the dish
3-4 large sweet potatoes (about 1 3/4 lb), peeled & cubed
1/2 cup Six S Dairy Raw Milk
1/4 cup brown sugar, packed
1 tsp pure vanilla extract
1/2 tsp Redmonds Real Salt
2 Six S Dairy Eggs
Steps:
Add peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15-20 minutes. Drain, cool, and mash.
Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the melted butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt, and eggs in a large bowl. Transfer to the prepared baking dish.
In a medium bowl, combine the flour, brown sugar, butter, and salt until moist and the mixture clumps together. Stir in the pecans.
Spread the mixture over the top of the sweet potatoes in an even layer.
Bake until mostly set in the center and golden on top, 25-30 minutes. Serve hot.
Thanksgiving Dressing
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Ingredients:
1 -12 oz bag Brownberry bread stuffing with onion & sage
1 cup chopped celery
1 cup chopped onion
1 cup chopped fresh mushrooms
1 - 8 oz can of water chestnuts, chopped
1 cup dried cherries, chopped
2 cup chicken broth
butter
salt
pepper
rubbed sage
Steps:
Cook mushrooms, onion, & celery in butter until tender, adding a little broth if needed, seasoning with salt, pepper, and sage to taste
Prepare the stuffing according to the instructions on the bag
Add the veggie mixture, water chestnuts, cherries, and the rest of the broth to the prepared stuffing. *Add the broth slowly, if it looks like it's getting too wet, do not add it all.
Butter a 3-qt casserole dish
Place stuffing mixture in the casserole dish and bake covered at 350 degrees F. for 35 minutes
If at any time the dressing looks too dry, you can add more broth
Cranberry Relish
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Ingredients:
1 package of fresh cranberries
1 orange
1 cup of sugar
1 small can of crushed pineapple
6 oz package of raspberry jello
1 cup chopped celery
1 cup chopped walnuts
Steps:
Grind the orange and the cranberries in a food processor, picking out any orange seeds that you find.
Cover the orange and cranberry mixture with sugar and let sit for 1 hour at room temperature
Mix the jello powder with the cranberry mixture
Add drained pineapple, chopped celery, and walnuts.
Chill before serving
Will keep in the refrigerator for 1 - 2 weeks