We had an early Thanksgiving with my family yesterday and I wanted to share with you a few recipes in case you need some last-minute inspiration. Everything in this post you can make happen pretty quickly and it all tastes amazing!
Just pick up a cooked turkey from your local grocery store or Boston Market (no shame in that, people), get some canned gravy, rolls from the bakery, and add these simple sides. Delegate your guests to bring the desserts!
The food should be great, but the fellowship should be better, so make Thanksgiving stress free this year. A happy hostess is the best kind of hostess.
Note >> photo of my happy mom above! First year she bought a precooked turkey! I am so proud of her!
In the Microwave:
Honey Glazed Carrots
- Combine the following in a microwave-safe dish – 16 oz bag baby cut carrots, 1 T butter, 2 T light brown sugar, 2 T honey, 2 tsp cornstarch, 1/4 tsp seasoned salt. Cover and microwave on high for 10-12 minutes, stirring once, until tender.
On the Stove:
- Saute 1/2 medium onion (chopped) in a little bit of oil until fragrant. Prepare 1 box of Stove Top Cornbread Stuffing as directed on package. Add sauted onion, 1/2 medium Gala apple (chopped), 1/4 cup chopped pecans, and 1/2 cup sweetened dried cranberries. Serve immediately.
Cover 6-8 potatoes with water in large saucepan and bring to a boil over medium-high heat. Cook until tender (about 15 minutes); drain. Add 1/2 cup softened butter, 1 cup evaporated milk, and salt and pepper to taste. Beat with an electric mixer on medium speed until blended and creamy.
In the Oven:
- In a large bowl, stir together 1 (15 1/4 oz) can whole kernel corn (drained), 1 (14 3/4 oz) can cream-style corn, 1 (8 oz) package Jiffy cornbread mix, 1 cup sour cream, and 1/2 cup butter (melted). Pour into a greased casserole. Bake at 350 degrees for 40-45 minutes. Top with generous amount of shredded Cheddar cheese, if desired, and return to oven for 5 minutes.
- Mix together 2 cups fresh, whole cranberries, 3 cups tart apple (peeled and chopped), 1 cup sugar, and 1/2 tsp fresh lemon juice. Stir well. In a separate bowl, stir together 1/2 cup butter (melted), 1/2 cup packed brown sugar, 1 1/2 cups Quick oats, and 1/4 cup chopped walnuts. Spread cranberry mixture in greased 9×13″ dish. Sprinkle brown sugar mixture on top. Bake for 60-70 minutes at 325 degrees until brown and bubbly.
In the Fridge:
- Mix 1 cup mayonnaise, 1/2 cup sugar, and 2 tsp vinegar in a bowl and refrigerate overnight. Mix 2-3 cups broccoli (finely chopped), 1/2 cup (or less) Spanish onion (finely chopped), and 1/2 cup dried cranberries. Stir in dressing. Add 8 slices crisp bacon, crumbled. Let sit in refrigerator for 1 hour before serving.
What is your favorite easy Thanksgiving side dish recipe?