Three Thanksgiving Side Dishes

Since being married for over 20 years and not living near my family. Guess who makes Thanksgiving dinner every year? Me! That’s who! These days it doesn’t even phase me. I’ve stuck with the same menu for almost two decades and I’ve come to look forward and actually enjoy cooking each year. These are three of the side dishes that never change. Pretty simple and straightforward.

Sweet Potato Casserole

This is hands down one of my Thanksgiving favorites.

I’ve made it every year since I was married. Because my mom was never a fan of sweet potatoes, I had no idea I even liked them until I was in my twenties. I’ve found you either love them or hate them.

Instead of the marshmallow topping, this recipe is a brown sugar and pecan topping that I could literally eat by the spoonful. Healthy? It is not but really are any of these side dishes? They don’t call it the 4,500 calorie day for nothing.

• 3-4 sweet Potatoes, boiled and mashed.
• 1/2 Cup butter
• 1/2 Cup sugar (more or less or none, if you prefer)
• 2 eggs
• 1/2 Cup of milk

Mix together well and transfer into a casserole dish.

Topping:

• 1/2 Cup brown sugar
• 1/4 Cup melted butter
• 1/3 Cup flour
• 1/2 Cup chopped pecans.

Mix together and top the sweet potatoes.  Bake at 350 degrees for 25-30 minutes.

Broccoli Casserole

Normally I throw together the ingredients the night before so it’s ready to stick in the oven day of.  If I’m really in a crunch for time, I opt for the frozen broccoli florets.

• 1pkg. of 16 oz broccoli florets
• 1 cup sharp cheddar shredded cheese
• 1 can cream of mushroom condensed Campbells soup
• 1 tbsp. of flour
• French fried onions

Steam the broccoli. Mix all ingredients together except the French Fried Onions. Bake at 350 for 30 minutes. Add french fried onions and bake for another 7-10 minutes.

I’ve always had leftovers since we don’t have a huge family to share the meal with so throughout the week I create new  meals. For this one I simply add some turkey to the casserole and serve over white rice.

Mashed Potatoes

Growing up in North Dakota, there was never a shortage of potatoes. They were a part of our “supper”  four out of seven days of the week. I think that might be the reason why I only make mashed potatoes during Thanksgiving and Christmas.

• 5 lb. russet potatoes, peeled and cut. I cut them into smaller chunks so they boil faster.
• 2 tsp. salt, I add one more tsp. at the very end
• 8 Tbs. of unsalted Land o’ Lakes butter
• 1- 1/4 heated half and half.
• white pepper

Gently boil the potatoes until tender, about 20 minutes. Drain well. Mash them and then add butter, salt and white pepper, mash again. Slowly add the heated half and half, mash until they are smooth and creamy.