Thanksgiving sides take center stage

Onions and pecans sauteed in butter can dress up your greens if you're on a tight budget.
Onions and pecans sauteed in butter can dress up your greens if you're on a tight budget.

Move over, mashed potatoes. Same to you, green bean casserole. With Thanksgiving only a few days away, many people may find themselves mentally preparing for family gatherings and holiday feasts.

While there are some staples that families simply can't do without, it never hurts to put a twist on the traditional fare. Arkansas Online has compiled some recipes from our readers that could shake up your standard Shake-N-Bake dinner this year.


Wild rice, sausage, corn bread and chestnut dressing

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Kathy Daniel of Camden wins our Thanksgiving side dish contest with her wild rice, sausage, corn bread and chestnut dressing recipe.

1 cup wild rice

3 cups water

In a 2-quart pot, bring 3 cups of water to a boil, add 1 cup uncooked wild rice and return water to a boil. Reduce heat, cover pot and simmer wild rice for 25 minutes. Remove pot from heat, fluff rice with a fork, drain excess liquid. Set aside to add to other ingredients.

1 pound regular pork sausage

1 pound hot pork sausage

Brown the sausage together, drain well and set aside.

2 cups onion, chopped (one medium-large onion)

2 cups celery, chopped (3-4 stalks celery)

2 sticks (1 cup) butter or margarine

Saute onion, celery and butter or margarine until tender, then set aside.

Bake cornbread using the recipe found on any cornmeal or cornbread package, or use your own family cornbread recipe. Allow cornbread to cool after removing it from the oven.

2 cans (14 ounces) chicken broth

40 Chinese chestnuts, cut into halves or quarters

In a very large bowl (30 cup), combine wild rice (drained), browned sausages (drained) and all of the cooked onion and celery including margarine. Cut up cornbread and crumble it into the mixture. Add chestnuts. Using a large spatula, mix all of the ingredients together really well. Place this mixture in a large, 4-quart greased baking dish. Pour 1 can chicken broth over dressing, add remaining second can of chicken broth as needed. Cover dish with foil. Bake at 350 degrees for 40 minutes. Makes 10-12 generous servings.


Frog-eyed salad

1 1/3 cups Acini de Pepe (pasta) uncooked (very small pasta)

Looks like tapioca after it’s cooked.

1 can (20 oz) pineapple chunks/tidbits, drained (reserve 1/4 cup juice)

1 3/4 cups milk (Whole milk works best, but you can use 2%)

1/4 cup sugar

1 pkg (3.4oz) Instant French Vanilla pudding, or just plain Vanilla

1 can (8oz) crushed pineapple drained

2 cans (10oz each) mandarin orange segments drained

2 cups- (1 8oz tub) frozen non-dairy whipped topping thawed (being able to stir through it)

3 cups miniature colored marshmallows

1/2 cup flaked coconut

1/2 cup chopped red maraschino cherries

Cook pasta 11 minutes, rinse in cold water, drain well, put in refrigerator to get cool.

In a LARGE bowl, beat reserved pineapple juice, milk, sugar and puddings or 2 minutes. Gently stir in pasta and remaining ingredients. Cover and refrigerate at least 5 hours. (overnight is best).

Serves 24


Cranberry Salad

Do you want to try something a little different than your typical cranberry sauce this year? Drain the extra juice from your traditional cranberry sauce, mix in whipped cream, English peas and your choice of walnuts, almonds or pecans for some extra flare at the dinner table.


Broccoli, cheese and corn casserole

1 package Broccoli Au Gratin Rice Mix

1 can chopped green chilies

3/4 cup shredded jack and ¼ cup cup cheddar cheese

½ cup sour cream

1 c frozen corn

½ cup evaporated milk

½ teaspoon paprika

Preheat the oven to 350 degrees. Prepare the rice mix per directions on box. Combine all other ingredients, then add rice mix. Pour mixture into a 9x13-inch greased pan, and top with the cheddar cheese. Bake casserole for 25-30 minutes.


Potato Casserole

1 bag of frozen potatoes O'Brien

1 can cream of chicken

8 ounces sour cream

1 bag shredded Velveeta

2 cups Corn Flakes

Put potatoes in the bottom of a casserole dish. Mix all other ingredients, except the Corn Flakes, in a bowl. Spread the mixture evenly over the top of the potatoes. Mix gently to spread the batter evenly, then pour the crushed Corn Flakes over the top of the mixture. Pour a small amount of melted butter over the Corn Flakes and bake at 365 degrees for about 45 minutes.


Pastrami cheese ball

2 packages of Philly cream cheese

1 pound of beef pastrami

1 bunch of green onions

Mush and mold all ingredients into a ball and serve on your favorite cracker.


If you have a special holiday recipe you would like to share, tell us in the comments below or send us an email at [email protected].

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