What’s cooking this Thanksgiving?

What to make for America's biggest festive feast!

Mary Conaway, News Editor

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Sweet Potato Casserole

Start to Finish: 60 minutes

Servings: 4-6

This is a perfect fall side dish on the Thanksgiving table due to the amount of fall colors that are seen in this dish. This excellent dish is usually served wonderfully alongside savory dishes to have that fabulous sweet and salty contrast. Not only does it taste amazing and fit perfectly with the fall season, it is extremely user-friendly.

3 sweet potatoes

1 tablespoon of butter

¼ cup of candied pecans

1 teaspoon of cinnamon

A sprinkle of brown sugar

Bake the sweet potatoes in the oven at 400 F (make sure to fork holes so it doesn’t explode!) for about 40 minutes or until soft.

Cube the sweet potatoes in a casserole dish and add butter, pecans, cinnamon, and brown sugar while the sweet potatoes are hot.

Return to  350 F oven until everything is cooked, around 10 minutes.

(Recipe from The Conaway Family)

Green Bean Casserole

Start to finish: 35 minutes

Servings: 4-6

One of the very few (or the only) green dish on the Thanksgiving table. Although at first glance it seems like a horrible green mess, it has become a family favorite due to its simplicity and few ingredients. This combination has made it apart of the table for generations.

One ten to twelve ounce can of cream of mushroom soup

5 cups of cooked green beans

Crispy fried onions

Combine beans with soup and spread in casserole dish and sprinkle crispy onions on top.

Bake at 350 F  for 30 minutes or until hot.

(Recipe from The Conaway Family)

 

Stuffing

Start to Finish: 14 Hours (Active: 35 Minutes)

Servings: 4-6

A common Thanksgiving favorite: stuffing, a delicious and warm recipe makes it the perfect dish for a crisp autumn evening.

1 pound of sliced bread

¼ lb of butter

2 cups onions, thinly sliced

2 cups celery, sliced

1 tablespoon of dried sage

1 tablespoon of salt

¼ teaspoon of pepper

2 eggs

Tear apart the slices of bread and place them out evenly on a sheet tray to dry them out (preferably overnight). Once the bread is dry, place in a 275 F oven for 30-40 minutes.

In a pan over medium heat, melt butter then add onions and celery.

Cover the pan and steam for about 15 minutes until vegetables are tender.

Pour the mixture over bread that has first been covered with cold water until it swells and then pressed until fluffy. Season with salt, pepper, and sage.

Add eggs and mix lightly with a fork. Place mixture in baking dish with melted butter and bake at 400 F for 45 minutes.

(Recipe from Yetta Gettleman)