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Holiday Dinner Side Dishes
RECIPES
Scalloped Potatoes with Cheese
Parmesan Mashed Potatoes
Orange and Cinnamon Sweet Potatoes
Corn Pudding

Cranberry Relish
Honey-Mustard Carrots
Braised Leeks with Parmesan
Artichoke Stuffed Mushrooms
Peas and Prosciutto
All of these side dishes are nice accompaniments to the traditional turkey, ham, or roasted meats that are served for Thanksgiving and throughout the holiday season.  But they are also wonderful side dishes that can be served year round for family dinners or special get-togehers with friends.
Scalloped Potatoes with Cheese

(Serves 4-6)

You can also make this recipe with a combination of white and sweet potatoes.

Ingredients:

4 medium potatoes, peeled and sliced thin
1-1/2 cups grated cheese  (Gruyere, Cheddar, Parmesan or your favorite)
Salt and pepper
2/3 cup heavy cream
2/3 cup chicken broth

Directions:

Preheat oven to 400° F.  Grease an 8 x 8-inch square baking dish.

Cover the bottom of the dish with 1 layer of potatoes.  Top with some of the cheese.  Season with salt and pepper.  Repeat these layers until all of the potatoes and cheese are used up.

In a bowl, combine the cream and chicken broth.  Pour the cream mixture over the layered potatoes.  Bake, uncovered, for 1 hour or until the top is golden brown.  Transfer to a wire rack and allow to cool for 10 minutes.  Cut into squares to serve.
Parmesan Mashed Potatoes

(Serves 6-8)

Ingredients:

5-6 medium red potatoes, unpeeled and cut into chunks
1 cup half and half
4 ounces unsalted butter
1/2 cup reduced-fat sour cream
1/2 cup grated Parmesan cheese
Salt and pepper

Directions:

Cook the potatoes in simmering water until tender, 15-20 minutes.  Drain and place in a large bowl.

In a small saucepan, heat the half and half with the butter, until the butter melts.  Pour the butter mixture over the potatoes.  Use a potato masher to coarsely mash the potatoes.  Add the sour cream and Parmesan.  Season to taste with salt and pepper.  Mash to your desired consistency, adding more cream if the potatoes are too thick.
Orange and Cinnamon Sweet Potatoes

(Serves 8-10)

Ingredients:

6 large sweet potatoes
4 tablespoons unsalted butter, room temperature
1/2 cup orange juice
1/2 cup half and half
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper

Directions:

Preheat the oven to 375° F.  Bake the sweet potatoes for 1 hour or until very soft.  Scoop the insides of the potatoes into a large bowl.  Add the butter and stir to incorporate.  Add the orange juice, half and half, brown sugar, cinnamon, nutmeg, salt and pepper.  Use a potato masher to blend the mixture until smooth.  Grease a rectangular baking dish.   Transfer the potatoes to the dish and bake 15-20 minutes, just to heat through.
Corn Pudding

(Serves 6-8)

Ingredients:

2 tablespoons sugar
2 tablespoons flour
1/2 teaspoon salt
2 cups corn, cooked
2 eggs, beaten
1 cup milk
1 tablespoon butter, melted

Directions:

Preheat oven to 350° F.
In a small bowl, combine sugar, flour and salt.  Put the corn in a large bowl.  Stir in the sugar mixture.  Add the eggs and milk.  Stir to combine.

Put the melted butter into a 1-1/2 quart casserole.  Add the corn and mix in the butter.  Bake 45-60 minutes, until a toothpick inserted in center comes out clean.
Cranberry Relish


Ingredients:

1 pound fresh cranberries
2 apples, peeled and diced
1 pear, peeled and diced
1 cup raisins
1 cup brown sugar
1/2 cup orange juice
1-1/2 teaspoons cinnamon
1 cup chopped walnuts

Directions:

In a large saucepan, combine all the ingredients except the walnuts.
Bring to a boil, reduce heat, and simmer for 30 minutes. Stir frequently.
Remove from heat and stir in walnuts. Cool completely.
Refrigerate overnight before serving.
Honey-Mustard Carrots

(Serves 4)

Ingredients:

1 pound baby carrots
2 tablespoons butter, melted
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon ground ginger

Directions:

Cook carrots until crisp-tender, drain and keep warm.
In a small bowl combine melted butter, mustard, honey, and ginger.
Pour over carrots; toss gently to coat.  Serve.
Braised Leeks with Parmesan


Ingredients:

4 leeks, halved lengthwise, rinsed and dried
2 tablespoons olive oil
1/3 cup water
Salt and pepper
1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 350° F.  Brush leeks with oil and place in a baking dish. 
Add water to dish.  Season leeks with salt and pepper.  Cover the dish and bake for 25 minutes.  Evenly distribute Parmesan over leeks.  Bake, uncovered, 5 more minutes.  Serve.
Artichoke Stuffed Mushrooms

(Makes 24 mushrooms)

Ingredients:

24 large stuffing mushrooms
About 1/4 cup olive oil
Salt and pepper
2 (14-ounce) cans artichoke hearts, coarsely chopped
2 cloves garlic, minced
Pinch dried thyme
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
1/2 cup shredded Asiago or mozzarella cheese

Directions:

Preheat oven to 400° F.
Brush each mushroom with olive oil and place on a baking sheet, round side up.  Bake 10 minutes.  Turn mushrooms over and season with salt and pepper.

In a small bowl, combine artichokes, garlic, thyme, Parmesan, and parsley.
Fill the mushrooms, mounding the filling on each.  Top each mushroom with a little shredded cheese.  Bake 5-10 minutes to melt cheese and heat filling.
Peas with Prosciutto

(Serves 6)

Ingredients:

1 tablespoon olive oil
2 shallots, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
1 (1-pound) bag frozen peas, thawed
4 ounces prosciutto, diced
2 tablespoons chopped fresh Italian parsley leaves

Directions:

Heat the oil in a heavy large skillet over medium-low heat.  Add the shallots and sauté 2-3 minutes.    Add garlic, salt, and pepper.  Saute 1 more minute.
Add the peas and saute until heated through, about 5 minutes.  Stir in the prosciutto and cook for 1 to 2 minutes.  Remove from heat; stir in the parsley.
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ENTERTAINING TIP
If you don't have a set of plain white dishes, put this at the top of your must-have entertaining essentials.  White dishes look sensational on the table by themselves or you can completely change their appearance on the table by pairing them with different accent plates, linens, and accessories.  In the summer, create a bright tabletop by combing your white dishes with blue and white salad plates and apple green table linens.  In the fall, pair your white dishes with russet napkins and an autumn centerpiece. In winter, make them more elegant with silver and gold accessories, or make them more whimsical by adding holiday stemware and napkins.  With white dishes and varied accessories, your table will never look the same for any occasion.
HOLIDAYS  >  THANKSGIVING DINNER  >  CHRISTMAS DAY DINNER  >  HOLIDAY DINNER SIDE DISHES
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