Most families have traditional side dishes that they serve alongside their turkey, ham, or roasted meat each holiday dinner. For some, it just wouldn't be
Thanksgiving or Christmas without that certain special dish. But if you're looking for something different to spice up your holiday table this year, try one of our
family favorites. One of these recipes could become a requested dish at your home in years to come.
Thanksgiving or Christmas without that certain special dish. But if you're looking for something different to spice up your holiday table this year, try one of our
family favorites. One of these recipes could become a requested dish at your home in years to come.
| RELATED RECIPES Italian Christmas Eve Christmas Day Dinner Holiday and Special Occasion Entrees Traditional Christmas Desserts Thanksgiving Recipes |
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
Brussels Sprouts and Chestnuts
Peas and Prosciutto
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
Brussels Sprouts and Chestnuts
Peas and Prosciutto
| Mangia Bene Pasta |
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Scalloped Potatoes with Cheese
(Serves 4-6)
4 medium potatoes, peeled and sliced thin (See note below)
1 medium onion, sliced thin and separated into rings
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
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.
Spread a few rings of onion over the potatoes.
Top with some of the cheese.
Season with salt and pepper.
Repeat these layers until all of the potatoes, onions, 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.
NOTE:
Slice the potatoes as thin as possible.
Use a mandoline, if you have one.
(Serves 4-6)
4 medium potatoes, peeled and sliced thin (See note below)
1 medium onion, sliced thin and separated into rings
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
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.
Spread a few rings of onion over the potatoes.
Top with some of the cheese.
Season with salt and pepper.
Repeat these layers until all of the potatoes, onions, 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.
NOTE:
Slice the potatoes as thin as possible.
Use a mandoline, if you have one.
Parmesan Mashed Potatoes
(Serves 6-8)
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
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)
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
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.
(Serves 6-8)
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
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)
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
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)
2 tablespoons sugar
2 tablespoons flour
1/2 teaspoon salt
2 cups corn, cooked
2 eggs, beaten
1 cup milk
1 tablespoon butter, melted
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
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
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.
(Serves 6-8)
2 tablespoons sugar
2 tablespoons flour
1/2 teaspoon salt
2 cups corn, cooked
2 eggs, beaten
1 cup milk
1 tablespoon butter, melted
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
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
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)
1 pound baby carrots
2 tablespoons butter, melted
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon ground ginger
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.
(Serves 4)
1 pound baby carrots
2 tablespoons butter, melted
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon ground ginger
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
4 leeks, halved lengthwise, rinsed and dried
2 tablespoons olive oil
1/3 cup water
Salt and pepper
1/4 cup grated Parmesan cheese
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.
4 leeks, halved lengthwise, rinsed and dried
2 tablespoons olive oil
1/3 cup water
Salt and pepper
1/4 cup grated Parmesan cheese
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)
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 mozzarella cheese
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 mozzarella cheese.
Bake 5-10 minutes to melt cheese and heat filling. Serve.
(Makes 24 mushrooms)
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 mozzarella cheese
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 mozzarella cheese.
Bake 5-10 minutes to melt cheese and heat filling. Serve.
Brussels Sprouts and Chestnuts
1 pound frozen Brussels sprouts
Chicken broth
3 Tablespoons butter
2 shallots, minced
1 pound whole chestnuts, cooked and peeled *
Salt and pepper
Pinch nutmeg
Blanch the Brussels sprouts in boiling chicken broth for about 8 minutes or until they are just tender.
Drain the Brussels sprouts well and cut in half.
Melt butter in a large skillet and saute the shallots over medium-low heat, about 5 minutes.
Add the chestnuts and Brussels sprouts, toss to coat with the butter.
Season with salt, pepper, and nutmeg.
Cook for 5 minutes until heated through
* Learn how to cook chestnuts
1 pound frozen Brussels sprouts
Chicken broth
3 Tablespoons butter
2 shallots, minced
1 pound whole chestnuts, cooked and peeled *
Salt and pepper
Pinch nutmeg
Blanch the Brussels sprouts in boiling chicken broth for about 8 minutes or until they are just tender.
Drain the Brussels sprouts well and cut in half.
Melt butter in a large skillet and saute the shallots over medium-low heat, about 5 minutes.
Add the chestnuts and Brussels sprouts, toss to coat with the butter.
Season with salt, pepper, and nutmeg.
Cook for 5 minutes until heated through
* Learn how to cook chestnuts
Peas with Prosciutto
(Serves 6)
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
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.
Serve.
(Serves 6)
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
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.
Serve.
