South Home Realty would like to wish everyone a Happy Thanksgiving and Safe Travels!

Still don't know sides your making for Thanksgiving dinner? Check a few of our favorite recipes....

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NANTUCKET CORN PUDDING

Nantucket Corn Pudding - A creamy corn casserole topped with a buttery, cheesy cracker crust. Perfect Thanksgiving side dish.

 

Nantucket Corn Pudding is a traditional recipe that was popular with the original colonial inhabitants of New England – and today, it’s a classic side dish still served at many Thanksgiving dinners around the United States.

There are so many different recipes for corn pudding – and most modern day versions (like today’s Nantucket Corn Pudding) use whole corn kernels, rather than a porridge made with ground corn or corn meal. Back in the 17th century, the savory corn meal porridge was called ‘Hasty Pudding, and the sweet corn meal porridge was called ‘Indian Pudding.’

Note: The original Nantucket Corn Pudding recipe calls for ‘pilot crackers’, ‘hard tack’ or oyster crackers. We’re fairly certain pilot crackers and hard tack (a simple flour and water biscuit) aren’t available at the supermarket, so oyster crackers are what we used. (They worked great in this recipe!)

INGREDIENTS

  • 8-10 ears fresh corn on the cob, or 5 cups canned corn, drained
  • 2 large eggs
  • 1 cup half and half
  • ½ teaspoon kosher salt
  • 1/8 teaspoon white pepper
  • Few grinds fresh nutmeg
  • ¾ cup crushed oyster crackers, divided (crush the crackers, then measure). Also see note above
  • 3 tablespoons melted butter, divided
  • ½ cup sharp cheddar cheese, shredded
  • Paprika

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Cut corn from cob if using fresh corn and scrape right down to the cob saving the liquid that scrapes off with the corn kernels. You should have about 5 cups. Set aside. (Alternately, drain 5 cups of canned corn.)
  3. Butter a 9” round or square 9 X 2 ½“ deep casserole dish.
  4. In a large bowl beat eggs, cream, salt, pepper and nutmeg.
  5. Add corn, ½ cup of the cracker crumbs and 2 tablespoons of the melted butter.
  6. Pour the mixture into the prepared pan.
  7. Sprinkle all of the cheese over the top.
  8. Mix the remaining cracker crumbs with the remaining butter and sprinkle over the top.
  9. Dust with a little paprika.
  10. Bake 45-50 minutes or until puffed and golden brown. The edges will be crispy and the center a bit loose.
  11. Serve immediately.

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Creamy Green Bean Casserole from Scratch

Creamy, comforting green bean casserole made completely from scratch. This undeniably rich side dish will put that Thanksgiving turkey to shame!

Creamy, comforting green bean casserole made completely from scratch! Easy Thanksgiving side dish. Recipe on sallysbakingaddiction.com

 

Ingredients:

Baked "Fried" Onions

  • 1 large onion1
  • 1/2 cup (62g) all-purpose flour
  • 3/4 cup (45g) Panko2
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large egg
  • 1 Tablespoon (15ml) milk

Green Bean Casserole

  • 1 Tablespoon + 1 teaspoon salt, divided
  • 1 pound fresh green beans, rinsed, trimmed and halved
  • 2 Tablespoons (30g) unsalted butter
  • 8 ounces mushrooms, sliced into halves or quarters
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced (minced roasted garlic is great here)
  • 2 Tablespoons (15g) all-purpose flour
  • 3/4 cup (180ml) chicken or vegetable broth
  • 1 and 1/4 cups (300ml) half-and-half

Directions:

  1. Preheat the oven to 475°F (246°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. For the onions: (while the onions bake, you can blanch the green beans-- next step.) Thinly slice the onion. Pour flour in one small bowl, Panko + salt + pepper into a medium bowl, and whisk the egg and milk together in another small bowl. To bread the onion slices, you'll want to use one hand for dry and one hand for wet. It helps things move a little quicker and easier. First, dip a few slices into the flour. Then into the egg mixture. And finally, give them a nice dunk into the Panko and coat them well. Place onto baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes. Flip them twice during this time. Set them aside. Reduce oven to 400°F (204°C).
  3. Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
  4. For the casserole: Over medium-high heat, melt the butter in a large 10 - 12 inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture-- about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick-- about 10 minutes or maybe more if you prefer a thicker sauce.
  5. Remove from the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly, about 10-15 minutes. Remove from the oven and enjoy! Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.

Make ahead tip: Prepare everything as directed, except turn oven off after the onions are done, do not heat to 400°F (204°C). After the sauce is finished and the casserole is assembled, set aside and allow to cool. Cover tightly either in the skillet or carefully transfer to another dish. Refrigerate overnight. The next day, bake for 15-20 minutes at 400°F (204°C) until bubbly.

Recipe Notes:

  1. If you're not really into the baked "fried" onion thing, feel free to use a small or medium onion instead. Or leave it out completely and sprinkle the top of the casserole (before going into the oven) with 1/2 cup Panko breadcrumbs for crunch.
  2. Panko is a Japanese style breadcrumb found in all major grocery stores or anywhere breadcrumbs are sold. I prefer it for these onions because of its hearty crunch factor.
  3. I tested this recipe with varying amounts of half-and-half-- this amount does the trick. You can use heavy cream instead of the half-and-half for a richer sauce if you prefer. I do not recommend whole milk or buttermilk (or any other lower fat milks) instead. You want a thick, rich sauce.

Want to double the recipe to feed a larger crowd? It's easy! Simply double the ingredients. Then in step 5, remove the skillet from heat then pour the bean mixture into a large 9x13 (or similar size) casserole dish. Top with onions, then bake until bubbly, around 20 minutes.

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Tried & True Honey Butter Rolls

Let me present you with my soft, fluffy, tried & true honey butter rolls! My favorite roll recipe for dinnertime. This is a recipe to hold onto.

How to make soft and fluffy honey butter dinner rolls! Grab the tried & true recipe on sallysbakingaddiction.com

 

This is not a recipe for someone in a hurry.

 

yield: 16 ROLLS

 

prep time: 3 HOURS, 25 MINUTES (INCLUDES RISE TIME)

 

total time: 3 HOURS, 45 MINUTES

 

Ingredients:

  • 1 cup (240ml) whole milk, warmed to about 110°F1
  • 2 and 1/4 teaspoons Red Star® Platinum yeast
  • 1/2 teaspoon granulated sugar
  • 1/4 cup (84g) honey
  • 1 large egg + 1 egg yolk
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1/2 teaspoon salt
  • 3 and 1/2 cups (452g) bread flour (spoon & leveled)

Topping

  • 1/4 cup (60g) unsalted butter, very soft
  • 2 Tablespoons (42g) honey

Directions:

  1. Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
  2. If you do not have a mixer, you can mix by hand in this step.With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add remaining 1/2 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle-- add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
  3. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl-- I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.
  4. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each-- golfball size, give or take. They don't need to be perfect! Shape into balls as best you can and arrange in a greased 9x13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.
  5. Preheat oven to 350°F (177°C). Bake the rolls for 18-21 minutes until the tops are golden brown and the edges of each roll look cooked. While the rolls bake, mix the topping ingredients together to make a creamy honey butter. Remove the rolls from the oven when they are done and brush or spread a generous amount of honey butter onto each warm roll. Serve with any remaining honey butter.
  6. Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C) oven for 10 minutes.
  7. Make ahead tip/overnight: After dough has risen two hours in step 3, punch down the dough inside the mixing bowl and cover the bowl tightly with plastic wrap. Refrigerate overnight or for up to 2 days, then remove from the refrigerator and continue with step 4. OR freeze for up to 2 months, then allow to thaw overnight in the refrigerator and continue with step 4.

Recipe Notes:

Do not leave off the honey butter topping! The rolls will be lacking a little flavor without it. I prefer spreading the honey butter on the rolls after they bake as opposed to before they bake. The reason is because spreading or brushing butter on top of the delicate, airy unbaked roll weighs them down and encourages them to deflate. Best to spread on the honey butter right after baking.

I've gotten some questions about these rolls being made in a bread machine. The answer is yes, on the dough cycle.

  1. Do not sub low fat milk. Whole milk is key to best taste and texture. If anything, 2% may be subbed.

Sweet Potato Casserole {Thanksgiving Side Dish}

This Sweet Potato Casserole is my absolute FAVORITE side dish at Thanksgiving or anytime really! It is perfectly sweet with a delicious crumb topping! It is always the first thing to disappear wherever I bring it!

Image result for sweet potato casserole

 

Ingredients

  • 3 cups cooked and mashed sweet potatoes
  • ⅔ cup sugar
  • ½ cup butter, softened
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • ⅓ cup milk

TOPPING

  • ⅓ cup butter, melted
  • 1 cup brown sugar
  • ½ cup flour
  • 1 cup chopped pecans

Instructions

  1. Boil and mash sweet potatoes.
  2. Beat in sugar, butter, eggs, vanilla and milk until smooth and creamy.
  3. Put in 9x13 greased pan.
  4. To make topping, combine topping ingredients together in a small bowl. Stir and mix to combine. Crumble topping over sweet potatoes.
  5. Bake at 350 for 30 minutes.

Classic Deviled Egg Recipe

A Classic Deviled Egg Recipe perfect for your Thanksgiving Meal!

 

CLASSIC DEVILED EGG RECIPE

Ingredients

  • 8 large, hard boiled eggs
  • 4-5 leveled TBSP Mayo
  • 1 tsp Dijon mustard or regular mustard
  • 1 heaping TBSP sweet pickle relish
  • small pinch kosher salt
  • small pinch ground pepper
  • small pinch garlic powder
  • paprika (garnish)
  • fresh chopped chives (garnish)

Instructions

  1. Peel the outer shell and cut the eggs in half lengthwise.
  2. Remove yolks and place in a mixing bowl. Place the egg whites on a serving dish.
  3. With a fork, mash the egg yolks until nice and fluffy.
  4. Add all ingredients except the garnishes.
  5. Combine ingredients and then dollop yolk in the egg whites.
  6. Garnish with a light dusting of paprika and chopped chives.

Bacon Beer Cheese Dip

Bacon Beer Cheese Dip

 

INGREDIENTS

 

  • ½ (14-ounce) HORMEL® BLACK LABEL® Lower Sodium Bacon Made With Sea Salt
  • 1 tablespoon flour
  • 1½ cup shredded white Cheddar cheese
  • 1 cup shredded Colby-Jack Cheddar cheese
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup amber beer
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt

 

DIRECTIONS

 

  1. Cook bacon according to package directions; cool and crumble.
  2. In large bowl, toss flour with white Cheddar and Colby-Jack cheese.
  3. In medium saucepan, heat cream cheese over medium-low heat until melted and smooth.
  4. Whisk in beer and gradually add Cheddar cheese mixture, stirring until smooth.
  5. Stir in bacon and remaining ingredients and cook 5 minutes. Serve with toasted bread.

Spinach and Artichoke Dip

Spinach and Artichoke Dip

 

SERVINGS: 10 Servings

INGREDIENTS

 

  • 1 (8-ounce) package cream cheese, softened
  • 1 packet HERB-OX® Granulated Chicken Bouillion
  • 1 cup croutons
  • 1 (6.5 ounce) jar marinated artichoke quarters, drained and coarsely chopped
  • 1/3 cup chopped green onions
  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained
  • 2 tablespoons chopped fresh basil leaves
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon rind
  • ½ teaspoon freshly ground pepper

 

DIRECTIONS


In medium bowl, combine cream cheese and remaining ingredients. Cover and refrigerate 1 hour. Serve with assorted vegetables or chips.
 
*1 teaspoon HERB-OX® granulated chicken bouillon may be substituted for 1 packet HERB-OX® granulated chicken bouillon.