Home Sweet Holiday Home is all about our favorite Thanksgiving side dish recipes. Delicious anticipation over our favorite Thanksgiving side dish recipes builds all year long, and inquiring minds and holiday appetites drive family and friends home to break bread and give thanks for these favorite thanksgiving side dish recipes.
Our holiday dinner menu is influenced by traditional, new traditional, and regional Thanksgiving side dish recipes. Family is well represented through the memorable dishes found on our Southern family dinner table.
Here’s two of our favorite Thanksgiving side dish recipes full of Louisiana flavor for the season.
Creole Baked Oyster Dressing
2 (16-ounce) containers shucked oysters, drained, liquor reserved
6 tablespoons butter
1½ cups chopped onion
⅓ cup chopped green onion
1 cup chopped celery
1 cup chopped green bell pepper
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
12 ounces day-old French bread, cut into 1-inch cubes
½ cup Italian-seasoned bread crumbs
1 tablespoon fresh lemon juice
1½ teaspoons Creole seasoning
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
Preheat oven to 350°. Spray a 13×9-inch baking dish with cooking spray.
Coarsely chop any large oysters. Set aside.
In a medium skillet, melt butter over medium-high heat. Remove 2 tablespoons butter and reserve. Add onions, celery, and bell pepper; cook until softened, 3 to 4 minutes. Add sage, parsley, thyme, and garlic; cook 1 minute. In a large bowl, combine onion mixture, bread, bread crumbs, lemon juice, Creole seasoning, salt, and pepper; stir until combined. Add oysters and 1 cup of reserved oyster liquor; stir gently. Spoon into prepared pan. Drizzle with reserved 2 tablespoons melted butter.
Bake, lightly covered, 15 minutes. Uncover and bake until bread is lightly browned and oysters are curled around the edges, about 25 minutes more. Let stand 10 minutes before serving.
Asparagus with Crawfish Hollandaise
2 pounds green asparagus, trimmed
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 large egg yolks
1 tablespoon fresh lemon juice
½ teaspoon salt
1/8 teaspoon cayenne pepper
½ cup butter, melted
½ (16-ounce) package crawfish tails
Preheat oven to 350°.
Line a rimmed baking sheet with aluminum foil, and add asparagus. Top with canola oil, salt, and pepper, and brush evenly with basting brush. Bake until tender, 8 to 10 minutes.
Meanwhile, add water to a large saucepan, and bring to a simmer. In a stainless steel bowl, add egg yolks, lemon juice, salt, and cayenne. Hold bowl over simmering water making sure bottom of bowl does not touch water, and whisk vigorously until volume of egg mixture doubles. Slowly whisk in melted butter until sauce is thick and combined. Remove from heat, and stir in crawfish. Serve immediately over asparagus.
Sweet Potato Casserole
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
½ cup milk
½ cup melted butter
½ cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned. Serves 6 to 8.
Tee’s Corn Pudding
½ cup butter, softened
½ cup sugar
1 cup (8 ounces) sour cream
1 package (8-½ ounces) corn bread/muffin mix
½ cup 2% milk
1 can (15-¼ ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned. Makes 8 servings.
Click on the links below for full recipe
Look at that crispy edge perfection- the hallmark of Southern buttermilk cornbread.
Good cornbread is the base ingredient of great dressing. I’ve enjoyed bread dressing, oyster dressing, and sausage dressing. All are quite delicious in their own right, but our traditional holiday turkey dinner is not complete without Southern buttermilk cornbread dressing. Here is my recipe for the cornbread:
3 Tablespoons oil
2 cups buttermilk self -rising white corn meal mix
1 cup self-rising flour
½ Tablespoon baking powder
1 cup buttermilk
1 cup milk
Set oven to 425 degrees. Preheat oven while preparing cornbread mix. Mix corn meal and flour into mixing bowl. Stir in milk and eggs and mix well. Batter should be a medium thick consistency. Thin by adding additional milk until desired consistency is reached. Grease baking pan or oven safe skillet(preferably a black cast iron skillet) with 3 Tablespoons cooking oil. Bottom of pan or skillet should be coated well but not swimming in oil. Place pan in oven to heat oil. Once oil is heated, remove pan from oven. Pour batter into greased pan. Return pan or skillet to oven. Bake for 30 minutes, or until golden brown.
Buttermilk Cornbread Dressing
¼ teaspoon poultry seasoning, optional
*We are in a sage free zone here at Places In The Home. If you want to add this seasoning/herb to the recipe, I suggest ¼ teaspoon sage.
1 medium bunch green onions, chopped
1 cup celery, finely chopped
3 eggs, beaten
4-6 cups chicken(canned is fine) or turkey broth, or more as preferred
One skillet of crumbled cornbread will make approximately 6 servings. For dressing, crumble cooled cornbread by hand to a fine consistency with no lumps. Place crumbled cornbread in large mixing bowl. Add poultry seasoning, green onions, celery, beaten eggs and broth (½ cup at the time). Mix well. You want the consistency of your dressing to be soupy. Pour into lightly greased roasting pan or deep casserole dish. Bake at 375 degrees for 45 minutes to 1 hour until top is lightly browned and knife inserted in center comes out clean.