The baked bird at the center of the table always seems to get the most attention this time of year. But have you ever thought about what Thanksgiving dinner would be without those savory and delicious fresh produce dishes alongside the turkey? We are imagining nationwide rioting (and Brock would be first in line with a lit torch if his holiday feast was minus his Mom’s homemade mashed potatoes).

Inspired by this timeless Andy Rooney rant, our team contributed some of our favorite side dishes starring fresh produce. They may not be the simplest recipes and most are made from scratch but they are worth the effort. These recipes will add undeniable specialness to this traditional meal. We encourage you to try them out on your friends and family and let us know what you think. Also, let us know which award-winning fresh produce sides are making mouths water at your holiday gatherings!

Happy Thanksgiving, happy eating, happy football watching and happy napping!

“Lose the Can” Fresh Cranberry Sauce – Once my mom started making this recipe (her version of a recipe she found in Southern Living), we have never opened another can of cranberry sauce. That is what I call a “fresh conversion”. 

Contributed by: Dan’l Mackey Almy

Ingredients:

1 bag of fresh cranberries
juice of one orange
1/4 cup Grand Mariner or Port Wine (original recipe ingredient)
3/4 cup brown sugar*
1/2 teaspoon ground cinnamon
1 cup toasted pecans or walnuts(optional)

Directions: 

Place first five ingredients in a saucepan. Bring to a boil, reduce heat to simmering and cook until cranberries “burst” and are tender, stirring occasionally. Cook, stirring until sauce thickens. Taste and add more sugar, if necessary. Fold in the toasted nuts when thick. Serve at room temperature.
*Substitute Splenda (2/3 Cup) for brown sugar for an “almost sugar free” version.

 

Dan’s Cornbread Dressing – This recipe will put Paula Dean to shame!
Contributed by: Megan Zweig

Ingredients:
1 or 2 pans of cornbread, crumbled (recipe below)
1 large onion, chopped finely
2 cups chopped celery
2 eggs
Lots of chicken broth for desired consistency. (2-4 cans)

Directions:
Mix all together. Add 1 can of chicken broth at a time, mix and check for consistency. Should not be watery but should be moist. It will be dry if you don’t use enough chicken broth. Bake 350 for 1 hour.

Dan’s Cornbread Recipe

Ingredients:
1 cup corn meal
1/2 cup flour
1 heaping Tbsp. baking powder
1 tsp. salt
1 egg
buttermilk

Directions:
Preheat oven to 425 deg. Use 1 Tbsp bacon grease or 2 Tbsp butter to cover bottom of pan. Put pan in oven to melt and heat pan. Mix corn meal, flour, baking powder, salt and egg. Add enough buttermilk to moisten batter. It should be creamy; not runny or clumpy. Add to heated pan. Bake for 25 mins.

 

Green Bean Bundles – Fresh green beans, bacon and butter—what more could you ask for?
Contributed by: Brock Nemecek

Ingredients:
2 pounds fresh green beans, trimmed
1/2 pound bacon, cut in half crosswise
1 cup firmly packed brown sugar
1 tablespoon chili powder
1/2 cup butter, melted

Directions:
Preheat oven to 350˚. Line a rimmed baking sheet with heavy-duty aluminum foil. In a large saucepan, combine beans and water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 3 minutes. Drain; plunge beans into ice water to stop the cooking process, and drain again.
Wrap about 5 beans in 1 slice bacon. Place seam side down on prepared baking sheet. Repeat process with remaining beans and bacon.
In a small bowl combine brown sugar, chili powder, and butter. Spoon mixture over green bean bundles. Bake 30 to 40 minutes, or until bacon is crisp. Serve immediately.

 

Broccoli and Rice Casserole – This fresh recipe will have your guests coming back for more!
Contributed by: Marci Allen

Ingredients:
¾ C green onions
¾ C diced celery
¾ C bell pepper
2 C cooked rice
3 C cooked broccoli
1 – 8oz jar Cheese Whiz
2 cans cream of mushroom soup
1 stick margarine

Directions:
Sautee green onions, celery and bell pepper in margarine. Cook rice and broccoli. Drain broccoli and add cheese whiz. Mix well. Add sauteed vegetables and cooked rice. Mix well. Stir in mushroom soup, pour in baking dish and cook for 30 minutes at 350 degrees.

 

Creamy Baked Parsnips with Thyme – The creamy baked goodness is sure to delight everyone at your Thanksgiving table.

Contributed by: Bozhena Aronina

Ingredients: 

1 pound of parsnips, trimmed and peeled

1 tablespoon Extra Virgin Olive Oil

1/3 cup water

1/4 cup Pecorino cheese (or Parmesan)

1/4 teaspoon ground black pepper

1/4 cup greek yogurt

The leaves of 10-15 springs of fresh thyme

Directions:

Preheat oven to 400 degrees.

After washing, trimming and peeling parsnips, slice them in half and then into quarters.

Place the cut parsnips in a shallow baking dish and add the olive oil, water, thyme, salt, and black pepper and mi until ingredients are well incorporated

Cover the baking dish tightly with foil and bake in the oven for 30 minutes, or until parsnips are tender.

When parsnips are ready, remove from the oven and uncover the dish to cool for a few minutes.

Stir in the yogurt and season again to taste if desired.

Sprinkle with the grated cheese and serve immediately.

 

Green Bean Casserole – Try this elegant twist on a classic dish!

Contributed by: Baharan Kishi

Ingredients:

½ lb. of fresh green beans, washed, trimmed and cut in half

1 small package of baby portabella mushrooms

 ½ cup dry white wine

½ cup heavy whipping cream (or half & half)

3 cups veggie or chicken broth

2 tbs. EVOO

¼ cup lemon juice

One box crisp onion strings or panko (about 2-3 cups worth)

Directions for green beans:

Fill large saucepan with ¼ gallon of water and pinch of salt, set to high, covered.

Bring to boil, then pour in the green beans.

Reduce heat to medium and cook for 5-7 minutes.

Strain the green beans and submerge in ice bath to stop the cooking process (a rinse under cold water will suffice).

Set aside for sauce.

 

Directions for sauce:

Pour EVOO into large skillet and set to med-high heat and preheat oven to 375.

While pan is heating, slice mushrooms, whole, into ¼ inch slices.

Place mushroom slices in pan and sprinkle with salt and pepper to taste. Cook for 3-5 minutes, turning slices around until both sides are browned.

Turn heat to high and pour in ½ cup of white wine. Continue to cook mushrooms and mix around until the wine has evaporated.

Pour in 3 cups of broth and lemon juice and reduce to med-high.

Allow the mixture to cook for a few minutes, until reduced by about ¼

Pour in heavy cream, reduce heat to medium and continue cooking until mixture is thickened, but still pourable

Pour mixture into a large bowl and mix with green beans.

Pour half of the sauce and green bean mixture into a casserole dish. Cover with crispy onions or panko. Then pour the rest and repeat.

Bake casserole for 15-20 min, or until the top is brown and bubbly

Enjoy!

 

3 Acorn Squash with Nutty Fill – Mixing seasonal squash with the sweet tastes of cinnamon, sugar and other goodness—what’s not to love?

Contributed by: Chelsea Jones

Ingredients:

¾ cup nuts, chopped (brazil nuts, pecans, walnuts are our favorites)

1 tbsp zest of orange

½ tsp cinnamon

3 tbsp butter (or margarine)

½ tsp salt

¼ cup sugar

¼ tsp nutmeg

 

Directions:

Preheat oven to 375° F.

Wash and cut squash in halves lengthwise. Remove seeds and stringy parts.

Place squash, cut side down, on a greased shallow pan.

Bake at 375° for 30 minutes or until tender.

While squash is baking, mix remaining ingredients, cutting in butter (or margarine).

Remove squash from oven and turn right side up.

Divide nut mixture among squash halves.

Bake for an additional 30 minutes.