Top 10 Holiday Side Dish Recipes

Made with fresh or canned yams and topped with marshmallows, this is a Thanksgiving favorite.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

* 1 can yams OR 4 Fresh yams
* 1/4 cup butter
* 1/2 bag miniature marshmallows
* 1/2 cup Orange juice OR 1 orange, sliced
* 1/4 cup Brown sugar

Preparation:
Drain yams and discard liquid. Arrange in baking dish. Pour orange juice over yams. Sprinkle liberally with brown sugar. Dot with butter. Sprinkle with marshmallows, if desired. Place orange slices on top.

Bake for 30 minutes at 350 degrees or in any oven temperature (for example, along with the turkey) until marshmallows melt and liquid is bubbly.

Serves 6.

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

* 1 egg
* Salt to taste
* Pepper to taste
* 1 can (15 ounce) cream-style corn
* 1 can (15 ounce) golden whole kernel corn (drained, but reserve 3 tablespoons liquid)
* Butter or margarine
* 1/3 cup half and half (milk and cream)
* 24 to 30 soda crackers, crushed (reserve an adequate amount for topping)

Preparation:
Beat egg in a bowl with a fork until frothy. Blend in seasonings, reserved liquid and corn. Add chunks of butter (about 2 tablespoons), cream, and cracker crumbs; mix well.

Turn into a buttered 1 quart casserole. Top with reserved crumbs and dot generously with butter.

Bake at 350 F. 30 minutes.

Prep Time: 20 minutes

Ingredients:

* 1 onion and 2 stalks celery, chopped
* 1/2 cube butter or margarine
* Poultry seasoning, salt and pepper
* 1 cup chicken bouillon or giblet broth
* One bag croutons

Preparation:
Sauté onion and celery in butter or margarine until tender. Add one bag croutons (seasoned or plain), mix and heat. Add chicken bouillon to moisten well. Season to taste. Makes enough for a small turkey; you can double the ingredients for a larger (15 lbs or more) turkey. I add chopped giblets for more flavor.

This recipe makes about four servings; you can double this recipe easily if you need more.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

* 1 1/3 pounds baking potaoes, peeled and cut into quarters
* 2 tablespoons butter or margarine
* 2 to 4 tablespoons milk
* 1/4 teaspoon salt
* Salt and pepper to taste

Preparation:
In a medium saucepan, put potatoes in enough salted water to cover them. Quickly bring the water to a boil over high heat. Reduce heat, cover with a vented lid if desired, and cook for about 20-25 minutes, or until potatoes are tender when poked with a fork.

Drain the potatoes. Place potatoes in a bowl and mash them with either a potato masher or an electric beater set to low speed. Mix in butter or margarine and season with salt and pepper. Gradually beat in enough milk to make the potatoes light and fluffy.

This recipe makes about six servings.

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

* 1 can (10 3/4 ounces) cream of mushroom soup
* 2 16-ounce cans of cooked green beans (or one 20 ounce package of frozen green beans)
* 1/2 cup milk
* 1 teaspoon soy sauce (if desired)
* Salt and pepper to taste
* 1 1/3 cups canned french fried onions

Preparation:
Cook green beans according to the package directions. In a 1 1/2 quart casserole dish, mix the green beans, soup, milk, soy sauce and 2/3 cup of the french fried onions. Salt and pepper to taste.

Bake at 350 F. for 25 minutes. Sprinkle the remaining french fried onions on the top of the casserole and bake for another 5 minutes.

Prep Time: 20 minutes

Ingredients:

* 1 can of cranberry whole berry sauce
* 8 ounce package miniature marshmallows
* 8 ounce pkg lite or fat free cream cheese
* 1 20-ounce can crushed pineapple, undrained
* 1/2 cup flaked coconut
* 1 sliced banana
* 1 8-ounce tub lite cool whip topping

Preparation:
Cream together the cream cheese, cool whip. Stir in berries, pineapple, coconut and marshmallows.

Just before serving stir in the sliced banana.
Makes 8- 10 servings

A creamy cranberry salad. Even people who normally don't like cranberries will eat this salad and it can be made ahead of time.

Prep Time: 1 hours, 15 minutes

Cook Time: 15 minutes

Ingredients:

* 5 cups flour
* 3/4 cups water
* 3/4 cups milk
* 1/2 cup sugar
* 1 tsp salt
* 5 tsp. active dry yeast
* 2 eggs
* 1/2 cup butter/margarine (one stick)

Preparation:
Place the flour in a bowl and set to one side.

Heat the milk, water, sugar and salt in a saucepan until warm (not hot). Add the eggs and yeast. Pour on top of the flour, cover and let sit for about 20-30 minutes.

Melt 1/2 cup butter/margarine and pour into the bowl. Stir well, and add more flour if sticky. Knead lightly. Cover and let rise 20-30 minutes.

Shape the dough and let rise again 20-30 minutes.

Bake in a 400 degree (F) oven for 15 minutes.
(16-20 rolls but I make them bigger)
I love this recipe. Usually I forget to make bread in the morning but I can get this one ready fairly quickly.

I leave the onion out of the recipe because my daughter won't eat anything with onions.

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

* 2 10-ounce packages frozen cut broccoli
* 2 cups frozen whole small onions or 1-2 coarsely chopped onions, boiled in water until tender (optional)
* 2 tablespoons margarine or butter
* 2 tablespoons all-purpose flour
* salt and pepper to taste
* 1 cup milk
* 1 3-ounce package cream cheese
* 1/2 cup shredded cheese (I use cheddar; you can use American or your favorite cheese)
* 1 cup soft bread crumbs tossed with 2 tablespoons melted margarine

Preparation:
Cook broccoli according to the package directions; drain. Put broccoli and the optional onions, drained, in a 1 1/2 quart casserole dish.

In a medium saucepan, over low heat, melt the margarine or butter. Blend in the flour, salt and pepper. Add the milk, all at once, and mix well. Heat over medium heat, stirring constantly, until the sauce thickens and bubbles. Reduce the heat to low and add the cream cheese; mix until smooth.

Pour the sauce over the vegetables and mix gently. Top with the shredded cheese and then sprinkle the bread crumbs on top.

Bake at 350 degrees F for 40 to 45 minutes. Serves 6.

The secret to a good gravy is to skim off most of the fat from the drippings so the gravy isn't greasy tasting. This recipe makes about 2 cups of gravy, but you can double the recipe if you need more gravy.

Prep Time: 5 minutes

Cook Time: 3 minutes

Ingredients:

* Meat juices from roast turkey
* 3 to 4 tablespoons reserved fat from drippings
* Water, chicken broth or giblet broth
* 1/4 cup all-purpose flour
* Salt and pepper to taste
* A few drops of Kitchen Bouquet (browning sauce), if desired

Preparation:
Remove cooked turkey to a platter. Leaving the crusty bits from the turkey in the roasting pan, pour the juices and fat into a large measuring cup or bowl; skim off all but about 3 to 4 tablespoons fat. (I usually remove the needed fat and set it aside in a small bowl and then skim off and discard the remaining fat.)

Return the fat to the roasting pan and stir in the flour. Blend well. Cook and stir this mixture over low heat until bubbly, either right in the roasting pan or transfer to a large saucepan.

Remove the pan from the heat and stir in the liquid (pan drippings plus enough water, broth or giblet broth to make 2 cups) all at once. Season with salt and pepper and add the Kitchen Bouquet. Mix very well using a wire whisk for best results. Return the pan to the heat and simmer until it thickens slightly, about 2 to 3 minutes.

You can add a can or jar of prepared turkey gravy to your homemade gravy if you don't have sufficient pan drippings to make enough gravy for your family and guests.

Preparation time: 20 minutes.

Serves 6-8.

Ingredients for Pie Crust:

* 2 cups graham crackers, crushed
* 1/4 pound (1 stick) butter, melted
* 1/4 cup sugar

Instructions For crust:
* Combine crushed graham crackers, melted butter, and sugar
* Press into pie pan and bake for 10 minutes at 350 degrees F
* Cool

Ingredients for Filling:
* 8 ounces softened cream cheese
* 1/2 cup sugar
* 1 cup chopped pineapple plus enough juice to fill the cup
* 1 cup shredded or grated coconut
* 1/2 cup plus 2 tablespoons chopped walnuts (some people like pecans but for this recipe, I prefer using walnuts)
* 2 cups Cool Whip
* 1 baked pie crust

Instructions for Filling:
* Use an electric mixer to whip the cream cheese until light and fluffy, scraping down the sides of the bowl with a spatula every minute or two
* Add the sugar and whip again until blended
* Add the pineapple with the juice and mix to combine
* With a spatula, fold in the coconut and walnuts and then fold in the Cool Whip

Pour the pie filling into the baked crust, mounding toward the center

Sprinkle with two tablespoons of chopped walnuts and refrigerate until the pie is set (at least two hours)

That's it! Very simple, but a simply delicious no bake dessert recipe.

This lens was Lens of the Day on November 25, 2009 and was featured in the Squidoo Thanksgiving Cookoff for Charity.

Brandy Taylor