As the countdown to Thanksgiving continues, it’s time to think about the side dishes that will grace your Thanksgiving or Friendsgiving meal. Although many cooks prefer tried-and-true side dishes, others enjoy trying something new.
Whether you’re hosting the meal or bringing a side, Campbell’s Kitchen helps feed your creativity — and your family — for a Thanksgiving dinner that offers something for everyone.
Roasted Brussels Sprouts & Squash with Cranberries & Pine Nuts
1 1/2 pounds Brussels sprouts, trimmed and cut in half
3 cups diced peeled seeded butternut squash
1/4 cup olive oil
3 tablespoons butter
1 large shallot, peeled and thinly sliced (about 1/4 cup)
1/4 cup dry white wine
1 cup Swanson Chicken Broth or Swanson Certified Organic Chicken Broth or Swanson Natural Goodness Chicken Broth
1 tablespoon all-purpose flour
1/3 cup sweetened dried cranberries
1/3 cup toasted pine nuts
1. Set the oven to 425 F. Stir the Brussels sprouts, squash and oil in a large bowl. Spread the vegetable mixture on a rimmed baking sheet.
2. Roast for 25 minutes or until the vegetables are lightly browned.
3. Heat the butter in a 12-inch skillet over medium-high heat. Add the shallot and cook for 3 minutes or until lightly browned, stirring often. Add the wine, broth and flour and cook for 5 minutes or until the mixture is reduced by half.
4. Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.
Broccoli with White Wine & Parmesan
2 tablespoons slivered almonds
2 tablespoons olive oil
3 cloves garlic, minced
4 cups broccoli florets
1/8 teaspoon crushed red pepper
1/4 cup dry white wine
3/4 cup Swanson Chicken Broth
3 tablespoons grated Parmesan cheese
1 tablespoon lemon zest
1. Toast the almonds in a 4-quart saucepot over medium-high heat until lightly browned. Remove the almonds from the pot and set aside.
2. In the same saucepot, heat the oil over medium-high heat. Add the garlic, broccoli and crushed red pepper and cook for 2 minutes, stirring occasionally.
3. Add the wine and broth to the saucepot and cook for 3 minutes, stirring to scrape up any brown bits from the pot. Reduce the heat to low and cook for 3 minutes or until the broccoli is tender-crisp.
4. Stir in the Parmesan cheese and cook for 2 minutes or until the broccoli is tender. Stir in the lemon zest and sprinkle with the toasted almonds.
Beans for Thanksgiving? Yes, please. If your family loves beans, these sides from Bush’s will be just your style. Delicious and healthy, these sides are perfect for using up Thanksgiving leftovers or making anytime dinners too.
BUSH’S Bourbon and Brown Sugar Bean Croissants
1 can (8.6 ounces) BUSH’S Pop Top Bourbon and Brown Sugar Grillin’ Beans
3/4 cup apple butter
1 package (24 count) mini croissants
1 medium Granny Smith apple, sliced thin
1/2 pound oven roasted deli turkey breast, shaved thin (or thinly sliced leftover
1/4 pound Smoked Gruyere, deli sliced thin
1. Blend together beans and apple butter in food processor until smooth. Set aside.
2. Cut mini croissants in half, spread 1-teaspoon of apple/bean butter on one side of croissant, add slice of apple, turkey and slice of Gruyere.
3. Arrange open faced sandwiches on cookie sheet and place under broiler until cheese begins to melt, 12 croissant sandwiches per cookie sheet.
4. Remove from broiler with oven mitts.
BUSH’S ROTISSERIE SALAD
1 bag (10 ounce) chopped romaine lettuce
1 can (8.3 ounce) BUSH’S Country Style Pop Top Baked Beans
1 cup shredded rotisserie chicken or leftover turkey
1. Add beans and chicken or turkey to lettuce. Mix and serve.
BUSH’S REDUCED SODIUM GARBANZO BEANS AND ROYAL RICE BLEND WITH PECANS
(Recipe created for BUSH’S Beans by Maureen Toman)
1 cup Royal Rice Blend, uncooked
1 1/2 cups reduced sodium chicken broth
1/2 cup dried cherries
1/2 cup pecan halves
3 green onions, washed, thinly sliced
1 grated peel of orange
1/3 cup orange juice
2 tablespoons olive oil
1 can BUSH’S Reduced Sodium Garbanzos Beans, rinsed and drained
Salt and pepper, to taste
1. Rinse rice thoroughly under cold water using strainer.
2. Place rice in medium, heavy saucepan. Add broth and bring to boil. Stir once.
3. Reduce heat, cover and simmer for 15 minutes or until rice is tender.
4. Remove rice from heat and let stand (covered) for 5-10 minutes.
5. Using strainer, drain any remaining liquid from pot and place in medium bowl.
6. Add cherries, pecans, green onion, orange peel, orange juice, olive oil, BUSH’S Reduced Sodium Garbanzo Beans and salt and pepper. Stir.
7. Place rice mixture in refrigerator and let stand for at least 2 hours before serving to allow flavors to develop.
8. Serve at room temperature or heat before serving. May serve with grilled chicken, turkey, salmon or other protein of choice.
BUSH’S Quinoa, Kale and Black Beans
1 can (15 oz) BUSH’S Reduced Sodium Black Beans, rinsed and drained
1 cup uncooked quinoa
1/4 cup slivered almonds
3 cups fresh kale, chopped
1/2 cup dried cranberries
3 Tbsp olive oil
3/4 tsp Moroccan seasoning (may substitute Smoked Paprika for Moroccan seasoning)
1. Bring 2 cup of waters to boil in medium pot with tight-fitting lid.
2. Add quinoa and return to boil. Cover, reduce heat and simmer about 15 minutes or until liquid is absorbed. Remove from heat and set aside.
3. In non-stick pan, lightly toast almonds for about 5 minutes. Set aside.
4. In medium bowl combine quinoa, almonds, kale, BUSH’S Reduced Sodium Black Beans, cranberries, olive oil and seasoning.
If you’re feeding a crowd for Thanksgiving, free up space in your oven by using crock pots to prepare side dishes. Here are a couple of our family’s favorite sides to try.
Crock Pot Macaroni and Cheese
Grease crock pot. Mix:
8 ounce box of cooked macaroni
1 can evaporated milk
1 1/2 cups milk
1/4 cup margarine, sliced
3 cups shredded cheddar cheese
Salt and pepper to taste
Sprinkle with paprika and add 4 ounces of sliced cheddar on top. Cook on low 3-4 hours or high 2-2 1/2 hours.
Crowd Sized Vegetable Casserole
1 26 ounce can Campbells Cream of Mushroom soup
1 1/2 cups shredded swiss cheese
2/3 cup sour cream
1/4 teaspoon pepper
2 16 ounce packages frozen California blend vegetables, cooked and drained
2 2 1/2 ounce cans or 1 6 ounce can French fried onions
Mix soup, 1 cup cheese, sour cream and pepper. Stir in vegetables and half of the onions. Spoon into 3 quart shallow baking dish. Bake at 400 for 20 minutes or until hot. Stir and sprinkle remaining 1/2 cup cheese and onions over vegetable mix. Bake 2 minutes or until onions are golden. Note: Cook this in the crock pot for 3-4 hours on low or 2-2 1/2 hours on high. Serves 12.
Crock Pot Mashed Potatoes
Cut potatoes into fourths and boil until done. Using your favorite recipe, mash potatoes with milk, butter and seasoning. Spoon mashed potatoes into crock pot and heat on warm 4-6 hours or until mealtime.
Sweet potatoes are another family favorite — for Thanksgiving, Christmas, Easter or any special day. Whether your family prefers sweet potatoes mashed or whole, this simple sweet potato casserole recipe will be a favorite at your house.
Easy Sweet Potato Casserole
1 large can sweet potatoes
2 tablespoons butter
2 tablespoons brown sugar
Drain a large can of sweet potatoes, reserving the liquid. Pour drained sweet potatoes into a 1 1/2 quart casserole dish.
Mix 1 cup of the liquid with 2 tablespoons of butter and 2 tablespoons of brown sugar. Heat to boiling over medium heat, stirring constantly.
Pour liquid over sweet potatoes and bake at 350 for 20 minutes. Remove and cover with miniature marshmallows. Return to oven for about 5 minutes until marshmallows start to brown.
You can also mash the sweet potatoes, mixing with 1/2 cup of the reserved liquid, 1 tablespoon melted butter, and 1 tablespoon of brown sugar. Pour mix into casserole and bake as noted above and then cover with marshmallows and bake 5 minutes longer.
Pumpkin is always welcome at the Thanksgiving table. This family favorite pumpkin bread recipe is perfect in addition to pumpkin pie or as a stand-alone side dish.
3 1/3 cups flour
2 1/2 cups sugar
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon salt
2/3 cup vegetable oil
2/3 cup water
2 cups pumpkin
2/3 cups nuts, optional
1 1/3 cups raisins, optional
Mix dry ingredients together in large bowl. Add oil, water, eggs, and pumpkin. Mix well. Pour into 2 greased and floured loaf pans or 6 baby loaf pans. Bake at 325 F for 1 1/4 hours for loaf pans or 45 minutes for baby loaf pans.
Start with turkey, ham or roast beef, then add a few side dishes, stir with lots of love and top with desserts. Thanksgiving or Friendsgiving at your house is the perfect time to mix great foods, family, friends and love to create precious memories.