Thanksgiving Side Dishes

We can’t imagine what T-Day would be without stuffing. In the bird, or in a casserole dish, or both - seems like you gotta have it. Use our ideas for flavors and methods that make it much easier to get the real deal.

Baked Corn Casserole uses John Cope’s Dried Corn - straight from Lancaster County in Southern PA.

Maple Squash - starts with acorn squash, pure maple syrup, and our secret!

Mushy Peas is both pub food and family fare. Caramelize some onions and here’s your new fav!

If there’s a better corn casserole on the planet, we haven’t found it. We also are not aware of any substitute for John Cope’s products. It’s worth the extra time and trouble - we know you’ll agree!

Portions/Servings

This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.

Baked Corn Casserole Recipe Shopping List
for 12 People:

___2 - 7.5 ounce bags of John Cope’s Dried Sweet Corn

___ 10 cups of half and half

___ 1/2 cup melted butter/margarine

___ 1/2 cup light brown sugar

___ 8 eggs

___ 1 tablespoon salt

Procedure:

The Day of the Party:

We’ve modified the package directions for the ”Baked Corn Supreme” - follow those directions for baking in a conventional oven.

John Cope’s dried corn is both toasted and dried. It’s available dry, as we’re featuring it. It also comes canned, packed in water. We’ve used that, and prefer the dry.

Use your food processor (or really good blender) and grind the dried corn to a near powder. This is an important part of the recipe that you shouldn’t skip. Use a blender if you need to, but do it in several batches. Not an easy grind.

Before and after the grind...

Spend some time and beat the eggs separately, very well.

Look for a bit of of foam and a consistent color before adding other ingredients.

Most times you can’t tell the difference between margarine and butter in baking. This isn’t one of those times.

Use butter if you can. It helps in the baking, and we can taste a difference.

Use your favorite bakeware, remembering that you’ll need the equivalent of two 9x13 size pans. We suggest serving this in the dish you baked it, so you’re thinking table presentable as well, straight from the oven pretty much. Don’t try to bake both batches in one pan, unless you’re a pro and have hotel pans and a convection oven. It doesn’t bake right in a home oven if you double it.

Check it at 60 minutes, give it a giggle and check for color. Brush it with a little melted butter if you like.

Presentation: Your Eyes Eat First

Using a nice under-plate, maybe with something festive underneath, makes for a nice presentation - up to you.

Leftovers:

This dish will only get better in the fridge for a day or two. It will also freeze nicely. Cover it tightly in film.

We love maple syrup - and who doesn’t? And, we live in New Hampshire, so it follows that this gift from our trees would be a favorite - and with acorn squash... oh my my!

Portions/Servings

This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.

Baked Maple Squash Recipe Shopping List
for 12 People:

___ 6 acorn squash

___ 1 stick of butter, not margarine

___ 1 cup brown sugar

___ 1 quart real maple syrup

___ 1 tablespoon of maple extract

___ Sprinkle of salt and pepper

Here is an organic maple syrup that is simply wonderful. Grade ”B” works better in most recipes, including this one.

Maybe it seems odd to add extract to the real deal, but from a flavor perspective, you won’t regret it.

Procedure:

The Day of the Party:

Get your good, sharp knife with a strong handle and cut these squash in half.

Find a nice resting point on the bottom of each half, and make a small slice so that it won’t wobble around during cooking.

Just a little:

Clean out all the seeds carefully.

You’re going to be serving them as is, so think neat.

Use half the maple syrup, saving the rest for later.

In a small pan with the butter, stir it around with the extract.

Lay out the squash on a baking sheet or two.

Use foil underneath with veggie spray for easy removal.

Pour equal amounts of the maple syrup/extract mixture into each of the acorn halves.

Add a pinch of brown sugar to each, and sprinkle salt and pepper overall. This would be a nice opportunities to use some of those colored sugar crystals.

Cut a piece of aluminum foil big enough to cover all, and spray it with veggie spray. Cover all the squash halves, gently wrapping the foil around the outer edges.

Bake at 350°f for 50 minutes. Remove and test for done with a fork. Carefully transfer the halves to the serving plates/platter, and pour equal amounts of the maple syrup you saved from before. Add a few dribbles of butter to each if you like. Serve.

Presentation: Your Eyes Eat First

This is surprisingly light, even with the richness of the syrup.

If a full half is too much, no problem to slice them up and plate.

Or - mash it up for comfort food like none other!

Leftovers:

You can refrigerate as is for a day or two. This will freeze nicely, but we recommend removing the squash from the skin and storing in a zip lock bag with all the air squeezed out.

The British are Coming! And they’re green!! You’ll understand why this dish is all the rage - for years - just across the Pond. We’ve added a nice touch sure to please.

Portions/Servings

This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.

Mushy Peas with Caramelized Pearl Onions Recipe Shopping List
for 12 People:

___ 3 - 10 ounce frozen packs of peas

___ 3/4 heavy whipping cream

___ 1/4 cup of margarine or butter

___ 1+ teaspoon each salt and pepper

The Onions:

___ 1 - 16 ounce frozen pack of pearl onions

___ 1/2 stick of butter/margarine

___ 2 tablespoons dark brown sugar

___ 2 teaspoons of garlic powder

___ 1 teaspoon of dried parsley

___ drops of balsamic vinegar

Procedure:

The Day of the Party:

Onions first. Get the butter hot, but not brown, in a large frying pan.

Add the onions and fry until they are browned.

Add the sugar, garlic and parsley at the end - with a bit more butter if needed to dissolve the sugar.

Reduce the heat to low and simmer just a bit.

Now the Peas. Boil the peas until done, drain and add the heavy cream, butter and spices to the pan.

Use a potato masher, flat bottom whip, or a food processor to break up the peas.

Traditional Mushy Peas are not a silky smooth puree. It’s more of a chunky thing, where you can see an intact pea or two.

Add the onions as a topping to the dish.

Presentation: Your Eyes Eat First

The color contrast is striking - lots of fun to plate up, or set out on your holiday buffet.

Leftovers:

This will refrigerate or freeze nicely - cover tightly and enjoy another day.

How about some Desserts?

Check out some Appetizers!

Ready for some Dinner and Entrée ideas?