thanksgiving side dishes


Our Thanksgiving is not complete without green beans, but I wanted to try something different from the same old green bean with mushroom soup and french onions casserole.  So, I searched for recipes from one of my favorite Southern chefs, Paula Dean, and found this one.

Makes 8 to 10 servings
Prep time: 20 minutes
Total time: 1 hour 35 minutes

3 pounds fresh green beans, trimmed
1/4 pound salt pork, sliced
1/4 cup bacon fat
3 to 4 cups chicken broth
2 to 3 teaspoons Paula’s House Seasoning, to taste
12 small red potatoes
1 onion, thinly sliced
4 tablespoons butter, sliced
Freshly ground pepper

1. Snap beans in half, place in a colander and rinse; let drain.
2. Meanwhile, in a large Dutch oven, cook salt pork in bacon fat over medium heat, turning frequently, until lightly browned, about 10 minutes. Add beans and stir with a wooden spoon until coated well with fat. Add 3 cups broth and the seasoning. Cover and cook over medium-low heat, stirring occasionally, until beans are softened, about 30 minutes.
3. Meanwhile, using a vegetable peeler, peel skin around center of each potato. Add potatoes and onion to Dutch oven; if bottom is dry, add 1/4 cup broth. Cover and cook until potatoes are fork-tender, 25 to 30 minutes, occasionally adding broth, 1/4 cup at a time, if needed.
4. Slightly uncover pot and continue to cook until beans are wilted, about 15 minutes more; add butter and season with pepper.

Nutrition facts per serving (based on 8 servings):
Calories: 310
Total fat: 24g
Saturated fat: 10.5g
Sodium: 408mg
Carbohydrate: 22g
Calcium: 71mg
Cholesterol: 34mg
Protein: 6g
Fiber: 6g

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I found this recipe in a free handout magazine at Walgreens called diabetes & you.  I have been looking for good Thanksgiving recipes for diabetics- both my mother-in-law and father-in-law have diabetes.


4 medium sweet potatoes
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup whole milk
2 teaspoons grated orange rind
1/4 cup fresh orange juice
2 teaspoons vanilla extract
1 extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tablespoons butter, melted
1 cup panko
1/2 cup finely chopped pecans
2 tablespoons butter, melted
3 tablespoons maple syrup


1. Preheat oven to 375 degrees F. Lightly grease a 13- x 9-inch baking dish.
2. Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350 degrees F.
3. Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.
4. Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.

Serving Size: 1/2 cup sweet potato casserole

Note: Panko is a Japanese-style breadcrumb that is sold in some supermarkets and in Asian food markets. They are delicate crisp crumbs that add a light crisp texture to foods.

Nutrition Info:
Servings Per Recipe: 14

Amount Per Serving:
Calories: 200
Calories from Fat: 70
Total Fat: 8g
Saturated Fat: 3g
Cholesterol: 30mg
Sodium: 95mg
Total Carbs: 30g
Dietary Fiber: 3g
Sugars: 11g
Protein: 4g

Exchanges per Serving: 2 Starches, 1 Fat

Courtesy: Splenda Chefs

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This is the last recipe in the series on recreating traditional recipes. Be sure to check out the other recipes in the series and the original article.

1/4 cup olive oil
1 large onion, chopped
1 bell pepper, seeded and chopped
4 to 6 cups of cooked and drained eggplant
cubes (boiled in salted water)
1 can diced tomatoes, drained
1 can Ro-Tel tomatoes, drained
2 tablespoons tomato paste
2 teaspoons sugar or 1 teaspoon Sweet ‘n’ Low
1/4 pound ground Italian sausage, cooked and drained
2 pounds head-on shrimp, peeled and deveined
(or 1 pound cooked crawfish tails)
1/2 cup grated Pecorino Romano cheese
Tony Chachere’s Original Creole Seasoning
1 cup grated pepper jack cheese

Preheat the oven to 350 degrees F.

Warm the olive oil in a large deep skillet over medium heat. Sauté the onion and bell pepper until soft, but not browned. Add the cooked eggplant; stir until most of the moisture is absorbed. Add the diced tomatoes, Ro-Tel tomatoes, tomato paste and sugar. Cook until bubbly.

Add the cooked Italian sausage and the shrimp or crawfish. Cook for about five minutes, until the shrimp turn pink.

Stir in the Romano cheese and season to taste with Tony Chachere’s. Stir in half of the pepper jack cheese.

Turn the mixture into a large ungreased baking dish, such as a lasagna pan. Top it with the remaining pepper jack cheese. Bake until the filling is bubbly and the top is browned, 30 to 40 minutes.

Note: The unbaked casserole freezes well. Return it to room temperature before baking.

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