Pat’s Pantry: Thanksgiving side dishes

By Pat Mills

Are you still making that green bean casserole that you make every year? How about the dressing that you bake in the oven?  Let’s try some new dishes this year, like dressing cooked in the crock-pot or a corny green bean casserole. – Pat

Old-fashioned dressing

2 celery ribs, chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
½ cup butter, cubed
½ cup minced fresh parsley
2 teaspoons rubbed sage
2 teaspoons dried marjoram
1 teaspoon dried thyme
1 teaspoon poultry seasoning
½ teaspoon pepper
¼ teaspoon salt
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 can (14½ oz) chicken broth
In a large skillet, sauté the celery, onion and mushrooms in butter until tender. Stir in the seasonings. Place the white bread cubes and whole wheat bread cubes in a large bowl, add the vegetable mixture and toss to coat. Stir in the chicken broth. Transfer to a 3-qt slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Yield: 8 servings.

Creamed corn with bacon

1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
¼ cup chicken broth
4 bacon strips, cooked and crumbled
¼ teaspoon pepper
¼ cup grated Parmesan cheese
2 tablespoons minced fresh parsley
In a large skillet, sauté the onion in butter for 3 minutes. Add corn; sauté 1-2 minutes longer or until onion and corn are tender. Stir in the heavy whipping cream, chicken broth, slightly thickened. Stir in Parmesan cheese and parsley. Yield: 6 servings.

Corny green bean casserole

1 package (16 oz) frozen French-style green beans, thawed and drained
2 cups frozen corn, thawed and drained
1 can (10 3/4 oz) condensed cream of celery soup, undiluted
1 cup chopped onion
1 cup (8 oz) sour cream
1 cup (4 oz) shredded cheddar cheese
salt and pepper to taste
1½ cup French fried onions
In a bowl, combine beans, corn, soup, onion, sour cream, cheese, salt and pepper. Transfer to a greased 13 x 9 x 2-in baking dish. Sprinkle with crackers and French fried onions. Bake, uncovered, at 350 degrees for 25-35 minutes or until heated through. Yield: 8 servings.

Colorful corn

1 package (20 oz) frozen corn
¼ cup butter or margarine, melted
1 small onion, thinly sliced
½ cup julienned green pepper
½ to 1 teaspoon salt, optional
¼ cup milk
2 medium tomatoes, chopped
In a saucepan, cook corn according to package directions; drain. Add butter, onion, green pepper and salt if desired. Cook over low heat for 3-5 minutes or until vegetables are heated through. Add milk; bring to a boil. Reduce heat; simmer for 2 minutes or until heated through. Remove from the heat; stir in tomatoes. Yield: 6-8 servings.

Flavorful mashed potatoes

4 pounds red potatoes (about 12 medium)
6 garlic cloves, peeled and thinly sliced
½ cup fat-free milk
½ cup reduced-fat sour cream
2 tablespoons butter, melted
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1¼ teaspoons salt
Scrub and quarter potatoes; place in a large saucepan and cover with water. Add garlic, bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender; drain. In a large bowl, mash potato mixture. Stir in the remaining ingredients.


• To unmold gelatin salads: put platter on top of mold. Turn the mold upside down, holding the platter firmly in place. Cover the mold with a warm towel for a few seconds, then gently tap the mold and lift off.
• How to store lettuce: rinse under running water; drain well. Wrap in foil or other moisture-proof wrap; refrigerate.

One Response to Pat’s Pantry: Thanksgiving side dishes

  1. Ben the Crock Pot King

    November 19, 2012 at 8:22 pm

    Hi Pat,
    Awesome set of recipes!!! I’ll definitely spread the word. If you have more recipes I’ll be more then happy to share them on my site,, before the holidays.

    Ben from

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