#holidaydish

[easynhealthyfoodrecipes]

These fried mushrooms are coated in a light and crispy seasoned beer batter, then deep fried to golden brown perfection. The ultimate party snack that’s always a huge hit!

[easynhealthyfoodrecipes]

This roasted acorn squash is cooked with brown sugar, maple syrup and cinnamon for a sweet and savory side that’s perfect for fall and winter meals. It pairs perfectly with a variety of proteins such as salmon, chicken, pork chops and steak.

[easynhealthyfoodrecipes]

These candied yams are sweet potatoes tossed in brown sugar, butter and spices, then baked until caramelized. Add a sprinkle of marshmallows and you’ve got the perfect holiday side dish with minimal effort!

[easynhealthyfoodrecipes]

This creamed corn recipe consists of corn kernels simmered in cream sauce, then topped with crispy bacon and fresh herbs. A classic side dish that’s easy enough to make on a busy weeknight, yet elegant enough to serve for a holiday meal.

[mkiss88]

Potato Gratin is a classic and creamy Thanksgiving side dish that will impress your guests with its rich flavors and cheesy goodness. It's the perfect accompaniment to your holiday feast.

Ingredients: 4 large potatoes, thinly sliced. 2 cups heavy cream. 1 cup grated Gruyere cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons butter. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: Preheat your oven to 375F 190C. In a saucepan, melt the butter over medium heat. Add minced garlic and saut until fragrant. Add the heavy cream and bring it to a simmer. Season with salt and pepper to taste. Layer half of the sliced potatoes in a greased baking dish. Pour half of the cream mixture over the potatoes. Sprinkle half of the Gruyere and Parmesan cheese over the potatoes. Repeat the layers with the remaining potatoes, cream mixture, and cheeses. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 30-40 minutes or until the potatoes are tender and the top is golden brown. Garnish with fresh thyme leaves before serving.

Prep Time: 20 minutes

Cook Time: 70 minutes

No Fluff Cooking

[ladysyrensims]

This gluten-free stuffing salad is a delicious and nutritious twist on traditional stuffing. It's packed with quinoa, mixed nuts, dried cranberries, and fresh veggies, all tossed in a flavorful balsamic dressing. Perfect for a holiday side dish or a healthy lunch option.

Ingredients: 2 cups cooked quinoa. 1 cup chopped mixed nuts almonds, walnuts, pecans. 1 cup dried cranberries. 1 cup diced celery. 1 cup diced apple. 1/2 cup chopped fresh parsley. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey or maple syrup for a vegan option. Salt and pepper to taste.

Instructions: Put the cooked quinoa, mixed nuts, dried cranberries, diced celery, diced apple, and chopped fresh parsley in a large bowl. Add the honey or maple syrup, salt, and pepper to a different small bowl, and mix them together using a whisk. This will make the dressing. Add the salad to the dressing and mix everything together until it's well covered. Put the salad in the fridge for at least 30 minutes so that the flavors can mix. Have fun with your gluten-free stuffing salad! Serve it cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Society Of Mediterranean Archaeology

[seichiinaratranslates]

This Vegan Stuffed Butternut Squash is a delicious and satisfying gluten-free, vegan dish that's perfect for the holidays. Nutrient-rich quinoa, savory vegetables, and crunchy walnuts come together in a flavorful stuffing that's packed into roasted butternut squash halves.

Ingredients: 1 medium butternut squash. 1 cup quinoa. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup mushrooms, diced. 1 teaspoon dried thyme. 1 teaspoon dried sage. Salt and pepper to taste. 1/4 cup chopped fresh parsley. 1/4 cup chopped walnuts.

Instructions: Preheat the oven to 400F 200C. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking sheet lined with parchment paper. Bake for 30-40 minutes, or until the squash is tender. While the squash is baking, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and saut until softened, about 5 minutes. Add the bell pepper, mushrooms, thyme, sage, salt, and pepper to the skillet. Cook for another 5-7 minutes, or until the vegetables are tender. Once the quinoa and vegetables are cooked, combine them in a large mixing bowl. Stir in the chopped parsley and walnuts. When the squash is tender, remove it from the oven and let it cool slightly. Carefully scoop out some of the flesh from each half to create a cavity for the stuffing. Fill each squash half with the quinoa and vegetable mixture, pressing it down gently. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until heated through. Serve the stuffed butternut squash warm, garnished with additional parsley if desired.

Prep Time: 20 minutes

Cook Time: 60 minutes

americans for a better yesterday

[floorplanks]

Potato Gratin is a classic and creamy Thanksgiving side dish that will impress your guests with its rich flavors and cheesy goodness. It's the perfect accompaniment to your holiday feast.

Ingredients: 4 large potatoes, thinly sliced. 2 cups heavy cream. 1 cup grated Gruyere cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons butter. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: Preheat your oven to 375F 190C. In a saucepan, melt the butter over medium heat. Add minced garlic and saut until fragrant. Add the heavy cream and bring it to a simmer. Season with salt and pepper to taste. Layer half of the sliced potatoes in a greased baking dish. Pour half of the cream mixture over the potatoes. Sprinkle half of the Gruyere and Parmesan cheese over the potatoes. Repeat the layers with the remaining potatoes, cream mixture, and cheeses. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 30-40 minutes or until the potatoes are tender and the top is golden brown. Garnish with fresh thyme leaves before serving.

Prep Time: 20 minutes

Cook Time: 70 minutes

felsman fellowship