Thanksgiving Side Dish Recipes

Ampersand’s favorite Thanksgiving Side Dish recipes. From our staff to you! 

June’s Wild Rice Soup

  • 5 Cups cooked wild rice
  • 1/3 Cup Butter
  • 1/4 Cup minced onion
  • 2/3 Cup Flour
  • 2/3 Gal. chicken Stock
  • 2 Cups Heavy Whipping Cream
  • 2/3 Dry sherry Wine
  • Minced Parsley
  • Salt and Pepper

 

  • Melt Butter in Sauce Pan.
  • Add onion and sauté until light golden brown in color.
  • Blend in flour.
  • Add broth stirring constantly until slightly thickened.
  • Blend in cream sherry, simmer until thoroughly heated.
  • Garnish with minced parsley. 

Serve with:

                Spode Delamere Set of 4 Ascot Cereal Bowls                                     Spode Woodland Soup Tureen & Cover                                 

Spode Delamere Set of 4 Ascot Cereal Bowls          Spode Woodland Soup Tureen & Cover

 


Sue’s Cranberry-Pecan Sauce

  • 2 12oz Packages of Fresh Cranberries
  • 3 ½ Cups Sugar
  • 1 1/3 Cups Pecans – Chopped and Roasted
  • 1/3 Cups Grand Marnier
  • Fresh Lemon Juice

 

  • Oven 350 Degrees.
  • Stir Cranberries and sugar in large backing dish. Cover dish with Foil. Bake and Stir every 20 minutes for about 1 hour and 20 minutes. Remove cool completely.
  • Add pecans Grand Marnier and Lemon Juice. 

Serve with:

         Juliska Pewter Stoneware Sauce Boat

Juliska Pewter Stoneware Sauce Boat

 


Jan’s corn Bread Mix

  • 1 Box Corn Bread Mix
  • 1 Can Cream Corn
  • 1 Can Whole Corn
  • 1 Cup Sour Cream
  • 2 Eggs
  • 1 Stick of Butter

 

  • Oven 350 Degrees.
  • Mix and Bake 1 Hour in an 8x11 Baker.

Serve with:

             Mariposa Pearled Squared Casserole Caddy

 

Mariposa Pearled Squared Casserole Caddy

 

 

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