Thanksgiving Dishes to Pass

Thanksgiving Dishes to Pass
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Thanksgiving Dishes to PassThanksgiving for many families includes a multi-generational gathering at one location. It's a large job for one person to act as host or hostess on their own. The tradition of "bringing a dish to pass" is a long time solution, especially during the holidays. Everyone can contribute to the dinner with their own special dish, which means less work for the hostess. Over the years certain dishes such as the infamous green bean casseroles, stuffing, sweet potatoes or mashed potatoes have become staples for the holidays.  It's fun to shake things up at bit and bring something a little different.  The recipes below will go well with turkey, ham or beef, are easy to make and easy to transport. The old fashioned recipes are still appreciated, but new dishes add a little variety to the table.

Fresh herbs do make a difference, especially when it comes to dill. It's readily available in the produce section, and a little goes a long way. Sage is also another herb that tastes much different when it's fresh. If you do need to use dried of either of these, use just a couple of pinches. They can be very overpowering when in dried form.

Savory Butternut Squash

1 medium butternut squash
2 cloves of garlic, minced fine
1/2 cup sweet onion, sliced very thinly
1 tbsp. oil (vegetable or olive)
1/2 cup bread crumbs
1/4 tsp. ground black pepper
4 tbsp. grated Parmesan cheese

Preheat oven to 350?F. Cut squash in half lengthwise and remove the seeds. Place the squash in a baking pan lined with foil. Bake for 45 minutes, until soft. Cool to where it can be handled. Carefully peel off the skin and place the squash in a casserole dish. It will be soft, and can be mashed if desired. In a small pan, saut? the garlic and onion in the oil until they are softened. Stir into the squash. Mix in the bread crumbs, pepper and salt. Sprinkle the cheese on top and cover the baking dish. Bake at 350?F for 10 minutes until everything is heated through. Serves 6.

Carrot Herb Rice

2 3/4 cup chicken broth
1/3 cup shredded raw carrot
2 tsp. lemon juice
2 tbsp. butter
1/2 tsp. ground black pepper
1/4 tsp. dried marjoram
1 cup long grain rice
1/4 cup minced green onion
1/2 tsp. minced sage leaves (fresh if possible)
1/2 tsp. paprika
1/4 tsp. minced garlic

Bring the chicken broth to a boil in a medium sized pan with a lid. Add the remaining ingredients, stir lightly and cover tightly. Reduce the heat and summer for 20-25 minutes. Check the rice occasionally, stirring to help prevent sticking if need be. Serve warm.

Dilled Corn & Zucchini

1 pound sliced zucchini, medium in size
1 1/2 cups frozen corn (fresh if available)
1/2 cup thinly sliced sweet onion
1/2 tsp. salt
1/2 tsp. ground black pepper
2 tbsp. water
2 tbsp. butter
1 tbsp. fresh dill

In a large skillet combine the zucchini, corn, and onion. Season with the salt and pepper. Add the water to the skillet. Cover and simmer for about 8-10 minutes until the vegetables are just tender. Drain off any liquid that formed. Mince the dill and sprinkle over the vegetables. Melt the butter in a pan or the microwave and drizzle over the vegetables. Toss all lightly and put on a platter to serve.

Cucumbers Salad

3 medium cucumbers, peeled and thinly sliced
1 cup sour cream, light or regular
3 tbsp. wine or herb vinegar
2 tbsp. minced fresh dill
1 clove garlic, minced
salt to taste

Combine all the ingredients except cucumbers.  Place the cucumbers in a bowl and gently toss with the dressing mixture.  Garnish with additional dill if desired.

Find more old fashioned recipes


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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