I am cooking my first Christmas dinner this year, and besides the turkey I really do not know what else to serve with it.

What are some of your favourite Christmas dinner sides? Do you have a recipe?

Christmas dinner always seems to mirror thanksgiving for my family.

And what does Thanksgiving usually include?

Humm we normally have stuffing, giblet gravy, mashed potatoes, homemade cream corn, homemade cream peas, sweet potatoes, green bean casserole and all the desserts...........shshshs we eat a lot......

Ohh and course devil eggs

SPICY DEVILLED EGGS


12 hard cooked eggs
1 tbsp. fresh parsley
1 tbsp. scallions, minced or minced red onions
2 green onions both green and white parts sliced thin
2 small jalapeno pepper minced seeds removed
1 tbsp of dill pickle relish
1/4 cup of mayonnaise
1/4 cup shredded extra sharp white cheddar cheese
1 tbsp. of Dijon mustard
1 teaspoon cilantro
pinch of cayenne pepper
pinch of chili powder
pinch of white pepper
2 to 3 shakes of red pepper sauce
1/4 teaspoon sea salt
1 teaspoon paprika
1 teaspoon horseradish, grated
1/4 teaspoon celery seed

Slice each egg in half crosswise. Scrape out yolks saving contents in a bowl. Add mayonnaise, mustard and blend together. Add remaining ingredients to combine.
Spoon approximately 1 tbsp. of the yolk mixture into each egg half.
Sprinkle lightly with chili powder and paprika. Garnish with a sprig of parsley.

Hahaha Jeff since you gave the gourmet style I will give the simple way to make devil eggs.


Boil the amount of eggs you desire cut in half take the yolks smash with a fork add miracle whip, sweet relish & pepper then refill the eggs......

Easy and simple


Ohhh and the easiest way to refill the eggs is put the the mix in a throw away icing bag and refill eggs. If you don't have icing bags take a plastic baggy and cut off one of the corners fill bag and squeeze filling out of the hole into the eggs.

CRANBERRY-ORANGE


2 tbsp. of cornstarch
1 tbsp. of grated lemon peel
1 tsp. of ground cloves
1 tsp of cinnamon
1/4 tsp. of sea salt
1 1/2 cup of orange juice
1 package of whole cranberries
1 tsp. lemon juice


In 2 quart saucepan, combine the cranberries, cornstarch with lemon peel, cloves and salt; stir in orange, and lemon juice until smooth.
Cook over high heat, cook, stirring constantly. Until the berries have burst and thickened.

CANDIED SWEET POTATOES (YAMS)

6-8 medium-sized sweet potatoes
1 cup firmly packed dark brown sugar
1 tbsp. of ground cinnamon, or to taste
1 tsp of allspice
2 tsp of powder ginger
1 cup melted butter, plus 2 tbsp. melted butter
1-1/2 cups mini color marshmallows
1/2 cup pecan chips

Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish (approx. 13”x9”x2”).
Combine brown sugar, cinnamon, allspice, ginger, and pecans in a bowl. Sprinkle each layer of potatoes with the mixture.
Pour 3/4 cup melted butter over potatoes evenly.
Cover and back at 375°F for 30 minutes.
Remove, and baste with remaining 1/4 cup butter.
Cover and continue baking for 30 minutes. (If transporting dish, stop here and continue last step at remote location – warm 5-10 minutes in oven before adding marshmallows).
Remove, sprinkle marshmallows evenly on top and continue baking without cover for 5 minutes.

I like food. I would eat yours just as fast.

Okay Jeff your cooking Christmas dinner

That would be so much fun indeed dear lady.

GREEN BEAN CASSEROLE AMANDINE

2 cups French-Style green beans
1/2 cup celery, thinly sliced
1 shallot, finely minced
1/2 cup of pearl onions
2 cloves garlic, thinly sliced
1 10 oz can Campbell's Cream of Mushroom Soup
1/2 cup water (from cooking the vegetables)
1/2 teaspoon soy sauce
1 tablespoon Kosher salt (for the boiling water)
1/8 teaspoon freshly ground pepper
2 teaspoons Worcestershire sauce
1 tablespoon butter, melted
1/4 cup slivered almonds
2 Spanish onions caramelized

Preheat oven to 350°F.
In a large saucepan, bring 3 quarts water to a boil; add 1 tablespoon of kosher salt.
If fresh green beans are not available, frozen may be used. Add beans and celery to boiling water and cook just until tender but not soft. Using a slotted spoon, transfer cooked vegetables to a bowl filled with ice and water. Green beans should still be a bright green color when cooled.
Butter a casserole baking dish and transfer vegetables to dish. Combine 1/2 cup of the vegetable cooking water, 1/2 teaspoon soy sauce and the mushroom soup. Pour over vegetables.
Heat the almonds, garlic, and shallot. In a skillet with butter
Sprinkle buttered almonds over the top of the casserole. Dot the top with the pearl onions, along with any remaining butter.
Top with caramelized onions before baking.
Bake at 350F for 20-25 minutes or until top is bubbly and lightly browned.

APPLE CRISP (Crumble)


4 cups of sliced; Granny Smith apples (about 6 med.)
2/3 - 3/4 cup of dark brown sugar
2 tbsp of butter
1/2 cup of un-bleached flour
1/2 cup of rolled oats
1 tbsp. cinnamon
1 tsp of cloves
1 tsp of ginger
2 tsp of allspice
3/4 tsp. nutmeg
1/3 cup of soft un-salted butter

Preheat oven to 375 degrees F.

Place the apples, brown sugar and 2 tbsp of butter and cinnamon, into a sauce pan. On medium heat till apples begin to soften.

Place apples in baking dish. Blend rest of ingredients until mixture is crumbly. Spread over apples.

Bake 30-35 minutes or until topping is golden brown.

Serve warm with cream, ice cream or hard sauce.

HARD SAUCE:

Beat 1/2 cup soft butter at high speed until very creamy, fluffy and light in color (5 minutes). Gradually beat in 1 cup sifted confectionery sugar. Stir in 1/2 teaspoon vanilla or rum flavoring. Chill about 1 hour.

CRISPY ROSEMARY POTATOES WITH PARMESAN


6 lg. potatoes (3 lbs.), peeled
1/3 cup of olive oil
4 tbsp. rosemary
1 tsp. sea salt
1 tsp. white pepper
1 cup of cheese Parmesan

Mix potatoes, oil, rosemary, salt and pepper in large bowl. Cut potatoes 1/8 inch thick, arrange over lapping layers in spring pan. Sprinkle 1/2 cup cheese - top with 1/2 of remaining potatoes and then cheese - top with the rest of potatoes. Bake 1 hour at 400 degrees until golden in greased 8 x 9 1/2 inch spring-form pan placed on a greased jelly roll pan.
Cool - use knife to loosen edges and spatula for underneath. May be made 2 days ahead, cover and refrigerate. Bring to room temperature to serve. Or place in a 375 oven for ten minutes.

CHRISTMAS WASSAIL

1 gallon of apple cider
1 qt. orange juice (pure)
1 cup of lemon juice
1 qt. pineapple juice
24 whole cloves
4 sticks cinnamon
1 cup of sugar

Mix all ingredients and simmer (very low heat) for 1 to 2 hours. Serve warm.
Leftover wassail may be stored in refrigerator and warmed.

I agree Tex, he is cooking! lol.

I am for sure going to try out that green bean cassarol. I heard it's awesome, never had it myself, so i think this is the year I am going to.

Have a wonderful grand Christmas. Enjoy.

I had BBQ yesterday and some broccoli cheese casserole with it. It is one of my favorite Holiday side dishes. I don't know exactly what they put into it but the broccoli was not overcooked and the dish was about 50% cheese ... perfectly creamy and smooth with real cheese flavor (I hate canned cheese sauce). I'll have to experiment.

Yes indeed that is correct.

I will cook the family Christmas dinner tomorrow and we are having turkey, stuffing, baked potatoes, cranberry sauce and green bean casserole.

Today I am making swedish meatballs in the crockpot.