It’s one of my favorite things to be thankful for. I don’t have to cook Thanksgiving dinner. Vince and I are blessed to be invited to a gathering of friends every year. All we have to do is show up with a side dish. In true southern fashion, the turkeys are deep-fried and everyone takes copious amounts of vegetables, salads, side dishes and desserts. In keeping with the spirit of not being responsible for the main course, I’m sharing some delicious Thanksgiving side dish recipes. For more great Thanksgiving Day recipes, be sure to check out the Holiday Gift Guide that’s featured in this issue of Lowcountry Weekly. Happy Thanksgiving!
Stuffed Mushroom Casserole
Indulge in earthy mushrooms harmonized with creamy cheeses, aromatic garlic, and buttery breadcrumbs for the ultimate casserole experience.
2 tablespoons extra-virgin olive oil
1½ pounds white mushrooms, sliced
Salt and freshly ground black pepper, to taste
Pinch of nutmeg
4 garlic cloves, minced
6 ounces cream cheese, cubed
½ cup shredded mozzarella cheese
¾ cup breadcrumbs, divided
½ cup grated parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley
1½ tablespoons melted butter
Chopped parsley, to garnish
Preheat oven to 350 degrees. Spray an 8×8-inch baking dish with cooking spray. In a large skillet, heat olive oil over medium heat. Place sliced mushrooms in skillet; season with salt, pepper, and nutmeg. Sauté until mushrooms are softened and majority of the liquid has evaporated. Add garlic and sauté for one more minute. Add cream cheese, ensuring that the mushrooms are uniformly coated. Remove skillet from heat. Add mozzarella cheese, ½ cup breadcrumbs and ¼ cup parmesan cheese. Spread mixture evenly in prepared baking dish. In a separate small bowl, mix remaining breadcrumbs and parmesan cheese with chopped parsley and melted butter. Sprinkle evenly over the mushroom mixture. Place the baking dish in preheated oven and bake, uncovered, for 25-30 minutes until the breadcrumb topping is golden brown. Garnish with additional chopped parsley. Serves 8.
Thanksgiving Onions
My husband Vince absolutely loves this recipe! Not just for Thanksgiving, these delicious onions are a wonderful side dish with medium-rare steaks hot off the grill.
3-4 sweet onions (Vidalia)
4 tablespoons butter
Salt, to taste
1 teaspoon garlic powder
½ teaspoon dried oregano
1 cup shredded Italian blend cheese
1 cup shredded sharp cheddar cheese
½ cup shredded parmesan cheese
Preheat oven to 350 degrees. Spray a baking dish with non-stick cooking spray. Peel onions and slice them into rounds. Separate sliced rounds into individual onion rings. Arrange separated onion rings uniformly in prepared baking dish. Season with salt, garlic powder and oregano. Cut the butter into eight pieces. Distribute evenly across the seasoned onion rings in baking dish. Top evenly with Italian blend cheese and cheddar cheese. Finish with a layer of shredded parmesan cheese. Bake, uncovered, for 35-40 minutes. Remove from oven when the cheese has begun to brown and bubble. Serves 6 to 8.
Cheesy Stuffing Muffins
Stuffing muffins are a fun and delicious way to change up a traditional side dish for your Thanksgiving Dinner.
7 cups herbed seasoned stuffing mix
4 tablespoons butter, melted
1½ cups shredded cheddar cheese
2 eggs
1½ -2 cups water
¾ cup dried cranberries
½ cup chopped walnuts
2 tablespoons freshly chopped Italian parsley
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray laced with flour (Baker’s Joy). In a large bowl, mix stuffing mix with butter, cheese, eggs, and 1½ cups water (add more water, if mixture is too stiff). Stir in cranberries, walnuts, and parsley. Mix well. Spoon mixture into muffin tin cavities. Bake for 30-35 minutes. Let cool in pan for 10 minutes before serving. Serve with butter, if desired. Makes 12 muffins.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at dbc@cateringbydebbicovington.com.
