Part II: The Mack’s Thanksgiving Dinner

Part II: Thanksgiving Dinner

Yesterday we covered Thanksgiving appetizers and the main dish! Today is the best part: sides and dessert!!!

Sides are my absolute favorite part of any meal… I love carbs, I love creamy cheesy foods, and I love having A LOT of them! So here’s what I’m serving to my family this Thanksgiving in terms of sides and dessert! Enjoy 🙂

Meal for a Family of 6!

Sides:

Twice Baked Potatoes:

You can re-stuff your potatoes or you can put the mashed potatoes in one big pot and bake it. This is what I do, because it’s so much easier and tastes the EXACT same. Bake 6 medium sized potatoes until soft. Spoon all of the potato out of the peel and place in a mixer or bowl. Go ahead and mix with your mixer or mash by hand. Spoon about 24 oz of sour cream into potato mixture (you can always start with less and add more to taste). Take 2-3 big handfuls of shredded sharp cheddar cheese. Sprinkle about 2 tablespoons of pepper and 1 tablespoon of salt. I also do a dash of garlic salt. Mix or stir together and taste. Add more pepper, salt, sour cream, or cheese until you like the way it tastes. Overall, the mixture should be somewhat creamy. Dice your green onions (you should use about 1 bundle of chives) and mix into the potatoes. Spoon mixture into an oven safe casserole dish and sprinkle with shredded sharp cheddar cheese so that it’s completely covered in cheese. Bake at 350 degrees for 30-45 minutes until cheese is bubbly and golden.

Corn Bread Stuffing:

Last year I was shopping at Williams Sonoma and they were doing one of their baking days where they bake tons of food and allow patrons to sample. Well they were sampling their stuffing and BOY OH BOY was it amazing! So I bought a box of it along with their Turkey Gravy Baste (what made it so yummy) and I’m making it for Thanksgiving this year. Don’t worry, family… it hasn’t expired 🙂

Green Bean Casserole:

I use the Campbell’s Kitchen Recipe: 1 can of condensed cream of mushroom soup, teaspoon of soy sauce, 4 cups of cooked green beans, 1 1/3 cup of French fried onions, and ½ cup milk, ½-1 tablespoon of black pepper.

Stir the soup, soy sauce, milk, pepper, green beans, and 2/3 cup of the French fried onions in a casserole dish. Bake at 350 degrees for 25 minutes or until bubbly and golden. Stir the mixture and sprinkle with remaining French fried onions and bake 5 more minutes until onions are golden brown.

Dessert:

Miles of Chocolate:

We are currently in the middle of a Miles of Chocolate giveaway week! Hop on over and register if you haven’t done so already… you WON’T be sorry!

I couldn’t be more excited to serve this to my family for Thanksgiving. I love sweets, but I’m not a traditional Thanksgiving pie kind of girl. Miles of Chocolate is light enough to fit in your belly after a big meal, but chocolaty enough to fill your sweet tooth. It’s just heaven in your mouth and I could go on and on about Miles’ Chocolate! And it’s SOOOOOOO easy to serve. It will be shipped to me and will be stored in the freezer until about 25 minutes before we are ready to eat it. I’ll take it out of the freezer when we sit down to eat dinner and that way when we are finished with dinner, dessert will be ready. Then I’ll cut it into pieces, put them on some plates, give everyone a fork and the option for toppings and we will all be in food comas.

I absolutely love the holidays and I’m so excited to have my family at our new house this Thanksgiving. I hope everyone finds joy in family time this holiday season! Good luck to everyone cooking Thanksgiving dinner next week… I know I’m going to try not to burn down the kitchen will all this cooking! And if you’ve decided you are going to use one of my posted recipes after reading yesterday’s and today’s posts, let us know how it turns out!