I’m excited to share some simple sides for all your upcoming holiday get togethers!
Turkey may be the star of the show for Thanksgiving, but I personally look forward to all the sides! I’m sharing three delicious sides today that should definitely make their way to your Turkey Day table! They all include fresh, organic veggies I ordered through Walmart grocery. With a sick little this week, their grocery pickup has been a lifesaver! I love that I can hop online and pick up what we need without ever stepping foot in a store! You can start your grocery order here.
I have also loved looking through Walmart’s hashtag #walmartcommunitytable for new recipes. I hope you will utilize this tag this holiday season and share some recipes of your own!
Twice Baked Sweet Potatoes
I LOVE sweet potatoes! They are a Thanksgiving staple, and I thought this twist on the traditional casserole was a welcome change!
3 large sweet potatoes or 4-6 small ones
1/2 cup plain Greek yogurt
1/2 tablespoon of pumpkin pie spice
1 tablespoon of maple syrup
Brown sugar to taste
1-2 cups of chopped pecans
2 tablespoons of brown sugar
2 tablespoons of melted butter
Preheat oven to 400 degrees. Wash potatoes, pierce with a fork and place in the oven on a baking sheet or pan. Bake until soft. Times will vary from 25 minutes to around an hour based on the size of the potato!
Once out of the oven, cut potatoes lengthwise and scoop out the soft insides. Keep outer skins to use as bowls, placing them back on the baking sheet or pan.
In a separate bowl, combine sweet potato insides, Greek yogurt, pumpkin pie spice, maple syrup and brown sugar to taste. Place this mixture back into the sweet potato skins.
In a separate bowl, mix the toppings ingredients together and spoon on top of each potato half. Bake 10-15 minute and drizzle extra maple on top if you’d like!
Bacon Wrapped Asparagus
This is one of those sides that looks fancy, but is SO simple!
Olive Oil, Salt and pepper
Bacon, 1 strip for every 3-4 stalks of asparagus. We generally like the thicker cut bacon, but thinner cut is better for this recipe.
Preheat oven to 400 degrees. Brush asparagus with olive oil and salt and pepper to taste.
Wrap each three to four stalks of asparagus with a strip of bacon and cook 15-20 minutes, or until bacon is desired crispiness and asparagus is cooked.
Shirley’s Squash Casserole
This is my mom’s recipe, and I request it almost every year! In making it myself, I realized that this one is a bit of a labor of love! Between prep, baking the cornbread and baking the casserole itself, this recipe takes a couple of hours. That’s why this side is mainly reserved for holidays! It may be time consuming, but it is worth it! I also subbed traditional cornbread for gluten free, so my hubby could have some too!
1 medium onion, chopped
1 green bell pepper, chopped
3 cups stewed yellow squash-I had to ask my mom what stewed meant! Just slice raw squash and place it in boiling water until it is soft.
1 pan of cornbread, find a gluten free option here
1 cup of milk
1 can cream of chicken
4 oz. of butter
Salt and pepper to taste
Preheat oven to 350 degrees. Saute onions and bell peppers. Crumble cornbread in a bowl and pour milk over it. Allow it to sit a little while. Mix cornbread mixture, squash, onion, peppers, cream of chicken and butter. Place in a casserole dish and bake for about an hour, or until top and edges are lightly toasted.
I hope you find friends and family gathered around your table all season long! Good food and good friends….is there anything better?!
If you are needing some new serving ware, I LOVE this Better Homes and Gardens line! Clean, classic and very affordable!
Click on any picture to be taken directly to the listing!