Tasty Turkey Day Side Dishes

creamed corn with tomato and bacon

Looking for something different this Thanksgiving? Whether you’re cooking for a crowd or lucky enough to be a guest this year, these amazing side dish recipes will wow everyone at the table. Take a look at the slideshow for simple, scrumptious, and easy-to-transport Thanksgiving Day side dishes.

  • Butternut Squash and Pear Bisque

    1

    Prep: 30 minutes

    Slow Cook: 4 hours (HIGH) or 8 hours (LOW)

    Ingredients:

    • 1 butternut squash (2½ to 3 pounds), peeled, seeded and cut into ¾-inch pieces
    • 1 package (32 ounces) chicken broth
    • 2 ripe pears, peeled, cored and chopped
    • 1 cup apple cider or apple juice
    • 1 cup chopped carrots
    • ½ cup chopped onion
    • 2 cloves garlic, minced
    • 1 cup whipping cream
    • ¼ teaspoon ground white pepper
    • Polenta Croutons (below, optional)

    Instructions:

    PREP:

    1. LINE a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
    2. ADD squash, broth, pears, cider, carrots, onion, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.

    COOK:

    1. COVER and cook for 4 hours on high or for 8 hours on low.
    2. STIR in cream and pepper.   Ladle soup from slow cooker into a serving bowl; cool slightly. Working in batches, puree in a blender or food processor.
    3. TOP with Polenta Croutons to serve, if desired.

    Polenta Croutons

    PREHEAT oven to 425°F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil; set aside. Slice a tube (16 ounces) of polenta into rounds, then into cubes. Toss cubes with ¼ cup finely shredded Parmesan cheese and 1 tablespoon olive oil. Arrange cubes evenly on the prepared baking sheet. Bake 40 to 45 minutes or until polenta is lightly browned and crispy, gently tossing once.

    Frozen:

    Skip the hassle of prepping fresh squash and substitute three packages (12 oz. each) frozen cooked winter squash, thawed, for the fresh butternut squash.

    REYNOLDS KITCHENS TIP:

    Cook this elegant soup in a slow cooker to free up oven space for other holiday dishes. Enjoy the party and let a slow cooker liner do the cleanup for you.

    Number of Servings: 8

    Nutrition Facts (per serving) : 212 cal., 12 g total fat (7 g sat. fat), 44 mg chol., 446 mg sodium, 28 g carb., 4 g fiber, 12 g sugar, 3 g pro.

    Daily Values: 309% vit. A, 43% vit. C, 9% calcium, 6% iron

  • Crustless Vegetable Quiche

    2

    Prep Time: 15 minutes     Cook Time: 3 hours     Makes: 8 servings

    This simple and versatile dish is perfect for a brunch or a light dinner. Plus, you can mix your ingredients in advance and refrigerate in your lined slow cooker so the quiche is ready to cook as soon as you are.

    Ingredients:

    • 8 large eggs
    • 1 cup milk
    • 1 cup flour
    • 1 1/2 teaspoons baking powder
    • 2 cups chopped arugula 
    • 1 1/2 cups crumbled feta cheese
    • 3/4 cup chopped roasted red bell peppers
    • 1/4 cup chopped sun-dried tomatoes
    • 1/4 cup chopped fresh basil leaves
    • 1 tablespoon finely minced garlic
    • 1/4 teaspoon pepper (optional)

    Prep:

    1. LINE your 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
    2. WHISK together eggs, milk, flour and baking powder in a large bowl. Add arugula, feta cheese, peppers, tomatoes, basil, garlic and pepper, if desired. Season with salt and pepper.
    3. POUR mixture into lined slow cooker.

    Cook:

    1. PLACE lid on slow cooker and cook on high for 3 to 4 hours or low for 5 to 6 hours. Quiche is done when center reaches 160°F, is set and edges are golden brown.

    REYNOLDS KITCHENS TIP: Eggs are messy, but by using a slow cooker liner, you’ll find cleanup to be quick and easy—no soaking or scrubbing!

  • Sweet Bacon Cornbread

    3

    Just when you thought a loaf of hearty, rustic corn bread couldn’t get any better—we went and put bacon in it!

    Prep: 30 minutes

    Bake: 20 to 25 minutes at 400°F

    Ingredients:

    • 4 slices bacon
    • 5 tablespoons maple syrup, divided, plus additional for serving (optional)
    • 1 cup yellow cornmeal
    • ¾ cup all-purpose flour
    • 2½ teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup milk
    • 2 eggs
    • ¼ cup butter, melted

    Instructions: 

    PREP:

    1. PREHEAT oven to 400°F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
    2. BAKE for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
    3. STIR together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.

    COOK:

    1. BAKE 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
    2. DRIZZLE with additional maple syrup, if desired.

    REYNOLDS KITCHENS TIP:

    Corn bread and bacon – it doesn’t get much better than that!  Bakeware pans are perfect for baking and transporting this delicious dish to potluck and tailgates or even give it away – there’s no pan to return!

    Number of Servings: 9

    Nutrition Facts (per serving) : 218 cal., 9 g total fat (4 g sat. fat), 61 mg chol., 402 mg sodium, 29 g carb., 1 g fiber, 9 g sugar, 6 g pro.

    Daily Values: 6% vit. A, 0% vit. C, 13% calcium, 6% iron

  • Sweet Potato Risotto

    4

    Risotto is made super-easy with Reynolds® Oven Bags. No more endless stirring at the stove—all you have to do slide the pan into the oven.

    Prep: 20 minutes

    Bake: 25 to 30 minutes at 400°F

    Cool: 5 minutes

    Ingredients:

    • 1 tablespoon all-purpose flour
    • 1½ cups uncooked Arborio rice
    • 1 sweet potato (8 ounces), peeled and shredded (1 cup)
    • ½ cup chopped onion
    • 2 tablespoons butter, softened and divided
    • 2 teaspoons snipped fresh thyme
    • 2 cloves garlic, minced
    • ¼ teaspoon ground black pepper
    • 3 cups reduced-sodium chicken broth
    • ½ cup dry white wine or reduced-sodium chicken broth
    • ¼ cup finely shredded Parmesan cheese, plus more for serving

    Instructions:

    PREP:

    1. PREHEAT oven to 400°F. Add flour to a Reynolds® Large Oven Bag. Shake. This helps prevent bag from bursting. Place bag in a 13x9x2-inch baking pan.
    2. ADD rice, sweet potato, onion, 1 tablespoon butter, thyme, garlic, and pepper to oven bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
    3. MICROWAVE chicken broth and wine in a medium microwave-safe bowl or measuring cup for 3 minutes on high power until liquid is hot (140°F). Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
    4. CLOSE bag with tie (found inside package). Cut six ½-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan
    5. PLACE pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.

    COOK:

    1. BAKE 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes.
    2. CUT open top of oven bag carefully. Remember: Always support bag with pan.
    3. SPOON rice mixture into a large serving bowl. Stir in remaining 1 tablespoon butter and ¼ cup cheese. Sprinkle with additional cheese, if desired.

    REYNOLDS KITCHENS TIP:

    Eliminate the pain of cooking risotto by using an oven bag! This no-stir recipe can be baked in the oven while you help with homework, tidy up or take a moment to relax. And with oven bags, there’s no sticky pan to soak and scrub when you’re done.

    Number of Servings: 10

    Nutrition Facts (per serving) : 162 cal., 3 g total fat (2 g sat. fat), 9 mg chol., 259 mg sodium, 27 g carb., 1 g fiber, 1 g sugar, 5 g pro.

    Daily Values: 45% vit. A, 3% vit. C, 6% calcium, 7% iron

  • Tomato & Bacon Creamed Corn Casserole

    5

    Prep, cooking and cleanup is made super simple when you make this side dish in your slow cooker.

    Prep: 20 minutes

    Cook: 2 hours (HIGH) or 4 hours (LOW)

    Ingredients:

    • 4 packages (12 ounces each) frozen whole kernel corn, thawed*
    • 1½ cups half-and-half, light cream, or whole milk
    • 1 cup chopped onion
    • ½ cup finely shredded Parmesan cheese
    • ¼ cup butter, cut up
    • ½ teaspoon salt
    • ¾ cup shredded Monterey Jack cheese (3 ounces)
    • 6 thick slices peppered bacon, crisp-cooked and chopped
    • ½ cup chopped tomato
    • 2 tablespoons snipped fresh basil

    Instructions:

    PREP:

    1. LINE a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
    2. PLACE 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
    3. STIR remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.

    COOK:

    1. COVER and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
    2. SPRINKLE with Monterey Jack cheese, bacon, tomato, and basil.

    *Use fresh sweet corn instead of frozen corn when sweet corn is in season. If using fresh corn, you will need 15 ears of corn.

    REYNOLDS KITCHENS TIP:

    Make this Tomato & Bacon Creamed Corn Casserole quick and mess-free by using a slow cooker liner. From prep to clean up it’s easy, and delicious.

    Number of Servings: 16

    Nutrition Facts (per serving) : 188 cal., 10 g total fat (6 g sat. fat), 26 mg chol., 275 mg sodium, 20 g carb., 2 g fiber, 3 g sugar, 7 g pro.

    Daily Values: 10% vit. A, 14% vit. C, 10% calcium, 3% iron

  • Twice Baked Sweet Potatoes

    6

    These sweet and savory twice-baked potatoes are baked first in foil for the perfect potato every time.

    Prep: 15 minutes

    Bake: 1 hour 30 minutes at 350°F

    Ingredients:

    • 4 sweet potatoes (10 ounces each)
    • ½ cup chopped walnuts
    • 4 ounces soft goat cheese
    • 2 tablespoons butter, softened
    • ½ teaspoon salt, divided
    • 2 tablespoons snipped fresh sage
    • 1 tablespoon olive oil

    Instructions:

    PREP:

    1. PREHEAT oven to 350°F. Line two baking sheets with Reynolds Wrap® Aluminum Foil; set aside.
    2. SCRUB sweet potatoes and pierce all over with a fork. Wrap each potato in a piece of aluminum foil and place on prepared pan.

    COOK:

    1. BAKE potatoes for 1 hour or until tender. Set aside to cool slightly.
    2. PLACE the walnuts on one of the prepared baking sheets. Bake 5 to 8 minutes or until walnuts are lightly toasted.
    3. CUT each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving ¼-inch shells. In a medium bowl combine the pulp, goat cheese, butter, and ¼ teaspoon salt. Using a potato masher or fork, mash until smooth. Spoon potato mixture into the potato shells.
    4. BAKE, uncovered, on a foil-lined baking sheet 25 to 30 minutes or until heated through.
    5. SPRINKLE toasted walnuts, ¼ teaspoon salt, and sage over the tops of the sweet potatoes. Drizzle with olive oil. Serve immediately.

    REYNOLDS KITCHENS TIP:

    Once is good but twice is nice. Bake these Sweet Potatoes in aluminum foil to hold in moisture and get perfectly cooked potatoes every time. Foil traps any juices that may escape and it makes for easy cleanup when you’re done.

    Number of Servings: 8

    Nutrition Facts (per serving) : 248 cal., 12 g total fat (5 g sat. fat), 14 mg chol., 302 mg sodium, 30 g carb., 5 g fiber, 6 g sugar, 6 g pro.

    Daily Values: 379% vit. A, 7% vit. C, 7% calcium, 8% iron

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