Give some thought to side dishes

pumpkin cornbread

The turkey is, and should be, the main event of your Thanksgiving meal, but without complementing the juicy bird with some delicious sides, your meal won’t be complete.

What is a Thanksgiving feast with bread on your food spread? Don’t just go to the store and buy the ones you stick in your over for a few minutes when you can spend less and make the dough, which also taste much better. There are soft dinner no knead rolls that are waiting to be buttered. This recipe makes 12 rolls.

Pumpkin Cornbread


Cooking spray, for pan

1 cup yellow cornmeal

1 cup all-purpose flour

1 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 tsp. baking soda

3/4 tsp. salt

1 cup pumpkin puree

1/2 cup sour cream

1/3 cup brown sugar

1/4 cup melted butter

2 eggs

Preheat oven to 400 degrees and grease a 9-inch-square baking dish with cooking spray. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt.

In a separate medium bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Add eggs one at a time, beating well between each addition. Pour over the dry ingredients and stir until just combined.

Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool before slicing into squares.


Soup for a Thanksgiving side? Yes! It’s not only trendy, but also fantastic and relatively easy to make. Nothing better than a little roasted butternut squash soup with your meal. It’s disgustingly good. Just ask Oprah.

Roasted butternut squash soup


1 large butternut squash, peeled and cubed (seeds removed)

2 potatoes, peeled and chopped

3 tbsp. extra-virgin olive oil

kosher salt

Freshly ground black pepper

1 tsp. butter

1 onion, chopped

1 stalk celery, thinly sliced

1 large carrot, chopped

1 tsp. fresh thyme leaves, plus more for garnish

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1 qt. low-sodium chicken broth

Preheat oven to 400 degrees. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.

Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7-10 minutes. Season generously with salt, pepper, and thyme.

Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)

Serve garnished with thyme.


Who doesn’t like a good mash? Instead of using those ordinary potatoes how about trying mashed sweet potatoes for a change.

Mashed sweet potatoes


6 sweet potatoes, peeled and chopped

kosher salt

3/4 cup half and half (or milk)

4 tsp. butter

2 tsp. maple syrup

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Freshly ground black pepper

Place potatoes in a large pot and cover with at least 2 inches of water. Season generously with salt. Bring to a boil and cook until potatoes are very tender, 20-30 minutes.

Mash potatoes and add half and half (or milk), butter, and maple syrup. Season with salt and pepper.