Three Easy Thanksgiving Side Dishes From Taste Of Home

This recipe will free up some oven and stove space because you make it in the slow cooker, utter perfection!  Most slow cooker recipes are easy and this one fits the bill!

What you need:

• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup butter
• 6 cups cubed day-old white bread
• 6 cups cubed day-old whole wheat bread
• 1 teaspoon salt
• 1 teaspoon poultry seasoning
• 1 teaspoon rubbed sage
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
• 2 eggs, beaten

Make it:

• Using a nonstick skillet over medium heat, cook the onion and celery in butter until tender.
• In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper, then stir in onion mixture. Combine broth and eggs and add to bread mixture and toss to coat.
• Transfer to a 3-qt. slow cooker that's been coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Yield: 10 servings.

Mashed potatoes with cream cheese and bacon?  Heck yeah!  I use to think butter and gravy was all I needed, wait till you taste THIS!  Plus, it's a time saver because you make it ahead of time.

What you need:

• 3 pounds potatoes (about 9 medium), peeled and cubed
• 6 bacon strips, chopped
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 1-1/2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 cup (4 ounces) shredded cheddar cheese
• 3 green onions, chopped

Make it:

• Put potatoes In a Dutch oven and add enough water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
• While the potatoes are boiling, cook bacon over medium heat until crisp. Remove to paper towels to drain.
• Drain potatoes and return to pan. Mash the potatoes, gradually adding cream cheese, sour cream and butter. YUM!  Stir in milk and seasonings. Transfer it to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon then refrigerate, covered, up to 1 day.
• When you're ready to bake it, preheat oven to 350°. Let the potatoes stand at room temp while the oven is preheating. Bake, uncovered, 40-50 minutes or until heated through. Yield: 10 servings.

To be honest, I am not a fan of cranberries, but like them on leftover turkey sandwiches.  But, if you don't have them on your Thanksgiving table, you won't have the leftovers for your sandwiches, right?  My husband likes cranberries AND orange so this is a perfect recipe.

What you need:

• 1 package (12 ounces) fresh or frozen cranberries
• 1 cup thawed cranberry juice concentrate
• 1/2 cup dried cranberries
• 1/3 cup sugar
• 3 tablespoons orange juice
• 3 tablespoons orange marmalade
• 2 teaspoons grated orange peel
• 1/4 teaspoon ground allspice

Make it:

• Combine the cranberries, cranberry juice concentrate, dried cranberries and sugar and cook over medium heat until the berries pop, about 15 minutes or so.
• Remove from the heat; stir in the orange juice, marmalade, orange peel and allspice, then transfer to a small bowl and refrigerate until chilled. Yield: 3 cups.