Thanksgiving Dinner Side Dishes

November 1, 2012

Where has the year gone?

It’s already time to think about the yearly Thanksgiving Day dinner.

Where to have it? What to cook? Who is coming?

This year, dinner will be at our house.

My sister and her family are coming in from Germany and my in laws, as well as hubby’s grandma will be joining us.

We stick to the traditional when it comes to what to serve.

Hubby makes a prime rib and I will prepare the turkey, as well as the side dishes.

Two sides that will always be found on our Thanksgiving dinner table are mashed potatoes and green beans.

Easy to make and yet, loved by all.

I make my mashed potatoes the following way.


6 white or russet potatoes, not too small

Brummel and Brown spread

Garlic powder

Salt to taste


Peel and dice the potatoes, put in a medium size pan, add water and some salt, bring to a boil. Boil for about 15 minutes or until the potatoes are fork tender. Drain. Put potatoes back in the pot or a bowl, add about 2 table spoons Brummel and Brown spread and cover. Wait a few minutes for the spread to melt. Add about a teaspoon of garlic powder and some salt to taste. Mash with a fork or potato masher. Add ½ to ¾ cup cold milk. Blend together until creamy but not runny.


For my green beans I use a recipe handed down from my mom not the traditional green bean casserole.


1 bag of green beans (I like using the pre-washed, pre-packaged kind, I’m lazy that way.)

¼ cup of bread crumbs

Brummel and Brown spread

Salt and pepper to taste


Take the green beans out of the bag and put them in a high-sided sauté pan, add cold water until just about covered. Bring to a boil. Boil for about 10 – 15 minutes. You don’t want them to be too soft. Drain. Put the pan back on the stove over medium heat, add about 1 – 2 teaspoons of Brummel and Brown spread and let melt. Add the green beans and coat them in spread. Sprinkle the breadcrumbs over the green beans and gently toss so the green beans are coated in the bread crumbs. Season with salt and pepper to your liking. You can also add sautéed onions if you prefer.


Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.







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  • TBM November 1, 2012 at 4:38 am

    I’m not a huge turkey fan so I survive off the side dishes around Thanksgiving time. Have a wonderful holiday—can’t believe that is so soon now.

    • Corey November 1, 2012 at 8:45 am

      I’m also not a turkey fan, so I make a small turkey breast for those that want it, and for the rest of us: 6 pounds of Standing Rib Roast works best!

    • Susi November 2, 2012 at 11:55 pm

      Wayne, why not make a prime rib? It’s a must in our house. 🙂

  • Liz @ A Nut in a Nutshell November 1, 2012 at 8:56 am

    Those green beans look positively yummy! But I’ll admit that I do like my soft.

    • Susi November 2, 2012 at 11:54 pm

      I like mine a little more soft as well, Liz. But the kids and hubby like a little crunch.

  • Rebecca November 1, 2012 at 12:33 pm

    That’s a terrific green bean recipe! I think I will try that. 🙂

    I also am thinking about Thanksgiving. It’s my favorite holiday.

    • Susi November 2, 2012 at 11:53 pm

      Rebecca, it’s so easy and delicious. 🙂

  • Kerry November 1, 2012 at 7:33 pm

    I want to come to your house for Thanksgiving!!! Yummo 🙂

    • Susi November 2, 2012 at 11:52 pm

      Be my guest!!! 🙂

  • Tami November 13, 2012 at 2:50 pm

    I like the string bean idea. I always made it with cream of mushroom soup and fried onions on top. I want to change that up and do something different. Thanks for a new idea!!!

    • Susi November 14, 2012 at 12:00 pm

      Tami, you are welcome. Hope you like it. I prefer this to the cream of mushroom recipe! 🙂