can you give me your favorite side dish recipe for thanksgiving ?

Raw cranberry relish.

Pick over a package of cranberries. Throw them in a food processor along with the zest and juice of an orange and enough brown sugar or honey to make it edible. Add a pinch of salt and pepper.

Love it!

We have so many traditional dishes down south that I'm not sure I could pick just one! We always have ( in addition to turkey, dressing, mashed potatoes & gravy which are all a given) sweet potato casserole with a yummy pecan/corn flake/brown sugar topping, fried corn, green beans, broc casserole, squash casserole, home baked mac & cheese, deviled eggs & coleslaw. If I HAD to pick just one it would be the sweet potato casserole. Goes perfect with honey glazed ham!

i've got been making this for years and not in any respect have any leftovers. Cranberry Mousse a million (6 oz.) pkg cranberry flavored jello a million c boiling water a million (20 oz.) can overwhelmed pineapple a million (sixteen oz.) can finished berry cranberry sauce 3 tbsp lemon juice a million tsp grated lemon peel a million/2 tsp floor nutmeg 2 c bitter cream a million/2 c chopped pecans or walnuts (elective) In a extensive bowl, dissolve jello in boiling water. Drain pineapple, putting the pineapple aside and including juice to jello. Stir in cranberry sauce, lemon juice, lemon peel and nutmeg. kick back till combination thickens. Fold in bitter cream, pineapple and pecans. kick back till set.

I love my mashed potatoes. Cube up and boil 3.5 pounds of mixed potatoes (half red/half Yukon, skins on). Melt 6 Tbsp. butter in a little pan with a heaping spoonful of minced garlic. Drain potatoes and mash with 8 oz. of cubed cream cheese. Drizzle in the garlic butter and mix with an electric mixer until well blended. Season with salt and white pepper and serve.

Here are 2, the first is pumpkin bread (just don't add frosting and its more of an appetizer or side dish),

http://www.associatedcontent.com/article/5946160/h...

This one is Baked Apple Crisp, really really good too!

http://www.associatedcontent.com/article/5964942/b...

I slaved for years to make mashed potatoes that would stand up to microwaving. When I'd mic my regular mashed, they'd get too airy and light; they had no texture. I experimented, and exchanged letters with people seeking the same thing, and finally perfected my recipe.

Then I found it, my recipe, nearly word-for-word on Cooks.com:

http://www.cooks.com/rec/search/0,1-0,make-ahead_m...