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Fri Nov 16, 2018, 12:40 PM

I will be cooking Thanksgiving at my daughter's place this year

I think this may be a plot on her part to teach her finance how to roast a turkey and make gravy. But we needed to take her up on the offer.

My wife and I have been squeezed into half our house since the "quick remodel" in August found black mold that led to the 1st floor being gutted.

What an effing nightmare... Anyway - We are not even close to finished rebuilding so the dinner was never going to be here.

Long preamble to this question - What is a good cooked vegetable replacement for green bean casserole? I just have had enough of that dish.

Since I read that the inventor of GBC had passed, and I will be cooking in a new venue - I feel that I need to free our Thanksgiving meal from the mandatory mediocrity this dish represents.

We do a pretty standard menu; Turkey, stuffing, pumpkin pie, mashed potato and gravy with tossed salad and French bread instead of rolls. My wife also makes sweet potato tempura so we are set on starch and meat.

I need another vegetable I think, but I have limited stove top or oven space - So my 1st choice (Greens) is out. No way I can put a pot full of greens into rotation on the range all the burners are accounted for.

Any thoughts?


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Arrow 34 replies Author Time Post
Reply I will be cooking Thanksgiving at my daughter's place this year (Original post)
The Polack MSgt Nov 2018 OP
Sherman A1 Nov 2018 #1
The Polack MSgt Nov 2018 #9
Fresh_Start Nov 2018 #2
blueinredohio Nov 2018 #7
irisblue Nov 2018 #3
The Polack MSgt Nov 2018 #5
irisblue Nov 2018 #11
The Polack MSgt Nov 2018 #13
irisblue Nov 2018 #14
The Polack MSgt Nov 2018 #17
The Polack MSgt Nov 2018 #19
JHan Nov 2018 #4
The Polack MSgt Nov 2018 #6
Ohiogal Nov 2018 #8
JHan Nov 2018 #10
The Polack MSgt Nov 2018 #12
irisblue Nov 2018 #15
JHan Nov 2018 #20
irisblue Nov 2018 #22
JHan Nov 2018 #23
The Polack MSgt Nov 2018 #25
JHan Nov 2018 #27
Major Nikon Nov 2018 #16
procon Nov 2018 #18
Freddie Nov 2018 #21
The Polack MSgt Nov 2018 #24
LisaM Nov 2018 #26
woodsprite Nov 2018 #28
PoindexterOglethorpe Nov 2018 #29
The Polack MSgt Nov 2018 #30
csziggy Nov 2018 #31
The Polack MSgt Nov 2018 #32
csziggy Nov 2018 #33
Hortensis Nov 2018 #34

Response to The Polack MSgt (Original post)

Fri Nov 16, 2018, 12:44 PM

1. A corn 🌽 and cracker casserole

Made with cream corn, milk and saltines is one of my favorites.

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Response to Sherman A1 (Reply #1)

Fri Nov 16, 2018, 01:02 PM

9. My family would probably like that - But I have no taste for corn

Which is ironic given that I live deep in the corn belt and have been described for decades as "looking corn-fed"

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Response to The Polack MSgt (Original post)

Fri Nov 16, 2018, 12:47 PM

2. roasted brussel sprouts with hazelnuts

do them the day before and reheat if you don't have oven room

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Response to Fresh_Start (Reply #2)

Fri Nov 16, 2018, 12:59 PM

7. I was going to suggest Brussels sprouts also. Delicious.

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Response to The Polack MSgt (Original post)

Fri Nov 16, 2018, 12:47 PM

3. Cut in half drizzled with maple syrup & pecans roasted brussel sprouts

Toss them w/ a tiny bit of olive oil, 5 min roast, stir toss 5 more min. They can stay in the oven for awhile. Roasting them carmalizes the sugars in them. Get a few purple carrors & roast them.

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Response to irisblue (Reply #3)

Fri Nov 16, 2018, 12:55 PM

5. Do you recommend the corrots and sprouts getting mixed together?

My wife makes roasted carrots pretty often, so it doesn't really strike me as a "Holidays" dish. More like a Tuesdays dish.

I hear about Brussel sprouts pretty often, but haven't tried them since I was a kid - when I despised 'em

Granted, they weren't roasted drizzled or mixed with chopped nuts - They were cooked in the standard 60s-70s white people's vegetable technique - Over boiled with a pat of margarine and then salted.

Same way my family made every vegetable - even the canned ones

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Response to The Polack MSgt (Reply #5)

Fri Nov 16, 2018, 01:04 PM

11. Purple carrots are pricey to me, so when I've done that mix,

For 2 people, 2 carrots, split & diag cut. I like the color mix next to a light baked chicken or fish fillet.
There aren't a whole lot of purple foods that hold their color baked that I've seen.

Give the sprouts a try this wkend. For the kid, the maple syrup drizzle covered the bitter taste that some people get with that veg. Maybe try a jalapeno jelly drizzle? Sweet heat.

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Response to irisblue (Reply #11)

Fri Nov 16, 2018, 01:16 PM

13. Sounds good.

Considering the amount of the cabbage family I eat, I should - Theoretically - like sprouts as well.

I mean I eat red and green spring and autumn cabbages, bok choy, savoy, napa or choy sum - I'm a Polish & Irish kid who married a Japanese & Chinese woman.

Cabbage is our biggest jam

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Response to The Polack MSgt (Reply #13)

Fri Nov 16, 2018, 01:21 PM

14. Babcia W had a fit when 'someone' used purple cabbage for cabbage rolls

More correctly called...Gołąbki.

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Response to irisblue (Reply #14)

Fri Nov 16, 2018, 01:29 PM

17. I don't blame her a bit - That just sounds wrong.

Oddly enough I think stuffed cabbage may be the closest thing to a universal dish as is possible.

They make it in Asia and all over Europe - No idea about South America or Africa though

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Response to The Polack MSgt (Original post)

Fri Nov 16, 2018, 12:49 PM

4. Do you like eggplant?

i have a couple ideas, depends on what you like:

baked eggplant pie is quick and easy for me: Layered with sweet peppers with tomatoes, onions, seasonings of your choice, zucchini and cheese with a little milk egg mix for binding with bread crumbs on top.

Beet salad ( depends on if you like beets)

Spinach cooked in coconut milk and spices.

herby roast veggies.

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Response to JHan (Reply #4)

Fri Nov 16, 2018, 12:59 PM

6. The eggplant pie sounds like a winner

I have shelf space in the oven - At least I have more than the limited stove top space I have. - Which is why we did green bean casserole to begin with...

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Response to JHan (Reply #4)

Fri Nov 16, 2018, 01:00 PM

8. My favorite Thanksgiving veggie dish

Roasted brussels sprouts with bacon and dried cranberries.

and my second fave

is steamed asparagus spears with lemon butter

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Response to Ohiogal (Reply #8)

Fri Nov 16, 2018, 01:02 PM

10. I love brussel sprouts with bacon , never added dried cranberries though!

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Response to Ohiogal (Reply #8)

Fri Nov 16, 2018, 01:08 PM

12. We all love asparagus

In my family steamed, roasted, baked wrapped in prosciutto and pan fried, with sauce or with cheese.

So that was sort of my fall back - a roasting pan full of Asparagus in olive oil sprinkled with grated romano and cracked black pepper

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Response to JHan (Reply #4)

Fri Nov 16, 2018, 01:25 PM

15. Have you slow roasted eggplant baked strips

for a 'vegan bacon subsitute' ? Roast cool, crumble, use in pasta carbonara?

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Response to irisblue (Reply #15)

Fri Nov 16, 2018, 01:58 PM

20. Yup, I've baked it like that. very yummy.

you've substituted it for the bacon in carbonara? So you used olive oil for the fat in the dish instead?

I also do something called roasted eggplant dip I serve with roti called "baigan choka" It's like baba ganoush minus the tahini.

I use two large eggplants and I poke in about 5 cloves of garlic in each eggplant ( just make lil incisions with your knife and plonk them in)

Bake eggplant whole or you can roast it on your bbq pit for a light charring until eggplants are soft on outside. The inside must be cooked so it'll take about 15-20 mins.

I also roast a sweet pepper ( to dice later and add to the dip) and two chillis to add for heat.

Once eggplant is cooked, it's simple sailing.

Thinly slice a medium onion and soak in cold water for a couple of minutes. Very thinly slice a clove of garlic, and dice the roasted pepper ( and hot pepper if you add it) Set aside.

Gut out eggplant flesh and mash, then drain and layer the onion and roasted pepper on top of the flesh.

In small saucepan, heat up a clove of garlic in about 4 tablespoons of oil ( to infuse the oil with garlic taste) until the garlic is golden brown and the oil is almost at the smoke point.

Then drench the onion, garlic and peppers with the hot oil and mix everything in.

Salt dish as you'd like and top with chopped parsley.

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Response to JHan (Reply #20)

Fri Nov 16, 2018, 02:26 PM

22. Haven't tried the roasted bacon bit eggplant yet.

Last time I made pasta carbonara, I had to fight the 3 cats off.😼😼😼. I honestly did not know cats like bacon, the dogs always got 1 piece first.


I was looking around & saw it as a possibility.

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Response to irisblue (Reply #22)

Fri Nov 16, 2018, 02:28 PM

23. It's nice, and I usually do it with breadfruit chips.

And toss them both up.

Nothing compares to bacon though. lol. So as much as they say it's a substitute... bacon is bacon.

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Response to JHan (Reply #20)

Fri Nov 16, 2018, 03:47 PM

25. I may just make this

and buy some Naan or pita bread to toast.

This sounds tasty

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Response to The Polack MSgt (Reply #25)

Fri Nov 16, 2018, 04:12 PM

27. It's a winner :) and so simple.

I love to serve it with flaky layered paratha, but you're good to go with naan.

I also do other veggie dishes with it:

Pumpkin "choka", aloo masala or paneer masala and curried green beans.

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Response to The Polack MSgt (Original post)

Fri Nov 16, 2018, 01:27 PM

16. The original green bean casserole recipe was written in the era of TV dinners

If you are making it that way with canned green beans and canned soup, making it with fresh ingredients and mushroom gravy is something quite different. I add sliced red peppers and quartered button mushrooms to mine as well.

Glazed carrots would be a nice substitute as would baked fresh asparagus with a garlic butter sauce.

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Response to The Polack MSgt (Original post)

Fri Nov 16, 2018, 01:40 PM

18. Sweet potatoes, mashed, roasted or candied, any variety of squash

with too many recipes possibilities to list.

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Response to The Polack MSgt (Original post)

Fri Nov 16, 2018, 02:22 PM

21. Best of luck

There’s recipes out there that involve fresh green beans and a white sauce. I’m cooking the meal as always, and my family would think it a huge travesty if I failed to make the canned green bean - canned soup version. But I sub celery soup for the mushroom.
I am honored that my soon-to-be DIL was texting me all day yesterday about making the family stuffing recipe, as apparently they don’t sell soft bread cubes in Florida, just the Pepperidge Farm seasoned-crouton type. Yuck. Told her to get a loaf of a firm white bread and make her own.

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Response to Freddie (Reply #21)

Fri Nov 16, 2018, 02:33 PM

24. Thanks Freddie

It was an easy dish to fit in - that was its biggest selling point TBH its only selling point

Feels like time to retire it

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Response to The Polack MSgt (Original post)

Fri Nov 16, 2018, 04:01 PM

26. Mashed yams with fresh ginger. The yams should be roasted.

It doesn't need anything else, just the fresh grated ginger and bonus, can be done ahead of time. I just roast the yams and squeeze them out of their skins.

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Response to The Polack MSgt (Original post)

Fri Nov 16, 2018, 04:29 PM

28. Roasted Cauliflower, Creamed Onions, Brussels, or Turnips

Cauliflower - roasted red onion, mushrooms, and bacon crumbles. Coat everything lightly with olive oil, season with salt, pepper, and a sprinkle of garlic powder. Drizzle with balsamic vinaigrette and roast until tender.

Brussel Sprouts - roasted with sautéed pancetta and sliced almonds.

Turnips - boil diced turnips (4-5 parts), potatoes (1-2 parts), and small carrots (1 part) until tender. Mash with a splash of cream, add butter, salt, pepper to taste.

Onions - sauté sliced onions in butter until caramelized. Sprinkle flour or Wondra over the sautéed onions and stir to coat. Add enough milk or cream to barely cover onions. Cook to desired consistency while stirring. Add salt and pepper to taste.


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Response to The Polack MSgt (Original post)

Fri Nov 16, 2018, 05:44 PM

29. Peas and pearl onions.

I have served that for many decades now.

And I'm guessing it's her fiancee you mean, not her finance.

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Response to PoindexterOglethorpe (Reply #29)

Fri Nov 16, 2018, 08:04 PM

30. Ever watch "Raising Arizona"?

At one point, Holly Hunter's charecter says "my finance left me"

But in my case it was auro correct

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Response to The Polack MSgt (Original post)

Sun Nov 18, 2018, 10:09 AM

31. Shades of this thread last night

My husband's family is finalizing the menu for Thanksgiving. I have been asked to bring my pecan pie (recipe off the Karo syrup label, cut the sugar in half, double the vanilla) but it turns out a LOT of people are bringing desserts.

So my husband suggested that I make my zucchini-squash dish. Very simple - sliced carrots, sauteed with some olive oil while slicing a sweet onion. Throw the onion in while slicing the zucchini and yellow squash. Throw them in. (Sometimes I throw in some minced garlic with the onion, but not for Thanksgiving dinner.) Cook until desired doneness. We'll probably leave it a little underdone, dump into a crock pot and take it along to reheat at the dinner location.

Cheap, simple, easy. None of those extra sauces that just add calories to an already overloaded meal. Salt & pepper at table as desired.

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Response to csziggy (Reply #31)

Sun Nov 18, 2018, 01:37 PM

32. Thank you - Something that I can pre cook and transport in a crock pot seems perfect



PS. my love of chili and my wife's killer curry recipe has led to a house with 5 crock pots, 3 with locking lids. We got this part covered

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Response to The Polack MSgt (Reply #32)

Sun Nov 18, 2018, 02:24 PM

33. We only have two crock pots

But one has three different size pots to fit it - that's my favorite. Neither have locking lids, but I'll get my husband to clean out one of the large coolers and use it to carry the largest pot with the vegetables in it The base can go in a cardboard box to insulate it.

The second one I have never used - it was passed down from a deceased friend. I really should get rid of it to someone who needs one. Maybe I will take it for Thanksgiving or Christmas and "forget" to bring it home and not claim it afterwards!

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Response to The Polack MSgt (Original post)

Sun Nov 18, 2018, 07:31 PM

34. Lots of good ideas, but I love greens.

So perhaps make ahead, refrigerate, and nuke or pick up a $10 slow cooker and transport and reheat in that?

All sounds good.

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