Thanksgiving Side Dishes That Are Vegetarian, Gluten-Free & More | ShopRite Grocery Stores

cornbread

🥗Healthier: whole grain cornbread

💰Cheaper: store-bought cornbread

Whole grain cornbread is more nutritious, while store-bought options can save time and money.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine can be a budget-friendly alternative.

Sauté celery and onions for about 10 minutes.

Add 1 cup of diced red bell pepper and sauté for another 5 minutes.

Chop about 1 tablespoon of fresh rosemary and mix it into the sautéed vegetables.

In a bowl, combine 8 cups of cornbread, 2 eggs, and 3 cups of low sodium chicken broth.

Add 1 teaspoon to 1.5 teaspoons of smoked paprika to the cornbread mixture.

Let the sautéed vegetables cool before adding them to the cornbread mixture to avoid cooking the eggs.

Gently mix the cornbread and vegetable mixture until combined, resembling oatmeal.

Add 1 cup of cheddar cheese to the mixture, reserving 1/2 cup for topping.

Spread the mixture into a pan and top with the reserved 1/2 cup of cheddar cheese.

Cover the pan and bake at 350°F for 30 minutes, then uncover and bake for an additional 15 minutes until browned.

Prepare butternut squash by cutting off the top and bottom and peeling the skin.

Cut the butternut squash into tenderloin pieces, ensuring they are thick.

Brush the butternut squash with a mixture of olive oil, nutmeg, and cinnamon.

Place the butternut squash on a baking sheet and roast at 400°F for 40 minutes until firm but not mushy.

Prepare the filling by sautéing walnuts, sage, apples, and shallots together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens