This is an outstanding corn dish!
https://barefootcontessa.com/recipes/sagaponack-corn-pudding
Roquefort Pear Salad: (any blue cheese works well)
On enchiladas in California…interesting variations regionally. The Hispanic influence here in Texas is more toward Tamales for holidays. It was a minor adjustment for me as I love both.
@doschicos , I saw this recipe and I am thinking of adding it to the menu :
http://www.foodnetwork.com/recipes/ina-garten/spinach-gratin-recipe.html
That looks delicious, @lje62. I’ve always had good luck with Ina’s recipes.
Replace the green bean casserole with a green bean vinaigrette salad. Easy to make the night before and offers a crisp, tangy contrast to the heaviness of turkey, stuffing, etc. [all of which I love, of course].
Jalapeno Cornbread Mac n Cheese – this looks good! Would be useful if you have a lot of children at your table --just temper the Jalapeños.
@lje62, I’ve made the spinach gratin from Barefoot Contessa Parties many times, and it is delicious. I often use cheddar instead of swiss, since I always have it in the house. It looks like the same recipe.
My church had our Thanksgiving Feast today, and a friend brought a cauliflower dish that was heavenly. She said it was “creamy cauliflower with mascarpone and crispy pancetta.” Basically, it was a rich and smooth puree with tiny cubes of pancetta. I looked around for an official recipe and haven’t found one, but it should be easy enough to recreate. Low carb, although obviously not low cal!
The pic of this makes me want to give this a try-- Baked Butternut Squash and Cheese Polenta.
http://www.foodandwine.com/recipes/baked-butternut-squash-and-cheese-polenta
the brussel sprouts in the supermarket this morning didn’t look good - we may be doing without this year (will try other stores tomorrow)
@kiddie, frozen ones from Trader Joe’s are fabulous. And cheap–$.99 for a one-pound bag.
I think I will settle for frozen if I can’t do better
Had Brussels sprouts tonight. Haha. Can’t believe I am eating them now. They taste good as long as they are broiled and properly spiced!
We love brussells sprouts and we eat them all the time. But my absolutely favorite version is a Julia Child recipe where the sprouts are trimmed and blanched, then quartered an cooked until browned in butter. The only time when you will find people actually contending for the last few in the dish. 
@kiddie Just got back from the grocery store and thought of you. They had beautiful brussel sprouts! If you live in New England, I’ll tell you where to go.
Today on a podcast I was listening to they were talking about the goodness of creamed onions. I think someone on this thread mentioned them too. I don’t think I have ever seen or tasted this dish! I can’t quite imagine it - give me a clue what is so desirable - and who has an excellent recipe for them? I"m curious!
I’ve never had them either. From recipes I’ve seen its just small boiled onions in a white cream sauce.
To me, onions are at their best when browned or grilled.
I don’t get why creamed onions are so desirable, I just think they are okay, but this is my sister in law’s recipe - from her cookbook.
CREAMED ONIONS
2 lb pearl onions
1 pint light cream
2 Tb flour
2 Tb butter
Peel onions and blanch in boiling water until just tender. Drain, but save some of the water. Melt butter in a heave sauce pan, add flour and whisk until butter/flour mixture foams. Remove from heat and beat in cream. Simmer gently for 5 minutes. Add onions and enough cooking liquid to make a sauce of the consitency you prefer. Use water or stock if you inadvertently threw out the cooking water.
I think like many things that grace our holiday tables, its tradition and nostalgia.
Green bean casserole and jello salads don’t go back too far in time and were recipes created to promote products. I wondered how creamed onions got their start and it looks like they go way back:
http://www.foodtimeline.org/foodfaq.html#creamedonions
Pretty cool website.
Creamed onions are a favorite in our house. Here is the recipe I use :
2 pints pearl onions ( peeled )
2 tbsp butter
1/2 cup chicken broth
1/2 cup white wine
1 cup heavy cream
pinch of salt
pinch of pepper
1/8 tsp nutmeg
1 tsp fresh minced parsley
In a large skillet, simmer onions in butter , broth and wine for 20 min. Add cream and boil for 4-5 min until slightly thickened. Stir in salt, pepper and nutmeg. Pour into serving dish and garnish with parsley