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30 Nearly Forgotten Thanksgiving Side Dishes

Bring some old-fashioned flavor to your dinner table this November with these vintage Thanksgiving side dishes.

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Glazed Sweet Potatoes

Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! —Rosemary Pryor, Pasadena, Maryland

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Cornbread Dressing with OystersTaste of Home

Cornbread Dressing with Oysters

My father's dressing bakes separately from the turkey and is simply delicious. The secret is to prepare the corn bread first, let it cool and then crumble it to form the base for the rest of the ingredients. My father always added oysters to give the dressing a special flavor. —Nell Bass, Macon, Georgia

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Brussels Sprouts in Rosemary Cream SauceTaste of Home

Brussels Sprouts in Rosemary Cream Sauce

Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky

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Cran-Raspberry Gelatin SaladTaste of Home

Cran-Raspberry Gelatin Salad

Just like Grandma’s, this pretty gelatin salad has full berry flavor without being too tart. It’s perfect for any holiday dinner. —Rosemary Burch, Phoenix, Arizona

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Cheese-Stuffed Sweet OnionsTaste of Home

Cheese-Stuffed Sweet Onions

These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone cheese. For the blue cheese, you can use Gorgonzola cheese, and in place of Romano, you can use Parmesan. It’s all delicious! —Sonya Labbe, West Hollywood, California

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Cauliflower Dill KugelTaste of Home

Cauliflower Dill Kugel

I enjoy cauliflower and kugel, so it made sense to combine the two into one special dish. The ricotta cheese adds a distinctive creaminess and lightness. —Arlene Erlbach, Morton Grove, Illinois

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Rosemary BeetsTaste of Home

Rosemary Beets

We’re a family of beet eaters. For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. —Nancy Heishman, Las Vegas, Nevada

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Herbed Accordion Dinner RollsTaste of Home

Herbed Accordion Dinner Rolls

To dress up everyday dinner rolls, our Test Kitchen brushes herbed butter over the dough, then forms accordion rolls. The aroma while baking is incredible!

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Maple-Glazed Acorn SquashTaste of Home

Maple-Glazed Acorn Squash

With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food—easy to prepare and a tasty pairing with a pork entree. —Nancy Mueller, Menomonee Falls, Wisconsin

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Scalloped Apples CasseroleTaste of Home

Scalloped Apples Casserole

When preparing my first Thanksgiving dinner years ago, I wanted to add something special to the table and came up with this recipe. It's been a part of our traditional dinner ever since. —Kellie Erwin, Westerville, Ohio

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Seasoned Brown Rice PilafTaste of Home

Seasoned Brown Rice Pilaf

For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. —Amy Berry, Poland, Maine

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Cornbread PuddingTaste of Home

Cornbread Pudding

I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom’s recipe, and it always reminds me of her. —Bob Gebhardt, Wausau, Wisconsin

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Creamed Spinach & Pearl OnionsTaste of Home

Creamed Spinach & Pearl Onions

When I was a culinary student, this creamy dish wowed me, and I don't even like spinach. This side is a keeper! —Chelsea Puchel, Pickens, South Carolina

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Sweet & Tart Lemon Jell-OTaste of Home

Sweet & Tart Lemon Jell-O

With its sunny lemon color, this gelatin mold brightens up any table. I usually make two molds for parties because it disappears so quickly. —Patricia Ryzow, Thousand Oaks, California

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Olive-Stuffed CeleryTaste of Home

Olive-Stuffed Celery

My grandmother taught both me and my mom this appetizer recipe for stuffed celery. We always serve it at Christmas and Thanksgiving. The stuffing is so yummy that even if you don't normally care for the ingredients on their own, you'll love the end result. —Stacy Powell, Santa Fe, Texas

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Bacon-Stuffed MushroomsTaste of Home

Bacon-Stuffed Mushrooms

I first tried these bubbly treats at my sister-in-law's house. The tender mushroom caps and creamy filling were so fabulous that I had to get the recipe. It's hard to believe how simple, fast and easy they are. —Angela Coffman, Kansas City, Missouri

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Cranberry Waldorf SaladTaste of Home

Cranberry Waldorf Salad

Cranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington

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Oyster Cheese Appetizer LogTaste of Home

Oyster Cheese Appetizer Log

When you say "holiday tradition" around our house, this appetizer comes to mind immediately. Every winter, I make lots of cheese logs and freeze them for when I'm expecting company or need to take food to someone's home. The blend of smoked oysters, chili powder, nuts and cream cheese tastes good-even people who don't like oysters may enjoy this interesting appetizer. —William Tracy, Jerseyville, Illinois

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Baker's Dozen Yeast RollsTaste of Home

Baker's Dozen Yeast Rolls

A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. —Taste of Home Test Kitchen

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Grandma's Cranberry StuffTaste of Home

Grandma's Cranberry Stuff

What could taste better than turkey and cranberry on Thanksgiving Day? My grandmother's classic recipe makes the best cranberry stuff to share with your family and friends this holiday. —Catherine Cassidy, Milwaukee, Wisconsin

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Marmalade Candied CarrotsTaste of Home

Marmalade Candied Carrots

My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina

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Ambrosia SaladTaste of Home

Ambrosia Salad

During last-minute menu planning, I often include this classic ambrosia salad recipe because I keep the ingredients on hand. —Judi Bringegar, Liberty, North Carolina

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Chestnut StuffingTaste of Home

Chestnut Stuffing

It wouldn't be Thanksgiving without a serving of my family's favorite stuffing. If you can't find jarred chestnuts at your grocery store, check gourmet cooking shops or order them online. —Lee Bremson, Kansas City, Missouri

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Cranberry-Apple Red CabbageTaste of Home

Cranberry-Apple Red Cabbage

When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side dish is just right with pork. —Ann Sheehy, Lawrence, Massachusetts

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Horseradish Deviled EggsTaste of Home

Horseradish Deviled Eggs

People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. —Ruth Roth, Linville, North Carolina

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Mincemeat-Filled BraidTaste of Home

Mincemeat-Filled Braid

Mincemeat has gotten such a bad rap over the years. Raisins, currants and other dried fruit, richly spiced and soaked in brandy…what's wrong with that? My family and I love it tucked inside this gorgeous-looking bread. It's perfect for breakfast or with dinner. —Loraine Steinfort, Shelbyville, Indiana

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Spicy Shrimp & Crab CocktailTaste of Home

Spicy Shrimp & Crab Cocktail

This seafood starter is so good that it makes me love a food I usually don't—radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. —Heidi Knaak, Liberty, Missouri

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Flaky Butterhorn RollsTaste of Home

Flaky Butterhorn Rolls

These dinner rolls, slightly sweet and so very flaky, were my mother’s recipe. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them Grandma’s Croissants! —Bernice Smith, Sturgeon Lake, Minnesota

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Sweet Potato StuffingTaste of Home

Sweet Potato Stuffing

Mom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. —Kelly Pollock, London, Ontario

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Grandma's Collard GreensTaste of Home

Grandma's Collard Greens

My grandmother made the best collard greens in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida