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Narrow Results You've Selected: Vegetables Saveur Thanksgiving Remove all Difficulty Easy (94) Medium (21) Course Side Dish (75) Dessert (14) Salad (13) Soups & Stews (13) Appetizers (11) Show all... Main Course (10) Breakfast/Brunch (3) Condiments and Sauces (2) Beverages (1) Cuisine American (65) Vegetarian (28) Gluten-Free (19) Southern/Soul Food (10) Kosher (9) Show all... Vegan (8) Mexican (7) Simple (7) Italian (6) French (5) Jewish (4) Kid-Friendly (4) Middle Eastern (4) Quick & Easy (4) Indian (3) Classic (2) Eastern European/Russian (2) German (2) Cajun/Creole (1) English/Scottish (1) Greek (1) Healthy (1) Moroccan (1) Scandinavian (1) Season Fall (95) Winter (70) Spring (20) Summer (20) Technique Bake (36) Saute (30) Roast (13) No Cook (9) Slow Cook (8) Show all... Stew (8) Chill (7) Braise (4) Broil (4) Fry (4) Poach (3) Steam (1) Topic Recipe (130) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Occasion:Thanksgiving"; var omni_prop8 = "Main Ingredient:Vegetables,Source:Saveur,Occasion:Thanksgiving"; var omni_pageName="saveur:"+omni_prop12; 03/01/2007 Rich Gravy Turkey and all its sides would not be the same without a thick, creamy gravy like this one to bathe in. Issue #79 12/06/2005 Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée. Issue #77 11/23/2011 Turkey Soup Made with turkey bones, leftover stuffing, and leftover gravy, this recipe from cookbook author Marion Cunningham, is the ultimate day-after Thanksgiving one pot meal. Issue #70 10/30/2007 Sauteed Brussels Sprouts with Bread Crumbs This is our adaptation of an autumnal side dish frequently used at Thanksgiving time. Issue #70 10/20/2005 The Big Mushroom Salad This earthy salad can be served warm or cold. Issue #69 10/24/2007 Turnip Soufflé The humble, dependable turnip may surprise you with its sweet warmth. Issue #63 11/07/2008 Sauteed Brussels Sprouts with Pecans These buttery, nutty vegetables are the perfect autumn side dish. Issue #62 11/19/2007 Roast Turkey With Wild Rice Stuffing This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford. Issue #62 10/24/2007 Black Walnut Pumpkin Pie Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie. Issue #62 10/24/2007 Mrs. Dayton's Glazed Onions These sweet onions are the perfect accompaniment to the traditional Thanksgiving feast. Issue #62 02/04/2009 Glazed Carrots Use carrots with tops attached for this dish—it gives the impression they were just picked from the garden that morning. Issue #59 03/06/2007 Spinach with Pine Nuts and Raisins A popular Roman-Jewish specialty, this dish is simple but exquisite. Issue #58 10/24/2007 Sweet Potato Bread Pudding This Cajun inspired dessert is swimming in a scrumptious praline sauce. Issue #57 11/28/2007 Turkey with Spiced Ground Pork Stuffing Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas. Issue #55 08/23/2002 Puréed Sweet Potato Soup The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner. Issue #55 10/24/2007 Roasted Squash with Sage Bread Crumbs Hearty and satisfying, this recipe is the perfect accompaniment to a savory roast. Issue #54 11/19/2007 Light Mussel and Pumpkin Soup Don't try to make this elegant soup with Halloween pumpkins. Try try kabocha squash, Cinderella, or cheese pumpkins. Issue #46 10/18/2000 Sweet-Dough Pies The ''yams'' in this recipe are actually orange sweet potatoes. Issue #43 10/25/2000 Succotash Fresh succotash is an American classic. Issue #37 10/25/2011 Pumpkin Soup in a Pumpkin This recipe proves that the flesh isn't just for pies but makes a delicious soup as well. Issue #30 « Previous 1 2 3 4 5 . . .7 Next »