During a seven year span in the 90’s, I swear my Aunt Catherine brought the same dish to Thanksgiving Dinner. No she didn’t use the same recipe, she brought the same EXACT food item. I think she made a huge bowl of Pink Cloud, a mysterious concoction of strawberry jell-o, cottage cheese, cool whip and pineapple. Then, Aunt Catherine would freeze the pink plaster leftovers and thaw it the next year and bring it again.
You may not be in that big of a rut, but most surveys show you and I serve the same side dishes every Thanksgiving. It may have started because pouring mushroom soup over green beans was easy. It may have been an old family recipe you wanted to pass down. Whatever the reason, you are in a RUT.
Last year on the radio show I co-host [Lambert & Lindsey, 102.3 The Max], we decided to call on some of Louisville’s Best Chef’s to bust you out of that late November snooze fest called family dinner. We called it the THANKSGIVING SIDE(s) SHOW.
Here are 8 recipes to shake off the drumstick doldrums.
Bacon and Parmesan Grits from former Brix Chef TJ Devault.
Plus recipes for Oyster Sage dressing, Sweet Potato casserole, Corn Pudding, Tiramisu and Crème Brule, and a wonderfully delicious Mayflower Martini recipe from Brown-Forman’s Chief Entertainment Officer Tim Laird.
So while I still occasionally partake of the pink plaster (Pink Cloud), having these new side dishes makes it a sentimental choice not a freezer-burned necessity.