It’s is a constant Holiday debate, same menu as last year or how about we try something new?
No doubt about it, I fall on the “same as last year” side, I see it as one of the few days a year that you get to eat all the calories that bring back all the memories. But occasionally I like to throw in “something new” just to give it a try or even share a new recipe.
The way I see it, you can break the Thanksgiving menu down into three parts: There are the dishes that you just have to make, no matter what, turkey, stuffing or dressing, mashed potatoes, collards and pecan pie. There are always a few family recipes that history and tradition dictate, like Grandma’s green Jello salad with marshmallows and pecans, which we all will enjoy.
Here are some traditional type recipes, just maybe with a twist.

Green Bean Casserole Recipe

• 1 pound fresh green beans rinsed, trimmed and halved (if necessary)
• 2 slices bacon, chopped
• 1 (8 oz) package mushrooms, sliced
• 1 teaspoon salt more or less to taste
• ½ teaspoon black pepper
• 1 clove garlic minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half and half
• 1 (2.8 oz) can French fried onion rings, divided in half
• 1 cup shredded cheddar cheese

For the green beans
Bring a large pot of salted water to a boil. Cook green beans for 3-5 minutes.
Drain the green beans and immediately place them into a large bowl filled with ice water to stop the cooking process.
Drain again and set aside.
To Make the Casserole
Preheat oven to 400 degrees F.
Place diced bacon in a cast iron skillet or large pan and cook over medium heat for 5 minutes, stirring regularly. Stir in the mushrooms, salt, and pepper and cook for about 4 to 5 minutes, stirring regularly. Add the garlic and cook for another 30 seconds.
Stir in flour and cook for 1 minute. Add the broth and simmer for 1 minute, gently scraping up any brown bits. Lower the heat to medium-low and slowly stir in the half-and-half.
Cook for about 6-8 minutes, or until the mixture has thickened, stirring occasionally.

Remove from the heat. Gently stir in the green beans and half the can of onion rings (about 3/4 cup).
Top with shredded cheddar cheese and remaining onion rings. Bake for 10-15 minutes, or until heated through and bubbly. Serve immediately. Serves 8

Cranberry Relish

• 12 ounces fresh cranberries
• 1 apple cored and cut into quarters
• 1/2 orange seeds removed and end trimmed off
• 1 cup granulated sugar
• fresh cranberries and orange zest for garnish optional

Place the cranberries in a food processor and pulse until coarsely chopped. Transfer the cranberries to a bowl.
Add the apple to the food processor and pulse until finely chopped. Add the apple to the bowl with the cranberries.
Add the orange to the food processor and pulse until finely chopped. Add the orange to the bowl with the cranberries and apples.
Add the sugar to the bowl and stir to combine. Cover the bowl and refrigerate for at least one hour or up to 3 days.
Serve, garnished with cranberries and orange zest if desired.
Serves 8, each serving contains; Calories: 131 Carbohydrates 34g,  Sodium:1mg, Fiber 2g,
Sugar: 29g.

Turkey Stuffing Balls

• 2 cups mashed potatoes
• 2 cups stuffing
• 1 cup shredded turkey
• ½ cup grate parmesan cheese
• 1 egg beaten
• ¼ cup bread crumbs
• ¼ teaspoon salt
• 1/8 teaspoon pepper

Preheat oven to 375 degrees.
In a large bowl, combine mashed potatoes, stuffing, turkey, Parmesan cheese, egg, bread crumbs, salt and pepper. Mix well.
For the mixture into 1-inch balls. Place the balls on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until golden brown.

Serve hot with gravy and/or cranberry sauce.

Cheesy Butternut Squash Casserole

• 4 Tbsp. extra-virgin olive oil, divided
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/4 to 1/2 tsp. crushed red pepper flakes (depending on desired level of heat)
• 1 bunch lacinato kale, stems and ribs removed, chopped
• 1 cup heavy cream
• 1/3 cup, plus 2 tablespoon grated Parmesan cheese, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 pounds peeled and cubed butternut squash
• 1/2 cup shredded Gruyere or gouda cheese
• 2 cups torn or roughly chopped sourdough bread
• 1/3 cup finely chopped walnuts

Preheat oven to 425 degrees.
Heat 2 tablespoon olive oil in a large sauté pan over medium heat. Once hot, add onion; cook for 7 to 8 minutes, until soft. Stir in garlic and red pepper flakes; cook 2 more minutes.
Stir in kale and cook until softened, about 2 to 3 minutes. Stir in heavy cream, 1/3 cup Parmesan cheese, Dijon mustard, fresh thyme, salt and pepper; simmer mixture until thickened, about 3 to 5 minutes.
Arrange butternut squash in a greased 3-quart baking dish. Carefully pour kale mixture over butternut squash, stirring to make sure it gets into all the crevices. Scatter Gruyere cheese over top.
Cover casserole with foil and bake at 425 degrees for 30 minutes, until the squash becomes nearly fork-tender. (if your squash is still hard at this point, bake for an additional 10 minutes.)
Meanwhile, combine sourdough, walnuts, remaining 2 tablespoons, Parmesan, 2 tablespoons
olive oil, and a small pinch of salt in a medium bowl. Massage oil into bread mixture until well-coated.
Remove casserole from oven and discard foil. Scatter sourdough mixture over top and return casserole to the oven. Bake, uncovered, for 20 more minutes, until the squash is tender and filling is thickened.
Let stand 5 to 10 minutes before serving.
Serves 8, each serving contains; Calories: 376, Carbohydrates: 39g, Protein: 8g, Fat 26g, Fiber: 5g, Sugar: 12g.

Wild Rice Pilaf with Brussels Sprouts

(Adapted from a Dishing out Health blog)

• 1 1/4 cup wild rice
• 2 cups lower-sodium vegetable broth, chicken will also work
• 3/4 teaspoon salt, divided
• 1/2 cup pecans, roughly chopped
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup finely chopped yellow onion
• 3/4 cup finely chopped celery
• 1 small apple, finely chopped (no need to peel)
• 1 1/2 teaspoon poultry seasoning
• 3 cups Brussels sprouts, trimmed and shaved or thinly sliced
• 1/3 cup dried cranberries

Combine rice, broth, and 1/4 tsp. salt in a medium saucepan. Bring mixture to a boil, cover, reduce heat to low, and gently simmer for 50 to 60 minutes, or until rice is tender.
Remove lid, stir, and place the lid back on to steam rice for 10 minutes (off burner).
Meanwhile, place pecans in a large dry skillet over medium heat. Toast pecans until they smell nutty and aromatic, watching closely so they don't burn, about 5 minutes. Transfer pecans to a bowl.
Return skillet to medium heat, and add olive oil and butter. Once melted, add onion, celery and apple; cook until softened, about 8 minutes.
Add Brussels sprouts and toss to combine. Continue cooking until Brussels are tender, about 6 to 7 more minutes. Stir in poultry seasoning and remaining 1/2 tsp. salt. Add toasted pecans and cranberries; remove from heat.
Add cooked wild rice to skillet, and toss to combine. If you feel like it needs a little moisture add 1-2 tablespoons butter.
Transfer pilaf to a serving platter and garnish with extra cranberries, pecans, and fresh thyme, if desired.
Serves 8, each serving contains; Calories: 310,Carbohydrates 45g,
Protein 9g, Fat 11g, Sodium 400mg, Fiber 7g, Sugar 12g.