THANKSGIVING SIDES YOU'LL WANT ON YOUR MENU | FEEDING THE BYRDS

-Welcome to Feeding the Byrds!
We hope you all love these Thanksgiving Sides as much as we do. What a great day to spend with family and friends and think about all of the things we are thankful for. Check out these thanksgiving sides you will want on your menu.

If you would like all of these recipes in a convenient download go to https://www.feedingthebyrds.com/ and click the download!

Butternut Squash Risotto: See Below
Beer Cheese Stuffing: https://bit.ly/3Gv6KBS
Brown Butter Carrots: see below
Honey Butter Skillet Corn: https://bit.ly/3gmxry0
Broccoli Casserole: see below
Smashed Potatoes: see below
Crock Pot Cinnamon Apples: https://bit.ly/3VauMX1
Instant Pot Scalloped Potatoes: https://bit.ly/3tIVXwk
Butternut Squash Kale Salad with chickpeas: https://bit.ly/3ErlWgz
Shaved Brussel Sprouts Salad: https://bit.ly/3EO4BA0
Scalloped Sweet Potatoes: see below

Butternut Squash Risotto:
-2 cups cubed butternut squash
-1 tbsp oil
-2 tbsp butter
-1 cup Arborio rice
-⅓ cup dry white wine
-2.5 cups hot chicken stock
-¼ cup grated Parmesan cheese
-salt and pepper
Preheat oven to 425. Mix butternut squash with oil, salt and pepper and toss to combine. Roast at 425 for about 20 min or until tender.
Add butter to a skillet and melt. Add in the rice and toast it, about 3-4 minutes until you start to see
some color. Reduce heat to a medium. Add in the wine and let it cook out. Add 1/4 cup of broth or stock and let it cook down, cooking the rice. Repeat this process until all of the rice is tender.
If the broth is used and rice is not fully cooked, repeat the process with water. Add in Parmesan cheese and roasted butternut squash and mix all together. Serve hot.

Brown butter carrots:
-Whole carrots
-1 tsp olive oil
-1 tsp oregano
-salt and pepper
-2 tbsp butter
-sage (optional)
Preheat oven to 400 degrees F. Combine carrots with EVOO, salt, pepper and oregano. Spread out onto a parchment lined baking sheet andbake for about 20 min.
Melt butter in skillet on medium heat (add in sage if you have it). Bubbles will start to form and you will see brown flecks. Once you see the flecks, you will remove from heat. Remove the sage and toss it. Pour your brown butter over the carrots and serve.

Broccoli Casserole:
-5 cups broccoli florets
-½ cup sour cream or greek yogurt
-½ cup mayonnaise
-1c can cream of mushroom soup
-1⅓ cups shredded sharp cheddar cheese
-1 tsp garlic powder
-1 tsp salt
-½ tsp pepper
-1/4 cup crushed Ritz crackers
-1/4 cup Cheese-its
-2 tbsp butter melted
Preheat the oven to 350 degrees F. Combine the broccoli, sour cream, mayo, cream of mushroom, garlic powder, salt, pepper, and 1 cup of the grated cheese in a bowl. Mix well. Put mixture into a greased 9x13 casserole dish and top with rest of the cheese.
Crush the ritz crackers and cheese-its and spread all over the top of the casserole. Drizzle with the melted butter. Bake the casserole uncovered for 30-35 minutes or until it is bubbly, the cracker crust is lightly browned, and the broccoli is fork-tender. Let sit for about 5 minutes and serve.

Smashed Potatoes:
-8 red potatoes
-2 tsp Olive oil
-salt to taste
-1 tsp garlic powder
-1/3 cup of parmesan cheese
Preheat oven to 425 degrees F. Wash and boil potatoes for about 20-25 min. Transfer to a parchment lined baking sheet and use your potato masher to smash them down to around
1/2 inch thick. Drizzle with EVOO and dust with salt and garlic powder. Sprinkle with parmesan cheese. Bake for 20-25 min until the edges are crispy.

Scalloped Sweet Potatoes:
-6 large sweet potatoes sliced
-1/4 cup maple syrup
-1/4 cup butter melted
-1/2 tsp rosemary
-1/4 tsp cayenne
-1/4 tsp salt and pepper
Preheat to 425 degrees F. Slice the sweet potatoes and arrange in a greased
casserole dish. Mix together the maple syrup, butter, rosemary, cayenne, salt and pepper and pour all over the stop of the potatoes. Cover with foil and bake 30 min. Remove the foil and place under the broiler for a couple of minutes.

Get in contact here:
feedingbyrds@gmail.com
or
Feeding the Byrds
PO Box 594
Mineral Springs, NC 28108

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My favorite knives: https://bit.ly/3vP9B1a
Our mixing bowls: https://bit.ly/3aq5LBj
My Baking Sheets: https://bit.ly/3GpCExh
My Pots and Pans: https://go.magik.ly/ml/1gxfg/

Favorite Amazon Products:
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My name is Amber and I spend lots of time in the kitchen making food for my family. My hope is that when you come here, you are inspired and encouraged and you get some new recipes to try for your own family. Thank you so much for stopping by and if you aren't subscribed, I would love if you would considering subscribing and sticking around for more food content.

**This video is not sponsored. I will always give my honest opinion, regardless of sponsorship, products sent to me for review, and referral or affiliate links.