The You’ve Got Supper Girls are back again sharing some fun twists on Thanksgiving side dishes with these really simple recipes. Don’t forget to sign up for their free menus that arrive weekly, complete with a shopping list! They even have a new app for the i-phone.


YGS Supper Girls Cook up…

The Turkey’s Supporting Cast

1. Sausage and Apricot Stuffing

Brown 2 pounds of original sausage in a skillet. Add 2 cups each: chopped celery, chopped yellow onion. Cook until tender. Remove from heat. Add 24 oz can of apricot halves (drained and chopped, reserving juice). Add 6 cups of whole wheat bread cubes, 1 tbsp apple juice, and 1 tbsp poultry seasoning. Add reserved apricot juice if needed. Place in a greased baking sheet and bake at 350ºF for 30 to 45 minutes. Serves 10.

2. Sauteed Green Beans with Pecans

Cook 12 oz green beans in boiling water for 2 minutes or until crisp-tender. Drain and plunge in ice water. Melt 1 tbsp butter in a skillet over medium-high. Add green beans, ¼ cup chopped shallots and ¼ cup chopped pecans. Season with salt and pepper. Cook for 1 minute or until heated. Serves 4.

3. Maple Mashed Sweet Potatoes

Prick 3 pounds of sweet potatoes twice with a fork and bake at 400ºF in a foil-lined baking pan in the lower third of oven until tender, about 1 hour. Remove and let cool slightly. Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash with a potato masher or electric mixer. Stir in ½ stick soft, unsalted butter, ¼ cup warm heavy whipping cream (or milk), and 1 ½ tbsp maple syrup. Season with salt and pepper. Serves 4 to 6.

4. Squash Apple Bake

Peel and cut 2 small butternut squash and 6 apples into ½ inch cubes. Place squash in ungreased, glass baking pan. Top with apples. Mix ½ cup brown sugar, 2 tbsp flour, and ½ tsp nutmeg. Sprinkle on top. Melt ¼ cup butter and drizzle on top. Bake, uncovered, at 350ºF for about an hour or until squash is tender. Serves 8.

5. Savory Cranberry Chutney

In a large saute pan, combine 12 oz package cranberries, 1 orange cut into bite size pieces, 2 tbsp lemon juice, 2 tbsp minced shallots, 1 tsp ginger powder, ½ tsp cumin, ¼ tsp cayenne, 1 tsp lightly crushed mustard seeds and 1 cup sugar. Bring to a gentle boil. Stir until sugar dissolves and cranberries begin to pop open. Remove from heat and let cool. Option: Fold in ½ cup chopped pistachios and ½ cup chopped dried figs or raisins. Yields 2 cups. Make up to 2 days ahead.


If you are trying to make your plans for Thanksgiving check out  these ideas.

You might also enjoy these yummy sweet potatoes that can be made now and frozen.


Don’t forget  about the kids and how to keep them busy. Last year I made finger puppets and crayon pouches.


This year, these free printables I contributed at AlphaMom will keep them busy (hopefully). Bella has been coloring everyday and will deliver some of the placemats to a few of the shut-ins from our church.


About Cindy Hopper

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  1. Thank you for sharing these great easy and quick recipes! Can’t wait to try it out and spread the recipes out!

  2. I found you on twitter just this week and I’ve devoured your blog. LOVE IT! Thanks for sharing all your fun projects and ideas.

  3. How yummy! We love sweet taters all year long in our house-maybe it’s a southern roots sort of thing-but we add a bit of brown sugar with a dash of cinnamon which tastes REALLY great with the maple syrup! My mouth is watering already!!!

  4. Now, apricots in stuffing – that sounds different, but probably good. The cranberry chutney sounds really good. And the crayon holders and finger puppets look like good crafts we can do with the children we babysit. We’re always looking for good ideas for them. Thanks

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