Sides we LOVE

Year after year, these dishes have a place on our Thanksgiving table

November 19, 2008|By Kate Shatzkin | Kate Shatzkin,kate.shatzkin@baltsun.com

Yes, there will be a turkey on almost every table a week from tomorrow. But, to us, the side dishes are what make it Thanksgiving.

In many a family, there's a non-negotiable casserole, stuffing, puree or pudding that appears year after year, withstanding the march of time and trends. These dishes send the message that though the people sitting around the table may change, the meaning of the holiday meal they share endures.

In our Thanksgiving issue today, three of us share the recipes for our traditional Thanksgiving sides and the stories behind them, hoping you'll enjoy them as much as we do.

Carrot Souffle works as an alternative to sweet potatoes, PG 2

Pat's Sage Stuffing is great even in a sandwich of leftovers, PG 2

Hominy Casserole has a texture that goes wonderfully with turkey, PG 2

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