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Add #MooreFlavor to Traditional Thanksgiving Sides

Add #MooreFlavor to Traditional Thanksgiving Sides
A perfectly-prepared turkey may be the main attraction on the Thanksgiving table, but it’s the savory sides that complete the meal. Though we all have our personal favorites, a Thanksgiving menu is not complete without a standout dressing, creamy potatoes and seasonal veggies. To prep for the big day, we’ve rounded up a few must-have Moore’s side dishes. By incorporating Moore’s marinades and sauces, these side dishes put a #MooreFlavor twist on traditional Thanksgiving dishes. 
First, put a Southern spin on your classic dressing (AKA stuffing) with Moore’s Cornbread Dressing. If you love the creamy comfort of classic mashed potatoes, you’ll love these Blue Cheese Buffalo Mashed Potatoes even more. Green Bean Casserole is a go-to crowd-pleaser, and trust us, this recipe won’t disappoint. Lastly, finish off your Thanksgiving plate by adding a scoop of this seasonal butternut squash side dish.  
Though these are our favorites, we have plenty more Thanksgiving-worthy recipes! Be sure to check out our Pinterest board for Moore inspiration! 
9"x13" pan of baked cornbread, cooled and crumbled
4 pieces of bacon, uncooked
2 eggs, hard boiled and chopped
1 small onion, diced
½ cup celery, diced
3 T. Moore's Original Marinade
½ tsp. salt
½ tsp. black pepper
½ tsp. sage (optional)
1 can cream of chicken soup
2-4 cups turkey or chicken stock or broth
  1. Pre-heat oven to 350 degrees.
  2. Fry bacon until crisp then remove from pan and crumble.
  3. In remaining bacon drippings, sauté onion and celery until translucent.
  4. Add Moore's Marinade and heat until bubbly.
  5. Pour this mixture over the crumbled cornbread and stir until combined.
  6. Add bacon, eggs, soup, salt, pepper, and sage.
  7. Add broth or stock until it reaches the desired consistency.
  8. Bake in a large casserole dish for about 30 minutes or until lightly browned.
1-2 pounds Yukon Gold or Russet Potatoes, peeled and cubed
1/2 cup Moore's Blue Cheese Buffalo Wing Sauce
3/4 cup Half & Half
Salt and Pepper to taste
4 oz. Blue Cheese, crumbled (optional)
Parsley for garnish
  1. Place cubed potatoes in a large pot, covered with salted water, and bring to a boil.  Cook for 30 minutes or until tender.  Drain.
  2. Mash potatoes with an electric mixer or by hand, combining with half & half and Moore's Blue Cheese Buffalo Wing Sauce until smooth.
  3. Stir in crumbled blue cheese (optional) and season with salt and pepper to taste.  Transfer to a serving bowl and sprinkle with parsley.
1 -- 10.5oz can of Cream of Mushroom soup
½ cup milk
6 pieces of bacon, cooked, drained, and crumbled
3 tsp. of Moore's Original Marinade
2 -- 16oz cans French cut green beans
1 ⅓ French's Fried Onions 
Dash of black pepper
  1. Mix soup, milk, Moore's Original Marinade, black pepper, green beans, bacon, and 2/3 cup onion in 1 ½ quart casserole dish.
  2. Bake at 350°F for 30 minutes or until bubbling.
  3. Sprinkle with remaining onions.
  4. Put under broiler for 1-2 minutes until onion is browned.
2 lbs. butternut squash
1 tablespoon butter
2 tablespoons Moore's Original Marinade
2 tablespoons raisins 
  1. Cut squash in half, remove seeds, peel, and cut into small pieces.
  2. Cover with water and cook in sauce pan over high heat for 10 minutes or until tender.
  3. Drain well and mash or put through a food processor with butter and Moore's Original Marinade.
  4. Stir in raisins.