SAVE $1.00 NOW
recipes recipes

Thanksgiving Sidekicks

When you think of Thanksgiving dinner, your first thought may be turkey.... But we all have our favorite side dishes that truly make every Thanksgiving meal memorable.

Whether you're a stuffing fanatic or sweet potato casserole enthusiast, these tried and true family favorites are a great addition to your holiday spread.

Moore's Buffalo Scalloped Potatoes
  • 4 Tbsp. butter
  • 1 1/2 cups half and half
  • 3 Tbsp. flour
  • 1/2 cup Moore's Original Buffalo Wing Sauce
  • 5-6 Russet potatoes, peeled and thinly sliced
  • salt and pepper to taste
  • 3 cups Provolone cheese, shredded

  1. Preheat oven to 350°F.
  2. Prepare casserole dish by spraying with cooking spray.
  3. In a medium saucepan, melt butter, then add 1/2 cup of half and half and flour. Whisk until smooth.
  4. Add the remaining half and half and Moore's Original Buffalo Wing Sauce and stir to combine.
  5. In the prepared casserole dish, layer 1/3 of the potatoes, sprinkle salt and pepper, 1/3 of the sauce, and 1 cup of provolone. Repeat layers 2 more times, ending with the lat cup of cheese on top.   
  6. Cover the dish with lid or foil and bake for 45 minutes.
  7. Remove cover and continue to bake for additional 15-20 minutes or until hot, bubbly and golden brown.

Green Bean Casserole
  • 10.5 oz can of cream of mushroom soup
  • 1/2 cup milk
  • 3 tsp. of Moore's Original Marinade (linked)
  • dash of black pepper
  • 2 (16oz) cans French cut green beans
  • 6 pieces of bacon, cooked, drained, and crumbled
  • 1 1/3 French's Fried Onions
  1. Mix soup, milk, Moore's Original Marinade, black pepper, green beans, bacon, and 2/3 cup onion in 1 1/2 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 onions are browned.

Moore's Cornbread Dressing
  • 4 pieces of bacon
  • 1 small onion, diced
  • 1/2 cup celery, diced
  • 3 Tbsp. Moore's Original Marinade
  • 9"x13" pan of baked cornbread, cooled and crumbled
  • 2 eggs, hard boiled and chopped
  • 1 can of cream of chicken soup
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. sage (optional)
  • 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 Original 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.

Spicy Sweet Potato Casserole
  • 2 medium sweet potatoes, sliced
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh oregano, chopped
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. paprika
  • 4 cloves garlic, minced
  • salt to taste
  • pepper to taste
  • 1/2 tsp. Moore's Harissa Hot Sauce
  • 3/4 cup heavy cream
  1. Preheat oven to 425°
  2. Slice your sweet potatoes and put them in a bowl. Drizzle in olive oil.
  3. Add oregano, cayenne pepper, paprika, garlic, salt, pepper and Moore's Harissa Hot Sauce. Stir to coat evenly.
  4. Spread sweet potatoes out on a baking sheet and bake for 15 minutes.
  5. Stir to mix up the juices and seasoning. Transfer into a casserole dish.
  6. Pour heavy cream on top and reduce oven heat to 400°.
  7. Bake for another 20 minutes and serve!

Blue Cheese Buffalo Mashed Potatoes
  • 2 pounds Yukon Gold or Russet Potatoes, peeled and cubed
  • 3/4 cup half & half
  • 1/2 cup Moore's Blue Cheese Buffalo Wing Sauce
  • 4 oz. blue cheese, crumbled (optional)
  • salt and pepper to taste
  • parsley for garnish
  1. Place cubed potatoes in a large pot, cover with salted water, and bring to a boil.
  2. Cook for 30 minutes or until tender. Drain.
  3. Mash potatoes with an electric mixer or by hand, combining with half & half and Moore's Blue Cheese Buffalo Wing Sauce until smooth.
  4. Stir in crumbled blue cheese (optional) and season with salt and pepper to taste.
  5. Transfer to a serving bowl and sprinkle with parsley.

Moore's Spicy Cornbread
  • 1 1/2 cup cornmeal
  • 1 1/2 cup all-purpose flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1 tsp. chili powder
  • 2 cups buttermilk
  • 1 Tbsp. Moore's Jalapeño Hot Sauce
  • 2 large eggs
  • 2 Tbsp. unsalted butter
  1. Mix cornmeal, flour, sugar, baking powder, salt and chili powder together.
  2. In a separate bowl, mix buttermilk, Moore's Jalapeño Hot Sauce and eggs together.
  3. Coat bottom and sides of slow cooker with butter.
  4. Whisk dry and wet ingredients together in a large bowl until fully incorporated.
  5. Pour into slow cooker. Make sure the mixture is spread evenly.
  6. Cook on high for 2 hours. Let it stand for 20+ minutes before serving.