Pumpkin Soup and More | Simple Gourmet Side Dishes #HolidayTips

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Thanksgiving Menu Side Dishes


Believe it or not, we’re less than 40 days away from our traditional day of thanks and for many, the biggest meal we’ll prepare all year.  For anyone who has cooked on Thanksgiving day, you can certainly appreciate the extensive time and efforts that go into creating the perfect feast for our family and friends.

It’s times like these that simple-to-make, great-tasting side dishes are a true blessing to have in the Rural Mom kitchen!

During my trip to Orville, Ohio to visit the J.M. Smucker headquarters, we had the opportunity to work in the test kitchens and see how easy and rewarding it is to prepare savory side dishes for the upcoming holidays.  Following are a few of my favorites from the experience that I feel you and your family will enjoy.

Pumpkin Soup with Spiced Whipped Cream #Recipe
©/TM/® The J.M. Smucker Company

Pumpkin Soup with Spiced Whipped Cream

Makes: 6 to 8 Servings
Preparation Time: 35 Minutes
Cooking Time: 40 Minutes


• 2 tbsps. Crisco® Pure Olive Oil
• 1 cup chopped onion
• 1 cup chopped celery
• 2 medium carrots, peeled and thinly sliced
• 2 (14.5 oz.) cans chicken broth, divided
• 1/4 cup Pillsbury BEST® All Purpose Flour
• 1 1/2 tsps. salt, divided
• 1 tsp. ground sage
• 3/4 tsp. ground cinnamon, divided
• 1 (15 oz.) can pure pumpkin
• 1/4 cup firmly packed brown sugar
• 1/2 cup heavy cream
• 1/4 tsp. ground red pepper
• 1 tbsp. fresh snipped chives


1. HEAT oil in 4-quart saucepan over medium heat. Add onion, celery and carrots. Cook 10 minutes or until tender, stirring occasionally. Place in blender container. Add 1 can chicken broth, flour, 1 1/4 teaspoons salt, sage and 1/2 teaspoon cinnamon. Cover and process until smooth.

2. RETURN vegetable mixture to saucepan. Stir in remaining 1 can broth, pumpkin and brown sugar. Bring to a boil. Reduce heat to low. Simmer 5 to 10 minutes or until desired consistency.

3. BEAT cream, red pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon salt in medium bowl with electric mixer on high speed until stiff peaks form. Pipe or spoon over individual servings of soup. Sprinkle with chives.

©/TM/® The J.M. Smucker Company

Sausage Cornbread Dressing with Apples and Pecans #Recipe
©/TM/® The J.M. Smucker Company

Sausage Cornbread Dressing with Apples and Pecans

Makes: 8 to 10 servings
Preparation Time: 45 Minutes
Cooking Time: 30 Minutes


• Crisco® Original No-Stick Cooking Spray
• 2 (6 oz.) pkgs. Martha White® Cotton Country® Buttermilk Cornbread Mix, prepared according to package directions or 2 (6 oz.) pkgs. Martha White® Buttermilk Cornbread & Muffin Mix, **
• 2 cups crumbled biscuits** or toasted bread cubes
• 1/2 lb. bulk pork sausage
• 1 cup chopped celery
• 1/2 cup chopped onions
• 1 1/2 cups chopped unpeeled Granny Smith apples
• 3/4 cup coarsely chopped toasted pecans*
• 1/4 cup chopped fresh parsley
• 1 1/2 tsps. dried sage leaves
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. pepper
• 1 (14 1/2 oz.) can chicken broth


1. HEAT oven to 375°F. Spray a shallow 2 1/2-quart baking dish or pan with no-stick cooking spray. Coarsely crumble prepared cornbread in large bowl. Add crumbled biscuits.

2. COOK sausage, celery and onions in large skillet over medium-high heat until sausage is browned and vegetables are tender, stirring occasionally.

3. ADD sausage mixture and all remaining ingredients to cornbread and biscuits. Mix well, stirring gently so cornbread does not crumble completely. Spoon into prepared baking dish.

4. BAKE 30 to 35 minutes or until golden brown. TIP*To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned. TIP ** For best results use day old cornbread and biscuits

©/TM/® The J.M. Smucker Company

New Potatoes with Sweet Brown Onions #Recipe
©/TM/® The J.M. Smucker Company

New Potatoes with Sweet Brown Onions

Makes: 8 servings Preparation
Time: 10 Minutes Cooking
Time: 12 Minutes


• Crisco® Original No-Stick Cooking Spray
• 24 new potatoes (about 2 oz. each), rinsed and patted dry • cup caramelized onions
• 1/4 cup Smucker’s® Apricot Preserves
• 1/3 cup crumbled, cooked bacon
• tbsp. balsamic vinegar
• 1/4 tsp. ground allspice
• 1/4 tsp. salt
• 1/3 cup crumbled blue cheese


1. HEAT oven to 400°F. Line 13 x 9-inch baking pan with foil Coat with no-stick cooking spray. Cut potatoes in half. Coat with no-stick cooking spray. Place in prepared pan, cut-side down. Roast 20 minutes. Turn potatoes over with cut-side up. Roast an additional 15 to 20 minutes or until fork tender.

2. HEAT onions, preserves, bacon, balsamic vinegar, allspice and salt in large skillet over medium-high heat. Add onions. Cook 5 to 7 minutes, stirring frequently, until slightly thickened.

3. PLACE potatoes on serving platter. Spoon onion mixture on top of potatoes. Sprinkle with crumbled blue cheese.

©/TM/® The J.M. Smucker Company

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Tags: dinner
Barb Webb. Founder and Editor of Rural Mom, is an the author of "Getting Laid" and "Getting Baked". A sustainable living expert nesting in Appalachian Kentucky, wen she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s writing about country living and artisan culture.
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    • Ellen
    • October 21, 2013

    Oh yum. I am definitely trying that dressing recipe for Thanksgiving!

    • Frugal and Fun Mom
    • October 21, 2013

    Those dishes look amazing. I am really interested in the Pumpkin Soup with Spiced Whipped Cream, I bet it is delicious!

    • Grace
    • October 21, 2013

    That looks amazing! I’m going to try some of these.

    • Pam
    • October 21, 2013

    That stuffing looks so good. I am going to try that for Thanksgiving. Yum! Maybe I can change it a little bit and make it gluten free.

      • Barb Webb
      • October 28, 2013

      Oh I bet you could easily by swapping in gluten free breads. Do let me know if you try it how it turns out!

    • Tough Cookie Mommy
    • October 22, 2013

    Keep those recipes that contain pumpkin coming. I bought some pumpkin pies at the grocery store today and I’m enjoying using it as an ingredient in so many recipes.

    • Linda Kinsman
    • October 22, 2013

    The new potatoes with sweet brown onions just may be the new side I add this year. They look amazing as do all of the recipes you shared. Thanks!

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