Sandra Lee’s Thanksgiving side dishes

Oct 26, 2009 at 5:32 p.m. ET

The best guarantee for a gracious Thanksgiving gathering is to plan ahead and comprise your Thanksgiving menu with recipes that are near effortless to assemble. Sandra Lee, semi-homemade maven and host of Food Network's Money-Saving Meals, shows us how to set the Turkey Day table with scrumptious side dishes, from yummy cheese biscuits to impressive sweet potato souffles, that only look and taste like they took hours to prepare.

Semi-Homemade Thanksgiving

Sandra Lee's best Thanksgiving side dish recipes

Sandra Lee not only lends us her favorite Thanksgiving recipes, she also shares her favorite brand-name ingredients to ensure your side dish recipes turn out remarkable. For Sandra Lee's secrets to tantalizing turkey or to make her decadent butterscotch bread pudding for Thanksgiving dessert, be sure to pick up the latest issue of Sandra Lee Semi-Homemade magazine.

All recipes are reprinted with permission by Hoffman Media, LLC and

Sandra Lee Semi-HomemadeCheese Biscuits with Honey Butter

Makes 12 biscuits and about 1 cup honey butter

1 cup butter, softened
2 tablespoons honey
2-1?2 cups all-purpose baking mix, Bisquick
1?4 teaspoon garlic powder
1?8 teaspoon ground red pepper
1 large egg, lightly beaten
1?3 cup milk
1?3 cup sour cream
3 tablespoons butter, melted
1 cup shredded sharp cheddar cheese

1. In a medium bowl, combine 1 cup butter and honey. Beat at medium speed with an electric mixer until combined. Spoon honey butter into a small serving dish. Cover, and chill until firm.

2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

3. In a large bowl, combine baking mix, garlic powder, and red pepper, and whisk until blended. Add egg, milk, sour cream, and 3 tablespoons butter, stirring until thoroughly combined. Add cheese, stirring just until combined.

4. On prepared baking sheet, drop batter evenly into 12 mounds. Bake for 10 minutes. Serve with honey butter.

Glazed Walnut–Cornbread Dressing

Makes 8 servings

1 (15-ounce) box honey cornbread mix, Krusteaz
2 tablespoons butter, divided
1?2 cup chopped celery
1?4 cup chopped fresh shallots
1 teaspoon minced garlic
1?2 cup sweetened dried cranberries, Craisins
1?2 cup glazed walnuts, Emerald
2 teaspoons parsley herb blend, Gourmet Garden
1?2 teaspoon poultry seasoning
1-1?4 cups chicken broth
1?2 cup whole milk
1 large egg, lightly beaten
Cooking spray

1. Bake cornbread mix according to package directions. In a large bowl, crumble cooled cornbread (about 7 cups). Set or preheat oven to 350 degrees F. Spray an 11x7-inch baking dish with nonstick cooking spray.

2. In a small nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add celery, and cook, stirring often, 3 minutes, or until soft. Add to crumbled cornbread. Melt remaining 1 tablespoon butter in skillet and add shallots and garlic. Cook, stirring often, 2 to 3 minutes, or until translucent. Add to cornbread mixture.

3. Add cranberries, walnuts, parsley herb blend, and poultry seasoning to cornbread mixture and stir well. Add chicken broth, milk, and egg, stirring until thoroughly combined.

4. Pour mixture into prepared baking dish. Bake for 35 to 40 minutes, or until center is set.

Mashed Potato Casserole

Makes 8 servings

4-1?2 cups water, divided
2-1?2 cups whole milk, divided
5 tablespoons butter, divided
1 (4.8-ounce) box sour cream and chives instant mashed potatoes, Betty Crocker
1?2 cup real bacon bits, Oscar Mayer
1 (4.9-ounce) box scalloped potatoes, Betty Crocker

1. Preheat oven to 400 degrees F. Spray a 2-quart baking dish with nonstick cooking spray.

2. In a medium saucepan, combine 2 cups water, 2 cups milk, and 3 tablespoons butter. Cook over medium-high heat just until mixture starts to boil. Remove from heat, and add instant mashed potatoes, stirring until blended. Stir in bacon bits, and spoon mashed potato mixture into prepared dish.

3. In a medium saucepan, combine remaining 2-1?2 cups water, 1?2 cup milk, and 2 tablespoons butter. Cook over medium-high heat just until mixture starts to boil. Add scalloped potatoes, stirring until combined.

4. Cover, reduce heat to medium-low, and simmer for 10 minutes. Uncover, and simmer for 5 to 8 minutes longer, or until sauce thickens slightly. Carefully spread scalloped potato mixture over mashed potatoes.

5. Bake for 15 to 20 minutes, or until bubbly and starting to brown. Serve warm.

Roasted Lemon Brussels Sprouts

Makes 8 servings

Olive oil–flavored nonstick cooking spray
2-1?2 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
2 teaspoons grated fresh lemon rind
1?4 cup fresh lemon juice
1 teaspoon salt
1?2 teaspoon ground black pepper
Grated fresh lemon rind for garnish

1. Preheat oven to 425 degrees F. Spray a 13x9-inch baking pan with olive oil–flavored nonstick cooking spray.

2. In a large bowl, combine Brussels sprouts, olive oil, lemon rind, lemon juice, salt and pepper, and toss gently to coat. Spread Brussels sprouts mixture evenly into prepared pan.

3. Bake for 30 minutes. (Do not stir Brussels sprouts while they cook.) Garnish with grated fresh lemon rind, if desired.

Individual Sweet Potato Soufflés

Makes 8 servings

2 (24-ounce) bags frozen cubed sweet potatoes, thawed, Ore-Ida Steam n' Mash
2 large eggs, lightly beaten
1?4 cup honey
1?4 cup heavy cream
2 tablespoons butter, melted
2 teaspoons vanilla extract
1?4 teaspoon salt
1 cup miniature marshmallows

1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine sweet potato, eggs, honey, cream, butter, vanilla, and salt. Beat at low speed with an electric mixer until blended. Place mixture evenly in 8 (6-ounce) ramekins.

3. Bake at for 20 minutes. Top evenly with marshmallows. Bake for 5 minutes longer, or until marshmallows are lightly browned.

Thanksgiving turkey recipes

Whether you are cooking for two or cooking for a crowd, you'll find the perfect Thanksgiving turkey recipe below: