Whether you’re inviting guests to your Thanksgiving table or you’re contributing a dish at a friend or family member’s feast, here is a cornucopia of recipes to help make the day something to be thankful for indeed.

This dish will quickly perform a disappearing act on Thanksgiving Day, so be sure to have plenty on hand to serve the guests!

Ingredients:

2 loaves French bread, cut into 1-inch pieces

2 Tbsp. butter to grease pans

1 onion, chopped

5 stalks celery, sliced in 1/4-inch pieces

2 Tbsp. butter, to sauté veggies

2 tsp. celery salt

1 Tbsp. poultry seasoning

1 tsp. dried sage

3 eggs, beaten

2 C. chicken broth

1/4 C. butter, melted

1 lb. ground sausage, browned (optional)

Directions:

Preheat oven to 350 degrees. Butter two cookie sheets and set aside. Cut bread into small pieces, and place in a single layer on the baking sheets. Stir occasionally as it bakes until dried out – about 30 minutes. Allow the bread crumbs to cool and add to an extra-large bowl.

Preheat over to 350 degrees.

While the bread is in the oven, melt 1/4 C. butter in a skillet and sauté onions and celery. Stir often, about 10 minutes. If you’d like to add it, brown the sausage at this point.

Add all ingredients to the bowl and stir until all ingredients are combined.

Grease a 9×13 pan with cooking spray and pour the mixture in, covering with tin foil.

Bake at 350 for 30-40 minutes and serve immediately. 15 servings.

These rolls are a divine addition to the holiday dinner table with a buttery flavor and fluffy texture.

Ingredients:

1 Tbsp. yeast

1 Tbsp. sugar

2 Tbsp. lukewarm water

1 C. milk

3/4 teas. salt

1/2 C. butter

1/2 C. sugar

4 C. flour

3 eggs, beaten

Directions:

Mix the first three ingredients together in a cup and set aside to proof.

Scald milk, add butter, cool to lukewarm. Add other ingredients, cover and let rise 5-6 hours (double in size). Knead one or two times. Divide in half. Roll into a circle, 1/8-inch thick, 12-15 inches across. Cut circle into 16 pieces (in pizza fashion). Roll each from the large to the small end and shape like a crescent. Place on cookie sheet, 16 to a sheet, one inch apart. Let rise 2-3 hours. Bake 5-6 minutes at 375 degrees.

Makes 32 rolls.

Green bean casserole is a staple for family gatherings. This version comes from www.cooksrecipe.com.

Ingredients:

4 slices maple-flavored bacon, diced

1/4 C. chopped onion

2 (14-ounce) cans cut green beans, drained

1 teaspoon sugar

1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

Directions:

In skillet, fry bacon until nearly crisp. Add onion and cook until onion has softened. Add green beans, sugar, salt and pepper. Cover and cook over low heat for about 5 to 10 minutes. Serve immediately.

Makes 6 to 8 servings.

This tried and true recipe has a winning combination of flavors.

Ingredients:

3/4 C. Miracle Whip Light Dressing

2 Tbsp. sugar

2 Tbsp. white vinegar

1 bunch broccoli, cut into florets (about 6 cups)

1 pkg. Hormel Real Crumbled Bacon (on the salad dressing aisle)

1 small red onion, chopped (1-2 Tbsp. according to personal taste)

1/2-1 C. candied walnuts

Directions:

Mix dressing, sugar and vinegar in large bowl.

Add remaining ingredients; mix lightly.

Refrigerate 1 hour.

This recipe, from a Pillsbury Bake-Off booklet, may be your family’s next new favorite side dish.

Ingredients:

3 Tablespoons olive or vegetable oil, divided

8 sun-dried tomatoes, cut into strips

2 garlic cloves, minced

1 (4.5-oz.) can chopped green chilies, drained

2 (10-oz.) pkg. frozen cauliflower in cheese flavored sauce, thawed

1/4 cup plain bread crumbs

1/4 grated Parmesan cheese

Directions:

Preheat oven to 400 degrees. Heat 1 tablespoon of the oil in medium skillet over medium heat until hot. Add tomatoes, garlic and green chilies; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Spread in bottom of ungreased 9- or 10-inch-square baking dish. Top with thawed cauliflower with cheese mixture. Crumble bread crumbs and Parmesan cheese on top.

Bake at 400 degrees for 20 to 22 minutes or until edges are bubbly and bread crumbs are golden brown.

4 (3/4 cup) servings.

Here’s an easy and delicious Thanksgiving tradition – a nice addition to the holiday meal.

Ingredients:

4 large sweet potatoes

1/2 C. butter, one stick

2 C. white sugar

1/4 C. heavy whipping cream

1 tsp. cinnamon

1/2 tsp. ground nutmeg

pinch of clove

1 Tbsp. vanilla extract

salt to taste

Directions:

Preheat oven to 350 degrees. Peel the yams and cut into 1/2-inch slices. Place in a 9×13-inch casserole dish. In a medium saucepan over medium heat, melt butter. Stir in sugar, mixing well, then add whipping cream and incorporate. Stir in cinnamon, nutmeg, clove and vanilla. Pour mixture over the yams and cover with foil. Bake 40 minutes, remove foil and bake for 25 minutes more. Plate up, drizzling sauce over the yams.

This barbecued baked beans recipe by Jeanette Hueckman of John Day would be a filling side – or serve it on another chilly fall or winter day.

Ingredients:

2 cans butter beans, drained

2 cans kidney beans, drained

1 lg. can baked beans

3/4 lb. bacon (Jeanette uses peppered bacon)

2 lbs. hamburger

1 C. chopped onions

1 C. brown sugar

1 C. ketchup

4 Tbsp. cider vinegar

2 1/2 Tbsp. dry mustard

2 tsp. salt

Directions:

Preheat oven to 300 degrees.

Cook bacon until crispy, according to package instructions, cool and crumble or cut into small pieces. Brown hamburger. Combine ingredients in a large oven-safe stew pot and bake, covered, for one hour or heat in crock pot on low for about four hours.