Thanksgiving side dishes/8 recipes

A delicious and succulent dish that will have you and your friends licking your lips and fingers!

We use zucchini to make these pancakes, with parmesan cheese and shallots, very tasty.

A tasty way to use up leftover turkey from Thanksgiving or Christmas dinner. It includes leeks and mushrooms along with the turkey in a traditional flaky pastry.

Nothing is quicker and easier than a Chinese stir-fry, agreed?! This dish took me less than half an hour to make, and it tasted wonderfully delicious. Served it over a bed of rice, and our dinner was served with tons of goodness and yumminess.

A very tasty way to cook squash, and it's also a cozy dish in a cold winter day. Packed with nutrients, feel free to use other similar squash to replace butternut.

A great Sandwich maker and a light Summer Main Dish with a side salad, or as a salad topper, or stuffed into a Wrap or Tomato. Best served next day as flavors will have blended better.

Nancy Reagan's Pumpkin Pecan Pie recipe

This prosciutto, fontina and sun-dried tomato tart was brilliant. The combination of these three ingredients and the buttery-crispy puff pastry was absolutely delicious!

Delicately flavored crab stuffed between fillets of buttery and flaky Dover sole. It's a match made in heaven and the ingredients perfectly compliment each other. Best of all it's quite quick and fairly easy to make!

Cheesy, creamy and tasty.

Make your pasta dishes seem authentic with this spaghetti sauce made of Italian sausage, tomatoes and a variety of spices.

These cherry cream cheese bars were divine. The cream cheese added the rich creaminess; I made my own cherry pie filling, which was packed with cherry flavour and not super sweet, also did a few changes to make these bars healthier (see the linked recipe below) but still decadent.

A quick, easy and tasty dish, and it's a perfect week-day supper.

This is the best lassagna I have ever tried, basil-pesto definitely gave the whole lasagna tons of tasty flavor, also used low-fat milk and cheese, reduced the amount of fat, but the sauce was still creamy, asparagus was tender-crispy between the layered creamy stuffed noodles.

Instead of frozen veggies we used fresh broccoli and cauliflower and steamed them part way. We also used swiss cheese instead of cheddar and the results were surprisingly good.