The Modern Classic Thanksgiving Menu

Regardless of on the off chance that you need to do it like Grandma broke, new ground or simply include a few new dishes to your time tested menu, you’ll find incredible sides, flavorful pastries, no-fall flat turkey formulas and all the more ideal here among best Thanksgiving formulas


  • 1 compartment (2.8 oz) French-singed onions
  • 6 mugs water
  • 2 lb new green beans, trimmed and cut into 1/2-inch lengths
  • 1/4 glass margarine
  • 1/4 glass Gold Medal™ universally handy flour
  • 1/2 teaspoon salt
  • 1 glass Progresso™ chicken juices (from 32-oz container)
  • 1 glass creamer
  • 4 oz cream cheddar
  • 2 glasses destroyed cheddar (8 oz)
  • 1 glass finely slashed cooked ham

Warmth broiler to 350°F. Shower 13×9-inch (3-quart) preparing dish with cooking splash. Hold 1/2 container French-browned onions for garnish.

In 4-to 5-quart pot, warm 6 mugs water to bubbling over medium-high warmth. Include green beans. Cook 6 minutes, mixing once in a while. Expel from warmth; deplete, and put green beans once again into dish; put aside.

In the mean time, in 3-quart pot, dissolve margarine over medium-high warmth. Include flour and salt; mix with whisk or fork until mixed. Slowly blend in stock and cream; cook and mix 6 to 8 minutes or until smooth, bubbly and sauce thickens. Expel from warmth. Include cream cheddar and cheddar; blend until the point when cheeses are liquefied. Blend in staying French-fricasseed onions and the ham.

Pour cheddar blend over green beans; mix to coat. Spread blend in preparing dish. Top with saved 1/2 container French-browned onions.

Heat 25 to 30 minutes or until hot and bubbly.