Good Morning Arizona shares favorite Thanksgiving side dish recipes

PHOENIX (3TV/CBS 5) - Thanksgiving is nearly here! And according to a new survey from Shipt, a majority of Americans would rather have Thanksgiving without a turkey than a Thanksgiving without side dishes. When it comes to side dishes, the average American serves five side dishes at the Thanksgiving table. The survey also found America’s #1 side dish was stuffing! The GMAZ crew is now sharing their own favorite side dish recipes with you.

Tess’ Fruit Kabob Turkey

What You’ll Need:

• Assorted fruit (grapes, strawberries, pineapple, cantaloupe, cuties)
• 1 pear
• Candy eyes (you’ll find them in cake decorating aisle)
• Wooden/bamboo skewers
• Toothpicks

Preparation

1. Wash and cut fruit as needed
2. Assemble the “feathers”: Skewer the fruit in any order you want, but make sure the fruit is in the same order on each skewer.

(Note: 10-15 skewers of fruit will make a turkey with a full spread of feathers.)

1. Use pear for turkey body. Put on eyes (I get icing to make them stick on pear)
2. Stick skewers into pear so they fan around like feathers
3. Finish with orange slices on for legs (or use baby carrots) and use toothpicks for it to stay in place.

Gina’s Broccoli Cheese Casserole

Ingredients:

• 1 14 oz bag of broccoli
• 1 can cream of chicken soup
• 1 small jar of Cheez Whiz (8 0z)
• ½ cup butter melted (or ½ stick)
• ½ cup onion, chopped
• 1 cup Minute Rice (uncooked)

Preparation:

1. Sauté onions in butter; add to and mix with all other ingredients.
2. Bake in buttered 2-quart casserole dish for 30-40 minutes at 350-degrees. (You may microwave for 10-15 minutes in a microwavable dish.)
3. This dish is easy to double.

Ian’s Off the Cob Elote

• Grilled corn cut off the cob (10 ears)
• Grilled, diced jalapenos (3)
• Grilled, diced onion (1)
• Finely chopped cilantro (1 bunch)
• Lime juice (3 limes)
• Half cup of mayo
• Spice, heat of your choice
• Salt and pepper to taste
• Stir and serve chilled or warm

Susan’s Party Potatoes

• 1 pkg (32oz) frozen hash browns
• 1 can cream of chicken soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• ½ cup margarine or butter melted
• 1 ½ tsp. salt
• 1 medium onion, diced
• 2 cups corn flakes crushed
• ½ cup margarine or butter melted

Mix first seven ingredients and put into 13x9 pan. Top with corn flakes and drizzle margarine / butter over flakes. Bake at 350 degrees for 45 minutes.

Simone’s 7-Step Simple Charcuterie Board.

1. Gather an assortment of ingredients of your choosing. (I recommend meats, cheeses, crackers, dips/spreads, olives, nuts, cucumbers or tomatoes, grapes, or other fruit/produce you prefer.)
2. Use a flat wooden board as your base, arrange a few small cups to hold your dips, spreads, nuts and olives. This will provide structure for your board.
3. Organize your meats and cheeses. You can use a wine glass to create a rose out of fresh deli meats like salami, prosciutto and capicola. Layer the slices of meat on the rim of the wine glass one by one, going in a clockwise motion. Place the glass upside down on the board and twist to create the ‘meat rose.’
4. Fill in the spaces with crackers, pretzels, or chips.
5. Add fresh produce like tomatoes, cucumbers, fruit and pickles. You can’t go wrong with whatever you choose!
6. Use small spoons/cheese cutters to help guests spread dips and cut pieces of cheese.
7. Voila! You’re done! Serve and enjoy. Happy Thanksgiving!

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