Not sure if stuffing is a side dish, but that's my favorite!

Every year I look forward to getting a can of jelled cranberry sauce. You know, the kind you open both ends of the can and it slips out onto the plate. I slice along the ridges and consumer over the course of two days. I never have it any other time of the year. My family is mortified at the sight of it. YUM!

Stuffing is indeed a side dish and is one of our favorites. Acorn Squash, corn bread, pumpkin bread, candied yams, garlic mashed potatoes, cranberries----we are big on sides (mostly traditional), and this year my son in law asked that I make something he had as a kid, a green bean casserole (have a feeling he may be the only one eating it). All of the sides are vegan--we have a vegan roast and a turkey for the non-vegan children. AND most importantly lots of Young's pies in addition to homemade desserts. Although we will only be 4 this year we are serving the dishes we always have.

Stuffing all the way. Sweet potato casserole topped with homemade Morang is another favorite. Classic homemade apple pie topped with Hagan Daze Vanilla Bean ice cream for dessert.

Mashed Potatoes (my wife makes the best!) and Chocolate Cream Pie

Still love string bean casserole. An oldy but goody. My mom always made it traditionally, Campbell's mushroom soup etc. I jazz it up a bit, add sautéed mushrooms and onions. Yum

Marilyn and Rona hit the spot with the String Bean Casserole. Shelly, Marisa or my niece Tara all make good ones. My understanding is Marisa is ordering in from Wholefoods which also can accommodate her vegan self. Because I want the filet mignon from Iavarone, this event for the "core four" might extend an extra day or so, in particular since the day after get together with a load of friends from all over for dinner followed by a very social charity BINGO at my Pythian Lodge will not take place in person.

Sorry to be late to the thread but my mother used to make braised Baby Bok Choy so I make it all year long. Bok Choy (sometimes spelled Bak Choy) is one of the leafy thick spine cabbage-like chinese vegetables. The baby ones don't need to be chopped and are more tender. If they are small enough you need not even split them.

Add very thin slices of garlic to boiling water in a pan, along with either vegetable or chicken stock - depending on who is eating it. Then add the Bok Choy. Somewhere between steaming and almost a braise and they are ready to go. Serve without the broth, but with a healthy grinding of black pepper. To gild the lily, go ahead and put some butter on it.

For Xmas, if you celebrate, we saute snow peas and cherry tomatoes in olive oil and garlic, for that red and green theme. Also good any time and very pretty.