No other meal is as traditional as the Thanksgiving feast.If the host or hostess doesn’t serve the family’s favorite green bean casserole, Aunt Betty’s sweet potato casserole or grandma’s five-cup salad, there could be some holiday discontent.Many cooks wouldn’t dare stray far from the usual fare, but what if you wanted to try something a little different this year? Are you brave enough to put Food Network star Alton Brown’s green bean casserole on the table? What about a stuffing with goldenberries?If you yearn to show off your culinary skills but don’t want to offend your guests, why not do both? Tweak some of those favorite dishes by recharging them with some fresh new ingredients.A stuffing made with goldenberries would be a nice surprise. The exotic raisin of the Amazon is a sweet-and-sour delicacy and incredibly rich in vitamin A, according to the producer, Kopali Organics. Goldenberries are available at Whole Foods for $3.99.We’re pretty sure no one will turn up their noses at creamed corn gratin with fried onion rings and bacon. If they do, serve an old-fashioned scalloped-corn recipe from the “Owsley County Outreach’s Cookbook to Alleviate Hunger.”Parmesan tomatoes will please everyone at the table if you simply tell them it’s a Paula Deen recipe.No matter what you serve as side dishes this holiday, remember that nothing can stall dinner like too many dishes competing for oven space. Choose a couple of dishes for the oven and another recipe that can be prepared on the stove top, and of course a quick green salad or a sweet fruit salad that can be served cold.

These recipes are for the cook who wants to jazz up the traditional Thanksgiving dinner. If a can of cream of mushroom soup is not a staple in your pantry, try this version of green bean casserole.

NOT YOUR MAMA’S GREEN BEAN CASSEROLE—Yield: 4-6 servings

2 medium onions, thinly sliced1/4 cup plus 2 tablespoons all-purpose flour2 tablespoons panko bread crumbs2 tablespoons plus 2 teaspoons kosher saltNonstick spray1 pound fresh green beans, rinsed and trimmed1 gallon water2 tablespoons unsalted butter12 ounces mushrooms, trimmed and cut into 1/2-inch pieces1/2 teaspoon freshly ground black pepper2 cloves garlic, minced1/4 teaspoon freshly ground nutmeg1 cup chicken broth1 cup half-and-half

Procedure:1. Preheat oven to 475 degrees. Combine onions, 1/4 cup flour, panko and 1 teaspoon salt in large mixing bowl and toss to combine. Coat sheet pan with nonstick spray and evenly spread onions on pan. Bake until golden brown, tossing every 10 minutes, for about 30 minutes. Once done, remove from oven and set aside until ready to use. Turn down oven to 400 degrees.2. While onions are cooking, prepare beans. Bring water and 2 tablespoons salt to boil in 8-quart saucepan. Blanch beans 5 minutes. Drain in colander and immediately plunge beans into large bowl of ice water to stop cooking. Drain and set aside.3. For sauce, melt butter in 12-inch cast-iron skillet set over medium-high heat. Add mushrooms, remaining 1 teaspoon salt and pepper, and cook, stirring occasionally, until mushrooms begin to give up some of their liquid, about 4-5 minutes. Add garlic and nutmeg, and continue to cook 1-2 minutes. Sprinkle remaining 2 tablespoons flour over mixture and stir to combine. Cook 1 minute. Add broth and simmer 1 minute. Add half-and-half and cook until mixture thickens, 6-8 minutes.4. Remove from heat and stir in a quarter of the onions and all the green beans. Top with remaining onions. Place skillet in oven and bake until bubbly, about 15 minutes. Remove and serve immediately.

WILD RICE STUFFING—2 quarts vegetable stock3 cups wild rice, rinsedPinch sea salt1 tablespoon olive oil6 large shallots, chopped6 garlic cloves, minced1 pound white mushrooms, thinly sliced1 tablespoon soy sauce or wheat-free tamari1 teaspoon dried thymeFreshly ground black pepper1/2 cup Kopali (or another brand) goldenberries1 cup chopped fresh parsley1/3 cup chopped fresh sage

Procedure:1. Bring stock to boil. Add rice and salt, and return to boil. Reduce heat, cover and simmer 35-45 minutes, or until water is absorbed. Remove from heat.2. Heat olive oil in sauté pan, add shallots and garlic, and cook about 10 minutes, or until golden. Add mushrooms and continue to cook, stirring occasionally, until mushrooms release their juices.3. Add soy or tamari, thyme and pepper. Continue to cook until liquid evaporates. Transfer to bowl with the rice. Add goldenberries, parsley and sage, and toss to combine. Taste and adjust seasonings, adding more pepper if necessary.

Source: Kopali Organics

CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON—Yield: 12 servings

1 1/2 cups fresh bread crumbs made from crustless French bread6 bacon slices, chopped1/3 cup all-purpose flourSalt and pepper1 large red onion, thinly sliced into rounds1/2 cup (or more) vegetable oil10 green onions, chopped, divided2 tablespoons butter, plus more for greasing baking pan1 large onion, chopped8 cups frozen corn kernels (about 2 pounds 6 ounces)2 cups whole milk1 cup whipping cream3 tablespoons quick-cooking grits1/4 teaspoon cayenne pepper1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)

Procedure:1. Preheat oven to 350 degrees. Butter a 13-by-9-by-2-inch glass baking dish.2. Spread bread crumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.3. Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.4. To flour in medium bowl, add some salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes a side. Transfer onion rings to paper towels.5. Mix bread crumbs, bacon, onion rings and half the green onions in clean, medium bowl. Sprinkle with salt and pepper. (This, along with the onion rings, is the topping.)6. Add 2 tablespoons butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to a boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Toppings and corn can be made 1 day ahead. Cover separately and chill.)7. Preheat oven to 350 degrees. Bake, uncovered, 25 minutes. Sprinkle toppings over gratin; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.

OLD-FASHIONED SCALLOPED CORN—Yield: 10 servings

3 (15-ounce) cans creamed corn2 eggs1/2 cup butter, melted, divided1 cup crushed saltine crackers, divided1/2 teaspoon paprika1/4 teaspoon ground black pepper

Procedure:1. Preheat oven to 350 degrees. Butter an 8-by-11-by-2-inch casserole dish.2. In medium mixing bowl, combine creamed corn, eggs, 1/4 cup melted butter and half the cracker crumbs. Pour mixture into prepared dish.3. In small bowl, mix remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle mixture over casserole. Bake 30-40 minutes, until topping browns slightly and corn is bubbly around the edges.

Source: “Owsley County Outreach’s Cookbook to Alleviate Hunger”

BROILED PARMESAN TOMATOES—3 (14 1/2-ounce) cans whole tomatoes, drained (any variety, including Italian plum)Salt and pepper to taste1 stick butter1 cup freshly grated Parmesan cheese

Procedure:1. Place tomatoes in a 13- by 9-inch casserole dish. Sprinkle with salt and pepper to taste and top each with a pat of butter.2. Generously sprinkle cheese over tomatoes and broil 10 to 15 minutes, until tomatoes are heated through and the cheese is bubbly.

Source: “Paula Deen & Friends: Living It Up, Southern Style”

CELERY BAKE—Yield: 4-6 servings

2 cups sliced celery1 (8-ounce) can water chestnuts1 (10 ¾-ounce) can cream of mushroom soup1 stick butter, melted, divided1 sleeve round butter crackers, such as Ritz or Town House, finely crushed

Procedure:1. Preheat oven to 350 degrees. Cook celery in boiling water about 7 minutes and drain.2. Combine celery with water chestnuts, soup and half the butter, and place in 2-quart baking dish. Mix cracker crumbs with remaining butter and sprinkle on top of celery mixture. Bake 30 minutes.

Source: “Kentucky Cooks: Favorite Recipes from Kentucky Living” by Linda Allison-Lewis

GRAPE SALAD—8 ounces sour cream8 ounces cream cheese1/2 cup sugar1 teaspoon vanilla2 pounds seedless green grapes, washed and dried2 pounds seedless red grapes, washed and dried1/2 cup brown sugar1/2 cup finely chopped pecans1/2 teaspoon cinnamon, optional

1. In large bowl, combine first four ingredients. Add grapes.2. In small bowl, combine remaining ingredients and sprinkle over salad. Refrigerate.

Source: “Our Lady of the Mountains” cookbook

BASIC CRANBERRY SAUCE—12 ounces cranberries3/4 cup sugar1 teaspoon grated lemon zest1 cup water

Procedure:1. Combine all ingredients in medium saucepan; bring to boil. Reduce to a simmer; cook until cranberries are soft, about 10 minutes.2. Transfer to bowl, and let cool to room temperature.

Source: Martha Stewart’s “Everyday Food”MOLLIE’S BROCCOLI SALAD WITH MUSHROOMS AND WALNUTS—Yield: 6 servings

1/3 cup roasted walnut oil1 tablespoon Chinese toasted sesame oil1 tablespoon soy sauce1 teaspoon salt1 tablespoon finely minced fresh garlic1 tablespoon finely minced fresh gingerrootSeveral grinds fresh black pepperPinch of cayenne1/4 pound medium-size mushroom caps (very fresh, “tight” and white)2 pounds broccoli, cut into 2-inch spears1/3 cup unseasoned rice vinegar1 1/2 cups walnut halves, lightly toasted

Procedure:1. Combine first 8 ingredients in large bowl. Stir in mushrooms.2. Steam broccoli until just tender and bright green. Refresh under cold running water, then drain thoroughly and pat dry with paper towels. Add broccoli to marinating mushrooms, and stir gently until well coated. Cover tightly and allow to marinate at room temperature for at least 2 hours. If marinating longer, refrigerate.3. Stir in vinegar within 15 minutes of serving. Sprinkle on walnuts at the very last minute. Salad may be served cold or at room temperature

Source: cookbook co-author Mollie Katzen