Ampersand’s favorite Thanksgiving Side Dish recipes. From our staff to you! 

June’s Wild Rice Soup

• 5 Cups cooked wild rice
• 1/3 Cup Butter
• 1/4 Cup minced onion
• 2/3 Cup Flour
• 2/3 Gal. chicken Stock
• 2 Cups Heavy Whipping Cream
• 2/3 Dry sherry Wine
• Minced Parsley
• Salt and Pepper

• Melt Butter in Sauce Pan.
• Add onion and sauté until light golden brown in color.
• Blend in flour.
• Add broth stirring constantly until slightly thickened.
• Blend in cream sherry, simmer until thoroughly heated.
• Garnish with minced parsley. 

Serve with:

Spode Delamere Set of 4 Ascot Cereal Bowls          Spode Woodland Soup Tureen & Cover

Sue’s Cranberry-Pecan Sauce

• 2 12oz Packages of Fresh Cranberries
• 3 ½ Cups Sugar
• 1 1/3 Cups Pecans – Chopped and Roasted
• 1/3 Cups Grand Marnier
• Fresh Lemon Juice

• Oven 350 Degrees.
• Stir Cranberries and sugar in large backing dish. Cover dish with Foil. Bake and Stir every 20 minutes for about 1 hour and 20 minutes. Remove cool completely.
• Add pecans Grand Marnier and Lemon Juice. 

Serve with:

Juliska Pewter Stoneware Sauce Boat

Jan’s corn Bread Mix

• 1 Box Corn Bread Mix
• 1 Can Cream Corn
• 1 Can Whole Corn
• 1 Cup Sour Cream
• 2 Eggs
• 1 Stick of Butter

• Oven 350 Degrees.
• Mix and Bake 1 Hour in an 8x11 Baker.

Serve with:

Mariposa Pearled Squared Casserole Caddy