Local Favorites: Stuffed Mushrooms, Oven-Roasted Corn, Deviled Eggs

As we ready ourselves to hit the road or host a Thanksgiving meal at home, the side dishes can be just as important as the main meal. But what to cook up for the big day that will compliment that big beautiful ham or turkey?

If you live in the upper Midwest, these are the most popular according to recent Google searches on Thanksgiving sides:

South Dakota: Stuffed mushrooms! I did not see that coming. I have made these several times but never thought about it being a Thanksgiving side dish. Here's how I do stuffed mushrooms:
Make a mixture of cream cheese, shredded cheese, onion salt, black ground pepper, pressed garlic, and cayenne. Clean the mushrooms and coat in olive oil. Fill the mushroom caps with the cheese mixture and bake at 350 degrees for about 20 minutes.

Iowa: Oven-roasted corn. A five-star method of making oven-roasted corn: clean and remove the first layer of husk on as many ears of corn you may need and preheat the oven to 350 degrees. Toss them directly on the oven rack for about 30 minutes - or until the husk is browning. Remove from oven and let them cool for a few minutes. Remove the husk and serve with butter. Courtesy of The Kitchn

Minnesota: Deviled eggs. How to make deviled eggs: hard-boil the eggs and slice them length-wise and scoop out the yolk and save it in a another bowl. Mash 'em up with a fork and add mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper and stir it all together until blended. Spoon mixture into empty white egg halves and top with paprika. (Downshiftology)

Happy Thanksgiving!