If you're going to a Thanksgiving dinner you might want to bring (or be ordered to bring by mom) a side dish to serve with the turkey.

Here are three simple recipes for classic side dishes from Butterball. (Yes, they do other things than just sell turkey.) There's Golden Mashed Potatoes with Chives, New England Cran-Maple Chutney, and Heartland Vegetable Medley topped with muenster cheese and crushed crackers.

Really impress mom and make all three. They won't take long to make, and don't require a lot of skill. Yet they're delicious enough to make her smile. If you run into any problems, or have any questions, you can always call the hotline at 1-800-BUTTERBALL or click www.butterball.com to watch one of their TurkeyTalk podcasts.

New England Cran-Maple Chutney
Prep Time: 15 minutes
Total Time: 2 hours, 30 minutes
Makes: 8 servings (3 cups total)

Ingredients:
1 12 ounce bag fresh or frozen cranberries
1 cup sugar
1 cup maple or maple-flavored syrup 1/2 cup finely chopped onion
1/2 cup chopped crystallized ginger (about 2 1/2 ounces)
2 tablespoons lemon juice
1 tablespoon honey Dijon-style mustard
1 teaspoon minced fresh garlic
1 teaspoon ground cinnamon
1/2 teaspoon salt

Directions:
1. Combine all ingredients in heavy medium saucepan.

2. Bring to boil on medium heat, stirring frequently. Reduce heat to low and simmer, uncovered, for 10 to 15 minutes or until cranberries begin to pop and mixture thickens. Cover and refrigerate at least 2 hours to chill and allow flavors to blend.

3. Transfer chutney to a bowl and serve with roasted Butterball® Turkey.

Tips and Ideas:
- Chutney mixture can be prepared and refrigerated up to 1 week before serving.
- Crystallized ginger can be found in most grocery stores, located in the spice aisle.




Golden Mashed Potatoes with Chives
Prep Time: 10 minutes
Total Time: 22 minutes
Makes: 8 servings (about 1 cup each)


Ingredients:
2 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes
1 1/2 cups shredded sharp Cheddar cheese
2/3 cup half-and-half
1/4 cup butter
2 tablespoons chopped fresh chives
1/2 teaspoon salt
1/8 teaspoon pepper
Handful of whole chives, if desired, for garnish

Directions:
1. Place potatoes in large stockpot and cover with water. Bring to boil on medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 10 to 12 minutes or until tender when pierced with a fork. Drain potatoes, return to pot and heat on low until excess moisture has evaporated, about 1 to 2 minutes.

2. Add cheese, half-and-half and butter to the potatoes. Mash with potato masher until smooth. Stir in chopped chives, salt and pepper.

3. Transfer potatoes to a serving bowl and garnish with whole chives.




Heartland Vegetable Medley
Prep Time: 25 minutes
Total Time: 40 minutes
Makes: 8 servings

Ingredients:
3 cups peeled butternut squash, cut into 1-inch cubes
3 tablespoons olive oil
4 cups broccoli florets
2 cups red pepper strips
1 cup sliced red onion
1/3 cup light balsamic vinaigrette dressing
1/2 cup shredded Muenster cheese
1/3 cup crushed buttery crackers

Directions:
1. Place squash in medium saucepan and cover with water. Bring to boil and cook 3 to 4 minutes or until just tender. Drain squash and set aside.

2. Meanwhile, heat oil in a large skillet on medium-high. Add broccoli, peppers and onion. Cook and stir vegetables for 10 to 12 minutes or until they are crisp-tender. Add squash, vinaigrette and heat through.

3. Place vegetables in a shallow serving bowl. Sprinkle shredded cheese over the vegetables and microwave on high for 1 to 2 minutes or until cheese melts. Finish the dish with crushed crackers on top.