Recipes from Today’s Show: Thanksgiving Sides

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TODAY on MHTV: Even though the turkey gets all the glory on Thanksgiving, this holiday dinner would be nothing without great side dishes. My mother’s recipe for baked artichoke hearts is amazing and great for feeding a big crowd and side of braised red cabbage with apples is simple and has a great sweet and sour flavor. An easy char-baked vegetable dish is filled with soft, caramelized veggies like zucchini and eggplant—the only trick to making this perfect every time is that you have to bake it longer than you might expect. More from the show.

Get the recipes from this episode:

Char-baked Tomato, Zucchini and Eggplant

Bette’s Braised Red Cabbage with Apples

Rose’s Baked Artichoke Hearts

Watch ”Mad Hungry with Lucinda Scala Quinn” weekdays at 11 a.m. /10 a.m. CT on Hallmark Channel. Bonus episode airs weekdays at 11:30 a.m./10:30 a.m. CT.

  • C P Evans November 17, 2010 at 12:42 pm

    Could you add the chicken and mushroom receipe also?
    Thank you.
    Cherry P. Evans

  • Carol November 17, 2010 at 1:07 pm

    I love your new show. I have admired your cooking techniue and follow you also on Everyday Food. I was distracted while you were making Polenta and I would dearly love to have your recipe. Please keep up the good work, you make cooking look so effortless. I have always liked to cook, but I didn’t realize it as a passion until I retired. Thank you for all that you do. You are very inspiring. Hansome family too.

  • r. crohn November 17, 2010 at 1:50 pm

    Your simple approach to “the meal” has done wonders for my fear of cooking. I purchased the porcelain braiser which you used for the German sausage and kraut dish and would like to know what else I can use this piece of cookware for. Can I make eggs in it, etc. Thank you.

  • Pat November 17, 2010 at 2:11 pm

    Could you also post the recipes for the glazed chicken and the mushrooms?

  • CookieMom November 17, 2010 at 2:20 pm

    I too am hunting for that chicken recipe.

  • Connie Hall November 17, 2010 at 3:04 pm


    I have two of your cook books. I have Lucinda’s Rustic Italian Kitchen and most important Mad Hungry.

    However since I think I know it all and had taken notes I made the glossy chicken without opening my cook book. I watched you make it today and realized I did it wrong. My husband loved it more than anything I have ever made. I am afraid I am doing something that could make us sick though.

    What I did different is I marinated the chicken in the vinegar, garlic and rosemary. After that I did like you do. Toward the end I took the marinade that I had soaked the chicken in, and poured it from the bag into the skillet. Can we get sick from doing it this way?

  • Connie Hall November 17, 2010 at 3:07 pm

    I think you can only get the chicken recipe from the Mad Hungry Cook Book. It’s not online and it’s not available to anyone unless you have the cookbook. My friend thinks she read that although I don’t see it here on this page where the recipe is.

    It’s so worth buying the cook book. I have a collection of cook books and I might as well get rid of the rest of them and just keep Mad Hungry.

  • Judy November 17, 2010 at 3:59 pm

    I would like the Vinegar Chicken and Mushroom recipes also.

  • sholland November 17, 2010 at 4:14 pm

    Hi Everyone,

    Here is the link to the show page containing the recipes for the vinegar glossed chicken, the mushrooms and the polenta:

    If you’re searching for recipes, they can be found in the show archive–it is organized by month, with the shows for the present month being listed first. Just click on the ‘select more dates’ tab on the right hand side if you don’t see the recipe you’re looking for and the new list will show up. Here’s the link:

    Any more questions, just lemme know.


  • Maureen November 18, 2010 at 5:24 pm

    I made a variation of the Char Baked Vegetables, and it was delicious. Since I am the only one who eats eggplant and zucchini, it was a simple way for me to get my fix.

  • maria November 18, 2010 at 7:11 pm

    Lucinda I love watching your show. I have cooked the chicken recipe and it was delicious. My family loved it. It was so easy. I wanted to ask what white wine should I use in the brine for the turkey? I am not one to use or drink wine but I would like to try and really do not know which one was used on the show. I would appreciate your help. Also, on the chicken glaze I used the Dijon spicy brown mustard. Was that the right mustard or which other one can I use. There are several on the shelf to choose from. I thank you for your advice and I am a fan of yours. Thank you and have a great holiday.

  • MARY ELLEN WEST November 19, 2010 at 7:20 pm

    Love your show, and style of cooking…Yesterday’s side dishes made me think we might be related. My family also always makes an artichoke heart side dish with all the same ingredients. Whenever I serve this to friends, they can’t get enough. I dvr your show daily and have tried several of your meals…So far short ribs are my favorite…I have 2 sons and often have their friends for eats. You have given me some new treats to share with them.

  • stephanie November 22, 2010 at 9:15 pm

    I would love to bring the artichoke dish to Thanksgiving dinner, but can it be re-heated or is it best served immediately?

  • anna November 23, 2010 at 9:19 pm

    can the Rose’s baked artichoke hearts be made with canned artichokes? Thanks! recipes are great and easy.

  • Diane November 25, 2010 at 8:36 pm

    I tried the red cabbage braised with apple. It is easy, but for me, it needs something. Meat or pasta. Any suggestions

  • Renee T. November 27, 2010 at 8:24 pm

    The Baked Artichoke Hearts were the hit of our Thanksgiving Dinner this year! I made them one day ahead, and had to use 3 cans of artichoke hearts (our market doesn’t carry frozen), and the recipe is absolutely P-E-R-F-E-C-T! Everyone was still nibbling on them on the buffet hours after the main meal, and we had a bit of a fight over who was going to take the leftovers home, which – of course – I solved by deciding to keep them for myself. They may have been even better reheated the next day, if that is even possible. Your show is so inspiring, and something I look forward to watching every single day. I am fast running out of room on my DVR, thanks to you. Bravo! and, Thank you!

  • Suzie from Menifee November 28, 2010 at 11:36 pm

    I made Rose’s Baked Artichoke Heart casserole and took it for our huge Thanksgiving get-together. It was a huge hit!!!! Everyone loved it and asked for the recipe. I will also make it for the other side of the family for Christmas brunch. I also used 3 cans of quartered artichoke hearts because I couldn’t find frozen. I love watching your show and enjoy seeing your boys participate in the cooking and eating. You have a lovely family and a fabulous show…keep up the great cooking. Thank you to all.

  • crafty p December 12, 2010 at 4:46 pm

    Rose’s artichoke hearts were a HUGE hit at Thanksgiving for us as well. THanks for sharing the recipe! I’m making them again on CHristmas Eve!!!

  • Luci Nation May 17, 2011 at 1:07 pm

    I love this show and love to watch you cook. You make it very easy to understand each step. And the choice of dishes is great! I have cooked many of the things that you’ve done on TV and they have all turned out great! Thanks for a cooking show that is informative and very helpful!

  • Mimi from New Hampshire June 18, 2012 at 2:35 pm

    Lucinda, Love your Mad Hungry Show, All your recipes are great!

    I can’t get enough of your recipes, i’m compiling a scrapbook !
    Keep the great recipes coming. Love your cooking methods .

    Thanks Again.

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