Please note that these sides may contain dairy and/or soy. Enjoy!
CREAMY CORNING PUDDING
- 2 cups whole milk
- 1/3 cup yellow cornmeal
- 1 tablespoon butter
- 1 teaspoon salt
- 4 large eggs, separated
- 1.5 cups cream-style corn (Del Monte is gluten free)
Preheat oven to 425°.
Bring milk, cornmeal, corn, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks.
Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form. Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly. Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes. Spoon bread collapses quickly so don't worry, it's the that counts!
BRUSSEL SPROUTS GRATIN
- 1 lb Brussels sprout
- 1 white onion halved and sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 8 oz bacon cooked & crumbled
- 1 tsp garlic powder
- Pepper to taste
- 1/2 cup heavy cream
- 1/2 cup fontina cheese grated
Preheat oven to 425º.
Slice sprouts in half
Place brussels sprouts and onion on a baking tray.
Cover brussels sprouts with olive oil and salt.
Bake for 20 minutes.
Fli once
Bake for another 20 minutes.
Transfer into baking dish and toss with heavy cream. Sprinkle with fontina and bake at 400º for 15 minutes or until golden on top.
ROASTED BUTTERNUT SQUASH
with Cranberry & Pecans
- 2 pounds butternut squash
- ¼ cup sliced pecans
- 2 Tablespoons olive oil
- 1 teaspoon dried parsley
- Salt & pepper to taste
- 1 Tablespoon butter
- ¼ cup dried cranberries
- 1 ½ Tablespoons maple syrup
- 1 Tablespoon cider vinegar
Preheat oven to 375°.
Rinse and peel squash. Cut squash into even-sized cubes.
Coarsely chop pecans. Set aside.
In a large bowl, add squash. Toss with oil, parsley, salt and pepper.
Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
In a small skillet over medium heat, melt butter or heat oil. Add pecans and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries, 1 tablespoon cider vinegar and maple syrup.
Combine all of the ingredients and serve!
RICE & APPLE STUFFING WITH SAUSAGE
- 1/2 cup water chestnuts, chopped
- 1 1/2 cups water
- 2 cups cooked blend of Brown Rice and White Rice
- Salt & Pepper to taste
- 1 teaspoon chicken bouillon granules
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, diced
- 1 teaspoon dark brown sugar
- 12 oz All Natural Pork Sausage Roll
- 2 Granny Smith apples, peeled and diced
- 2 teaspoons fresh parsley, chopped
- 1/2 cup ice water
Preheat oven to 350°. Spread water chestnuts on ungreased baking sheet and bake 5 minutes. Watch closely and don’t burn.
In medium saucepan, bring water, rice, salt, black pepper and chicken bouillon granules to boil over high heat; stir and cover, reduce heat to low and simmer 15 minutes. Without removing lid; turn off heat and let stand 5-10 minutes.
Place oil and butter in large skillet Add diced onions, sprinkle with salt and pepper, stir and turn heat to medium. Let onions cook until tender and golden brown. Add brown sugar and stir well. Cook 1-2 minutes more, stirring often; remove from heat and set aside.
In large skillet, cook sausage over medium heat, crumbling as it cooks. Add apple and cook until tender and sausage is cooked through.
In large bowl, add cooked rice mixture, chestnuts, caramelized onions, cooked sausage mixture, parsley, Bouquet Garni and ice water. Mix well.
Pour mixture into greased casserole. Bake at 350° for 30 minutes until heated thoroughly and golden on top.
