Cornbread dressing

Ingredients

14 cups reduced-sodium chicken broth, divided $
2 cups chopped celery $
2 cups chopped sweet onion $
Cornbread Crumbles
1 (14-oz.) package herb-seasoned stuffing mix $
2 cups cooked long-grain rice
8 large eggs, lightly beaten $
2 tablespoons chopped fresh sage
2 tablespoons poultry seasoning
2 teaspoons freshly ground black pepper $
1 1/2 teaspoons table salt
Vegetable cooking spray $
Make A Holiday Hash Brown Casserole
Preparation

Hands-on: 20 Minutes
Total: 3 Hours, 20 Minutes
1. Bring 8 cups chicken broth to a boil in a large Dutch oven over medium-high heat; stir in chopped celery and onion. Reduce heat to medium, and simmer 20 to 30 minutes or until celery and onion are very tender. Remove from heat, and stir in 4 cups chicken broth. Cool 30 minutes.

2. Meanwhile, stir together Cornbread Crumbles and next 2 ingredients in a very large bowl.

3. Preheat oven to 350°. Stir broth mixture, eggs, and next 4 ingredients into cornbread mixture until thoroughly combined. If needed, stir in up to 2 more cups chicken broth, 1/4 cup at a time, until mixture is slightly soupy.

4. Spoon mixture into 2 (13- x 9-inch) lightly greased (with cooking spray) baking dishes. Bake at 350° for 50 to 60 minutes or until done and top is

French onion green bean casserole

Ingredients
10 216
On Sale
What's on sale near you.
For the onions: 2 tablespoons butter
2 large yellow onions, thinly sliced lengthwise salt and ground black pepper to taste 1 tablespoon sherry vinegar For the white sauce: 2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 1/2 cups milk 1 pinch ground nutmeg cayenne pepper to taste (optional) 1/4 teaspoon ground thyme For the topping: 2 tablespoons melted butter
2/3 cup panko bread crumbs 2 pounds fresh green beans, trimmed 4 ounces shredded Gruyere cheese, divided 1/3 cup grated Parmesan cheese Add all ingredients to list

Directions

Prep
45 m
Cook
45 m
Ready In
1 h 30 m
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.
In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.
Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well.
Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.
Bake in the preheated oven until hot throughout and

Perfect thanksgiving turkey

Directions

Prep
30 m
Cook
4 h
Ready In
17 h
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving

Turkey cream cheese ball

Ingredients

3 (8 ounce) packages cream cheese, softened
1/2 teaspoon minced garlic 1 tablespoon Worcestershire sauce 1 tablespoon hot pepper sauce 1 pound shredded Cheddar cheese 1 cup pecans, coarsely chopped 1/4 cup chopped fresh parsley Add all ingredients to list
Directions

Prep

15 m
Ready In
15 m
In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.

Sweet potatoe cornbread

INGREDIENTS

2 tablespoons/30 milliliters vegetable oil, plus more for the muffin tin
1 large sweet potato (about 1 pound), peeled and cut into large chunks
2 large eggs, lightly beaten
1 ¼ cups/300 milliliters milk
¾ cup/94 grams all-purpose flour
1 ¼ cup/213 grams finely ground yellow cornmeal
1 tablespoon/14 grams baking powder
1 teaspoon/6 grams salt
½ cup/100 grams sugar
½ teaspoon/1 gram ground cinnamon
½ teaspoon/1 gram ground nutmeg

PREPARATION

Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
Place potato in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes. Drain the potato, then return to the pot and mash until mostly smooth. Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot). Add eggs, oil and milk to bowl and stir to combine.
Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.

Spiced butternut squash soup

Ingredients

   3 Pounds butternut squash, halved and seeded 2 tablespoons butter
1 medium onion, sliced 1 leek, sliced 2 cloves garlic, sliced 2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered 1/8 teaspoon cayenne pepper 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger salt and pepper to taste 1/2 cup sherry wine 1 cup half-and-half cream 1/2 cup sour cream (optional)

Directions

Prep
45 m
Cook
20 m
Ready In
1 h 5 m
Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

Sour cream meatloaf

Ingredients

8 407 2 pounds ground beef 1 (8 ounce) package sour cream and onion dip, divided 1 3/4 cups bread crumbs 1/2 cup finely chopped celery 1/4 cup chopped onion 1 teaspoon dried dill weed 3/4 teaspoon salt 1 pinch pepper 2 eggs, beaten 1 (10.75 ounce) can cream of mushroom soup Add all ingredients to list

Directions

Prep
20 m
Cook
1 h
Ready In
1 h 20 m
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine ground beef, 1/2 cup of the onion dip, bread crumbs, celery, onion, dill, salt, pepper and eggs. Use your hands to mix until well blended. Press into a 9x5 inch loaf pan, or form a loaf and place it in a 9x13 inch baking dish.
Bake for 1 hour in the preheated oven, or until the internal temperature of the loaf is 160 degrees F (72 degrees C).
While the meatloaf is baking, prepare the sauce. In a saucepan over medium heat, combine the remaining onion dip and cream of mushroom soup. Cook, stirring until heated through. Spoon over servings of meatloaf.