Everything but the Turkey

Cornbread Casserole

Ingredients:

• 1 package Jiffy cornbread mix
• 1/2 stick salted butter, melted
• 1 can (15 oz) sweet corn kernels, drained
• 1 can (15 oz) cream-style corn
• 1 egg
• 1 cup sour cream
• 1/2 cup diced green onions (optional)
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp sugar

Directions:

1. Preheat Oven: Preheat to 350°F (175°C).
2. Cornbread Batter: In a large bowl, whisk together the cornbread mix, sugar, egg, and melted butter.
3. Casserole Mixture: In another bowl, mix drained corn, cream-style corn, sour cream, garlic powder, black pepper, and green onions (if using).
4. Combine: Fold cornbread batter into the mixture until just combined; don’t overmix.
5. Bake: Pour into a greased 9x13-inch dish. Bake for 45-50 minutes until golden and a toothpick comes out clean.
6. Serve: Let cool for a few minutes before serving.

Maple Bacon Brussels Sprouts

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 1/4 cup pure maple syrup
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat Oven: Preheat to 400°F (200°C).
2. Cook Bacon: In a skillet over medium heat, cook bacon until crispy. Remove and drain, leaving some grease in the skillet.
3. Prepare Sprouts: Add Brussels sprouts to the skillet with olive oil, salt, pepper, and red pepper flakes. Sauté for 5 minutes.
4. Add Garlic: Stir in garlic; cook for 1 more minute.
5. Combine: Remove from heat and mix in maple syrup and bacon until coated.
6. Roast: Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through.
7. Serve: Garnish with parsley and serve warm.

Potatoes Dauphinoise

Ingredients:

• 2 lbs Russet potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 shallot, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg (optional)
• 1 cup shredded Gruyère cheese
• 1 cup shredded Asiago cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Fresh thyme or chives for garnish (optional)

Instructions:

1. Preheat Oven: Preheat to 350°F (175°C).
2. Cream Mixture: Heat cream, milk, garlic, shallot, salt, pepper, and nutmeg until warm; then remove from heat.
3. Layer Potatoes: Grease a baking dish with butter. Layer half of the potatoes, slightly overlapping.
4. Add Cheese: Sprinkle half of the cheeses over the potatoes.
5. Add Cream: Pour half of the cream mixture over the layer.
6. Repeat Layers: Add remaining potatoes, top with remaining cheese, and pour the rest of the cream over.
7. Bake: Cover with foil and bake for 45 minutes, then remove foil and bake an additional 30-40 minutes until golden and tender.
8. Rest and Serve: Let rest for 10-15 minutes. Garnish with thyme or chives if desired.

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