Cornbread Celery Apple Stuffing

When not hosting Thanksgiving, bring stuffings. This is my fave.

Make 2 bags Pepperidge Farm Cornbread stuffing as directed.

Separately, in a large skillet, in a little olive oil, brown one sweet onion, coarsely chopped. Add 2 cups peeled, cored, chopped tart green apples, 2 cups thickly sliced celery stalks. Brown. Add ground black pepper, garlic powder to taste.

Blend mixture loosely into the cornbread stuffing. Put in a baking dish in 375 degree oven covered until heated through.

When ready to eat at your host’s home, pop into a hot oven uncovered to reheat and crisp on the top before serving.

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Baked Turnip Casserole

Perfect side with Osso Buco, Braised Oxtails or even the traditional Thanksgiving Day turkey. Smooth. Nutty. Delicious.

Chop a large peeled turnip into small chunks and cover with water in a saucepan.

Cover and boil until chunks are tender. Drain. Let cool to room temperature.

In a bowl, hand mash with a 1/4 stick butter and 1/4 cup milk. Season with salt  & pepper to taste.

Stir in 1/2 cup plain yogurt, and add a pinch of cayenne. With a hand mixer, blend until smooth and creamy.

Pour into a casserole dish and bake at 400 degrees for 20 minutes or until brown on top.

Sausage Mushroom Stuffing

Make Pepperidge Farm Bread Stuffing as directed. 2-3 bags.

In a large skillet, heat olive oil over medium high heat.

Add one large sweet onion, coarsely chopped.

Add a bunch of scallions, thickly sliced.

Sauté until translucent.

Add crumbled Italian sausage meat, taken out of casings. 3 sweet, 3 spicy.

Brown.

Add 4 cups Crimini mushroom caps, quartered. Brown.

Deglaze with 1/2 cup dry red wine. Stir.

Season with oregano, basil, garlic powder to taste.

Stir and remove from heat. Let stand to room temp.

Add to the stuffing in the pot and gently blend together.

Pour into a baking dish.

Divide into 2 dishes if necessary for quicker heating.

Pop in the oven, around 350 degrees, covered to heat through.

When ready to serve, uncover and reheat in oven until crispy on top.

Mashed Potatoes & Parsnips

Late summer farm stand fare. Delish.

Peel and quarter 4-6 local Valley potatoes.

Peel and slice 3 parsnips into small diagonal chunks.

Cover with water in a large saucepan.

Season with a generous amount of cracked black peppercorns and a little kosher salt.

Cover and bring to boil until potatoes and parsnips are very tender.

Uncover and simmer until water is almost gone.

Add 3+ tablespoons butter and chives to taste.

Let simmer until water is completely evaporated and vegetables brown up a bit.

Mash with a hand tool until blended. Savory side dish.

Cornbread Celery Apple Stuffing

My favorite.

Make 2 bags Pepperidge Farm Cornbread stuffing as directed.

Separately, in a large skillet, in a little olive oil, brown one sweet onion, coarsely chopped.

Add 2 cups peeled, cored, chopped tart green apples. Brown.

Add 2 cups thickly sliced celery stalks. Brown.

Add ground black pepper, garlic powder to taste.

Lightly blend into cornbread stuffing.

Put stuffing in a greased baking dish in 375-degree oven covered until heated through.

Then uncovered ’til crispy on top.