This is the main content.
Recipes
Gathering Sides
6 servings
about 1 hour total (Active 45 minutes)
  • Prepare cranberry whip through step 1 (5 minutes)
  • Prepare and begin to bake stuffing during last hour of meat bake time (20 minutes)
  • Prepare squash and suggested sides; complete cranberry whip and serve (40 minutes)

Kale-Mushroom Stuffing

Ingredients

  • Cooking spray
  • 1 fresh leek, well rinsed/thinly sliced
  • 2 tablespoons unsalted butter
  • 8 oz presliced fresh baby portabellas
  • 1 teaspoon dried thyme
  • 8 oz Deli morel and leek cheese, shredded
  • 2 (10-oz) packages frozen chopped kale (or spinach)
  • 4 cups cubed bread stuffing
  • 1 (10.75-oz) can condensed cream of chicken with herbs soup
  • 1 cup whole milk

Steps

    1. Preheat oven to 350°F. Coat 9- x 9-inch baking dish with spray. Cut leek in half and slice (white part only, about 1 cup).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Add butter, mushrooms, thyme, and leeks; cook and stir 3–4 minutes or until softened. Grate cheese.
    3. Stir in kale; cook 1–2 minutes or until thawed. Combine stuffing mix, soup, milk, and cheese until blended.
    4. Stir soup mixture into kale mixture; cook and stir 1–2 minutes or until hot. Spoon stuffing mixture evenly into dish. Bake 15–20 minutes or until top has browned slightly. Serve.

Cranberry Whip

Ingredients

  • 12 oz fresh cranberries
  • ½ cup brown sugar
  • 8 oz frozen whipped nondairy topping, thawed
  • ½ cup praline pecans, coarsely chopped
  • 1 cup seedless red grapes, halved
  • 1 (8-oz) can crushed pineapple in juice, drained
  • 2 cups miniature marshmallows
  • ½ cup miniature chocolate morsels

Steps

    1. Place cranberries in food processor bowl; pulse until finely minced, then transfer to large bowl. Stir in brown sugar; cover and chill 30 minutes (or overnight). Thaw whipped topping.
    2. Chop pecans, halve grapes (if needed), and drain pineapple. Stir remaining ingredients (except whipped topping) into cranberry mixture. Fold (gently stir) whipped topping into mixture until blended. Chill until ready to serve.

Honey Glazed Squash and Apples

Ingredients

  • 24 oz diced fresh butternut squash
  • 3 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon cinnamon
  • ¾ cup praline pecans
  • 2 small apples (or pears)
  • ⅓ cup honey

Steps

    1. Preheat oven to 425°F. Combine in large bowl: squash, oil, salt, pepper, and cinnamon; stir until evenly coated. Spread mixture in single layer on baking sheet; bake 10 minutes.
    2. Chop pecans. Peel apples and cut into ½-inch cubes (2 cups); toss apples and pecans in same bowl used for squash.
    3. Remove baking sheet from oven; stir squash. Sprinkle apple mixture over squash; bake 15 more minutes or until softened. Transfer mixture to serving platter; drizzle with honey. Serve.

Serving Suggestions

  • Complete your meal with mashed potatoes, dinner rolls, and pumpkin pie for dessert.
  • These sides are designed for serving with a nice main course such as a roasted turkey, baked ham, or beef roast.

Kale-Mushroom Stuffing

Amount per 1⁄12 recipe serving: Calories 200, Total Fat 10g, Sat Fat 5g, Trans Fat 0g, Chol 25mg, Sodium 480mg, Total Carb 19g, Fiber 2g, Sugars 3g, Protein 10g, Calc 15%, Vitamin A 120%, Vitamin C 20%, Iron 6%

Cranberry Whip

Amount per ⅛ recipe serving: Calories 330, Total Fat 11g, Sat Fat 7g, Trans Fat 0g, Chol 0mg, Sodium 35mg, Total Carb 57g, Fiber 3g, Sugars 48g, Protein 1g, Calc 2%, Vitamin A 0%, Vitamin C 15%, Iron 6%

Honey Glazed Squash and Apples

Amount per ⅙ recipe serving: Calories 270, Total Fat 11g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 230mg, Total Carb 44g, Fiber 5g, Sugars 32g, Protein 1g, Calc 4%, Vitamin A 140%, Vitamin C 15%, Iron 6%