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Recipes
Homestyle Sides
8 servings
about 2 hours total
    Sausage, Artichoke, and Parmesan Stuffing
    Ingredients
    • 1 (12-oz) jar marinated artichoke hearts
    • 1 lb mild Italian sausage, casing removed
    • 1 ½ (5-oz) bags garlic/butter croutons
    • ½ cup trinity mix (fresh diced onions, bell peppers, celery)
    • 2 cups reduced-sodium chicken broth (or stock)
    • ½ cup shredded Parmesan cheese
    • Aluminum foil
    Prep
      • Preheat oven to 425°F.
      • Chop artichokes into bite-size pieces.
    Steps
      1. Preheat oven to 425°F. Chop artichokes into bite-size pieces. Crumble sausage and place in 13- x 9-inch baking dish; bake 8–10 minutes.
      2. Remove sausage from oven. Stir in artichokes, croutons, trinity mix, chicken broth, and cheese. Cover with foil; bake 20 minutes.
      3. Remove foil; bake 10 more minutes or until browned. Serve.
    Summer Squash Casserole
    Ingredients
    • 1 ½ lb fresh yellow squash
    • 1 medium yellow onion
    • 1 tablespoon water
    • 2 medium carrots
    • 1 (18.8 oz) can chicken corn chowder
    • 8 oz shredded sharp cheddar cheese, divided
    • ¼ teaspoon kosher salt
    • ¼ teaspoon pepper
    • 3.5 oz garlic-herb butter
    • 2 cups cornbread stuffing mix
    • 2 tablespoons cooked bacon pieces
    Steps
      1. Preheat oven to 400°F. Slice squash and chop onion (1 cup). Combine squash, onions, and water in microwave-safe bowl; microwave on HIGH 7–8 minutes until tender. Meanwhile, shred carrots.
      2. Drain squash mixture thoroughly. Combine squash mixture, chowder, carrots, 1 cup cheese, salt, and pepper until blended.
      3. Melt butter, then combine with stuffing mix; spread one-half mixture in bottom of 2-quart baking dish. Top with squash mixture.
      4. Stir bacon and remaining 1 cup cheese into remaining half stuffing mixture; spread over squash layer. Bake 15–20 minutes until top is crisp and golden and filling is hot and bubbly. Serve.
    Peanut Butter and Jelly Pie
    Ingredients
    • 1 (8 oz) package cream cheese
    • 12 oz frozen whipped topping (about 4 ½ cups), divided
    • ⅓ cup grape (or strawberry) jelly
    • ⅓ cup + ½ cup sweetened condensed milk
    • ½ cup creamy peanut butter
    • 1 cup powdered sugar
    • 1 prepared graham cracker (or cookie crumb) pie crust
    Prep
      • Let cream cheese and whipped topping stand at room temperature to soften.
      • Whisk jelly to make it smooth and pourable.
    Steps
      1. Set cream cheese and whipped topping out to soften. Whisk jelly to make it smooth and pourable.
      2. Whisk ⅓ cup condensed milk and 1 ½ cups whipped topping until smooth; set aside.
      3. Combine cream cheese, peanut butter, and remaining ½ cup condensed milk in large bowl; mix with electric mixer until smooth. Add sugar and mix until blended.
      4. Fold in remaining 3 cups whipped topping until well blended. Pour one-half of mixture into pie crust.
      5. Pour jelly evenly over peanut butter mixture, then pour condensed milk-whipped topping mixture over jelly. Top with remaining half peanut butter mixture. Refrigerate (or freeze) 1–2 hours until set. Serve.
    Serving Suggestions
    • Complete your meal with mashed potatoes and Publix Bakery bread or dinner rolls.
    • These sides are the perfect complement to a roasted turkey, ham, or beef roast.
    Sausage, Artichoke, and Parmesan Stuffing

    Amount per 1⁄12 recipe serving: Calories 270, Total Fat 18g, Sat Fat 4.5g, Trans Fat 0g, Chol 25mg, Sodium 800mg, Total Carb 14g, Fiber 0g, Sugars 1g, Protein 12g, Calc 6%, Vitamin A 2%, Vitamin C 6%, Iron 4%

    Summer Squash Casserole

    Amount per ⅑ recipe serving: Calories 310, Total Fat 21g, Sat Fat 12g, Trans Fat 0g, Chol 55mg, Sodium 630mg, Total Carb 16g, Fiber 3g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 10g, Vitamin D 0%, Calc 15%, Iron 6%, Potassium 6%

    Peanut Butter and Jelly Pie

    Amount per ⅛ recipe serving: Calories 620, Total Fat 33g, Sat Fat 19g, Trans Fat 0g, Chol 40mg, Sodium 290mg, Total Carb 70g, Fiber 1g, Sugars 58g, Protein 9g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 6%