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Recipes
Special Occasion Sides
8 servings
1 hour 30 minutes total
Roasted Fall Vegetables
Ingredients
  • 2 medium sweet potatoes
  • ¼ cup apple butter
  • ¼ cup canola oil
  • 2 cups diced fresh butternut squash
  • 2 cups frozen red potato wedges
  • 1 ½ cups baby carrots
  • ½ cup diced fresh red onions
  • Aluminum foil
  • ½ teaspoon garlic salt
  • ½ teaspoon seasoned pepper
Steps
    1. Preheat oven to 450°F. Peel sweet potatoes and cut into 1-inch cubes. Whisk apple butter and oil in large bowl until smooth. Stir in sweet potatoes, squash, red potatoes, carrots, and red onions until well coated.
    2. Line baking sheet with foil; spread vegetables in single layer over foil, then sprinkle with garlic salt and seasoned pepper. Bake 35–40 minutes, stirring occasionally, until vegetables are tender and golden. Serve.
Apple Sage Stuffing
Ingredients
  • 1 lb ground pork sausage with sage
  • 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
  • 1 large Granny Smith apple
  • 1 tablespoon all-purpose flour
  • 1 (14.5 oz) can reduced-sodium chicken broth
  • ½ cup dried berry medley
  • 1 (6 oz) box cornbread stuffing mix
  • Cooking spray
Steps
    1. Preheat oven to 450°F. Preheat large sauté pan on medium-high 2–3 minutes. Crumble sausage into pan (wash hands); stir in trinity mix and berries. Brown 5–7 minutes, stirring to crumble, until no pink remains and vegetables are tender. Meanwhile, peel apple and cut into small pieces.
    2. Stir flour into sausage mixture and cook 2 minutes, stirring often, until well blended. Stir in apples, broth, dried fruit, and stuffing mix until well blended.
    3. Coat 2-quart baking dish with spray; add stuffing mixture. Bake 20–25 minutes until top is golden and center is 165°F. Let stand 5 minutes before serving.
Asparagus Polenta Gratin
Ingredients
  • 1 cup yellow corn polenta (or fine cornmeal)
  • 3 cups chicken stock (or water)
  • 2 teaspoons seasoned salt, divided
  • 1 cup shredded Swiss cheese, divided
  • 2 tablespoons garlic-herb butter
  • 2 tablespoons all-purpose flour
  • Large zip-top bag
  • 1 lb fresh asparagus spears
  • 1 cup half-and-half
  • Aluminum foil
Steps
    1. Prepare polenta following package instructions (using 1 cup yellow corn polenta, 3 cups stock, and 1 teaspoon salt). Stir in ½ cup cheese until melted. Melt butter and use to coat 2-quart baking dish; spread polenta evenly in dish and chill 15 minutes.
    2. Preheat oven to 450°F. Place flour and remaining 1 teaspoon seasoned salt in bag; shake to mix. Cut asparagus into 2-inch pieces, discarding tough root ends; add to bag, seal, and shake to coat with flour mixture.
    3. Arrange asparagus over polenta, then pour half-and-half evenly over mixture. Cover dish tightly with foil; bake 30 minutes.
    4. Remove foil. Sprinkle remaining ½ cup cheese over top; bake uncovered 5–7 more minutes until cheese melts and begins to brown. Let stand 10 minutes before serving.
Serving Suggestions


    Shortcuts and Tips :
    • Special occasions usually involve much more effort than everyday meals. This is a collection of outstanding side dishes, done Simple Meals style, so you can give your attention to other details. They are designed to accompany a main course such as a rib roast, baked ham, or roasted turkey.
    • While the meat is cooking, prepare any or all of the side dishes for baking. During the meat stand time (essential before carving), increase oven to 450°F. Bake Roasted Fall Vegetables and Asparagus Polenta Gratin 10 minutes; then add Apple Sage Stuffing to oven (see each recipe for more details).
    • Complete your menu with warm dinner rolls and Bakery pastries for dessert.
    Roasted Fall Vegetables

    Amount per ⅛ recipe serving: Calories 150, Total Fat 7g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 270mg, Total Carb 20g, Fiber 3g, Total Sugar 7g, (Incl. 2g Added Sugars), Protein 2g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 6%

    Apple Sage Stuffing

    Amount per ⅛ recipe serving: Calories 330, Total Fat 17g, Sat Fat 5g, Trans Fat 0g, Chol 45mg, Sodium 930mg, Total Carb 30g, Fiber 2g, Total Sugar 13g, (Incl. 6g Added Sugars), Protein 13g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 2%

    Asparagus Polenta Gratin

    Amount per ⅛ recipe serving: Calories 210, Total Fat 10g, Sat Fat 6g, Trans Fat 0g, Chol 30mg, Sodium 620mg, Total Carb 22g, Fiber 2g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 9g, Vitamin D 0%, Calc 15%, Iron 6%, Potassium 6%