Below are some festive recipes you can make with our holiday Next Course bag! Just add your choice of protein and you'll have a feast!
1 pkg “JIFFY” Corn Muffin Mix
1/3 cup milk
5 strips bacon, chopped
8 oz breakfast sausage
1/4 cup butter
3 stalks celery, chopped (about 3/4 cup)
1 onion, chopped (about 3/4 cup)
2 cups fresh mushrooms, chopped (about 6oz)
14.5 oz chicken broth
½ tsp salt
1 1/2 tsp. sage
1 tsp garlic powder
1 tsp thyme
1 tsp pepper
Preheat oven to 400°F. Grease an 8” square pan and prepare Jiffy mix following instructions on box (combine mix, 1 egg, milk); pour into the prepared pan and bake 20-25 minutes
Remove cornbread from oven and crumble onto a baking sheet; reduce heat to 350°F and bake 5 minutes to dry out. Wipe the 8” pan clean of any baked on pieces to reuse later.
In a medium pan, cook bacon until crispy and rendered; remove from pan to cool. Repeat to brown sausage.
Wipe the pan clean (or use drippings with/instead of butter), and melt butter (if using); add celery, onions, and mushrooms and sauté with salt until softened.
In a bowl, mix the remaining 2 eggs, broth, sage, garlic powder, thyme, and pepper
Add the bacon, sausage and vegetables to the egg mixture then fold in cornbread crumbles.
Spread in a greased 8” square pan and cover with foil. Bake 25 – 30 minutes.
Remove foil covering and bake an additional 10 minutes. (Note: bake uncovered longer for a crispier topping.)
Add a twist! Toss in some corn kernels for sweetness, toasted walnuts for crunch, or substitute ground turkey giblets for some or all of the sausage!
Traditional Green Bean Casserole
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
pinch black pepper
2 cans green beans
1 cup fried onions
Stir the soup, milk, soy sauce, black pepper, beans, and 1/2 cup onions in a 1 1/2-quart casserole dish
Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir and sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Add a twist! Add in sauteed mushrooms, crispy bacon, or shredded cheddar cheese!
Adapted from Campbell Soup Company
Creamy Mashed Potatoes Recipe
3-4 russet potatoes, peeled
3/4 cups hot milk
8 Tbsp unsalted butter, at room temperature
3/4 tsp salt or to taste (we used sea salt)
1/2 Tbsp fresh parsley or chives finely chopped for garnish (optional)
Peel potatoes and place potatoes in a large pot; cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife, approx. 20-25 minutes.
Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up.
Fit mixer with whisk attachment and start on low speed 30 sec then increase to medium and slowly drizzle in the hot milk.
With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. When potatoes are whipped and fluffy, add salt to taste.
Add a twist! Add some roasted garlic for a rich savory option!
Adapted from Natasha's Kitchen
Macaroni and Cheese
8 ounces of dry pasta
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese
Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes.
Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes.
Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
Fold macaroni into cheese sauce until coated.
Add a twist! Throw in a handful of frozen peas (and stir to thaw), saute mushrooms, or add crispy bacon or prosciutto.
Adapted from Allrecipes
1 cup sugar
1 cup water
1-12 oz package cranberries
Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
If using additional mix-ins, add them now! Start with a pinch of the spices, a couple tsp of zest, or a small handful of nuts or fruit.
Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.
Add a twist! Substitute orange juice for water or add in orange zest, toasted pecans, additional spices (like cinnamon, nutmeg, or allspice), or dried fruit like raisins, currents, or apricots.
Adapted from Simply Recipes
Easy Pumpkin Pie
1-16 ounce can pumpkin puree
1-14 ounce can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 unbaked pie crust
Preheat the oven to 425 degrees F
Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350F and bake until filling is set, 35 to 40 minutes.
Yum... beat whipping cream with a little sugar and add a dollop!
Have extra pumpkin pie spice? Try making these spiced nuts – beat 1 large egg white until frothy. Add 1 tsp water and beat until soft peaks form. Mix in 24 oz of salted nuts (any type!) and toss. Combine ½ cup sugar and 1 tbsp pumpkin pie spice and stir into nuts. Bake on a greased pan at 325° for 25-30 minutes, stirring occasionally.
Adapted from All Recipes