Bountiful Gatherings 7

Quick and Easy Thanksgiving Recipes

Time is a valuable commodity around Thanksgiving. There never seems to be enough of it to get all the trimmings for the big dinner finished at the same time. Luckily, these quick and easy side dishes are a holiday life saver—they can be easily prepared ahead, and are sure to earn rave reviews from your guests.

Cheddar Corn Casserole

This delicious corn casserole combines all the tasty flavors and vibrant colors of fall, from the juicy yellow corn to the orange cheddar to the tangy red paprika topping!

Ingredients:

3 tablespoons butter

1 cup yellow onion, chopped

1 clove garlic, minced

4 cups fresh corn kernels (or thawed frozen)

2/3 cup reduced-fat milk

1 small package (4-ounce size) reduced-fat cream cheese (neufchâtel)

2 cups sharp cheddar cheese, shredded

¾ cup panko bread crumbs

1 tablespoon coarse salt

1 teaspoon ground black pepper

3 tablespoons fresh chives, chopped

3 eggs

1 tablespoon paprika

Instructions:

Preheat oven to 375°F. Place oven rack in middle position. Spray 9-inch pie plate with non-stick spray. Melt 2 tablespoons butter in medium skillet over medium-high heat. Add onion to pan; sauté until lightly brown, about 4 minutes. Reduce heat to medium.; add garlic. Sauté until fragrant but not brown, about 2-3 minutes. Place onion mixture in medium bowl; add corn, milk, 1½ cup cheddar, cream cheese, ½ cup panko, salt, pepper and 2 tablespoons chives. Stir well; add eggs. Stir until well-combined. Pour mixture into prepared pan.

Melt remaining 1 tablespoon butter; placed in medium bowl. After slightly cooling, stir in ½ cup panko, ½ cup cheddar cheese, 1 tablespoon chives. Sprinkle topping over filling in pie pan. Place pie pan on cookie sheet and bake for 30-35 minutes, until slightly puffed and light brown. Cool 5-10 minutes before serving. Sprinkle with paprika prior to serving.

Stuffing Muffins

Ingredients:

6 tablespoons butter, softened

2 tablespoons extra virgin olive oil

1 fresh bay leaf

4 ribs celery, chopped

1 medium yellow onion, chopped

3 medium McIntosh apples, chopped

1 teaspoon salt

1 teaspoon pepper

2 tablespoons poultry seasoning

¼ cup fresh parsley, chopped

8 cups cubed bread stuffing mix

2-3 cups chicken stock

Instructions:

Preheat oven to 375°F. Generously butter a muffin tin with 2 tablespoons butter. Place 4 tablespoons butter and olive oil in large skillet over medium-high heat. When melted, add bay leaf and vegetables in order listed; then add apples. Sprinkle with salt, pepper and seasoning. Cook 5-7 minutes, until beginning to soften; then add parsley, stuffing mix and 2 cups broth. Stir well to combine. If mixture is dry, add additional broth until moist but not wet. Remove bay leaf. Using an ice cream scoop, divide stuffing into muffin tins. Press firmly into tins, mounding tops. Sprinkle with paprika, as desired. Bake until set and tops are slightly crisp, about 10-12 minutes. Serve hot or at room temperature.

Suzette Zara is a cookbook author, certified nutritionist, creator of Satan’s Salsa (SatansSalsa.com) and a frequent speaker on low-fat healthy cooking. suzette@SuzetteZara.com