Green Bean and Corn Succotash

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 Oh Boy Succotash... One of the most fun words to say in all of history!

But this isn't just any Succotash, this replaces those nasty (in my opinion) Lima Beans with good old green beans.  But then it goes even further.  the recipe features Roasted Red peppers, Garlic, Shallots, Even a can of protein rich Cannelloni beans and all naturally sweetened with Cherry Tomatoes.

This is one LOADED up side dish filled with layers upon layers of vegetable goodness.

I made and served this dish up as part of my Thanksgiving holiday spread.  The Health nuts I invited loved every bite.  Good enough to please my one vegetarian family member as her main course.  This is a keeper, sure to show up at family get together events again and again.


The recipe came from a WONDERFUL inventive new cookbook, Taste & Technique: Recipes to Elevate Your Home Cooking.  I was asked to read and review the book...

Short version... I LOVED IT!!!

This is one of those books that are just as much fun to read as it is to cook from.  James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals.

In the introduction, "It's my hope that this book will encourage you to get into the kitchen, take cooking seriously, and feel good about it."

It has.
I am.
And I do

The book is a progression of steps, simple sauces, simple techniques, gradually adding steps and tips to move through simple dishes to outstanding show stopping dishes worthy of being served in any restaurant,

I could not recommend this book enough as a gift for anyone interested in improving as a cook.  No matter what level you start at, you will indeed "encourage you to get into the kitchen, take cooking seriously, and feel good about it."

Enjoy indeed!

In short, again... I LOVED THIS BOOK!

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!". I did indeed cook the recipe as printed and it worked on every level I could ask. Wonderful Look, appealing texture and delicious taste. I look forward to making many more of the beautiful dishes offered! Love this book and highly recommend it!

I am so thrilled to add this book to my library. A terrific inspiration.

As a gift or a new reference book for yourself, this is a keeper.

 OK... Here's what I did...

Fresh Corn and Summer Vegetable Succotash

Ingredients

• 1 Red Bell Pepper
• 2 TBS Extra Virgin Olive Oil
• 1/2 Pound Green Beans, ends trimmed
• 3 TBS Butter
• 1 Large Shallot, Minced
• 2 Cloves Garlic, Smashed and minced
• 1 (15 Ounce) Bag of Frozen Sweet Corn, Thawed under hot water, drained
• 1 (14 Ounce) Can Cannelloni Beans, Rinsed and Drained
• 1/2 Cup Cherry Tomatoes, Halved
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp chopped Parsley

Cooking Directions

1. If using the broiler, Place the Red bell pepper in a baking dish.  Brush with the Olive oil.  Roast, turning the pepper every 2-3 minutes as the skin colors until all sides have blackened and begins to separate from the flesh; about 15 minutes.
2. Transfer the pepper to a small bowl, seal with plastic wrap and let cool for at least 15 minutes or until cool enough to handle.  The longer it steams, the easier it is to rub the blackened skin off the flesh.  When cool, set the pepper on a cutting board.  Remove the stem and scrape the insides, discarding those.  Peel the skin, discarding the black.  Cut the pepper into large dice and set aside.
3. Trim the Green beans.  Blanch and shock the beans.  Cooking in boiling water for about 2 minutes.  Then transfer to a bowl of ice water to stop the cooking process and preserve the bright colors.
4. In a saute pan, melt the butter over medium high heat until just starting to turn brown.  Add the shallot and cook stirring occasionally for about 1 minute.  Add the garlic and continue to cook and stir for 30 seconds.  Add the corn and continue to cook and saute for another 2 minutes.  Add the beans and continue to stir to mix.  Add the Green beans and continue to cook and stir for a minute.  Add the Cherry Tomatoes and roasted peppers.  Stir to thoroughly mix.
5. All the ingredients should be cooked through without turning too soft.  Tghey also retain their bright colors.
6. Season with salt and pepper to taste.
7. Serve warm and ENJOY!

Creamy Cheesy Hash Brown Potato Casserole with Crunchy Corn Flakes Crust Topping

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 OH BOY... Hash Brown Potatoes...

But not just any hash browns... They just scream Grandma's recipe file.  This has been around for decades, easy to picture any of our Grannies serving this up at any number of Church Basements for those nostalgic Potluck suppers I love so much.

Yeap, this is the Cream of Mushroom soup recipe.

Yeap, this is the Corn Flakes crushed over the top recipe.

And Yeap, this is the potato casserole recipe that is perfect for those large gatherings.  Easier than whipped potatoes, can be assembled in advance so all you have to do is bake (while the turkey rests).

And best of all, this is the pan of food that is on everyone's "Seconds" plate.  It tastes so good that people can't get enough.  If any dish is empty after the meal, this is that recipe!

All those new fangled side dishes out there, dozens (hundreds of dozens maybe) of new ways to make potatoes, but this is that recipe that sticks with you.

Grandma knew best.

Recently I started adding these to my Catering menu.  I was amazed when first people ordered them and second that  there were never ever left overs.  PEOPLE LOVE THIS RECIPE!

ENJOY indeed!

 OK... Here's what I did...

Creamy Cheesy Hash Brown Potato Casserole with Crunchy Corn Flakes Crust Topping

Ingredients

• 2 Can Condensed Cream of Mushroom Soup
• 2 Cups Sour Cream
• large pinch of Salt
• Large pinch of Pepper (to Taste, I used 3 or 4 large pinches, I like a peppery casserole)
• 2 Cup Shredded Cheddar Cheese
• 1/2 Cup Sliced Green Onions (Thin slices, green and white parts
• 10 Cups Frozen Hash Browns (thawed)
• 4 Cups Crushed Corn Flake Cereal
• 1/4 Cup (4 TBS, half a stick) Butter, melted
• Additional Green Onions, sliced for Garnish

Cooking Directions

1. Preheat oven to 350 degrees. Prepare a 9X13 Casserole dish with non-stick spray.
2. In a large bowl, whisk together the soup, sour Cream, Salt and Pepper. Stir in the Cheese, Onions and Hash Browns. Mix until evenly combined.          
3. Spoon into the baking dish.
4. In a mixing bowl, mix the Corn Flakes and the melted butter. Sprinkle evenly over the top of the potatoes.
5. Bake uncovered for 45 minutes until the Corn Flakes have started to crisp and crust and the juices inside the casserole are bubbling. Remove from oven and cover with aluminum foil and allow to rest for 15 minutes,
6. Just before serving, sprinkle additional sliced green onions on top.
7. Serve HOT and ENJOY!

"Old School" Sweet Potato Casserole - 52 Holiday Side Dishes

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Merry Christmas once again...

Here's a classic of near Biblical proportions.  So many holiday dishes are considered classics and you just better not mess around with Grandma's recipe.

So, here's Grandma's recipe...

You simply MUST HAVE the little marshmallows on top (be very careful, they go from beautifully toasted to burnt pretty quick).  You MUST have candied Pecans on top.  You MUST HAVE a sweet filling.

You could goose it up with a  little maple syrup (too sweet for me), Add whipped egg whites for a sweet potato souffle, or any number of "new fangled" additions...

But really, at least for Sweet potato Casserole, don't you really just want to taste your Grandmother's cooking...

Enjoy!

 OK... Here's what I did...

Sweet Potato Casserole

Ingredients

• 4 Cups Sweet Potatoes, Cooked through, peeled and mashed
• 1/2 Cup Sugar
• 3 Large Eggs, Beaten
• 1 tsp Salt
• 4 TBS Butter, softened to room temperature
• 1/2 Cup Milk
• 1 tsp Vanilla
• FOR THE CANDIED PECANS - 1/4 Cup Brown Sugar
• 2 TBS Flour
• 2 TBS Butter
• 1/2 Cup Pecans
• 2 Cups Mini Marshmallows

Cooking Directions

1. Preheat oven to 325 degrees
2. In a microwave, use the "Baked potato" Setting and cook potatoes according to directions (pierce in several spots with a fork, turn half way through the cooking time). Potatoes are done when you can easily pierce potatoes with a fork through to the center. Let cool so you can handle them, Cut in half, scoop out flesh from the potato and discard skin.
3. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
4. FOR THE CANDIED PECANS - In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
5. After 30 minutes, add the mini marshmallows. Return to oven and bake for about 10 minutes. Keep a close eye, there is a fine line between golden brown toasted delicious and burnt.
6. Serve hot and Enjoy!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Garlic Mashers (Mashed Potatoes) with Salsa Verde - 52 Holiday Side DIshes

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I know I am coming late to the party but I recently "Discovered" Salsa Verde... A slightly sweet, hinted garlic and savory onion Salsa made with Tomatillas.  And it is wonderful!

Salsa has become the number one condiment in the United States recently, surpassing ketchup and no sign of slowing growth.  The variety of salsas is nearly endless with individual modifications.  What I have here is a classic version of the Verde.

I am adding this to about anything...

Including Mashed Potatoes.  At a recent holiday meal I was even bold enough to mix the entire serving dish of potatoes with the salsa.  Colorful ribbons of the green salsa throughout the contrasting bright white of the potatoes makes for a wonderful dramatic presentation. But with all things, it comes down to tastes.

I simply LOVE THIS COMBINATION!

And once I could convince my guests to give it a try, they all agreed... A new permanent addition to my big holiday meals!

And a fun easy way to spruce up a weeknight side dish.

ENJOY!

 OK... Here's what I did...

Creamy Garlic Mashed Potatoes for Company

Ingredients

• 3 Pounds Russet Potatoes, peeled and cut into 1 inch cubes
• Big Pot of Salted Boiling Water
• 2 TBS Salt
• 1 Stick (8 TBS) Butter
• 2 TBS Garlic Powder
• 2 TBS (PLUS 1/4 Cup extra for Garnish) Chives... Garlic Chives if you can find them
• 3/4 Cup Sour Cream
• 1 TBS Fresh Ground Black pepper
• Additional Half and Half to reach desired smoothness

Cooking Directions

1. In a large pot of boiling water, add the Potato cubes and cook uncovered until the cubes cut with no resistance, about 15 minutes.
2. Remove from heat and drain. Transfer to the bowl of a stand mixer. Begin to mix with the paddle attachment. Add the butter one TBS at a time/ Add the Sour Cream and spices. Continue to mix for 5 minutes. Add additional Half and Half to reach desired smoothness.
3. Transfer to a serving bowl and garnish generously with additional chives
4. Serve warm and ENJOY!

Salsa Verde

Ingredients

• 6 Medium Tomatillos, Husks removed and washed, end tips cut off
• 5 Cloves Garlic, Minced
• 1 Small/Medium Onion, Chopped
• 2 Large Jalapenos, Stems, seeds and white membrane removed, Rough Dice
• 1 tsp Sea Salt
• 2 TBS Honey (more if needed to taste, can add sugar also)
• 1/4 Cup Chopped Cilantro

Cooking Directions

1. Place the Tomatillos, Garlic, Onion, Jalapeno and Sea Salt in a medium size sauce pan. Add just enough water to cover and heat to simmer over medium high heat.
2. Simmer until the Tomatillos have softened and a knife can be inserted freely... About 6-8 minutes. Be careful not to overcook.
3. Drain the water and transfer to a blender or the small bowl of a food processor. Add the Honey and the Cilantro leaves and Pulse/blend until smooth, BUT you can stills see small chunks of Tomatillo and Onion and flecks of Cilantro.
4. Taste. Adjust Honey, Salt and any additional seasonings you might prefer (Cayenne Pepper Spice if extra heat is needed)'
5. Serve room temperature or chilled as a condiment and ENJOY!

And Finally...

Let's Combine

Garlic Mashers (Mashed Potatoes) with Salsa Verde

Ingredients

• 1 Large Family Size serving of Garlic Mashed Potatoes
• 1 Cup serving of Salsa Verde Divided
• Slivered Basil Leaves for Garnish

Cooking Directions

1. Plop the Mashed Potatoes in a large serving bowl.
2. Add half of the Salsa Verde and fold to mix (the idea is to have ribbons of Salsa throughout the potatoes, So, mix gently and do not over mix.
3. Add remaining Salsa Verde on the top of the potatoes in ribboned chunks.
4. Garnish with something bright green for extra color... Serve Warm and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Amaretto Cranberry Sauce - 52 Holiday Side Dishes

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I seem to be saying this a lot this week as I post my Holiday side dish recipes...

What a shame that we don't think of serving this dish up year round.

A thick sweetened sauce, hugging the simmered soft cranberries.  Add some walnuts and additional cranberry flasvor with dried craisins for a mix of textures.

I add just a tiny tiny tiny dash of heat with a little (small oinch) Cajun spices to wake up the Sweet?Heat mix of taste buds.

And all made just a little deliciously sinful with a splash (well heavy splash) of an Almond Liqueur, Amaretto!

There are plenty of layers of flavors and textures that go with this dish.  Delicious on all of those levels and a wonderful colorful addition to any holiday table.  Makes me want to serve this more often!

 Enjoy!

And keep scrolling down to see the easy to follow recipe.

 OK... Here's what I did...

Amaretto
Cranberry Sauce

Ingredients

• 1 Cup Sugar
• 1 Cup Water
• 1 Bag (16 Ounces) Fresh Cranberries (Can use a bag of frozen)
• 2 Medium Honey Crisp Apples, Diced a little less than the size of a cranberry
• 1 Cup Chopped Walnuts
• 1/2 Cup Craisins
• 1/4 Cup Amaretto
• Zest and Juice of 1 Orange
• Zest and Juice of 1 Lemon
• 1 small pinch Cajun Seasonings mix
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg

Cooking Directions

1. In a large saucepan, over medium heat, add the sugar and water and bring to a slow simmer. Add the Cranberries and continue to simmer for 10 minutes.
2. Add the Apples, Walnuts, Craisins, Amaretto, Zest and Juice of the Lemons and Oranges and the spices. Allow this to simmer for 15 minutes stirring occasionally until the sauce forms and thickens.
3. Remove from heat and allow to cool. Cover until ready to serve.
4. Can be served chilled from the refrigerator or room temperature... ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

World's Best Green Bean Mushroom Casserole (SCRATCH - No Cans) - 52 Holiday Side Dishes

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The world famous green bean casserole... The star of the holiday table... Well, if not the star, at least the ubiquitous Green bean Casserole.  Invented to mostly make green beans edible to 8 year old picky eaters who hate anything green.  Just add those crispy canned onions and they would eat at least a couple bites.

As they (OK, we... OK Even more, ME)... As I got older, I was allowed to not put green beans on my plate and I transferred the space on my plate  to extra dressing, mashed potatoes and even eventually Cranberry Sauce.

And now, it was the only dish on my Holiday buffet that mostly came out of a can (Canned Cream of Mushroom Soup and Canned Crispy Onions).

There had to be a better way.

Well, thanks to Panko Bread Crumbs and Caramelized Onions, I was able to get a very good substitute for the canned Onions.

And thanks to an Alfredo hinted Shiitake Mushroom thick sauce (with Cajun SPices), I more than made up for the canned goods.

This is the side that will have people talking.  Sure there will be the historical purest that just will not accept a substitute for the canned onions (no one ever misses the canned soup, but the onions always seem to be a bit of contention).  But for the food purest that come to your table because you have the best, most interesting dishes... This is the WINNER!

A wonderful dish worthy of a Holiday and deserves a spot on your regular food rotation...

ENJOY and Merry Christmas!

 OK... Here's what I did...

World's Best Green Bean Mushroom Casserole (SCRATCH - No Cans)

Ingredients

• FOR THE CRISPY TOPPING (Part 1) - 2 Medium Sweet onions, Thinly SLiced
• 3 TBS Butter
• FOR THE BEANS AND SAUCE - THE BEANS - 1-1/2 Pounds Fresh Green beans, rinsed and trimmed
• 2 TBS Sea Salt
• FOR THE SAUCE - 4 TBS Butter
• 1 Medium Onion, Diced
• 1/2 Pound Shiitake Mushrooms, Large Slices
• 4 Cloves Garlic, Minced
• 1 TBS Fresh Ground Pepper
• 1 TBS Cajun Spice Mix
• 1 Cup Chicken Stock
• 1/2 Cup Grated Parmesan Cheese
• 1 Cup Half and Half
• FOR THE CRISPY TOPPING (Part 2) - 1/2 Cup Panko Bread Crumbs
• 1/4 Cup Small Diced Mushroom

Cooking Directions

1. FOR THE CRISPY ONION TOPPING - About 45 minutes before you assemble the casserole, in a medium size saute pan, melt the butter for the crispy topping. Add the sliced onions and saute over medium low heat for about 45 minutes. Stir occasionally. After about 30 minutes you will see the onions begin to turn a brown caramel color (the onions are starting to caramelize. Continue to saute over the low heat until that color becomes more pronounced.
2. FOR THE BEANS - About 15 minutes before you are ready to assemble the casserole, just as the onions begin to color, Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
3. FOR THE SAUCE - Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
4. Add the spices and Parmesan Cheese, stir to mix. Add the Beans and mix to coat. You can transfer to a baking casserole dish or simple spread evenly in the cast iron skillet.
5. Preheat oven to 350 degrees.
6. BACK TO THE CRISPY ONION TOPPING - Add the mushrooms to the now caramelized onions, cook for about 1 minute to heat. Then add the bread crumbs and stir to evenly coat.
7. Sprinkle the coated onion mix over the coated green beans.
8. Bake in preheated oven for about 20 minutes until the onion topping gets crispy, Golden Brown and Delicious!,  Best served HOT right from the oven but you can tightly cover with aluminum foil and let sit for up to 30 minutes before you need to reheat.
9. Serve HOT and ENJOY

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Roasted Garlic Savory DRESSING - 52 Holiday Side Dishes

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I am posting the dishes that I made for my Holiday meal this week.  What would a turkey meal be like without a big pan of dressing.

Dressing is nothing more than a simple savory bread pudding.  Always use stale bread when making dressing.  the staleness lets  the bread absorb the seasoned liquid better, adding flavor thorughout every bite.

There are dozens fo dressing recipes out there.  This is a simple savory style, heavy with fresh herb flavors.  I add a little bit of Parmesan cheese for a nutty aroma and a ticker almost alfredo built in gravy.  There are people who do not like their dressing very moist.  That's OK for this recipe, just continue to bake until desired doneness... About 20 minutes extra with the dressing covered to prevent the top from over browning.

I like the "timing of this recipe.  You can roast the garlic ahead of time, then about an hour before dinner do most of the work on the dressing on top of the stove.  Once you remove the turkey from the oven, allow the bird to rest for 20 minutes or so before you carve the bird, pop the dressing into the oven and it will be done just as the bird is carved and everything is ready to serve.

Fresh and hot from the oven and very aromatic

This is what holidays smell like!

ENJOY and Merry Christmas!

 OK... Here;s what I did...

Roasted Garlic Savory DRESSING

Ingredients

• FOR THE ROASTED GARLIC - 1 head Garlic, top cut off
• 1 TBS Olive Oil
• Large Pinch of Sea Salt
• FOR THE DRESSING - 1 Large Sweet Onion
• 4 TBS Butter, Melted
• 4 TBS Flour
• 3 Cups Chicken Stock
• 1 Cup Half and Half
• 1 Cup Grated Parmesan Cheese
• OPTIONAL You can add extra vegetables if you like, diced Celery, Carrots, Peppers, Cook's Choice. Saute in butter to soften
• 1 Cup Fresh cut Herbs Mix of Traditional Herbs like Sage, Thyme, Parsley... I like Basil and Rosemary as well... Can substitute 1/2 cup Dried Herbs
• 2 Pound Ciabatta Bread (Left out cut in half dollar size pieces to get stale for a full day
• Optional Chopped Parsley for garnish

Cooking Directions

1. First, FOR THE ROASTED GARLIC... Use whole heads of garlic. Rub off the loose paper like skins, but leave some intact. Slice off about 1/4 inch of the top, exposing the garlic heads...get a large sheet of aluminum foil and center the garlic on the foil... And generously drizzle olive oil over each of the heads,being sure to coat each individual exposed clove.Add a pinch of Kosher Sea Salt to bring out the flavor...And finally, a few turns of a fresh peppercorn grinder...wrap and seal the aluminum foil. The Olive oil will steam the garlic, so put the seam side up or the oil will seep out into your oven....
2. Preheat oven to 400 degrees
3. Roast the aluminum pouch for 45 minutes
4. Pop out of the oven, open the pouch to cool slightly. As soon as the garlic is cool enough to handle, squeeze the bulb and each roasted garlic clove will just pop out. No need to remove skins or anything more.
5. FOR THE DRESSING... Preheat oven to 375 degrees.
6. In a LARGE HEAVY Cast Iron Skillet, over medium high heat, melt butter. Add the Onion and saute for about 5 minutes until the Onions begin to soften.
7. Turn heat to low, add flour and stir continuously for 5 minutes until the ROUX takes on a nutty smell. Add the Chicken Stock, Half and Half and stir to mix.
8. Turn heat back up to medium high and heat to a low simmer. Meanwhile, mince the roasted garlic. Add this to the simmering liquid. Add the Parmesan Cheese and herbs and stir to mix.
9. Add the bread cubes and stir to combine. Everything should be well coated.
10. Bake in a preheated 375 degree oven for 40 minutes until the top is golden brown and delicious. For a crispier dressing, cover with aluminum foil and bake for an additional 20 minutes.
11. Serve warm with a little Turkey gravy in the side and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest