|Thanksgiving Stuffing||Sweet & Spicy Pepper Relish||Celery, Pepper, and Potato Soup||Butternut Squash & Sweet Potato Casserole||Collard Greens Casserole|
|2 cups||3/4 cup||3/4 cup|
|1 cup||3/4 cup|
Red Russian Kale
Passila Bajio Peppers
|4 cloves||1 clove||2 cloves|
|1 tbsp||1 1/2 tsp||1 tbsp|
|6 tbsp||3 tbsp||2 tbsp|
|2 cups||4 cups|
apple cider vinegar
|3 cups||2 cups||2 cups|
|2 tbsp||2 tbsp|
|4 tbsp||1/4 cup|
Dice 2 large yellow onions, or about 2 cups of green onions, whites and greens. Dice 1 cup of celery stalks and leaves. Dice 4 cloves of garlic. Finely chop 1/4 cup parsley, and 1 tbsp of fresh sage or thyme.
In a large skillet heat 6 tbsp butter over medium-high and saute the onions, celery, and garlic until tender, stirring occasionally, about 10 minutes. Add the parsley, thyme, or sage, and cook for 2 minutes more. Remove from heat and combine the toasted bread crumbs with the onion mixture in a large bowl.
In a separate bowl combine 2 eggs, 2 cups of turkey, chicken, or vegetable broth, 1-2 tsp salt, and 1/2 tsp black pepper. Stir to combine, then pour the mixture over the bread mixture and stir to coat evenly.
Spread dressing into a greased 9x13 baking dish and top with 2 tbsp melted butter. Cover tightly with aluminum foil and bake for 25 minutes. Uncover and bake another 15 minutes until the top is golden-brown.
Sweet & Spicy Pepper Relish
Celery, Pepper, and Potato Soup
Butternut Squash & Sweet Potato Casserole
Collard Greens Casserole