Side Dish Smorgasbord (part 2)

And so it continues….

Creamy Corn Pudding

  • 1 tablespoon butter
  • 1 can condensed cream of chicken soup
  • 1/2 cup of milk (whole)
  • 2 eggs
  • 1 can (12 oz) whole kernel corn, drained
  • 1/2 cup yellow cornmeal
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon chopped fresh chives
  1. heat the oven to 350 degrees F. Grease a 1 1/2 quart casserole dish with the butter
  2. beat the soup, milk and eggs in a medium bowl with a fork or wisk. Stir in the corn, cornmeal, cheese and chives. Pour the soup mixture into the dish.
  3. bake for 35 minutes or until the pudding is golden brown.

Sausage and Apple Stuffing

  • 1 3/4 cups chicken broth
  • 2 stalks celery coarsely chopped
  • 1 small onion coarsely chopped
  • 1 red delicious apple chopped
  • 1 granny smith apple chopped
  • 1 pound bulk pork sausage, cooked and crumbled
  • 2 cups stove top herb seasoned stuffing
  • 2 cups corn bread stuffing
  1. Heat the broth, celery onion and apples in a 3 quart saucepan over medium high heat, to a boil. Reduce the heat to low. Cover and cook for 5 minutes until the vegetables and apples are tender.
  2. add the sausage and stuffing and stir lightly to coat.

Red wine Cranberry Sauce with Honey

  • 24 oz fresh cranberries
  • 1 3/4 cups dark brown sugar
  • 3 tablespoons of honey
  • 3 tablespoons of fresh, crushed ginger root
  • 1/2 teaspoons black pepper
  • pinch of kosher salt
  • 1 cup dry red wine (if you want your sauce sweeter use a sweet red wine like a Port or Madiera)
  1. In a 3 quart saucepan, over a medium heat, combine all the ingredients. Simmer the mixture gently, stirring often, until most of the cranberries have popped and the sauce is thick and syrupy. (about 25-30 minutes, maybe longer depending on the heat) Stir in the back pepper.
  2. chill thoroughly before serving.



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