Make Pie Dough Ahead
Adding pancetta, pecans, and butter to brussel sprouts add so much flavor even brussel sprout haters may like this recipe. It’s a decadent and hearty fall/winter side dish that goes great with pork or poultry.
This is a great side dish for any fall/winter night dinner. It’s also a great, easy side dish to add some greens for a holiday dinner, be it Thanksgiving, Christmas, or New Year’s. The deep green of the chard leaves with the dried cranberries offer a festive look. The tiny, sweet, tangy jewel-like cranberries stud the deep, velvety green chard leaves. If you are making it for a holiday dinner, you could make the dish a day ahead and reheat it gently on the stove just before serving.
Here’s a simple and tasty stuffing to include in your Thanksgiving menu. Feel free to leave out the chard stems if you don’t have them. I had some leftover from a side of Sautéed Rainbow Chard. The chard stems add a light sweetness, and are a great way to use them (rather than discarding them), but it’s not necessary.
I made corn pudding for the first time last Thanksgiving. A friend mentioned the dish and past along a recipe, and then I saw a recipe for it in Gourmet, and found another recipe on Epicurious.com. The recipe below was developed and adapted from many different recipes. The corn pudding was a hit, with guests asking for the recipe. It can easily be halved for a family size portion, with leftovers.