Sneaky Sides

I'm sneaky when the holidays come around. Take last weekend for instance. I made chili and corn bread and my kids asked. "Why did you make so much corn bread?" I said I was going to use it later in a recipe. They didn't understand because it's already cooked, how can you cook it again. I also bought 5 lbs of fresh green beans and I was asked, why we will never eat that much. This is why:

Cornbread Stuffing
3 cups precooked cornbread (remember from chili night)
3 tablespoons butter
1/2 a cup of chopped celery
1/4 cup shredded carrots
1 small sweet onion chopped
2 beat eggs
1 1/2 cups turkey stock
2 tablespoons fresh chopped sage
Salt and pepper to taste

Crumble the cornbread.
Preheat oven to 350° F and grease 9x13 casserole dish.
In a large skillet melt butter and saute the onions, carrots and celery until soft.
In a large bowl combine the sauteed veggies, cornbread, eggs, turkey stock, sage and salt and pepper.
Place in prepped casserole dish and bake for 30 min.

Green Bean Casserole

4 cups of fresh or frozen green beans ($.21 lb Costco, at the store it's $.99 lb then you can dived them up, bag them and place them in the freezer)

2 tablespoons butter

1 can Healthy Request® Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
1 1/3 cups French's® French Fried Onions 

In a pan melt butter and add green beans saute till almost soft, then remove from heat.

In a medium bowl stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions.

Pour into a 1 1/2-quart greased casserole dish.

Bake at 350°F. for 20 minutes or until the bean mixture is bubbling.

Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

These two things can be cooked together in the oven. After the turkey is out and resting, before being carved. By doing these two things we save time, stress and money, now who doesn't love that!

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