Side Dish
Brussels Sprouts with Apples and Candied Walnus
This is a nutty side dish that has lots of flavor and just another way to serve brussel sprouts with a different twist.
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Spinach and Artichoke Bread Pudding
Bread pudding is usually considered a dessert. But this rich and savory version packed with spinach, artichokes and cheese is a perfect side for both dinner or brunch.
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Grandma B’s Cracker Stuffing
4 sleeves of salted crackers
Salt & Pepper to taste
Celery
Poultry Seasoning
Optional: Onion, Mushrooms
Margarine
Water
Crush crackers in their sleeves. Add to mixing bowl. Add salt, pepper and poultry seasoning. Chop celery and sauté in margarine until soft. Optional - add chopped onion and sliced mushrooms if desired (except Grandpa B never desires so we never have them). Melt margarine in water. There should be enough liquid to thoroughly soften the crackers. The trick is to get the right amount of liquid so that the dressing is not too wet or too dry after being cooked in the turkey. Extra dressing can be rolled in foil or placed in a casserole dish to be cooked alongside the turkey.
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