Sausage Pecan Stuffing

Start to finish: 1 hour; servings: 8
12 ounces loose Italian sausage meat (hot or sweet)
1 large yellow onion, chopped
2 carrots, finely diced
2 stalks celery, diced
½ teaspoon salt
½ teaspoon ground black pepper
3/4 cup chopped toasted pecans
12-ounce bag seasoned stuffing cubes
2 eggs
2½ cups low-sodium chicken or turkey broth

Heat the oven to 350 degrees. Coat a large casserole dish or 9-by-13-inch baking pan with cooking spray.

In a large skillet medium-high heat, saute the sausage meat, breaking it up as it cooks and browns, about 8 to 10 minutes. Add the onion, carrots, celery, salt and black pepper. Cook for another 6 to 8 minutes until onions are soft and translucent.

In a large bowl, combine the sausage mixture with the pecans and stuffing cubes.

In a medium bowl, beat the eggs until foamy, then whisk in the broth. Pour the egg and broth mixture over the stuffing mixture and gently stir to thoroughly mix. Spoon into the pan and bake for 30 minutes, or until browned and cooked.

Peach Cranberry Sauce

Start to finish: 15 minutes
Servings: 6
12-ounce bag fresh cranberries
10-ounce bag frozen peaches, chopped
Zest and juice of 2 oranges
3/4 cup sugar
Pinch salt

In a medium saucepan over medium heat, combine all ingredients. Cook, stirring occasionally, until the cranberries pop and the mixture has reduced to a thick sauce, about 10 minutes. Allow to cool.

Sour Cream And Chive Mashed Potatoes

Start to finish: 45 minutes
Servings: 8
4 pounds red potatoes
½ cup (1 stick) unsalted butter, room temperature
1 cup sour cream
Salt and ground black pepper
1/3 cup chopped fresh chives

Peel half of the potatoes. Place of the potatoes in a large pot, then add enough water to cover them by 1 inch. Cover the pan and set over medium-high. Bring the water to a simmer and cook until tender, about 20 to 25 minutes. Thoroughly drain the potatoes, then return them to the pot.

Set the pot over low heat and cook for 1 to 2 minutes, shaking or stirring the potatoes to dry them. Using a masher, roughly mash the potatoes, then stir in the butter and sour cream. Season with salt and pepper, then stir in the chives.

Herb Crusted Sweet Potatoes

Start to finish: 45 minutes
Servings: 8
4 pounds sweet potatoes, peeled and cut into ½-inch-thick slices
Salt and ground black pepper
1 cup panko breadcrumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
¼ cup (½ stick) butter, melted

Heat the oven to 350 degrees. Coat a large casserole dish or a 9-by-13-inch baking pan with cooking spray.

Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 teaspoons of salt and bring to a boil. Cook until firm-tender, 12 to 15 minutes. Drain the potatoes, then spread them in an even layer in the prepared casserole dish or baking pan.

In a small bowl, combine ½ teaspoon salt, ½ teaspoon black pepper, the panko, thyme, rosemary and sage. Sprinkle over the sweet potatoes. Drizzle the melted butter over the crumbs and bake for 30 minutes, or until golden brown and tender.