BACON-BUTTERNUT SQUASH STUFFING
PREP TIME 40 MIN. – COOK TIME 1 HOUR 10 MIN. READY IN 1 HOUR 50 MIN. – SERVINGS 10
10 cups stale bread cubes (½-inch cubes) 4 cups pre-cut butternut squash cubes 6 slices bacon, chopped 3 tbsp olive oil 4 celery stalks, finely chopped
2 medium carrots, finely chopped 2 large onions, finely chopped 1 tbsp finely chopped fresh rosemary 1¼ cups chicken or turkey broth 3 large eggs
STEP 1 Preheat oven to 300°F. Arrange the bread cubes on a large rimmed baking sheet. Toast 6–8 min., until dry. Cool bread cubes completely. Finely chop the butternut squash cubes. Increase oven to 400°F. STEP 2 In a large pot, combine the bacon and oil. Cook on medium 8–10 min., until bacon is crispy, stirring often. With slotted spoon, transfer bacon to a bowl. STEP 3 To same skillet, add the celery, carrots, onions, rosemary, and butternut squash. Season with salt and pepper. Cook 12–14 min., until vegetables begin to soften, stirring often. Transfer to a large bowl and cool slightly. STEP 4 To bowl with vegetables, add toasted bread cubes, broth, eggs, and cooked bacon. Season with salt and pepper. Mix until well combined. Transfer to a 3-qt baking dish. Cover with foil and bake 15 min. Remove foil and bake another 15–20 min., until top is golden brown.
TIP Toast bread cubes ahead up to 2 days. In step 4, bake mixture 15 min., then keep at room temperature up to 2 hours. Finish in 400°F oven 15 min. to brown top.
SIMPLE SWAP For a vegetarian stuffing, omit the bacon and add 1 tbsp olive oil in step 2. Use vegetable broth in place of chicken broth.
PER SERVING: 306 CALORIES, 16G FAT, 4G SATURATED FAT, 64MG CHOLESTEROL, 480MG SODIUM, 33G CARBOHYDRATE, 4G FIBER, 6G SUGAR, 9G PROTEIN
SALAD WITH ROASTED PEARS AND DRIED CRANBERRIES
PREP TIME 15 MIN. – COOK TIME 18 MIN. READY IN 33 MIN. + COOLING TIME – SERVINGS 8
3 Bartlett or Anjou pears, cored 7 tbsp olive oil, divided ¼ tsp ground cinnamon ¼ cup white wine vinegar 1 tbsp
Dijon mustard
STEP 1 Preheat oven to 375°F. Line a rimmed baking sheet with parchment. Cut the pears into thin wedges. Toss with 2 tbsp olive oil and cinnamon. Season with salt and pepper. STEP 2 Arrange pears in a single layer on prepared pan. Bake 15–18 min., until tender but not falling apart. Cool completely. STEP 3 Meanwhile, whisk together the vinegar, mustard, and sugar. Whisk in remaining 5 tbsp oil. Season with salt and pepper to taste. STEP 4 When ready to serve, toss the greens with some of the vinaigrette. Arrange on a platter. Top with pears. Sprinkle the cranberries and walnuts on top. Serve remaining dressing on the side.
TIP Vinaigrette can be made and refrigerated up to 2 days ahead. Pears can be roasted and held at room temperature up to 5 hours ahead.
PER SERVING: 232 CALORIES, 17G FAT, 2G SATURATED FAT, 0MG CHOLESTEROL, 53MG SODIUM, 20G CARBOHYDRATE, 4G FIBER, 13G SUGAR, 2G PROTEIN
¼ tsp sugar 4 cups arugula 5 cups
chopped romaine ½ cup dried cranberries ½ cup chopped walnuts, toasted
PIMIENTO CHEESE GREEN BEAN CASSEROLE
PREP TIME 15 MIN. – COOK TIME 30 MIN. READY IN 45 MIN. – SERVINGS 8
2 lbs trimmed fresh green beans, cut into halves 6 tbsp butter, divided 4 green onions, finely chopped ½ cup panko bread crumbs ¼ cup all-purpose flour
2 cups whole milk 8 oz sharp Cheddar, grated 2 (6.5 oz) jars chopped or sliced pimientos, drained 2 tsp Worcestershire sauce
STEP 1 Preheat oven to 375°F. Heat a large pot of salted water to a boil on high. Add the green beans and cook 8 min., until tender. Drain well. STEP 2 In a 10-inch skillet, melt 2 tbsp butter on medium. Add the green onions. Cook 2 min., until golden, stirring often. Add the bread crumbs and cook 2–3 min., until golden, stirring often. Set aside. STEP 3 In a large pot, melt remaining 4 tbsp butter on medium. Sprinkle in the flour. Cook 2 min., stirring constantly. Gradually whisk in the milk until smooth. Heat to a simmer and cook until sauce thickens. STEP 4 To pot, by handfuls, stir in the Cheddar until melted. Stir in the pimientos and Worcestershire sauce. Season with salt and pepper to taste. Stir in cooked green beans. Transfer to a 3-qt baking dish. Top with the bread crumbs. Bake 15 min., until golden brown on top.
PER SERVING: 317 CALORIES, 21G FAT, 12G SATURATED FAT, 57MG CHOLESTEROL, 246MG SODIUM, 22G CARBOHYDRATE, 4G FIBER, 9G SUGAR, 12G PROTEIN
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