Sweet Onion Corn Bake

Here's a delicious side that is my usual now. Kevin sure loves it. He also enjoys the leftovers the next morning with some scrambled eggs. Enjoy!

Ingredients

• 2 large sweet onions, thinly sliced
• 1/2 cup butter, cubed
• 1 cup (8 ounces) sour cream
• 1/2 cup milk
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 egg, lightly beaten
• 1 can (14-3/4 ounces) cream-style corn
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 4 drops hot pepper sauce

Directions

• In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.
• In a large bowl, combine the egg, corn, corn bread mix and hot pepper sauce. Pour into a greased 13-in. x 9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese.
• Bake, uncovered, at 350° for 45-50 minutes or until golden and bubbly. Let stand for 10 minutes before cutting. Yield: 12-15 servings.

Granny's Thanksgiving Stuffing

Thanksgiving Dressing

2-Large loaves white bread
1-Large loaf whole wheat bread

Cut into small cubes, lightly toast in oven, stirring while toasting. Spread on cookie sheet
to dry for about a week or several days, stirring occasionally.

3 cans Water Chestnuts-coarsely chopped.
1# Butter
1 Large onion-chopped
1# Sausage

Approximately 8 cups broth

*I usually buy a turkey thigh; season and bake add drippings to broth.
I also use chicken breasts, thighs, neck and giblets, season with carrots, onions, celery, seasoning salt, salt & pepper, simmer for 2-3 hours. Also save drippings from roast, steaks, pork chops, etc.

1-12 oz. jar Heinz Home Style Classic Chicken gravy

Brown sausage, sauté onions while cooking sausage.

Bring broth to boil, add butter & chicken gravy.

Season breadcrumbs to taste:
With rubbed (ground) sage, onion salt, garlic salt, seasoning salt, salt & pepper.

Mix breadcrumbs, sausage, onions, water chestnuts, and seasonings together.

Pour hot broth over mixture, cover and let stand for a few minutes. Add more broth if needed (if not rich enough add more butter).

Put into baking dish. (You can freeze the dressing until ready to use.)

While baking baste dressing with drippings from turkey.

Iris Mattice
*Karen Griffin