Pork Stuffing allows cook to add personal flare

by Lexington Souers

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1 lb. bulk pork sausage

2 medium onions, diced

4 stalks celery, diced

5 cups cornbread crumbs

3 cups white bread crumbs, toasted

2 teaspoons rubbed sage

1/4 teaspoon pepper

3 to 3 1/2 cups chicken or turkey broth

2 eggs, beaten

Brown sausage, onions and diced celery in a skillet over medium heat and make sure the onions and celery are soft. Drain off the excess liquid and place the ingredients in a large bowl. Make sure you save the grease in a separate containter, rather than pouring it down the drain, because clogging your sink on Thanksgiving isn’t ideal.

Mix all of the ingredients together- don’t be afraid get hands-on. Spoon it into a greased pan and bake at 350 degrees for 30 minutes. Optional ingredients can be added depending on what is in your fridge — cranberries, carrots or apples can be great additions.

Almond garlic green beans add crunch to holiday spread

By Will Wright

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Green beans, preferably fresh, not canned

Minced garlic

Sliced almonds

Salt

Pepper

Get water boiling in a pot, and throw in those green beans. Make sure to not cook them for too long. The beans should still have some crunch.

In a separate pan, start the olive oil at a medium heat.

When the oil is nice and hot, add the minced garlic. Cook for about 30 seconds, and make sure to not burn the garlic.

Add a nice handful of sliced almonds to the garlic. Stir occasionally, and cook for about two or three minutes. Turn down the heat if things start getting too hot.

Take the green beans and mix them with the almonds and garlic. Add a pinch of salt and pepper. Stir occasionally, and cook for about four or five minutes. The flavors of garlic should mix with the beans, and the almonds should begin to crisp.

Let everything sit for a few minutes after taking off stove.

Easy cheesy hashbrown casserole makes for a tasty side

by Sarah Brookbank

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2 lbs. shredded hashbrowns, thawed

1/2 cup melted butter

1 can cream of mushroom soup (could also use chicken)

8 oz. sour cream

1/2 cup onion, diced

2 cups shredded cheddar cheese

salt and pepper to taste

This recipe is unreasonably easy and will please even picky eaters. It’s just cheese and potatoes. Combine everything in a bowl and transfer to a bake-friendly dish. Add more shredded cheese to the top so it gets delicious and crispy on the top.

Bake at 350 degrees for 40 minutes. If you don’t want to deal with the oven, follow the same instructions and put everything in a crockpot, cook on low for four to five hours.