DISHING UP THE HOLIDAYS

Cheesy Brussels Sprout & Bacon Casserole

Courtesy of Blade Herring, Chef de Cuisine at Jackson’s Steakhouse

This creamy casserole gives the often underrated Brussels sprout the holiday respect they deserve. Brussels pair well with so many flavors and here they are complemented by a velvety, cheesy veloute and thick chunks of small batch bacon. This casserole will be a crowd pleaser at any family holiday gathering!

For the Sauce

Place a 4-quart saucepot on the stove on medium heat and add the oil. Once the pot is hot, add the onions, celery, carrots and cook for 2 minutes stirring as it cooks. Add the garlic and cook for 1 minute. Then add the stock and bring to a boil, stirring occasionally so the vegetables don’t stick to the bottom. Once boiling, lower the heat to a simmer. Cook until the stock has reduced by 40 to 50 percent. Add the heavy cream, return to a boil and cook for 2 minutes. Remove from heat. Slowly pour the stock and cream mixture into a blender, then blend smooth. Pour the blended mixture through a strainer and set aside. In a small saute pan, add the butter and melt on medium heat. Once melted, slowly add the flour, whisking constantly. Cook for 1 to 2 minutes and set aside. Return the blended stock and cream mixture to the stove and return to a boil. Slowly add the butter and flour mixture (roux), whisking constantly, and cook for 2 minutes. Reduce the heat; then slowly add the cheese, whisking constantly until the cheese is completely melted. Salt and pepper to taste.

For Brussels and Bacon

Place a large cast iron pan on the stove on medium heat. Add the large pieces of diced bacon and render down until it’s nice and crispy, but not overdone. Remove the bacon and drain 50 percent of the fat. Return the pan to the stove and add the brussels sprouts to the pan. Mix the brussels sprouts with the remaining bacon fat, coating well. Cook for 5 to 7 minutes on medium heat without stirring to create a nice crust on the sprouts. Gently stir in 3/4 of the bacon and cook for another 3 to 4 minutes. Remove from heat.

Breadcrumb Topping

Mix the panko breadcrumbs and lemon zest together; set aside. Building the Casserole

In a greased 10x12 casserole dish add the brussels and bacon mixture. Pour the cheese sauce over the brussels sprouts and stir gently. Top with the remaining bacon and panko mixture and a sprinkle of salt and pepper. Place uncovered in a 350-degree oven and bake for 7 to 10 minutes or until the top is golden brown.

Cheesy Veloute Sauce

• 2 quarts chicken stock • 1 tablespoon canola oil • 3/4 cup diced celery • 3/4 cup diced carrots • 1 cup yellow onion • 1 tablespoon minced garlic • 1 quart heavy cream • 1 teaspoon Dijon mustard • 1/4 cup unsalted butter • 1/4 cup flour • 1 pound sharp cheddar cheese • 1/2 pound American cheese Main Ingredients

• 2 pounds halved brussels sprouts • 1 pound thick-cut bacon, diced large (preferably a small-batch bacon like Bill-E’s) Breadcrumb topping

• 1 cup panko breadcrumbs • 1/4 cup lemon zest

Ingredients

• 4 confit duck legs, meat and skin picked off bone (cooking instructions below) • 2 shallots (thinly sliced) • 2 cloves garlic (chopped) • 2 stalks celery (medium dice) • 1 green apple (medium dice) • ½ cup green olives (sliced in half) • 2 Yukon gold potatoes (medium dice) • ½ cup bacon • 2 cups sourdough bread (medium dice) • 1 cup chicken or duck stock • ½ cup fresh herbs – equal parts parsley/tarragon (chopped) • ½ stick butter

Confit Duck Casserole

Courtesy of Chef Blake Rushing, Union Public House

Instructions

Duck legs can be cooked in duck fat in the oven to confit for about 4 hours at 300 degrees or until bone comes out with ease, or sous vide at 165 degrees for 24 hours. You can also order them precooked. Markys or D’Artagnan are good online purchase options. Sauté shallot, garlic, celery, potatoes, bacon and green olives in butter. Let butter brown a bit. Cook the mix until just barely tender as it will cook more when baking the casserole. Mix all ingredients together and bake in the oven at 350 degrees for 20 minutes.

Bringing earthy fall flavors to the table is a Thanksgiving-must, and this vegan-friendly casserole compliments the flavors of your Thanksgiving centerpiece — or is delicious enough to stand on its own! With a short list of ingredients you might already have on hand, Chef Gus Silivos' Kale & Butternut Squash Casserole can easily be made ahead so you have something delicious for the table already checked off on the big day.

Kale & Butternut Squash Casserole

(vegan & gluten free) Courtesy of Chef Gus Silivos, Nancy's Catering and Events Serves 4 as a main dish, 6 as a side

Ingredients

• 1 half butternut squash • 8 ounces chopped kale • 3 tablespoons diced onions • 1 teaspoon minced garlic • 1/4 cup extra virgin olive oil (EVOO) • 4 slices vegan smoked gouda cheese • 1/4 cup walnuts • salt & pepper to taste • Breadcrumb Topping

Mix the panko breadcrumbs and lemon zest together; set aside.

Instructions

Peel and dice butternut squash into small pieces. Salt and pepper the butternut squash to taste then drizzle with olive oil. Roast in preheated 350 degree oven for 12-15 minutes.

Heat sauté pan. Add EVOO and onion and sauté until translucent. Add garlic. Add kale until wilted, then add roasted butternut. Adjust seasoning to your liking. Place in ovenware dish, top with cheese and walnuts. Bake in 350 degree oven for 15 minutes. Serve warm.

Ingredients

• 2 medium sweet potatoes, peeled and cut in 1/2" dice • 2 yellow beets, peeled and cut in 1/2" dice • 2 leeks, sliced thin • 1 small yellow onion, diced small • 3 carrots, peeled and dices small • 2 stalks celery, diced small • 4 cloves garlic, minced • 1 pound mixed mushrooms • 1 lion’s mane, oyster mushroom, trimmed • 1/3 cup extra virgin olive oil • 2 tablespoons sea salt, divided • 1 tablespoon fresh sage • 1 tablespoon fresh rosemary • 1 tablespoon fresh thyme • 1 to 2 cups vegetable broth • 1/4 cup nutritional yeast flakes • 1/2 teaspoon fresh cracked pepper • 1 sheet vegan puff pastry, thawed • 2 tablespoons almond or soy milk

Roasted Root Vegetable & Mushroom Pot Pie

(vegan) Courtesy of Jen Knight, End of the Line Café

A modern take on a cool weather favorite. It's flaky crust, meaty mushrooms and fresh herbs bring this cozy and healthy dish together to welcome the fall season.

Instructions

Preheat oven to 425 degrees. Toss sweet potatoes and beets in 2 tablespoons of the olive oil and 2 teaspoons of salt. Pour onto parchment lined sheet pan. Roast for 20 minutes until lightly crisp. Heat remaining olive oil in a large pot. Sauté garlic until fragrant, then quickly add leek, onion, carrot and celery. Sauté until translucent and carrots have softened. Add mushrooms and herbs. Sauté until mushrooms are cooked through, pressing down briefly on the lion’s mane with the back of a spatula. Add 1 cup vegetable broth and yeast flakes, stir to combine and cook until thickened. Add more broth, if needed. Lightly oil a pie plate, fill with mixture, top with puff pastry and brush with milk. Bake for 30 minutes. Let cool for about 10 minutes or longer.