Dining With Tim: Thanksgiving pt 1

Cranberry Cornbread Stuffing

3 boxes Jiffy Honey Corn Bread
(Each box calls for 1 egg & 1/3 cup of milk)
1 cup dried sweetened cranberries
2 T butter
3 shallots
7 sprigs thyme
3 sprigs rosemary
1/4 cup vegetable or chicken stock
1 T salt
1/2 T pepper


  • Follow the baking direction on the cornbread box.
  • Boxed cornbread will save you time compared to making it from scratch.
  • While the cornbread is baking, sever and slice shallots and add it to a pan with butter over medium high heat.
  • Remove rosemary and thyme from the stems and chop them. Once chopped add the herbs to the pan with the shallots and butter.
  • Cook until everything begins to soften and a lot of fragrant perfumes are released from the herbs.
    Set the pan aside and check on the cornbread.
  • Once cornbread is baked (tooth pick clean when poked) crumble it with your hands or a spoon.
  • Add is cranberries, shallots & herbs and chicken stock.
  • Mix until everything is incorporated.
  • Season with salt and pepper and mix once more.
  • Not much seasoning is needed due to the fresh and powerful taste from the sweated herbs and shallots.
  • Set aside in a ziplock back or quart containers up to 3 days in advance before being stuffed in the turkey.

Potato Dauphinoise

2 cups heavy cream
2 cups whole milk
4-5 garlic cloves
3 pounds russet potatoes
1 T salt
1/2 T pepper
1/8 t nutmeg
1 1/2 cups cheese (Frolic and Cheddar from Bobolink as recommended) or gruyère


  • In a large pot heat the milk and cream together.
  • Crush garlic cloves with the side of the knife and add it to the cream to begin the garlic infusion.
  • Season cream with salt, pepper and nutmeg. Be careful with the nutmeg since it is a powerful spice.
  • Peel and slice potatoes 1/8inch think using a mandolin or knife.
  • Add the sliced potatoes to the pot of cream and allow the potatoes to par cook (partially cook) for 15 to 20 minutes on a slow simmer.
  • With a slotted spoon, add a layer of potatoes on the bottom of the baking dish.
  • Sprinkle cheese over the potato layer and and continue to add the reminder of the potatoes on top.
  • Pour over the cream and add the remainder of the cheese one top.
  • Bake at 350F for 45-60min until potatoes are tender and fully cooked.

Green Bean Casserole

3 (12oz) backs of frozen green beans
2 (10.5oz) cans cream of mushroom soup
1/2 T pepper
1/2 T salt
1 1/2 cups French’s Original Crispy Fried Onions


  • In a large mixing bowl, combine mushroom soup and milk.
  • Whisk until smooth.
  • Season with salt and pepper.
  • Add frozen green beens to mushroom soup mixture and mix until fully incorporated.
  • Add 3/4 cup of fried onions to the green beens and continue to mix until fully incorporated.
  • Add green been mixture to oven safe baking dish and add remaining fried onions on top of the green beens.
  • Cook at 350F for 30-40 minutes.

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