Pickerington Town Money Saver | November FOM 2022

Balsamic-Roasted Brussels Sprouts

• 1 1/2 lbs. Brussels sprouts, cut in half

• 4 oz. pancetta, 1/4-inch-diced

• 1/4 cup good olive oil

• ½ cup dried cherries (optional)

• Kosher salt and freshly ground black pepper

• 1 Tbsp. syrupy balsamic vinegar

Preheat the oven to 400o F. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. (Add dried cherries halfway through roasting) Toss once during roasting.

Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings. Serve hot.

Make-ahead Turkey Gravy

Green Beans

Cranberries & Almonds

To ensure the green beans are fresh, hot, and ne, use the time the turkey is resting to sauté them. Makes 8 servings Total time: 25 minutes

• 2 lb. green beans, trimmed and halved

• 2 tsp. baking soda • 3 Tbsp. olive oil

• 1/2 cup sweetened dried cranberries

• 1 Tbsp. minced garlic • Salt & pepper to taste

• 1/4 cup sliced almonds, toasted

Blanch green beans in a pot of boiling water with baking soda until just tender, 5–7 min; transfer to a bowl of ice water to stop the cooking, & drain. Heat oil in a skillet over medium high; add cranberries and sauté 1–2 min. Add garlic; sauté 1–2 min. Stir in green beans; sauté 3–5 min, stirring often. Season with salt & pepper. Transfer green beans to a platter and top with almonds.

This “no-brainer” gravy can be made 1–2 days ahead of the feast, then reheated just prior to dinner. To enhance the avor, stir in turkey pan drippings before serving.

• 6 cups turkey stock or low-sodium chicken broth

• 1 Tbsp. apple cider vinegar

• Salt & pepper to taste

Melt butter in a saucepan over medium heat. Whisk in our, cook 1–2 minutes, then whisk in stock until smooth. Bring gravy to a boil, cook 2 minutes, then reduce heat to medium-low and simmer until reduced to 4 cups, about 20 minutes. Add vinegar; season gravy with salt and pepper.

Dump-n-Bake Corn Casserole

• One 15.25 oz. can whole kernel corn, drained

• One 14.75 oz. can cream-style corn

• One 8 oz. package corn mu n mix, i.e. Ji y

• 1 cup sour cream

• 4 Tbsp. unsalted butter, melted

• 6 oz. smoked ham, diced (Optional)

• 4 scallions, chopped, plus more for garnish

• 1 1/2 cups freshly grated sharp Cheddar

Preheat the oven to 325o F.

Spray 9” square baking dish w/ nonstick spray. Stir together the whole-kernel corn, cream-style corn, corn mu n mix, sour cream and butter in a large bowl. Stir in the ham (if using) and scallions until just combined. Pour into the baking dish and bake until golden brown, about 1 hour 15 min. Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving.

PICKERINGTON

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