Artichoke Parmesan Stuffing, Spaghetti Squash with Jalapeno Cream

Nothing like posting the perfect Christmas Menu ... on Christmas Eve day! Well, these days it's better late then never. I had the distinct culinary pleasure of enjoying these side dishes on Thanksgiving...thanks to good, new friends Terri and Michael (and Sunset Magazine). Let's just say these updated side dishes really woke up the traditional Thanksgiving buffet and the leftovers were fantastic.

From my table to yours...

Menu:

• Turkey
• Artichoke Parmesan Sourdough Stuffing (recipe below)
• Spaghetti Squash with Jalapeno Cream (recipe below)
• Chilled Green Bean Salad with Feta and Dill
• Need more carbs? Add smashed potatoes with apples and brie

Artichoke Parmesan Sourdough Stuffing (serves 10)
Ingredients:

• 1# mushrooms, rinsed , ends trimmed and sliced
• 1t butter
• 2 onions, chopped
• 1C chopped celery
• 2t minced garlic
• 2C chicken broth
• 1 loaf sourdough bread cut into 1/2 inch cubes
• 1 1/2 cans quartered artichoke hearts drained and chopped (24 oz)
• 1 C freshly grated Parmesan cheese
• 1 1/2 t poultry seasoning
• 1 1/2 T minced fresh rosemary leaves
• Salt and pepper
• 1 egg

Directions:

• Preheat oven to 325 degrees
• In a frying pan over high heat, cook mushrooms butter, onions, celery and garlic.
• Cook about 15 min, until vegetables are lightly browned.
• Pour into a large bowl.
• Add a bit of the broth to the pan and stir to scrape up browned bits. Add bits to bowl.
• Pour 2 C broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning and Rosemary. Mix well.
• Add salt and pepper to taste.
• Make a well in stuffing.
• Add egg and beat with a fork to blend; mix egg with stuffing.
• Spoon stuffing into shallow casserole.
• Bake until hot and lightly browned about 50 min.

Spaghetti Squash with Jalapeno Cream (serves 8)
Ingredients:

• 1 spaghetti squash (about 3#)
• 2 C milk
• 3 jalapenos, stemmed, seeded and chopped
• 2T butter
• 3T flour
• 1t salt
• 1C shredded jack cheese

Directions:

• Preheat oven to 375 degrees
• Cut squash in half legnthwise and use a spoon or melon-baller to remove seeds surrounding fiber.
• Put squash, cut side down on a lightly buttered baking sheet and back until tender (30-40 min)
• In a medium sauce pan over medium heat, warm milk and jalepeno until bubbles are along the edge of the pan
• Remove mixture from heat and let sit 15 min
• Strain and discard jalapenos
• When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
• In a medium sauce pan over medium high heat, melt 2 T butter.
• Whisk in flour and salt and cook, whisking until flour smells like a pie crust (about 3 min)
• Slowly pour the jalapeno infused milk while whisking.
  Reduce heat to medium and continue whisking until mixture thickens slightly (about 3 min)
• Pour mixture over squash and stir to combine
• Transfer mixture to buttered baking dish and sprinkle with jack cheese.
• Bake until bubbling and brown on top (about 30 min)