Here are two new Thanksgiving sides that will both double easily. If you're sick of the same side dishes every year, here are two easy options, and the Spinach Cheese Grits are gluten free!
AIMEE FORTNEY'S SAVORY BREAD PUDDING
Cube bread to make 4 cups. Cook 1/2 pound sausage with 1 package sliced mushrooms, 1 shallot, diced. Cook together, then set aside.
Place bread cubes in a casserole dish. Add fresh sage to the bread.
In a separate bowl, beat 2 cups milk with 4 eggs and 1 teaspoon freshly cracked black pepper. Add sausage and mushroom mix to bread mix. Pour milk mixture over bread and allow to soak in for at least 30 minutes.
Sprinkle 1/2 cup grated manchego (or any of your favorite) cheese on top. You can make this the day before and refrigerate, then allow to come to room temperature before baking. Bake at 350 for 30 to 35 minutes. If your mixture seems too dry prior to baking, beat another 1 cup of milk with an extra egg.
AIMEE FORTNEY'S CHEESY SPINACH GRITS
In a medium-sized pot, bring chicken broth and heavy cream to a boil. Slowly add grits, whisking as you add them, then reduce heat to medium-low and cover.
Cook and continue to stir and keep an eye on your grits so they do not stick to the bottom.
For really good creamy grits, cook for about 20 minutes. Even if your package says 5 minute grits, grits just do not cook in 5 minutes. If they get too thick, add more liquid - water, broth or heavy cream - and continue to stir.
Add cheese and spinach shortly before serving and stir to melt the cheese and wilt the spinach.
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