Perhaps you'll want to find room on your Christmas or New Year's menu for any or all of the following recipes.

Thank to our daughter, Ami, this column practically wrote itself. Ami and her husband Tim traditionally host family and friends for Thanksgiving dinner. This year the crowd was so large that they actually rented chairs and some dishes from Dover Rent-All so that everyone could be seated together in the same room. This was, indeed, a true family affair.

Tim roasted a beautiful turkey and he credits Ami with the over-abundance of side dishes that were set before us. How she managed to get everything prepared I'll never know but what a delicious feast we had – something for everyone. In addition to traditional favorites such as mashed potatoes, Gramma Sue's Cole Slaw, beaten biscuits, scalloped oysters and the ever-popular green bean casserole, Ami prepared a Caramelized Onion Pudding, a Cauliflower Gratin and Holiday Sausage Stuffing, all from recipes that she had found on the Internet. (There were sautéed Brussels sprouts and a cranberry ambrosia fruit salad, too.)

Perhaps you'll want to find room on your Christmas or New Year's menu for any or all of the recipes below because they are absolutely outstanding. Thank you Ami and Tim for a wonderful Thanksgiving feast. The Holiday Sausage Stuffing could easily become a mid-week main dish and the Caramelized Onion Pudding would be a wonderful side with beef.

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2 tablespoons olive oil

2 tablespoons unsalted butter

2 large yellow onions, peeled, sliced and cut into half circles

1 teaspoon fresh thyme leaves

3 large eggs, beaten

1 tablespoon flour

Salt and pepper to taste

1 cup heavy cream

Preheat oven to 350 degrees. In a large skillet, heat the oil and butter. When melted, stir in the onions and thyme. Cook slowly over medium-low heat until the onions turn limp and brown. Combine eggs with dry ingredients and cream. Mix well. Transfer onions to a greased gratin dish (about 1- to 1 1/2-quart shallow casserole). Pour the egg mixture evenly over the onions and bake for 40 minutes or until browned and bubbly.


2 heads cauliflower, cored and cut into small pieces

4 tablespoons butter

1/4 cup flour

2 cups whole milk

1 1/2 cups extra sharp Cheddar cheese, grated

Dash of nutmeg

Salt and pepper to taste

1 cup Panko bread crumbs

1/2 cup chopped parsley

2 tablespoons olive oil

Preheat oven to 375 degrees. Steam the cauliflower for about 12 minutes or until tender then drain well. Meanwhile melt the butter in a large saucepan over medium heat and whisk in the flour; stir until thickened. Gradually whisk in the milk and bring to an "easy" boil. Reduce heat and simmer on low, stirring until thickened for about 7 minutes. Whisk in the cheese, nutmeg, salt and pepper to taste and stir just until cheese is melted and sauce thickens. Remove from heat and fold in the cauliflower. Transfer to a lightly greased baking dish. In a small bowl toss together the bread crumbs, parsley and oil. Sprinkle over the cauliflower and bake until golden brown and bubbling – about 20 minutes.


12 slices (1 1/2 packages) frozen New York Brand Texas Garlic Toast

1 package Johnsonville Italian Mild Sausage Links, casings removed, or Johnsonville Italian All Natural Mild Ground Sausage

1/2 cup butter

2 medium onions, chopped

2 cups celery, chopped

1 cup green pepper, chopped

1 teaspoon rubbed sage

2 eggs, lightly beaten

2 cups chicken broth

Salt and pepper

Bake Texas Toast in a preheated 425-degree oven for 10 minutes; cool and cut into 1 1/2-inch pieces. Transfer pieces to a bowl. LOWER OVEN TEMP TO 325 DEGREES. In a large skillet brown and cook the crumbled sausage until no longer pink. Remove from skillet and set aside. In the same skillet melt butter and sauté onion, celery and green pepper until tender. In a large mixing bowl combine browned sausage, vegetable mixture, Toast pieces and sage. Add eggs and broth and toss gently to mix. Add salt and pepper to taste. Spoon into a buttered 3- to 4-quart baking dish. Cover with foil and bake at 325 degrees for 60 minutes. Uncover and bake for 10 minutes longer until lightly browned. Check internal temperature in the center of the stuffing – thermometer should read 165 degrees when done.