One More Thanksgiving Side Dish...

Broccoli Gratin.

• 1 pound(s) broccoli florets
• 1 pound(s) Yukon Gold potatoes , peeled and cut into 1-inch chunks
• 2 cup(s) water
• Pinch ground nutmeg
• 3/4 cup(s) (about 21⁄2 ounces) freshly grated Parmesan cheese
• Salt and coarsely ground black pepper

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Directions

1. In 4-quart saucepan, place broccoli, potatoes, and water. On high heat, cover and heat until boiling. Then reduce heat to medium-low and cook, covered, 17 to 20 minutes, or until potatoes and broccoli are very tender, stirring once halfway through cooking.
2. Meanwhile, preheat broiler and set oven rack 6 inches from source of heat.
3. Drain vegetables in colander set over large bowl, reserving 1/4 cup vegetable cooking liquid. Return vegetables to saucepan. With potato masher or slotted spoon, coarsely mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in nutmeg, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. In shallow, broiler-safe 1- to 11/2-quart baking dish, spread vegetable mixture; sprinkle with remaining Parmesan. Place dish in oven and broil 2 to 3 minutes or until Parmesan is browned.

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Tips & Techniques

Make-Ahead Tip: Unbaked casserole can be refrigerated up to 1 day. Bake 10 minutes more.

This recipe turned out pretty well! Definitely something different! It kind of made mashed potatoes...you guessed it...Fabulous! And there wasn't a huge vegetable taste, so everybody should enjoy this dish!

Thanksgiving side dishes...

• 1 large (22-ounce) Italian bread (preferably day-old), cut into 1/2-inch cubes (14 cups)
• 2 tablespoon(s) olive oil
• 3 ounce(s) pancetta, cut into 1/4-inch pieces
• 2 large (1 pound each) fennel bulbs, trimmed and chopped
• 1 large (10- to 12-ounce) onion, chopped
• 2 clove(s) garlic, crushed with press
• 2 medium Bartlett or Anjou pears, chopped
• 1 cup(s) dried cranberries
• 3 cup(s) Easy Turkey Stock or lower-sodium chicken broth
• 1/2 cup(s) (packed) fresh flat-leaf parsley leaves, chopped
• 1 tablespoon(s) finely chopped fresh sage leaves
• 1 tablespoon(s) finely chopped fresh rosemary leaves
• Salt and pepper

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Directions

1. Preheat oven to 400 degrees F. Divide bread between two 15 1/2" by 10 1/2" jelly-roll pans or large cookie sheets and bake 15 minutes or until golden, rotating pans between upper and lower racks halfway through toasting. Remove bread from oven; set aside to cool. Reset oven control to 350°F.
2. Meanwhile, in 5-quart Dutch oven or heavy saucepot, heat oil on medium-high until hot. Add pancetta and cook 4 minutes or until golden brown and crisp, stirring occasionally. With slotted spoon, transfer pancetta to paper-towel-lined plate to drain; do not remove Dutch oven from heat.
3. To same Dutch oven, add fennel, onion, and garlic. Cook 7 minutes or until vegetables are golden and tender, stirring frequently. Add pears and cranberries and cook 4 minutes or until softened, stirring frequently. Add broth and heat to boiling; reduce heat to medium-low and simmer 5 minutes.
4. In large bowl, combine bread and broth mixture. Stir in parsley, sage, rosemary, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and reserved pancetta. In shallow 3-quart glass or ceramic baking dish, spread mixture in an even layer. Cover with foil and bake 25 minutes. Uncover and bake 15 minutes longer or until top of stuffing is golden brown.

This stuffing turned out so well! It was tender and flavorful! It didn't really even need gravy, however it tasted even better smothered in some! I definitely reached FABULOUS Thanksgiving Side Dish Status with this recipe! Try it out yourself!