We all know that holiday meals are the best way to bring people together through the holiday season. To accompany the chicken or turkey prepared with Archer’s Sweet Honey Dry Rub, we recommend trying some of our favorite side dish recipes to complete the perfect holiday feast!
Pan Bread Stuffing
"My 'outdoor' stuffing recipe is a savory style stuffing, it's so much more exciting than a basic recipe. It's almost a meal in and of itself!" -Elaine
12 oz. bag of herb seasoned stuffing
1 ½ cups of vegetable broth
1 stick of butter
½ cup of chopped onion
½ cup of chopped celery
1 cup sliced mushrooms
1 cup chopped walnuts
½ cup raisins
2 cups of chopped apples
½ lb. of Jimmy Dean sage sausage
In a large skillet, brown the sausage (remove and set aside, leave the oil).
Sautee the mushrooms (add butter to pan if necessary, 2 tbs. or so) (remove and set aside).
Sautee the onion, celery and apples (add butter to pan if necessary, 2 tbs. or so).
Add the raisins and walnuts as the above mixture is almost cooked.
Take a large pot and heat the broth and butter until boiling.
Remove from heat.
Toss the stuffing bread into the liquid.
Lightly spray a roasting pan with Pam.
Place this mixture into the roaster pan.
Mix the remainder of ingredients with the stuffing bread.
Bake the stuffing uncovered at 350 degrees for 30 minutes.
Sweet Potato Casserole (Senator Russell's)
"This casserole masquerades as a sweet potato dish, but really it's like a dessert! It's so sweet and delicious." -Jeff
3 cups mashed sweet potatoes
1 cup sugar
2 tsp vanilla
2 large eggs, beaten
4 Tbsp (½ stick) melted butter
¼ cup milk
½ tsp salt
1 cup brown sugar, packed
⅓ cup all-purpose flour
⅓ to ½ cup chopped roasted pecans
1 tsp salt
½ stick melted butter
Mix first six ingredients well and place in a buttered 8 x 10 or 9 x 13 casserole dish.
Mix brown sugar, flour, nuts and melted butter and sprinkle over the top of the sweet potatoes.
Bake at 350 degrees for 30 minutes, until bubbling.
Oven-Roasted Root Vegetables (Food Network)
"This dish is SO delicious. I could eat the whole tray!" -Brandon
1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper
(Or replace salt and pepper with Archer’s seasoning!)
Place 2 baking sheets in the oven and preheat to 425 degrees F.
Cut all the vegetables into 1 1/2-inch pieces.
Cut the onions through the base core to keep some of the layers in chunky pieces.
Toss all the vegetables with garlic, olive oil and salt in large bowl.
Season generously with pepper.
Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil.
Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting.
Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Cook, eat and enjoy!