Homestyle Holiday Sides: Serves 3-4 People

With Ciabatta Stuffing, Southern-Style Corn Casserole, and Asparagus and Shallot Gratin

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Vegetarian
A note about serious food allergies

No celebration is complete without these easy and innovative takes on classic homestyle sides. Each dish takes less than 45 minutes to prepare and lends a southern-style flair to any holiday gathering. The Homestyle Stuffing uses fluffy, fresh Ciabatta bread accented with garlic, onion, celery, and fresh herbs, and roasted until crispy and gooey in all the right places. The Southern-Style Corn Casserole is a creamy version of spoon bread featuring sweet corn, sour cream, and sharp cheddar cheese. The Asparagus and Shallot Gratin, with tender roasted asparagus, baby tomatoes, and a shallot and panko breadcrumb crust, is an elegant side that provides a fresh green crunch.

In Your Box (serves 2)

  • Info
    3 Ciabatta Bread Rolls
  • 1 Yellow Onion
  • 3 Celery Stalks
  • 2 Garlic Cloves
  • 2 Sage Leaves
  • 3 Thyme Sprigs
  • 1 Vegetable Bouillon Cube
  • 15¼ Cream Corn
  • Info
    8½ oz. Corn Bread Mix
  • Info
    8⅗ oz. Sour Cream
  • Info
    4 oz. Cheddar Cheese, Shredded
  • 2 Green Onions
  • 12 oz. Asparagus
  • 2 Shallot
  • 4 oz. Cherry Tomatoes
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    0.9 oz. Butter
  • Info
    0.9 oz. Butter
  • Nutrition (per serving)

  • Calories
    1042
  • Carbohydrates
    112g
  • Fat
    59g
  • Protein
    24g
  • Sodium
    1569mg

Recipe Steps

  • Step 1 - Prepare the Ciabatta Stuffing
    1

    Prepare the Ciabatta Stuffing

    1. Preheat oven 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Cut Ciabatta bread into ½" pieces. Finely dice onion and celery. Mince garlic. Stem sage and thyme, reserving 1 sprig of thyme.
    2. In a small dish, whisk together ¾ cup of warm water with bouillon cube until fully dissolved. Set aside for gravy.
    3. In a medium pan, sauté garlic, onion, and celery with 1 Tbsp. olive oil for 5-6 minutes, or until translucent. Stir in sage and thyme and cook until aromatic, about 1 minute. Add in bouillon liquid and bring the pan to a boil over high heat for 1-2 minutes, or until liquid reduces slightly. Add in Ciabatta cubes, coating the bread with the pan liquid.
    4. Salt and pepper to taste and transfer stuffing to the prepared baking sheet. Place in the oven to bake for 15-20 minutes, or until the stuffing is crisp and golden brown. Garnish with remaining thyme sprig.
  • Step 2 - Prepare the Southern Corn Casserole
    2

    Prepare the Southern Corn Casserole

    1. Preheat oven to 350 degrees and lightly grease a cast iron skillet or oven-safe casserole dish with butter or spray. In a large mixing bowl, mix both cans of corn, cornbread mix, sour cream, and half of the cheddar cheese together. Add a pinch of salt and pepper and mix with a spatula to incorporate.
    2. Pour mixture into the cast iron skillet or oven-safe casserole dish and bake in the oven for 35-40 minutes. Remove from oven and insert a toothpick into the center of the casserole. If toothpick comes out cleanly, top with remaining cheese and place back in oven to bake for another 5 minutes, or until cheese is bubbling and brown. If toothpick does not come out cleanly, place back in oven to firm up for another 5 minutes. Then top with cheese, place in oven for another 5 minutes, until cheese is bubbling and brown.
    3. Garnish with green onion and a crack of fresh black pepper.
  • Step 3 - Prepare the Asparagus and Shallot Gratin
    3

    Prepare the Asparagus and Shallot Gratin

    1. Preheat oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Trim off woody roots of asparagus. Finely dice shallots.
    2. Arrange asparagus and grape tomatoes on the baking sheet and evenly drizzle with 1 Tbsp. olive oil and a dash of salt and pepper. Place in the oven to bake for 12-15 minutes, or until asparagus are fork-tender and tomatoes are slightly withered.
    3. In a medium pan over high heat, sauté the shallots in 1 Tbsp. olive oil until translucent. Once shallots are transparent and aromatic, add panko and 1 Tbsp. butter, moving mixture around until panko becomes slightly browned. Once crisp, remove from heat and set aside.
    4. Remove asparagus and tomatoes from oven and place in a serving dish. Cover with the Panko and shallot crust and serve family-style.