Kris Schultz, Publisher:  

My Papa would make the best thing. It was delicious. You take mayonnaise, NOT Miracle Whip, and drag your turkey through it, served hot.  

Lauren Earley, Cary Magazine Editor and Creative Director: 

Green Bean Casserole

Ingredients:

Morton Nature’s Season’s seasoning blend, to taste

1 (2.8 oz) can French-fried onion rings 

1 (10 3/4 oz) can cream of mushroom soup 

3 cups chicken broth 

2 cups sliced green beans 

1/2 cup sliced fresh mushrooms 

1/2 cup diced onions 

1/3 stick butter 

1 cup grated cheddar cheese

Preheat the oven to 350 °F. Melt the butter in a large skillet. Sauté the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings and nature’s season’s seasoning blend to taste. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Emily Uhland, Main & Broad Senior Editor:

Cornbread Stuffing from Christy Uhland, Emily’s mother-in-law 

Ingredients:   

Day-old cornbread, store bought or homemade, about 4 cups, cubed  

6 slices good-quality bread 

½ pound of bacon, about 10 slices 

1 1/2 cups chopped onion 

3 eggs 

1 tablespoon poultry seasoning 

4 tablespoons chopped fresh sage 

1 1/2 to 2 cups chicken broth and turkey drippings 

The day before: Toast or broil 6 slices of bread. I use good artisan bread and at least two different types, one softer and one more crusty. Cube after toasting. Leave these covered overnight so they will be slightly stale for the next day. 

To make the stuffing, cook bacon in a large skillet until crisp. Crumble or chop bacon and set aside. In the bacon drippings, cook onion for about 6 to 7 minutes. Traditional recipes include cooking chopped celery (2 stalks) with the onion if you want to add that, but I never have.  

While bacon is cooking, lightly beat 3 eggs in a very large mixing bowl. Add the cubed bread and most of the cornbread, which I coarsely crumble up as I add it to the bowl. Add 4 tablespoons of chopped fresh sage and 1 tablespoon of poultry seasoning. When the onions are done, add them to the bowl along with remaining bacon drippings and crumbled bacon. Combine gently.  

Last, add turkey drippings (if available) and/or good-quality chicken broth to the mix. I add between 1 1/2 to 2 cups, trying to hit the sweet spot on moisture. Add additional broth or crumbled cornbread to reach desired consistency.   

Put the mixture into a buttered 9×13 baking dish, cover with aluminum foil, and bake at 350 for 20 minutes. Remove foil and bake for 10 more minutes.  

Tara Shiver, Copy Editor:

My family never cooked, so I stole Emily Uhland’s Apple Cranberry Casserole recipe and claim it as my own family recipe after it was immortalized in a 2012 online feature! 

Arlem Mora, Social Media Coordinator: 

Cheesy Scalloped Potatoes 

My sister-in-law, Alexie, is the mastermind behind this scrumptious, carb-packed side dish. 

Ingredients: 

4 cups thinly sliced potatoes  

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1 pinch paprika, garlic, and onion powder

3 tablespoons butter 

3 tablespoons all-purpose flour 

1 1/2 cups milk

1 cup cheddar cheese 

1 cup parmesan cheese  

Wash the potato slices, dry them completely, and set them to the side.  

Melt the butter over medium heat and whisk in the flour until completely combined. Add the half and half and cheeses, constantly whisking until thoroughly combined and the cheese is melted. Remove from heat and set aside. 

Mix the seasonings in large bowl. Add the dry potato slices to the seasoning bowl and toss evenly, covering all the slices with seasoning. 

Add half of the potatoes in one layer to a baking dish, then pour half of the cheese sauce over them and spread it out, covering the layer. Repeat with the remaining potatoes and pour the remaining cheese sauce on top. Sprinkle the top with extra cheese. 

Bake, covered, at 350 for 30 minutes, then remove the cover and bake for 30-50 minutes or until the cheese is melted and bubbly and potatoes are completely tender. 

Cool for 10-15 minutes before serving. 

Dena Daw, Staff Writer  

Crockpot Mac and Cheese 

 Ingredients: 

1 box of elbow macaroni 

2 cups shredded cheddar cheese 

1 can cheddar cheese soup 

1 stick butter 

½ cup sour cream 

1 cup milk 

1 ½ tsp salt 

1 teaspoon pepper 

1 teaspoon dried mustard 

3 eggs (optional) Note: If you prefer creamy mac and cheese, omit eggs. 

Cook elbow macaroni according to package instructions and place in crockpot. Melt butter in saucepan and stir in cheese to melt. Add melted cheese, sour cream, milk, seasonings, eggs, and cheddar cheese soup to the crockpot, and stir to combine. Cook on low for 2 ½ to 3 hours. Enjoy!