Green bean casserole in a crock pot

2 bags frozen green beans
2 cans cream of mushroom soup
2/3 cup milk
pepper
1 6 oz can french fried onions, divided
1/2 cup Parmesan grated

Place everything but half the onions in crock pot. Cook on low 4 hours. (may want to heat on high briefly just to get it going). Before serving, toast remaining onions in a saute pan and top the casserole with them.

Turkey stuffing

• 1 1/2 sticks butter
• 1 cup stock 
• 1 cup chopped onion
• ½ cup pine nuts or chopped walnuts
• 6 to 8 cups stale bread into small cubes
• 1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
• Salt and freshly ground black pepper
• ½ cup chopped scallions
• ½ cup chopped fresh parsley leaves
•  
• Melt butter over medium heat in a large, deep skillet,  Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, a few more minutes
• Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. Add enough stock to moisten. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
• Pack into turkey before roasting or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees. (you can cook it up to 3 days in advance and warm it up right before dinner.)

Holiday sweet potato wedges

Serves: serves 8 as a side dish

Ingredients

• 4 sweet potatoes, peeled and cut lengthwise into wedges
• kosher salt and freshly ground black pepper
• 6 tablespoons butter
• ½ cup maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon chili powder

Instructions

1. Preheat oven to 400°F. Melt butter in small pan. Stir in maple syrup, cinnamon and chili powder and cook for 2 minutes on low heat. Place sweet potatoes on cookie sheet greased with coconut oil. Season  with kosher salt and freshly ground black pepper. Brush on some of the sauce.  Roast 10 minutes.
2. Turn potatoes, brush sauce on other side. Roast 10 more minutes, till sweet potatoes are tender.
3. Raise the oven temperature to 475°F and roast additional 3-5 minutes or until wedges begin to brown. Serve immediately topped with any remaining sauce.