It’s a twofer tonight as we finish out our side dishes.  So far on our Thankin’ for Bacon Thanksgiving table we have:

1. Bacon Apple Pie – Dessert
2. Bacon Wrapped Water Chestnuts – Appetizer
3. Spinach, Bacon and Onion Dip – Appetizer
4. Green Beans and Bacon Sauté – Veggie Side
5. Carrots with Country Bacon – Veggie Side

What’s missing?  Some good old, stick to the ribs, potatoes and stuffing!

Let’s start with the taters…

Cheddar and Mashed Potato Gratin

Ingredients:

Directions:

1. Preheat oven to 400°F.
2. Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes.
3. Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper.
4. Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

Aren’t those yummy?!?  With something as heavy as that, I thought we’d go a slightly different route with the stuffing…

Wild Rice Cranberry and Cornbread Stuffing

Ingredients:

Directions:

1. Cook bacon until crisp, remove and set aside.
2. Add butter to pan and melt. Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender.
3. Add cranberries and chicken broth. Bring to boil, then remove from heat.
4. Add corn bread, cooked wild rice, pecans and bacon.
5. Add salt and pepper to taste.
6. Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).

We wrap up our week tomorrow with the star of the show…

both recipes and photos via yummly – dish 1 | dish 2