Mushroom Marjoram Bread Pudding by Jerry Traunfeld
This savory bread pudding makes a nice change of pace from the usual stuffing, and it can be baked ahead of time and reheated before serving.
Corn Bread Stuffing With Ham, Fresh Fennel, Chestnuts and Sage by Rick Rodgers
You can either bake this stuffing right in the bird (which really saves oven space) or assemble it in a casserole and bake it just before serving.
Baked Squash With Butter and Maple Syrup by Marion Cunningham
This creamy, nicely sweet pureed squash reheats easily and is a hit with both kids and adults.
Tossed Cauliflower Salad by Leslie Revsin
This simple cauliflower salad can be served either warm or at room temperature, giving you nice flexibility.
Carrot Pudding by Diane Morgan
Pop this baby into the oven one hour before dinner for a pretty and warmly seasoned side.
Shaved Fennel, Green Apple and Pecorino Romano Salad by Alfred Portale
This is definitely not your everyday salad. Make it ahead, tuck it in the fridge and all it needs is a quick toss with the dressing before it's served.
Cornbread by Suzanne Goin
Cornbread can be served warm or at room temperature and is great any which way you serve it. It is so simple to make, and it rounds out almost any meal in a special way.
The original article was published November 10, 2010.
You may also like:
Check out the AARP home page every day for healthy eating tips, cooking ideas and more.