[THANKSGIVING-RECIPE] Mack's Thanksgiving Veggies

Mack's Thanksgiving Veggies

-4 slices of bacon
-1 large onion, finely chopped
-1 clove of garlic minced
-2 pounds of fresh Brussels Sprouts (cut in halves) approx 7 cups
You can also use broccoli or cauliflower
-1 1/2 cups milk
-1 cup chicken broth
-1/4 cup (4 tblspns) butter
-5 tblspns flour
-3/4 cup Parmesan cheese
-1 tblspn Dijon mustard
-1/2 tsp salt
-1/4 tsp poultry seasoning
-pepper to taste
-1 1/2 cups grated sharp white Cheddar cheese
-paprika for garnish

1)Heat large skillet & cook bacon till crispy. Transfer to plate and set
aside Pour off all but 2 tblspns of bacon fat from pan. Add the onion to
the pan and saute over medium heat for about 6 minutes and then add the
garlic and cook for another minute. Scrape the onions and garlic into 9x13
baking dish and spread them around. Set aside.

2)Trim the Brussels sprouts, cut them in half if very large. Add the
Brussels sprouts to a large pot of boiling salted water. Boil and cook for
5 minutes Drain immediately. Transfer to the casserole, spreading the
sprouts evenly in the dish. Set aside. Heat over to 375

3)Combine the milk & chicken broth in a small saucepan. Bring to a simmer,
then remove from the heat.

4)Melt butter in large saucepan. Add flour and stir with a whisk for about 1
minute until the flour is light brown. Whisk in half of the hot milk and
broth. Heat and whisk for a minute or so, until thick. Add the remaining
liquid and cook about 5 minutes. Whisking frequently.

5)Whisk in Parmesan cheese, mustard, salt, poulty seasoning and pepper.
Pour the sauce evenly over the Brussels sprouts. Mince the bacon and
sprinkle over the sauce. Sprinkle evenly with Cheddar cheese and dust
lightly with paprika.

6)Place the casserole on the center rack and bake for 30 minutes, until
bubbly and golden brown. Cool for about 5 minutes before serving.
Makes 10 servings.

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