Put a Fresh Spin on Classic Holiday Side Dishes

(Feature Impact) Add a spark to this year’s holiday gatherings by turning attention to stunning side dishes that feature a twist on tradition. These filling, flavorful recipes do more than complement the main course; they might even become the focus of the feast.

Made with gluten-free bread, this Apple, Sage and Celery Stuffing is moist and boasts all the classic taste of a traditional stuffing with an added sprinkle of Parmesan cheese for a crispy topping. For best results, use a tart Granny Smith apple or a baking apple such as Cortland, Fuji or Crispin, and for an extra-special holiday touch, consider swapping the pancetta for maple bacon.

Sure to become a holiday favorite, Traditional Cornbread and Celery Dressing offers the comforting flavor the season is known for with smoky bacon providing a delightful bite of decadence.

These soon-to-be holiday staples feature crisp Dandy Celery, which is packed with flavor and low in calories as a smart choice for snacking or cooking meals throughout the year. The fresh-cut celery sticks are pre-washed and ready to eat for convenience. All natural and free of preservatives, it’s available in both organic and conventionally grown varieties to fit your holiday festivities from the snack table to the sides that keep guests coming back for more.

Put a twist on your gatherings this season with more holiday recipe ideas by visiting DudaFresh.com.

Apple, Sage and Celery Stuffing

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4

• 1/2    cup diced pancetta
  
• 2       tablespoons butter
  
• 4       Dandy Celery Sticks, chopped
  
• 1       onion, chopped
  
• 1       apple, peeled, cored and chopped
  
• 1       clove garlic, chopped
  
• 3       tablespoons chopped fresh sage
  
• 2       teaspoons finely chopped fresh thyme
  
• 1       teaspoon finely chopped fresh rosemary
  
• 1/4    teaspoon salt
  
• 1/4    teaspoon pepper
  
• 6       cups cubed day-old, gluten-free bread
  
• 3/4    cup reduced-sodium chicken broth
  
• 1/4    cup grated Parmesan cheese
  
• 2       tablespoons finely chopped fresh parsley

1. Preheat oven to 400 F.
2. Heat large skillet over medium heat; cook pancetta about 5 minutes, or until golden brown and lightly crisped. Stir in butter until melted. Cook celery, onion, apple, garlic, sage, thyme, rosemary, salt and pepper, stirring frequently, 8-10 minutes, or until vegetables soften. Let cool slightly.
3. Stir celery mixture with bread; toss with broth until moistened. Transfer to buttered 9-inch square baking dish. Sprinkle with Parmesan and parsley.
4. Cover with foil; bake 20 minutes. Remove foil; bake 10-15 minutes, or until set in center and golden brown on top. Let stand 5 minutes.

Traditional Cornbread and Celery Dressing

Servings: 8-10

•          Butter, for greasing pan
  
• 4       slices bacon, cut into 1/2-inch pieces
  
• 1       large yellow onion, chopped
  
• 4       ribs Dandy Celery, diced (about 1 cup)
  
• 2       tablespoons minced fresh sage
  
• 1       tablespoon chopped fresh thyme
  
• 1/2    teaspoon kosher salt
  
• 1/4    teaspoon ground black pepper
  
• 3       garlic cloves, minced
  
• 4       cups day-old cornbread, cubed into 1-inch pieces or sliced bite-sized strips
  
• 2 1/2 cups reduced-sodium chicken broth
  
• 2       large eggs, whisked

1. Preheat oven to 350 F. Grease 9-by-13-inch baking dish with butter.
2. In medium skillet over medium heat, cook bacon until fat is rendered and bacon is crisp, about 5 minutes. Add onion and celery; cook until vegetables begin to soften, about 4 minutes. Add sage, thyme, salt, pepper and garlic; cook 30 seconds or until fragrant.
3. In large bowl, add cubed cornbread pieces. Add onion and celery mixture to crumbled cornbread. Stir in chicken broth and eggs. Gently toss to combine until evenly moistened.
4. Spoon into prepared baking dish and cover with foil. Bake 35-40 minutes until toasted on top and center is moist but not overly damp. Serve warm.

SOURCE:

Duda Farm Fresh Foods

Last Updated on November 3, 2026 by Daily News Staff

A Fresh Twist on Holiday Gathering and Gifting

(Feature Impact) The holiday season is a beautiful time of gathering with loved ones, making memories, giving gifts and sharing the year’s bounty with one another.

Bring a little extra sunshine to the season by showcasing citrus fruits at your holiday table this year. This Florida Grapefruit and Apple Galette recipe combines creamy custard, tangy grapefruit and sweet apple slices in a flaky puff pastry crust for a uniquely flavorful dessert. As your friends and family come together to enjoy the merriment of the season, raise a toast with a colorful Holiday Citrus Sparkler Cocktail featuring fresh Florida Oranges.

If you’re looking for a thoughtful way to celebrate the people in your life whether they’re near or far, consider Florida Citrus Gifts, which are a fresh, flavorful source of vitamin C. You can choose from a variety of cheerful gift boxes and baskets filled with juicy, fresh-picked fruits – perfect for snacking or adding to delicious seasonal recipes – ready to brighten your loved ones’ days when they arrive on their doorsteps.

Find more holiday recipes and gift ideas at PickFLA.com.

Florida Grapefruit and Apple Galette

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 12

• 3       tablespoons custard powder
  
• 3       tablespoons sugar, divided
  
• 3/4    cup, plus 1 1/2 tablespoons, milk
  
• 1/3    cup, plus 1 1/2 tablespoons, freshly squeezed Florida Grapefruit juice
  
• 1       roll puff pastry, about 11 ounces
  
• 1       egg, beaten
  
• 4       Granny Smith apples, peeled, cored and sliced
  
• 1       Florida Grapefruit, zest only

1. Preheat oven to 340 F.
2. To make custard: Place custard powder and 2 tablespoons sugar in jug with milk then stir until fully dissolved. Add grapefruit juice and stir.
3. Transfer mixture to microwave and heat 3 minutes, stopping every minute to stir, until custard is thick and smooth.
4. Roll out puff pastry and use sharp knife to score 1-centimeter border around edge.
5. Transfer pastry sheet to nonstick baking tray lined with parchment paper. Brush edges with beaten egg and sprinkle with 1/2 tablespoon sugar for crispy, caramelized finish.
6. To assemble galette: Spread custard evenly over pastry, staying within border. Layer sliced apples on top to fully cover custard. Finish by lightly sprinkling remaining sugar over apples.
7. Bake 25 minutes, or until pastry is golden and crisp.
8. Just before serving, zest fresh grapefruit over galette.

Holiday Citrus Sparkler Cocktail

Prep time: 10 minutes
Cook time: 5 minutes
Servings: 1

Orange Simple Syrup:

• 1       cup superfine sugar
  
• 1       cup hot water
  
• 1       Florida Orange, zest only (no pith)

Cocktail:

• 1       ounce freshly squeezed Florida Orange juice
  
• 1       ounce pomegranate juice
  
• 1 1/4 ounces vodka or gin
  
• 1/2    ounce lime juice
  
• 1/2    ounce orange simple syrup
  
•          ice, divided
  
• 1       ounce club soda, chilled
  
• 1       Florida Orange slice
  
• 1       tablespoon pomegranate seeds
  
• fresh rosemary sprigs (optional)

1. To make simple syrup: In saucepan, combine sugar, hot water and orange zest; heat 3-5 minutes until sugar is completely dissolved. Set aside and let cool.
2. To make cocktail: In cocktail shaker, combine orange juice, pomegranate juice, vodka or gin, lime juice and orange simple syrup. Add ice, shake and strain into tall glass over fresh ice. Top with club soda.
3. Garnish with orange slice, pomegranate seeds and fresh rosemary sprigs, if desired.

SOURCE:

Florida Department of Citrus

Transform Leftover Halloween Candy Into Creative Brownies

(Feature Impact) Once all the trick-or-treaters have filled their pumpkin totes and the porch lights have turned off, many American households are stocked with an abundance of sweet treats in the aftermath of a successful Halloween. Make them even sweeter by using those chocolates and cookies as decorations on a tray of brownies to share with family, friends or coworkers.

Chocolatey treats work best for this recipe but the specifics are up to you. Whether you use one kind of candy for the whole tray, decorate each section with a different variety, combine them all for a flavor explosion or let the kids decide, this is a fun way to enjoy the sugary bounty. Avoid using gummy, chalky or hard candy.

You’ll add most of the candy to the top of the brownies after baking, but you can also toss a few pieces into the bottom of the pan before pouring in the batter if you’d like some extra surprises in each bite.

Find more seasonal recipe inspiration at Culinary.net.

Leftover Halloween Candy Brownies

Recipe adapted from Sarah’s Day Off
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 9

• 2       cups leftover Halloween candy, chopped
  
•          nonstick cooking spray
  
• 6       ounces bittersweet baking chocolate, broken into pieces
  
• 10     tablespoons unsalted butter
  
• 3       large eggs, at room temperature
  
• 1       cup light brown sugar
  
• 1/2    cup granulated sugar
  
• 1/2    teaspoon kosher salt
  
• 1       teaspoon pure vanilla extract
  
• 1/2    cup all-purpose flour
  
• 1/4    cup Dutch-processed cocoa powder

1. Transfer chopped candy pieces to container and freeze.
2. Preheat oven to 350 F. Grease 8-inch square pan with nonstick cooking spray, line with parchment paper and grease again.
3. In small saucepan, add baking chocolate pieces and butter. Melt slowly over low heat, stirring occasionally, until completely smooth.
4. Using stand or hand mixer on medium-high speed, beat eggs, brown sugar and granulated sugar 3 minutes.
5. Scrape down mixing bowl. Set speed to low and gently pour in melted chocolate and butter mixture. Increase speed to medium and beat until mixture is completely combined. Beat in salt and vanilla. Scrape down sides and bottom of bowl.
6. Using rubber spatula or spoon, gently fold in flour and cocoa powder until mixture is smooth. Transfer batter to prepared pan and spread evenly.
7. Bake 40-50 minutes, or until center is set. Immediately press frozen candies into top of brownies, arranging as desired.
8. Refrigerate pan 2 hours, or until cool, then slice into nine equal brownies.

Photo courtesy of Unsplash

SOURCE:

Culinary.net