Sun-Dried Tomato, Carrot & Stuffing Casserole

Ingredients

• 2 cups of chicken broth (or homemade broth for richer flavor)

• 2 heaping tbsp of homemade sun-dried tomatoes (with a drizzle of the olive oil they’re packed in) (You can use store bought)

• 3 cups of homegrown carrots, sliced thin (fresh or lightly steamed if needed)

• 1 tsp of Greek Freak Mediterranean Seasoning (Substitute your favorite all-purpose seasoning)

• Salt, to taste

• 2 tbsp butter (for the gravy)

• 2 tbsp flour (for the roux)

• Your favorite stuffing recipe (we use pre-made Stearns stuffing mix (IYKYK))

Prepare the carrots: If using homegrown carrots, wash, peel, and slice them thinly. Steam or lightly blanch them to retain their flavor and texture.
Make the base: In a medium pot, combine the chicken broth, sun-dried tomatoes (with a bit of their olive oil), and carrots. Bring to a boil.
Season: Add the Greek Freak seasoning, garlic granules, onion powder, and salt. Stir well.
Make a roux: In a separate pan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour, whisking constantly until it forms a smooth paste (roux). Slowly pour in some of the hot chicken broth mixture, whisking as it thickens.
Thicken the gravy: Add the roux back to the pot with the broth, stirring constantly until the mixture becomes a thick, gravy-like consistency. Adjust seasoning as needed.
Assemble: Pour the thickened mixture into a casserole dish. Spread evenly.
Top with stuffing: Prepare your favorite stuffing (homemade or boxed). Spread the stuffing evenly on top of the casserole.
Bake: Place the casserole in a preheated oven at 375°F and bake for 20 minutes, or until the stuffing is golden and crisp.

This casserole pairs beautifully with grilled chicken, but it’s hearty enough to stand on its own as a main dish.

Homemade sun-dried tomatoes will add a rich, concentrated flavor that elevates the dish. Make sure to use some of the olive oil they’re packed in for extra depth.
If you’re making your own stuffing, consider using herbs like sage, rosemary, and thyme to complement the savory sun-dried tomatoes and carrots.

Enjoy this comforting, homemade casserole that brings out the best of your garden produce!

Preheat smoker to 350F (you can also use your oven)
Cut bacon stripes in half
Arrange the bacon strips on a cookie cooling rack. I put the cookie rack on a baking sheet to collect the grease, season the bacon with your favorite BBQ rub
Partially cook bacon in the smoker. Make sure the bacon is still flexible enough to wrap around the dates (approx. 20 min)
While the bacon is in the smoker, stuff the dates with Gorgonzola cheese (approx. 2-3 crumbles each)
Remove bacon from the smoker and let cool enough to handle approximately 5 minutes
Wrap each date with 1 of the half slices of bacon and secure with a toothpick
Place wrapped dates on the cookie cooling rack that you cooked the bacon and return to the smoker
Smoke the bacon wrapped dates at 225F for 30-40 minutes until the bacon is crispy
Enjoy!

Thaw corn prior to starting.
Move the rack toward the top of the oven and preheat to 325 degrees F. Grease a 2-quart baking dish with 1 tablespoon of butter.
Sauté onion until lightly browned. Be careful not to burn.
Whisk the eggs and milk together in a large bowl. Add the corn, 1 sleeve of the coarsely crushed Ritz crackers, 1 cup of the extra sharp cheddar and 1 teaspoon salt. Pour the mixture into the baking dish, use a spatula to make an even layer.
Bake uncovered until the edges are set, but the center is still wet (not set), about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small dish in the microwave, about 25 seconds. Mix the butter into the remaining 1 cup crushed Ritz crackers until evenly moistened. Sprinkle Pecorino Romano cheese and the buttered crackers over the corn. Continue baking until the top is set and golden brown (the center should puff up), approximately 20 to 25 minutes more. To confirm that it is done, put a toothpick in the center and make sure it comes out clean. If you find that the center is not done and the crust is already golden brown cover until it’s done to prevent the top from burning.
Remove from the oven and let stand 5 minutes before serving.
Enjoy!