Cornbread Dressing

1 loaf large white [cheap] bread - cut the crust off, break up and leave out

1 8x8 recipe of corn bread - Jiffy or TJs. Bake night before, after cooled crumble up and mix it up with the white bread. [TJs version is what I used last time, its sweeter and has corn in it] 

Make a mirepoix of sorts:

1 stick of butter

1 large white onion diced

6-8 stalks of celery chopped

In a sauté pan cook until soft and translucent, simmer covered for 10-15 minutes

Once cooled add:

1 egg

salt/pepper to taste

2 tsp of poultry seasoning

Mix mirepoix to the bread cubes, fluff and mix with a fork. Put in a baking dish and evenly pour in chicken broth to moisten the bread and toss. Be careful not to add too much - you don't want soggy! But if you don't add enough it will be too dry. 

Cover with foil and bake in the oven at 350 for 30 min. Remove foil and bake for 15-20 min

Brioche Dinner Rolls

I pretty much followed this recipe. https://bromabakery.com/brioche-dinner-rolls/ she has a great video on IG and made it look so easy and it was. 

Salad 

1 can of rinsed and drained chickpeas 
1 diced sweet potato 
1 tbs olive oil 
1 tbs garlic powder 
1 1/2 tsp paprika 
2 tsp cumin 
1 tsp red pepper flakes [omit if you don't like heat - I didn't put it in the version you had] 
1 bunch of kale - massaged 
10 brussels sprouts or more if you like them - sliced 
1 bunch of chopped chives 
1/3 cup dried cranberries 
1/4 cup sunflower seeds 
1 container of goat cheese

For the Dressing 
4 cloves of minced garlic 
2 oz of rice wine vinegar 
2 oz of olive oil 
1 tbs Dijon mustard 
Juice of 1 lemon 
1 tsp sea salt 
Fresh cracked black pepper 
1 tbs minced dill 
Instructions

1. Lay sweet potato and chickpeas on a baking sheet and drizzle with olive oil. Do the same with the brussel sprouts Mix together the garlic powder, paprika, cumin, and red pepper flakes. Cover the chickpeas, sweet potato brussel sprouts in the seasoning blend and bake at 400 for 30-40 min till toasty and brown. Brussel sprouts will cook faster - check in 15-20 min. Mix them around about halfway through so they toast evenly. 

2. Add to a bowl with the chives, cranberries, sunflower seeds, cranberries, and goat cheese. 

3. In a dressing container mix together the garlic, vinegar, olive oil, mustard, lemon juice, sea salt, cracked pepper, and dill. This makes a lot of dressing so if you don’t want a dressing heavy salad you don’t have to add all of it. 

4. Add the warm chickpeas and sweet potato to the salad straight out of the oven. Add as much dressing as you want and toss everything together. The heat from the potatoes should melt the goat cheese a bit and make it creamy so it distributes throughout the salad evenly. 

5. Serve and enjoy!