Happy Thanksgiving

Andy and I escaped to the beach for Thanksgiving. It was very relaxing, just what we needed! For our Thanksgiving dinner, we had Filet Mignons With Shallot-Rosemary Cream Sauce, Cornbread Dressing, cranberry sauce, Brussels Sprouts With Lemon and Bacon, and Panettone Bread Puddings With Tipsy Whipped Cream. I decided to have filet because that is Andy's favorite. (We will be have the traditional Thanksgiving dinner at my grannie's on Saturday.)

Filet Mignons With Shallot-Rosemary Cream Sauce
2 filet mignons
Kosher salt
Cracked black pepper
2 shallots, minced
1 garlic clove, minced
2 Tbsp. butter
1/2 cup whipping cream
1 Tbsp. fresh rosemary, chopped

1. Generously sprinkle filets with salt and pepper on both sides. Sear meat in an oven-safe skillet over high heat 3 minutes on each side. Place skillet in a 450° oven; bake for 10 minutes or until desired degree of doneness (this is medium). Remove filets to a platter, and keep warm.
2. Melt butter in same skillet in which the steak was cooked. Sauté shallots and garlic in skillet, stirring to loosen particles on bottom of skillet. Stir in cream and rosemary; cook until thoroughly heated. Serve over steak.

Cornbread Dressing
1 1/2 onions, chopped
4 celery ribs, chopped
2 Tbsp. butter
1 tsp. olive oil
1/2 (10-inch) pan cornbread, crumbled
4 slices sourdough bread (Use food processor to make breadcrumbs.)
5 Cheesy Bacon Muffins, crumbled
1 tsp. dried sage
1 tsp. dried thyme
1 tsp. poultry seasoning
Salt and pepper
3 cups chicken stock
1 can cream of chicken soup
1/3 cup butter, melted
3 eggs, lightly beaten

1. Sauté onions and celery in hot oil and butter in a large skillet for 15 minutes or until vegetables are tender.
2. Combine crumbled cornbread and next 2 ingredients in a large bowl. Add in sautéed vegetables, sage, and remaining ingredients. Pour into a butter 9-inch-square baking dish.
3. Bake at 350° for 1 hour.

Panettone Bread Puddings With Tipsy Whipped Cream
I used eggnog in place of additional eggs because I like firm bread pudding, not spongy.
1 (16-oz.) panettone, cut into cubes
1 cup eggnog
2 eggs, lightly beaten
Zest and juice from 1 orange
1 tsp. cinnamon
1/2 to 1 cup brown sugar (I used 1/2 cup, but if you want a sweeter dessert, use more sugar.)
Tipsy Whipped Cream

1. Place panettone cubes in a large mixing bowl. In a separate bowl, combine eggnog and next 5 ingredients (through brown sugar). Pour eggnog mixture over panettone cubes, stirring until combined. Spoon panettone mixture into lightly greased jumbo muffin cups, filling completely full.
2. Bake at 350° for 45 minutes or until bread puddings are firm. Serve warm with Tipsy Whipped Cream.

Tipsy Whipped Cream
1 1/2 cups whipping cream
4 Tbsp. granulated sugar
1/4 cup brandy

1. Beat whipping cream with an electric mixer, gradually adding in sugar and brandy. Beat until soft peaks form; serve with bread puddings.