Tuesday, November 24, 2015

Traditional Stuffing Recipe with Apples, Celery, & Sage

Went to my annual Friendgiving dinner on Sunday. So much fun!

I ate pumpkin and apple pies both with Cool Whip...which I think I entirely blocked out for so long until now, and now all I can think about is eating more Cool Whip! Yum, you guys.
Sorry, Oil, or Cream commercial. Today, oil won ;)

Anyway, I brought stuffing and rolls.
I love making stuffing! It is so easy. I like to add egg, and a little milk sometimes, in additional to the stock, so it turns out with a good texture, a little like a bread pudding.
I added apples, celery and fresh sage.

I found an awesome blend at Sprouts of dried, cubed bread marked for use in stuffing. Perfect! It was the best blend of white, sourdough, dark (whatever the 'brown bread' is at Cheesecake Factory. You know what I'm talking about!), and some sort of raisin bread which was amazing!
Saved me from tearing and drying bread. And had such a better taste and texture than the usual stuffing mix blend.  But you can use anything! I have heard brioche is amazing.

Traditional Stuffing Recipe with Apples, Celery, & Sage


10 cups (approx) fresh bread, cubed, and toasted or left out to get stale - or - pre-dried crouton-like     mix from store ( About 1.5 loaves of fresh bread)
3-4 cups vegetable stock (chicken or turkey stock are great, too) (Use only as needed)
3 Tbsp butter
1/2 small onion, finely chopped
1 clove garlic, minced
1 medium apple, chopped
4 ribs of celery, chopped
6 fresh sage leaves, sliced
2 eggs
1/2 cup milk (Optional, sub in for some of the stock)


First off, you'll want to start out with a large pot, or, alternatively, have a large bowl on hand to pour everything in to later on.
Saute onions in butter on medium-low heat for 10 minutes until translucent. (not browned)
Add garlic and salt and pepper.
Add apples and celery and continue to saute until slightly softened.
Add about half the stock, 1-2 cups, and stir.

turkey, pumpkin

turkey pumpkin

turkey pumpkin

Crack the eggs into a small bowl, and add 3 Tbsp of the warmed broth into the eggs, and whisk. This tempers them, so they don't scramble when you add them in to the rest of the stock. Sub in a bit of milk here, if desired, in with the egg mixture. This gives a bit more of a bread pudding finish to the stuffing.

This is where you'll need this pot we've been using to be pretty large, or else, when it gets full, transfer everything into an even larger bowl to finish combining, before pouring into baking dish.

But, start adding bread cubes into the pot, and fold in gently. When some have been added, fold in the egg mixture.
Keep adding more stock, and more bread, and folding everything into the apple and celery mixture, until well combined.
Chop the fresh sage leaves (or use dried), and fold those in.

turkey pumpkin

turkey pumpkin

turkey pumpkin

Pour everything into a greased 9" x 13" casserole dish.  Cover with foil.
Bake, covered, at 375 degrees for 30 minutes, then uncover, and continue to bake for 20 more minutes, watching that the bread doesn't brown too much.

Voila! Homemade Stuffing!

turkey pumpkin

turkey pumpkin

Monday, November 23, 2015

9 of My Favorite Thanksgiving Recipes

Pumpkin Brussels Pecan Apple Grilled Cheese Leftovers

The Round Up of my Thanksgiving recipes!
Pumpkin everything. Pecan and Apple desserts. Vegetable side dish. Biscuits. An Appetizer. And the best leftovers sandwich! They're all here!
Click on each link below for the full recipes!

Starbucks Pumpkin Spice Latte Cupcakes

Pumpkin Pie Cupcakes - cake outside, pie inside!

Maple Pumpkin Cheesecake Pie

Chocolate Pecan Pie Shortbread Cookie Bars

Apple Cobbler Cheesecake with Snickerdoodle Cookie Crust

Maple Balsamic Roasted Brussels Sprouts & Cranberries

Sweet Potato Beer Biscuits

Honey Balsamic Figs with Brie Appetizer

Thanksgiving Leftovers Grilled Cheese Sandwich

Hope you all have a wonderful Thanksgiving!
What are you making? Do you go traditional or more modern or inventive? Let me know!

Saturday, November 21, 2015

Spiced Pumpkin Whoopie Pies with a Browned Butter Cinnamon Maple Frosting

I started a new job a couple month ago, and in typical new girl fashion, I still feel like I don't know how everything works in the office yet. 
When it came time this past week for the annual office Thanksgiving potluck lunch, I had no idea what people normally did, where the event even was held in the office, or how it might work if people brought a food item that needed to be served warm/re-heated. So, obviously in my over-analyzing panic, I decided a room temperature dessert was a safe choice to contribute!
And obviously, I chose something pumpkin...because...festive!
I also wanted something that wouldn't be messy to serve, so a cookie or bar, and then something without frosting on top, so I could make a lot and stack them in a container more easily.
I realize I put entirely too much thought into this. As per usual. Welcome to my brain ;)

Anyway, I came upon the pumpkin spice whoopie pie sandwich cookie and thought it would be perfect!!

pumpkin spice thanksgiving

Thanks to this awesome blog here, I found the perfect recipe.
Spiced Pumpkin Whoopie Pies with a Browned Butter Cinnamon Maple Frosting filling.
Win!! You guys, these are soo good! The perfect blend of fall flavors and spices.

Such a good option for a Thanksgiving potluck, a Friendsgiving, or give the actual pumpkin pie a run for its money at actual Thanksgiving! The more pumpkin, the better, I say.

For the recipe, see here

Thursday, November 19, 2015

Pumpkin Spice Ricotta, Kale, and Acorn Squash Flatbread Pizza

Speaking of "Fall" flavors...! Loving using fall ingredients this month!

De-seed and slice the squash; you can use any kind you like! Toss in olive oil, salt and pepper, and a pinch of pumpkin spice seasoning, if desired.  Roast in the oven at 450 degrees for 20-30 minutes until soft and browned, turning over once.
*Tip, if you want that toasty, golden brown awesomeness on the squash that comes from a longer cooking time, slice them a bit thicker, so they don't get too soft in the oven.

Saute roughly chopped kale over medium high heat with a bit of olive oil. Cook until wilted and a bit browned, about 5-8 minutes.

To prepare the pizza, spread the whole wheat pita bread with ricotta cheese. OK, so call me crazy, but I also spread on a bit of pumpkin spiced applesauce I got at Sprouts. It sounded good! And was!

Layer on some kale, and top with the roasted sliced acorn squash. Crumble on a bit of feta cheese.

Place in the oven under the broiler until warmed and crust is crispy. This takes about 5-10 minutes. Watch it closely, and, if the broiler is going to cook it too quickly, you can bake at a high oven temp. 450 degrees for a few minutes longer.