Another Stuffing Option

Sallie posted this on My Sister's Kitchen (see sidebar) and it is just what I was imagining so I will be giving this a go on Thanksgiving! p.s. I copied the recipe and picture straight from your blog Sallie...hope you don't mind :)!!

Bread and Sausage Stuffing

Williams Sonoma

Ingredients:
1 loaf sourdough French bread, about 1 lb., cut into 1/2-inch cubes
2 Tbs. unsalted butter
1 lb. sweet Italian sausage, casings removed
1 yellow onion, chopped
1 leek, white and light green portions, chopped
1 celery stalk, chopped
1/4 cup chopped fresh sage
1/2 cup chopped fresh flat-leaf parsley
1 cup half-and-half
1 1/2 cups reduced-sodium chicken stock
Coarse salt and freshly ground pepper, to taste

Directions:
Preheat an oven to 350ºF. Spread the bread cubes on a rimmed baking sheet and toast in the oven until golden, about 20 minutes. Remove from the oven and let cool.In a large fry pan over medium heat, melt the butter. Add the sausage, onion, leek, celery and sage and cook, breaking up the meat into small pieces with a wooden spoon, until the meat browns and is cooked through and the vegetables are translucent, about 10 minutes. Remove from the heat and fold in the bread cubes, parsley and half-and-half. Stir in the stock until the mixture is evenly moistened. Season with salt and pepper. Let cool completely before stuffing into the cavities of the turkey. Serves 8 to 10.

You can either use this savory mixture to stuff the turkey (see yesterday's recipe) and then spoon any extra stuffing into a buttered baking dish and bake it alongside the turkey during the last 40 minutes of roasting or just pile it all in a large baking dish. While the turkey rests, keep the stuffing in the oven to develop a golden brown crust.

Next up:
PIES--banana cream, chocolate pecan, and from scratch pumpkin
Turkey Brine
Sweet Potato Casserole
Green Bean Casserole
Jello Salad

so...stay tuned!!

Simple Stuffing

This is the stuffing my grandma always makes and I think it is so delicious. The stuffing is always what I want for leftovers. I think the trick to make this so delish is to not skimp on the butter. mmm.

BASIC STUFFIN'

Two 6 oz. bags Mrs. Cubbison's stuffing
1 cup (2 sticks) melted butter or margarine
1 1/2 cups chopped celery
1 cup chopped onion
1 1/2 cups broth

Combine dressing with butter or margarine and vegetables. Stir liquid in gradually. Spoon into 2 1/2 or 3-quart greased casserole dish. Bake covered 30 minutes at 350 degrees F. Remove cover and bake 5 to 10 minutes longer for a crisper top.

Thanksgiving

It is right around the corner and I couldn't be more excited!! I mean, who doesn't love a holiday that revolves around eating delicious food full of butter and cream?? YUM. So, I am going to slowly share the recipes that I will be using for my Thanksgiving fare. The first will be mashed potatoes. I am a fan of fairly traditional mashed potatoes fror Thanksgiving...you know, the comfort type. This is originally from Martha Stewart and is rich and creamy (look at the ingredients, how could it not be!)


4 pounds russet, Yukon gold, or long white potatoes
2 teaspoons coarse salt, plus more to taste
1 1/2 cups milk or cream (go for the cream, it's Thanksgiving!!)
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
Directions
Peel potatoes, and cut into 1/2-inch-thick slices. Place in a medium stockpot, and cover with cold water. Add 2 tablespoons salt. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until tender when pierced with the tip of a knife, about 20 minutes. Drain.
While potatoes are cooking, place milk in a small saucepan over medium-high heat just until it comes to a simmer. Reduce heat to low, and keep warm. Place a heatproof bowl over a pan of simmering water. Press hot, drained potatoes through a ricer into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
Stir in butter until completely melted and well incorporated. Slowly pour in hot milk, stirring continuously. Add pepper, nutmeg, and salt; stir to combine. Taste, and adjust for seasoning. Serve immediately.

Berry Smoothie

So, in Septemeber I decided to buy a Vita Mix...you know, the mother of all blenders. I had a blender I had purchased from Williams Sonoma and it just didn't cut it. There were always chunks left when I would make smoothies. I debated over this purchase forever (they are pricey) but then just decided to do it! I don't regret it one bit. I have used it at least once a day since I bought it. It even grinds wheat. Anyway, if you are a blender user or would like to be, definitely check them out!

So, I have made many a smoothie. I try to get the kids to drink at least one a day. I throw in spinach, carrots, cabbage, celery etc....whatever I have on hand. You can't taste it and they are all raw and full of vitamins and nutrients. This following recipe has been my favorite lately.

Berry Smoothie

Handful of almonds (if you have a regular blender, blend these to a powder first)
1-1.5 cups good orange juice (I use Naked juice from Costco, but any orange juice NOT from concentrate will work)
Scoop of plain or vanilla yogurt (optional)
5-6 frozen strawberries
1/2 cup frozen blueberries
Handful of baby carrots (5-6)
Handful of spinach
Half of a banana
4-5 Ice cubes

Put all in blender and blend until no chunks remain. Drink and enjoy!

Healthy Tip #4

Sneak healthy stuff into meals whenever you can. I always try to add whole wheat flour to bread, spinach, carrots, cabbage, celery and almonds to smoothies I make etc. Most of the time you can't even taste it and it makes it that much healthier. I am going to try to post my smoothie recipe tonight. We have one almost every day!!

Pizza, Pizza

We love pizza in our house. My hubster has an off colored way to describe his love for pizza. Let's just say that the basic idea is that good pizza is really good and bad pizza is still pretty good sorta like something else. Anyway, I make pizza about once a week. I have tried a few recipes and these are some of my favorites.

Pizza Crust

1 package active dry yeast

1 cup warm water

2T. vegetable oil

1t. sugar

1/4t. salt

2 1/2 cups flour (I use 1.5 cups whole wheat and 1 cup white flour...just a little healthier)

Cornmeal

In a large mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 1.5 cups flour. Beat until smooth. Stir in enough of the remaining flour to make a firm dough. Turn out onto a floured surface; cover and let rest for 10 minutes.

Roll to fit your pizza pan (normally 13 inches or so). Grease pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan, building up edges slightly, Do not let rise. Bake at 425* for 12-15 minutes or until browned. Add toppings; bake 10-15 minutes longer.

Pizza Sauce

(this sauce comes from Sallie at "My Sister's Kitchen"--check sidebar)

1-14 1/2oz. can tomatoes (I drain these)

1-6oz. can tomato paste

1/4t. oregano

1/4t. basil

1/4t. black pepper

1/4t. salt

1/8t. garlic powder

1/8t. onion powder

1T. sugar

Place all ingredients in blender and pulse until it reaches desired consistency.

Assemble the pizza

So, I make my crust and prebake it. Then, I top it with desired amount of sauce. Don't over do the sauce or it will drip when you eat. Then I top with the toppings of choice which usually includes one or more of the following: pepperoni, mushrooms, olives, sausage, and spinach. I know the spinach sounds weird, but it is a good way to sneak some healthy stuff into your kids diets. The cheese then follows. Once all this is on, put it back in the oven and cook until cheese is melted and slightly brown.

Healthy tip #3

This one if for all the "pickers" out there (I am a HUGE picker). I kinda subscribe to the philosophy of one for you, one for me. Not cool when cooking. So here is a tip I learned from doing Weight Watchers...pull out the bag of carrots and munch on those when cooking. Whenever you feel the need to pick, shove a carrot in. It really works!