Thanksgiving Stuffing

A stuffing recipe in April? I know, it's just not right. But I've had a frozen turkey sitting in a cooler on my very frozen porch all winter and since things are finally, finally, warming up it was time to use it or lose it. I opted to use it and made a much simplified thanksgiving like meal a couple sundays ago. What was not simplified, though, was this stuffing. And by simplified I mean lacking flavor or pizzaz!

I've taken parts and pieces that I love from a few different recipes and successfully (or so I'd like to think) combined them into one amazing dish. So when your next thanksgiving meal is in the works, don't forget this stuffing. The ingredients are basic, the seasoning is spot on, and with a few make ahead steps to ease the busyness of that particular meals prep--even if your turkey burns or rolls don't rise, at least you'll know you've got the stuffing in the bag! Happy Half-Thanksgiving. Sort of.

Emily's Thanksgiving Stuffing

1 loaf of crusty french bread

1/2 loaf sourdough

1 stick butter

4 stalks of celery, chopped

1 large onion, chopped

1/2 apple, cored and chopped

1 t salt

1/2 t black pepper

1 1/2 t poultry seasoning

1/2 t rosemary

1 t thyme

1 small package sliced almonds

1 can cream of chicken soup

1-2 cups chicken broth

2 large eggs

optional: sliced cremini mushrooms

Begin by cutting and cubing the 2 different breads into 1 inch cubes. Spread the cubes out onto a cookie sheet and place in 350 degree oven for about 20 minutes. They need to be dry and lightly golden. Set aside. In heavy sauce pan melt stick of butter. Add celery, onion, apple, sliced mushrooms (if using), and all seasonings. Cook until celery and onion are sufficiently softened, approx. 7 minutes. Place bread cubes into large mixing bowl. Pour butter/vegetable mixture over cubes and stir. Add sliced almonds. In separate bowl mix cream of chicken soup, eggs, and start with 1 cup of chicken broth. Pour over bread mixture and toss. Gradually add more chicken broth until the stuffing is wetted to your liking. I use the full 2 cups and sometimes more. We like a wet, but not soggy stuffing. Pour entire mixture into a greased 9x13 baking dish and cover with foil. Bake in oven preheated to 375 for 20 minutes, then uncover and bake 10-15 minutes more until golden and puffy.

Make Ahead Tips:

Cube and oven dry bread 1-2 days in advance. Store uncovered in a large bowl on counter. You want it to stay dry so do not cover! Chop and saute veggie mixture a day in advance and store cooled in fridge. On bake day rewarm/melt buttered veggies on stove, assemble remaining ingredients per directions and bake.

Fruit Rainbow

So here's the thing. I know this is not a recipe. It's an idea and it's a cute one so I'm sharing it. We're on spring break this week and it's been lovely. We've been doing one fun thing each day and boy has it helped the week be dreamy and frankly gone too soon. One of our fun things was to have lunch and play with several friends at another family's house. This was our contribution to the day and most of the fruit was gone in a jiffy and (no surprise) the rolos were gone, gone, gone in a flash. Seeing as how it's St Patty's Day on saturday a rainbow of fruit with a bowl of chocolate gold seems appropriate. Thank you pinterest for a festive, healthy, holiday treat!

Fruit Rainbow

In order from outside-in:

strawberries

oranges (mandarin or fresh navel sectioned)

pineapple (fresh or canned)

kiwi (or green grapes)

blueberries (i didn't use these this time)

red grapes

rolos

optional: mini marshmallows for cloud like shape at opposite end of rainbow or white colored fruit dip for similar effect

Arrange fruit starting with strawberries and working your way in creating a rainbow shape. Simple as pie!

Citrus Slush

Who doesn't love a good slush? I know I certainly do love a good slush. I know I also love a good fancy drink and this one is great for any special occasion you may be having. Brunches, wedding receptions, girls nights, baby/bridal showers, New Years, Christmas, every party for the rest of Emily's life. It reminds me of the million and one wedding receptions of my youth. When I tasted it, alongside our Christmas meal this year, I was sad I hadn't been tasting it every year, heck every day of my life, since then. Slush for everyone, every day!

Citrus Slush

{Recipe from the sisters cafe}

1/2 cup sugar

4 cups waters

12 oz frozen orange juice concentrate

6 oz. frozen lemonade concentrate

1 (48oz) can pineapple juice

4 mashed ripe bananas

1 bottle ginger ale

Bring sugar and water to a boil. Cool slightly. Combine cooled sugar water, concentrates, and bananas in blender until smooth. Mix blended concentrates with pineapple juice and freeze until solid. When ready to serve remove from freezer and let thaw a bit. Scrape or break up a bit, can use a potato masher to reach desired consistency. Place a generous amount in each glass and fill with ginger ale. Also can do the punch bowl method, mashed up slush in bowl with all the ginger ale poured over and ladle to serve. So good!

Perfect Potatoes Au Gratin

Everyone needs a basic potatoes au gratin recipe and it helps if it's also for the perfect potatoes au gratin and so here you go. THE perfect potatoes au gratin. Creamy, cheesy, decadent, a side dish that will hold it's own and quite possibly steal the show to boot. Go forth and make.

Perfect Potatoes Au Gratin

{Recipe from mels kitchen cafe}

1 1/4 cups grated sharp cheddar cheese

1 1/4 grated monterey jack cheese

1/2 cup grated parmesan cheese

2 t cornstarch

3 pounds russet potatoes, peeled and sliced 1/8-1/4 inch thick

salt and pepper

3/4 cup heavy cream

1/2 cup chicken broth

Preheat oven to 350 degrees. Toss cheeses and cornstarch together until evenly coated. In large 2-3 quart greased gratin baking dish (I used 9x13 and it was just fine), shingle 1/2 the potatoes. Sprinkle with salt and pepper and 1 1/2 cups cheese mixture. Top with remaining potatoes, shingling them again and season with salt and pepper. Combine the cream and broth in large measuring cup and pour over the potatoes. Top with remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75-85 minutes. Let potatoes cool 10 minutes and serve.

Serves 6-8 or more.

Maple Brown Sugar Ham {Crock Pot}

And now a recipe a day for the most pleasing meal one could hope for AKA Averett Christmas 2011 Meal run down...

Juicy, flavor-filled, super easy, delciousness that's what this is. Ham slow cooked in the perfect combination of pineapple juice, real maple syrup, and brown sugar. Nothing more.

Maple Brown Sugar Ham {Crock Pot}

Recipe by Mels Kitchen Cafe

6-8 pound ham (this can be bone-in or out spiral cut or not, any kind will work, but if using solid non spiral cut ham I suggest cutting into quarters so juices can touch as much meat as possible)

1 cup dark brown sugar

1/2 cup pure maple syrup

2 cups pineapple juice

Place ham in a large crock pot. Mix brown sugar, maple syrup, and pineapple juice and pour over ham. Cover and cook on low 4-5 hours. An hour before serving I recommend removing ham, cutting it into slices, and then back into crock pot to soak up those amazing juices. Slice and serve.

Spinach Cheese Strata

This was our yummy day after Christmas breakfast this year. My family came in that morning and so although we did have a delightful Christmas Day breakfast, we also had this and I think it won out of the 2. It's easy and straightforward to assemble and you're supposed to do it ahead of time, like the night before or early in the morning if having breakfast for dinner. I love a good make-ahead anything. But I did it about 2 hours before and it was still terrific, so whether you plan ahead or not this is going to fill you right up in the best way. I loved it all--the dense egg-baked right in bread, salty, melted cheese, healthy spinach, and my addition of sauteed grape tomatoes on top.

Spinach and Cheese Strata

{Slightly adapted from Smitten Kitchen}

1 (10 oz) package frozen spinach, thawed, and squeezed of all excess liquid, then chopped

OR

a generous couple handfuls of fresh chopped spinach cooked down in some olive oil, lightly salted

1 1/2 cups finely chopped onions (1 large)

3 T butter

1 t salt

1/2 t black pepper

1/4 t nutmeg

8 cups 1-inch cubed dense french or italian bread (1/2lb), I used a wheat french bread, it was good!

2 cups grated gruyere

1 cup finely grated parmesan

2 3/4 cups milk

9 large eggs

2 T dijon mustard

1/2 cup grape or cherry tomatoes, briefly sautéed in oil with a little salt and pepper

Saute onion in butter until soft. Add 1/2 t salt, 1/4 t pepper and nutmeg and cook for 1 minute. Stir in spinach, remove from heat and set aside.

Spread one third of bread cubes in a well-buttered 3 quart baking dish. Top with one third of bread cubes, 1/3 spinach mixture, and 1/3 of each cheese. Repeat layering twice.

Whisk eggs, milk, mustard, and remaining 1/2 t salt and 1/4 t pepper together in large bowl and pour evenly over strata. Top with sauteed tomatoes. Cover with plastic wrap and chill for 8 hours or up to a day in advance.

When ready to bake, let stand at room temp for 30 minutes and then bake uncovered at 350 for 45-55 minutes. Should be golden, puffed, and cooked through. Let stand 5 minutes before serving.

Amply serves 6-8

CREAM PUFFS!!!

I'm posting my last 2 sweet recipes today just in time for Christmas! Savory and breakfast holiday fare to come after the holiday...(won't help for Christmas this year, but maybe New Years or next year?!)

I cannot adequately sing the praises that these pastries deserve. Cream puffs and eclairs (as far as I'm concerned they're pretty much the same thing, just in different shapes and maybe true cream puffs don't have icing?) are my all-time favorite pastry delight. Let's just sum it up with: light and creamy custard filling that is to die for-you'll want to just pull up a chair and spoon and dig in, easier than you think choux paste, CHOCOLATE icing, and fancy show stopping dessert, k? K.

You can make these as 12 LARGE cream puffs or any number of smaller sizes. A large soup spoon size blob of pastry dough makes a couple dozen or so 2-3 inch (2-bite) puffs. Or a regular spoon size blob of dough makes upwards of 3 dozen or more 1 1/2 inch (bite-size) puffs. And the pastry cream can be any flavor you want. This recipe is measurements for either almond or vanilla cream. It's the best pastry cream recipe I've found. Use it for fruit pizza or tarts, anything that calls for pastry cream and you'll be one happy camper.

LOVE.

Cream Puffs

{I have tripled and quadrupled this recipe with great success. I don't do the same amount of pastry cream though. For a triple batch of dough, I only make a double batch of pastry cream and so on. But if only making one batch, particularly if you plan to make 12 large puffs, I'd still make the full batch of pastry cream.}

Choux Paste:

1/2 cup salted butter

1 cup water

1/4 t salt

1 cup flour

4 eggs

Oven at 375. Have 2 large cookies sheet with silpat liners or parchment paper sprayed with cooking spray ready. In 2 quart saucepan, over medium-high heat, stir water, butter, and salt until boiling. Remove from heat and add flour all at once. Stir vigorously until ball forms. Place mixture in bowl of mixer. Add eggs one at a time, mixing well after each addition. Using a large spoon, drop batter onto cookie sheets in 12 large mounds. Bake at 375 for 50-75 minutes. You want them really dry, but obviously not burnt! Start checking at 50 minutes. If making smaller puffs 50 minutes it usually spot on. Cool and fill with pastry and ice with chocolate icing. Recipes follow...

Pastry Cream:

3/4 cup sugar

1/4 cup flour

1/4 t salt

1 1/2 cups whole milk

6 egg yolks

either 1 1/2 t vanilla or 1 t almond extract, choose your flavor

1 1/2 cups cold heavy whipping cream

Combine sugar, flour, and salt in a heavy saucepan. Stir in milk. Cook over medium heat stirring constantly (a flat edged wooden spoon comes in handy here for scraping the bottom as it thickens to prevent burning) until it thickens and boils, about 7-10 minutes. In a small bowl, whisk 6 egg yolks together. Add a small amount of hot milk mixture to egg yolk bowl to temper and then using a wire whisk, slowly add tempered egg yolks into remaining hot milk mixture. Cook over medium low (DO NOT BOIL) until thickened and easily coats the back of a spoon. About 8 minutes. Remove from heat and stir in chosen extract. Cover surface with plastic wrap. (You want the plastic wrap to actually touch the custard, this prevents a nasty crust from forming!) Refrigerate and chill well, at least 2 hours. Once custard has chilled, whip heavy cream until stiff peaks form and gently fold the 2 together.

To fill puffs: If making large puffs, just cut a slit in each puff and spoon filling inside. It's OK for it to show, more rustic and appetizing that way. OR you may fill a pastry bag, with a decent size tip, full of the cream and pierce each puff and fill that way. Squeeze bag slowly until a little cream comes out of fill hole, or until the puff gives way a bit.

Chocolate Icing:

2 squares (2 oz) semi-sweet baking chocolate

2 T butter

1 cup powdered sugar

2 T milk

Melt chocolate and butter together in a saucepan over low heat. Add powdered sugar and milk. Whisk really well, until lumps are gone. Doing this over the heat helps. I keep mine on the heat while I ice, so that the icing stays on the thin side and can easily coat. To ice: Dip filled cream puffs upside down in icing, let excess drip off a bit and then place right side up on cookie sheet or plate. Serve immediately or refrigerate till ready to serve.

NOTE: If I'm making a large batch, I usually make and freeze the puffs either filled or un-filled until I'm ready to do the rest. It can be a labor intensive process, but thankfully lends itself well to being done in stages. And when serving at christmas time I crush up some candy canes and sprinkle on top before the icing sets.

Peppermint Bark Rice Krispie Treats

I know rice krispie treats are hardly a recipe. I mean it's really just cereal, marshmallows, and butter. But this festive version deserves recipe status recognition. They are SO yummy and so cute. All the wonderfulness of peppermint bark, but far more simple and kids and adults alike love them. Or at least we did. Personally, I wouldn't mind a plate of these delivered to my front step any time of the year but especially right now. If you're looking for a quick and easy giveaway treat (or eat it yourself treat), these have got you covered!

Peppermint Bark Rice Krispie Treats

{Recipe from Our Best Bites}

1 10.5 ounce bag peppermint mini marshmallows*

4 T real butter, plus extra to butter the pan

5-6 cups rice krispie cereal or something comparable (I liked it with less cereal, 5 cup range)

3 T semi-sweet chocolate chips

3 T white chocolate chips

1/2 t veggie oil, divided

a few drops peppermint extract

3 medium candy canes, crushed

*In place of peppermint marshmallows, if you can't find them, use regular than add about a 1/4 t peppermint extract to the melted marshmallow mixture. Possibly more to taste.

Line a 9x13 pan with foil and lightly butter bottom and sides of foil-lined pan.

Melt butter and marshmallows over low hear on the stove (or in the microwave). I added a 1/2 cup of regular marshmallows to mine, because it's yummier that way! Pour over large bowl of rice krispie cereal and quickly stir to coat thoroughly. If you need to add more cereal because it's too goopy, go right ahead. I barely added any more than the 5 cups. With buttered hands, press mixture into prepared pan.

Heat both the white chocolate chips and semi-sweet, each with a 1/4 t oil and a few drops of peppermint extract added to just the semi-sweet, until melted. Drizzle both chocolates on top of treats and sprinkle with crushed candy canes while the chocolate is still wet so they will stick. Let sit until chocolate is set-up or throw in the fridge or freezer to speed it up a bit. Cut into any size square and share!

Cherry Almond Fudge

I have a friend. Her name is Ginger. She makes the best homemade chocolate candy I've had the pleasure of sinking my teeth into. And she's the kind of friend who not only shares her amazing tidbits but also shares how she makes them. The day after thanksgiving this year found me in her home, dabbling in homemade turtles, almond roca, and FUDGE!

Her fudge is coconut flavored and just simply the best. But since we give goodie plates to many of the same people I decided as much as I love (and I mean LOVE) the coconut version, it would be best if I came up with my own version. And so cherry almond fudge was born. I'm so proud! Her basic recipe is perfect for varying with different flavor combos and add-ins (vanilla extract and chopped walnuts, peanut butter swirl, rocky road-mini marshmallows & almonds, etc.) so play away. But my version and her versions are great places to start.

You can be a fudge making machine too, so easy and turns out amazing every darn time.

Cherry Almond Fudge

{Recipe from Ginger D. The quality of chocolate you use makes all the difference. Ginger uses Peter's brand that she has shipped in 10 lb slabs, I've also used Mercken's, but here where I live there are only grocery store brands to choose from and symphony brand chocolate is probably your best bet from there. NO Hershey's brand please!}

1 12 oz. can evaporated milk

4 cups sugar

1/2 cup margarine or butter (G uses margarine, I only had butter-both were fine)

12 oz. good quality (such as ghiradelli) semi-sweet chocolate chips

1 lb high quality milk chocolate

1 regular size jar marshmallow fluff

2 t almond extract

1 cup finely chopped dried cherries

1/2 cup or more finely chopped dry-roasted but not salted almonds

In the bowl of mixer combine both chocolates, margarine or butter, marshmallow fluff, and almond extract. Set aside.

In heavy saucepan, bring evap milk and sugar to a boil over medium high heat. Stir all the time, taking care to scrape the bottom of the pan frequently (I find a flat ended wooden spoon works best). Boil softly and stir constantly for 5 minutes. Pour hot mixture over ingredients in mixing bowl and let stand to melt chocolate (5 minutes or so). Turn on mixture with paddle attachment and mix for about 2 minutes. Add chopped cherries and almonds and beat well combined. Pour into any of the following lined pans (parchment paper sprayed with cooking spray) 9x13, 9x13 and 9x9 pans, or cookie sheet. One 9x13 will mean thicker pieces. Whereas the other 2 options will be a bit thinner, but still plenty thick. Let cool, cover and refrigerate until needed. Store covered in either fridge or freezer. Best served at room temp.

Ginger's Coconut Version:

Substitute 1 t coconut oil for 2 t almond extract and 1 14 oz bag of coconut for chopped cherries and almonds.

Peppermint Candy Cane Kiss Brownies

Let's have a few posts about holiday goodies shall we?

Oh my word these puppies are gooood! I made them last year for Christmas goodie plates and they instantly attained rock star status (in my mind) and so naturally they will be given this year as well. They are the fudgiest, mintiest, chocolate-y-est, brownies around. All those things are divine, but for me the kicker is the layer of chocolate bars sandwiched in the middle. Hoo boy! That's all I have to say about that.

I've also made these as a non-mint offering (because believe me you'll want to eat them all year round even when candy cane kisses aren't available) and substituted almond extract for peppermint and used chopped toffee almond symphony bars or hershey nuggets for the top layer. Yum.

A word to the wise, they are RICH--so little 1 inch squares are about all you can handle portion-wise and that means they're great for sharing. One pan goes a long ways. Enjoy!

Peppermint Candy Cane Kiss Brownies

{Recipe source: Annie's Eats}

8 oz. UNsweetened baking chocolate, coarsely chopped

1 1/2 cups SALTED butter (original recipe calls for unsalted, I made both and preferred salted-but pick your poison I guess)

3 cups sugar

6 large eggs

1 1/2 t peppermint extract (make sure it's peppermint, not just plain mint)

1 t vanilla extract

1/2 t salt

2 cups flour

4-5 regular size hershey bars, broken into segments

1 bag hershey candy cane kisses, unwrapped and coarsely chopped

Preheat oven to 350. Line a 9x13 pan with foil and spray lightly with cooking spray. Combine unsweeted chocolate and butter in heavy sauce pan and melt over low heat until smooth. Remove from heat. In bowl of mixer, mix sugar and eggs until well blended. Add salt, peppermint and vanilla extracts. With mixer running, slowly pour in butter/chocolate mixture. Add flour mixing just until combined. Do not over-mix.

Spread half of batter into the prepared pan. Add layer of hershey bars all over. Spread remaining batter on top evenly and bake for 30-35 minutes.

Leave oven on and remove brownies briefly to sprinkle on chopped candy cane kisses. Return to oven for 2-3 more minutes. Transfer to cooling rack and let cool to room temp. Chill brownies until candy has firmed up. Slice and serve.

**Note: I'm left to wonder if cutting the brownies while at room temp (before chilling) might not be a bad idea. When I've cut them chilled the candy cane topping tends to crack off a bit. Just an idea. And I have been known to let the kisses melt as per the recipe and them spread the chocolate around using an off-set spatula into a smooth "frosting" of sorts once removed from oven. Not as cute, but chocolate does stay on a bit better. Also I find these are best on the cool end of chilled, but not quite room temp. Definitely not a good served-warm candidate, they need to set-up a bit.