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.

Pumpkin Bars with Cream Cheese Frosting

I realize fall and Thanksgiving and Halloween have all come and gone and we're probably all "pumpkin-ed" out, but nevertheless here's my favorite recipe for pumpkin bars. It comes from my friend Shannon and although I had another pumpkin bar recipe once upon a time, when I tried hers I knew this had to be the one. There's just something about it. Everything tastes better when someone else makes it, but even making these myself I was more than happy to devour more than anyone ever should. Save the recipe for next year or make them today-either way your tummy will thank you!

Pumpkin Bars with Cream Cheese Frosting

{Recipe from Shannon R., Hi Shannon!}

2 cups sugar

1 cup oil

4 eggs

2 cups pumpkin (I just used a typical can)

1/2 t salt

2 cups flour

2 t baking powder

2 t cinnamon

1/4 t nutmeg

Preheat oven to 325. Grease with cooking spray and flour a 11x17 cookie cheese. Mix all ingredients in order. Pour into greased cookie sheet and bake for 25 minutes at 325. After bars have cooled sufficiently (I like them just a tad warm so that the frosting warms a bit and smoothes out nicely), mix together frosting ingredients and frost. Sprinkle with cinnamon if you'd like.

Frosting:

3 oz cream cheese, softened

1 t vanilla

3/4 cup oleo or butter, soft

2-3 cups powdered sugar (depends on your desired consistency, I err on the side of less for a "thinner" frosting)

Splash of milk, as needed.

Cream together and frost.

Braised Brussels Sprouts with Bacon

It's that time of year again when our sunlight is waning and that means no natural light to take appetizing food pictures with. But don't let the yellow tint of this photo deter you from trying these deliciously prepared vegetables. Now I know that a lot of people think brussels sprouts are gross. They were the dreaded childhood vegetable for most, right along with peas and broccoli and lima beans right? Basically anything healthy and green. I'd encourage anyone with a list of disliked since childhood foods to revisit those foods with their now grown-up taste buds. I've realized that several things I could have sworn were the most disgusting things ever put on a plate before me, are actually quite good: mushrooms and avocados are couple that come to mind. Similarly, I'd like to think that this actually wonderful veggie gets a bad rap because it hasn't been prepared like this. We serve them with our thanksgiving dinner every year, in place of green bean casserole and it is a most welcome switch. I've made many a brussels sprout hater into a brussels sprout lover with this dish. I'm confident you'll change your mind and wish for brussels sprouts at every meal!

Braised Brussels Sprouts with Bacon

2 lbs brussels sprouts, ends trimmed and the top layer of leaves removed, discarded and large sprouts cut in half

1 1/2 cups chicken broth

4-5 slices of thick-cut bacon

1 shallot, finely minced

2 cloves garlic, minced

3 T olive oil

3 T butter

kosher salt

fresh ground pepper

After brussels are trimmed and ready, heat large skillet over medium high heat. Cook bacon until crispy, then crumble and set aside. Leave residual bacon grease in pan and add olive oil and butter. Over medium heat briefly saute shallot and garlic, add brussels sprouts and saute for about 4-5 minutes. Season with salt and pepper and then add chicken broth and put lid on skillet. Cook brussels sprouts until tender and cooked through. Transfer veggies and any remaining sauce to serving platter, top with crumbled bacon and serve.