Thanksgiving Stuffing
Ingredients
12 c dried bread cubes 6 tbsp butter 1 1/2 c onion, diced 2 tsp minced garlic 2 c mushrooms, chopped 1 c celery, diced
1 c chicken stock or broth 2 eggs, lightly beaten 1 tsp poultry seasoning 1 tsp dried thyme 1 tsp salt 1/4 tsp black pepper
Directions
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Place bread cubes in a large bowl and set aside. Preheat oven to 350° and grease a 9x13" or similar size casserole dish and set aside. Melt the butter in a large skillet over medium-high heat. Add in the onion, garlic, mushrooms and celery, sauté until tender, about 5 minutes. Add vegetable mixer to the bowl of bread cubes. Pour in the chicken broth, eggs, poultry seasoning, thyme, salt and pepper. Stir to coat the bread cubes evenly, then pour mixture into the prepared baking dish. Bake for 30-35 minutes, or until the top is golden brown and the center reads 165°.
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Note: To make bread cubes - cut out 12 c of bread and place in an even layer on large rimmed baking sheets. Place in a 300° oven for 10 minutes, until bread is dried out. Pumpkin Pie Spiced Toffee Bars
Ingredients
1 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp allspice 1/4 tsp ground cloves
1 tsp kosher salt 1 tsp vanilla extract 1 c unsalted butter 1/4 c water
1 c sugar 8 oz dark chocolate, finely chopped 1/2 c toasted pecans, chopped flaky sea salt
Directions
Line rimmed sheet pan with parchment paper; set aside. In small bowl, combine cinnamon, ginger, allspice, cloves, & salt; set aside. Measure out vanilla extract; set aside. Combine butter, water & sugar in medium, heavy bottom saucepan. Set over medium-high heat & stir slowly until butter is melted & sugar dissolves. Keep a small bowl of fresh water & pastry brush handy: If any sugar sloshes up sides of pan, use wet brush to gently push back into rest of mixture. Allow butter mixture to come to gentle rolling boil. Stir occasionally/slowly as needed to prevent uneven cooking as mixture gets to 300° & darkens in color. As soon as mixture reaches 300°, remove pan from heat & stir in pumpkin spice & vanilla extract. Pour into lined sheet pan, tilting pan as needed to spread evenly. Allow to cool for 2 minutes, then sprinkle with chopped chocolate; let melt, then smooth with spatula. Top with nuts & sea salt while chocolate is still wet. Allow to cool for at least 4 hours, then break into bite-sized pieces.
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