I have no dressing recipe--unless we are talking Stove Top Stuffing from a box--not to impressive to someone who never cooks from a box.
Navy got lucky--we have been busy setting up new toys!
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Gobble Gobble--I Need Help!
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Sox's mom, do you like Carrot cake? I found a recipe that I changed up a little. It turned out really good in my opinion. I liked it! I guess that is what matters most! LOL I can post it, if you'd like me to.
Posted 3 years ago by Renee in Arkansas #
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Oh, gosh, SM - you can't do Stove Top Stuffing!!! Not with a chef coming!!
*frantically begins to pour through recipe file*
I'm afraid that Navy has the Commanders Trophy locked up for this year *washes off fingers for even typing such a blasphemous statement.....*
Posted 3 years ago by WillowandWindismom #
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My mom makes good dressing from scratch but I'm not sure about the recipe. She has been perfecting it for years! lol
Posted 3 years ago by Renee in Arkansas #
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SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE
Ingredients
1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced6 tablespoons (3/4 stick) butter
1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1/3 cup chopped fresh parsley3 1/2 cups heavy whipping cream
8 large eggs
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup finely grated Parmesan cheese
Preparation
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.
Bon Appétit
Posted 3 years ago by WillowandWindismom #
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I may be weird but I really like brussel sprouts.
baby brussels sprouts with buttered pecans
BABY BRUSSELS SPROUTS WITH BUTTERED PECANS
Ingredients
1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
3/4 teaspoon salt
2 lb baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper
Preparation
Put oven rack in middle position and preheat oven to 350°F.Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
Cooks' notes:
• If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.
• Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.
• Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.Posted 3 years ago by WillowandWindismom #
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SPICED CARROTS
Ingredients
2 lb medium carrots (about 12)
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne, or to taste
Preparation
Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.
Posted 3 years ago by WillowandWindismom #
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Brussel sprouts are the hubby's favorite vegetable!! He will be over the moon--how the heck can I mess this up? Probably shouldn't ask. Made blueberry crumb cake and set the oven on fire--the fireman thought it looked nice after the flames were out. I know have 3 fire extinquishers.
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It's rich, but hey - it's Thanksgiving!
CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON
Ingredients
1 1/2 cups fresh breadcrumbs made from crustless French bread6 bacon slices, chopped
1/3 cup all purpose flour
1 large red onion, thinly sliced into rounds
1/2 cup (or more) vegetable oil
10 green onions, chopped2 tablespoons (1/4 stick) butter
1 large onion, chopped
8 cups frozen corn kernels (about 2 pounds 6 ounces)
2 cups whole milk
1 cup whipping cream
3 tablespoons quick-cooking grits
1/4 teaspoon cayenne pepper
1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)
Preparation
Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.
Posted 3 years ago by WillowandWindismom #
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Pumpkin Cream Cheese Muffins
INGREDIENTS
* 1 (8 ounce) package cream cheese
* 1 egg
* 1 teaspoon vanilla extract
* 3 tablespoons brown sugar
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* 4 1/2 tablespoons all-purpose flour
* 5 tablespoons white sugar
* 3/4 teaspoon ground cinnamon
* 3 tablespoons butter
* 3 tablespoons chopped pecans
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* 2 1/2 cups all-purpose flour
* 2 cups white sugar
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 2 eggs
* 1 1/3 cups canned pumpkin
* 1/3 cup olive oil
* 2 teaspoons vanilla extractDIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.From WWM cheese thread
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APPLE-FILLED ACORN SQUASH RINGS WITH CURRY BUTTER
Ingredients
6 tablespoons (3/4 stick) butter
1 large onion, chopped
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored, diced (about 2 1/3 cups)
2/3 cup apple juice
1/2 cup dried currants8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded
Preparation
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.
Posted 3 years ago by WillowandWindismom #
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*takes off chef hat to wipe sweat off of forehead......*
Posted 3 years ago by WillowandWindismom #
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ROASTED SWEET POTATOES AND ONIONS WITH ROSEMARY AND PARMESAN
Ingredients
2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes
8 tablespoons canola oil
3 garlic cloves, minced
2 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch-thick slices1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh rosemary
Preparation
Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375°F. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil. Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 tablespoons oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat, then spread in single layer.Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes total for onions. (Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375°F oven about 10 minutes.)
Combine sweet potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve.
Posted 3 years ago by WillowandWindismom #
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I have made the corn, SM. We really liked it. It is VERY rich and normally I cook with health in mind. But, on a holiday I'm willing to compromise.
You could reduce the acorn squash recipe!
Posted 3 years ago by WillowandWindismom #
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SM, it's not eight acorn squashes! (squashi?) It's eight rings cut from acorn squash!!!!!
Posted 3 years ago by WillowandWindismom #
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Is that on the other topic? I think that I did and it sounded great. I'm always the weird one, but I like savory sweet potatoes. And I adore rosemary with any potato dish.
Posted 3 years ago by WillowandWindismom #
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Sox's mom, I found a dressing recipe but I don't think it is my mom's, it has no chicken in it, just stuffing. It looks do-able. My mom's recipe uses cooked chicken, chicken broth, celery, onions, sage and a can of cream of chicken soup and other ingredients. She learned how to make this dressing from my grandma and tweaked it over the years. I can ask her what her recipe is, if you like. I have never tried this recipe SM. I just really like my mom's alot.
Here is the recipe I found (not my mom's):
Dressing
4 cups leftover bread
4 cups cornbread
1 cup chopped onion
1 cup chopped celery
1 stick butter
1 cup chicken brothSalt, pepper and sage to taste. Crumble bread in large bowl. Add onion, celery and seasonings. Melt butter in chicken broth and pour over bread mixture. Add broth while heating in 350F oven.
I just noticed there was no time on this recipe for how long to bake it. I guess you'll have to be your own judge. Sorry about that. There was nothing else written down on the recipe.
P.S. I will also try to get you a gravy recipe for putting over your dressing. It is really easy to fix and so tasty. It makes your dressing extra moist, in case you over cook it! lol That's saying alot, since I don't like gravy much! :)
Posted 3 years ago by Renee in Arkansas #
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This HAS to be fresh sage!!!
MASHED POTATOES WITH SAGE AND WHITE CHEDDAR CHEESE
Ingredients
4 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes1/4 cup (1/2 stick) butter
2 tablespoons plus 1 teaspoon minced fresh sage
3/4 cup whipping cream
3/4 cup whole milk2 1/4 cups (packed; about 9 ounces) coarsely grated sharp white cheddar cheese
Preparation
Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.)
Preheat oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.
Posted 3 years ago by WillowandWindismom #
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Renee, that is very much like my family's cornbread dressing. Except that I use the stock that I make from boiling the giblets and some of the turkey pan drippings. Also, I put eggs in mine, maybe about six depending on how big a pan you are making. My mom always told me to add the eggs, stir them in and then begin to add the broth. When a fork could easily go through the mixture, it was "wet" enough and went into the oven. We always make it in a pan, never in the turkey.
Posted 3 years ago by WillowandWindismom #
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You will never used canned cranberry sauce again!!!
CRANBERRY SAUCE WITH PORT AND CINNAMON
Ingredients
1 cup ruby Port
2 cinnamon sticks, broken in half
1 cup dried cranberries (about 6 ounces)
1 12-ounce bag fresh cranberries
3/4 cup water
1/4 cup sugar
Preparation
Bring ruby Port and broken cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes.Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes. Add fresh cranberries, 3/4 cup water, and sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes. Transfer sauce to bowl; cool. Discard cinnamon sticks. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
Posted 3 years ago by WillowandWindismom #
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WWM, my mom always used the broth from cooking the chicken also.
Posted 3 years ago by Renee in Arkansas #
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PUMPKIN PIE BRULEE
Ingredients
Flaky Pie Crust Dough1 15-ounce can pure pumpkin
3/4 cup plus 4 tablespoons sugar
3 large eggs
1 1/4 cups whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1/4 teaspoon salt
Preparation
Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Reduce oven temperature to 350°F.Whisk pumpkin and 3/4 cup sugar in large bowl to blend. Whisk in eggs, then cream, spices, and salt. Pour filling into warm crust. Bake pie until filling is set in center, about 50 minutes. Transfer pie to rack; cool 30 minutes. Chill until cold, at least 2 hours and up to 1 day.
Preheat broiler. Sprinkle pie evenly with 2 tablespoons sugar. Broil until sugar melts and begins to caramelize, turning pie for even browning, about 1 minute. Let pie stand until topping hardens, about 20 minutes. Sprinkle pie again with remaining 2 tablespoons sugar. Broil again until sugar browns, about 1 minute. Refrigerate pie until topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer.
Posted 3 years ago by WillowandWindismom #
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It helps the consistency to bring it back to room temperature, SM. Otherwise it might seem a bit thick.
Posted 3 years ago by WillowandWindismom #
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