so, for this thanksgiving i wasn't able to go home for dinner (again, thanks to the university...). it was sad. but, i managed to make some stuffing. the recipe we usually use isn't actually for turkey - it's based off of a normandy chicken stuffing recipe. i think it's super nommy anyways : ) even more nommy, i splurged on my food budget to buy bacon. best. idea. ever! anyways, when i was at the grocery store i ended up forgetting a few very important things. i didn't get cranberries and i didn't get gravy mix. luckily, i had gone to ikea with my dad at the beginning of the year and picked up some lingonberry sauce and their cream sauce. so, that's what i used. it didn't turn out too bad considering! oh, along with the stuffing, i roasted some butternut squash - my absolute favourite fall food! so, here's how it went...
what you need:
stufing:
10 slices of whole wheat bread
4 celery stalks
3 granny smith apples
1/2 an onion
1 cup apple juice
5 strips of bacon
1 1/2 tsp thyme
1 1/2 tsp sage
1/4 cup butter
veggies
1 butternut squash
step 1: pre-heat oven to 400 degrees. dice your onion, apples and celery, and cube your bread and bacon. put the bacon into a pan on medium heat, brown (but do not fully cook). when finished, take out using a slotted spoon and place in a separate bowl. add bread to the pan with the bacon fat leftover.
step 2: cook bread in bacon fat until nice and golden brown. when done, take out and place into bowl with the bacon. try not to take any little black crumbs into the bowl.
step 3: add butter, onion, apples and celery into the pan and saute for 5 minutes. pour in the apple juice and let cook until soft. add some sage and thyme (to taste - i used about 1 1/2 tsp of each) and stir.
step 4: once the spices are combined, add into bowl with bread and bacon. mix thoroughly and place into a baking pan. cover with foil and cook for about 30 minutes. 20 minutes in, take of the foil so the top can get nice and crispy.
step 5: while the stuffing is cooking in the oven, carefully chop up your butternut squash (i almost cut my finger off several times) and place in a dish. cook for about 30 minutes, it should be done at the same time your stuffing is nice, crispy and brown
what you need:
stufing:
10 slices of whole wheat bread
4 celery stalks
3 granny smith apples
1/2 an onion
1 cup apple juice
5 strips of bacon
1 1/2 tsp thyme
1 1/2 tsp sage
1/4 cup butter
veggies
1 butternut squash
step 1: pre-heat oven to 400 degrees. dice your onion, apples and celery, and cube your bread and bacon. put the bacon into a pan on medium heat, brown (but do not fully cook). when finished, take out using a slotted spoon and place in a separate bowl. add bread to the pan with the bacon fat leftover.
step 2: cook bread in bacon fat until nice and golden brown. when done, take out and place into bowl with the bacon. try not to take any little black crumbs into the bowl.
step 3: add butter, onion, apples and celery into the pan and saute for 5 minutes. pour in the apple juice and let cook until soft. add some sage and thyme (to taste - i used about 1 1/2 tsp of each) and stir.
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| sauteing the onions, apples and celery |
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| stuffing all ready to go in the oven |
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| my thanksgiving evening: spent catching up on sport psychology notes |
We made this on Saturday night. All the memories of Thanksgiving without the mess and bother of a huge turkey. Delicious.
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