Cranberries, made by bringing 3/4C water and a 12 oz bag of cranberries to the boil, then adding 3/4C sugar and letting simmer, uncovered and undisturbed, till the sugar's dissolved and the cranberries have popped;
potatoes and gravy; stuffing; string bean casserole;
and Rachael's favorite pumpkin pie.
Here's my stuffing recipe, adapted from Old Mother Guppy's giblet water version:
Ma Dorothy/Old Mother Bec's Stuffing
2 stalks celery with leaves, sliced
1 large onion, coarsely chopped
1/4 cup butter or margarine
1/3 loaf sliced French, dried, cubed and crumbled in blender
1 1/2 tsp poultry seasoning
1/2 tsp salt
pepper to taste
1/2 a bag of Essential Baking Company stuffing crumbs
1/4 cup gram flour
a big handful of fresh herbs (parsley, sage, rosemary, thyme....), roughly chopped
a couple of cups of vegetable broth
Sauté the onion and celery in the butter in an oven-proof pan big enough to hold all the stuffing. When it's soft, add the French bread crumbs and cook till they begin to brown. Transfer to a big bowl, add the remaining dry ingredients, and toss to mix thoroughly before adding the broth. Squish it into the big stuffing crumbs with your hands so they're well saturated. Transfer it all back to the big pan and bake at 325ºF for about 45 minutes.
2 comments:
Looks yummy!
I know--it's too bad we thought you were working.
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