Better than the box stuffing

Hey everyone!

This post is going to be straight to the point! It’s the day before thanksgiving and I’m sure we’re all either prepping or going to prep after work. Last night I pretty much chopped up all the veggies and toasted bread (for the stuffing) and bought drinks.

I’m all about thanksgiving!

Everyone tries their hand at making dishes from scratch or semi-scratch. But many people head straight for the stuffing box and use that. I’m not the biggest fan. The flavor you get out of homemade is incredible and is worth the extra hour or so.

I promise!

You can substitute the herbs with any other you have at home (i.e. basil, oregano, or even an Italian seasoning mix)

Also, you don’t have to add in the extra stuff I put in, but I do love it! The extra stuff being apples and walnuts. =)

Homemade Stuffing

10 servings

A loaf of white bread, cut into cubes (about 10 cups)

I used French bread, it really doesn’t matter – each type brings its own unique flavor and texture

2 medium, yellow onions, chopped or minced to your preference

4 – 5 cups of celery, chopped

3 ½ cups of chicken broth

¾ cup of butter

2 tbsp of thyme

2 tbsp of rosemary

1 apple, chopped

½ cup of walnuts, chopped

2 cups of croutons (yes, croutons!!!)

S&P

2 eggs, beaten with fresh or dried parsley

 

Preheat oven to 250 for toasting (for baking, prehead at 375)

Place pieces of bread on a large cookie sheet and toast for an hour.  Stirring occasionally. After an hour, remove toasted bread from the oven and let them cool slightly.

In a large skillet, melt down butter over medium high heat. Add onions and celery and stir. Once they’ve turned a little brown (about 10 minutes) add seasoning and herbs. Mix and then add chicken broth. Stir and turn off heat.

At this point you can take another pan and begin to sauté your additional mix ins, mine being apple. I sautéed them in ½ tbsp of butter for a good 5-6 minutes.

Now to the veggie-broth mixture, add the pieces of bread. Once you have mixed in the bread, add croutons. I have always added croutons to mine and it gives you a great flavor since they are already slightly seasoned. If you don’t have croutons, it’s okay, it’ll still taste delicious.

At this point, taste your stuffing mixture, add additional seasoning if needed. Add the apple and walnuts and fold into the stuffing mixture. Take the beaten eggs and add as well. Mix well and transfer into a baking dish.

At this point, you could either prepare and place it in the fridge to chill and bake tomorrow morning as I did. Once you’re ready to bake, dot with 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.

OH SO GOOD. If you’re willing to give this a go, comment below and tell me how it goes!

 

Happy Thanksgiving!

– Aisha

 

Ps. I know it’s all over the place, I’m sorry. I just took a break from the kitchen. Back to it now!

Pecan Pie

It’s Monday night and of course I’m watching football.

All my soon-to-be brides … when your husband asks you whether you want a tv in the bedroom or not – say yes!

Don’t get me wrong; I enjoy watching football just not everyday! Especially since all my shows air on the same days, it’s difficult to watch what you want!

It’s worse if your guy is into his fantasy football league. SIGH.

I still love you doc :)

This is our first Thanksgiving as a married couple and unfortunately, the doc can’t take the day off! So my in-laws are coming to our place for dinner. My father in law is taking care of the turkey, but I’m making everything else.

When I have time, I like to make everything from scratch. Given that today is Monday, I have three days to prep/make everything and I have my game face on! Minus the turkey, it’ll be the first time that all my in-laws are going to be trying my food.

MUST…BE…PERFECT!

In order for it to be perfect, I tested out a few recipes I’ve never made before. One being a pie made from scratch! Baker’s Square has been my go-to for pie and one of my favorites is pecan pie! So of course I was going to make it! Besides pumpkin pie, pecan pie is a must!

Here’s the mortifying part to this story. I made the pie and the doc and I were supposed to have a slice each and then I was supposed to give the rest away. But it was near perfection and it was just too hard to let go so I left it at home. During the next two days, the doc and I inhaled that thing. We ate it straight out of the pie dish! And when it was done, I wanted to make another so I could have some more ….. [not kidding]

Anyway, we’ll never speak of this again. It never happened. But I can’t wait to make it again for Thanksgiving. And the fact that I’ll have so many people over, I won’t be able to have more than one slice. Phew.

 

Mouthwatering, Melt in your mouth Pecan Pie

Yields 6 slices (c’mon let’s be realistic, there’s no way people want pie slivers)

Premade pie crust or homemade (I used Sylvia’s Pie Crust recipe)

1 cup white sugar

3 tbsp brown sugar

½ tsp salt

1 tbsp vanilla extract

3 whole eggs, beaten

¾ cup melted salted butter

1 cup corn syrup

1 cup chopped pecans

 

Preheat your oven to 350°F

Prepare your pie crust first.

Then mix all your ingredients except for the pecans together in a bowl.

Take your pecans (chop them if you have pecan halves) and place them on the bottom of your unbaked pie shell.

Pour syrup mixture over the top. Don’t worry if your pecans start floating up, they are supposed to!

 

 

 

Gently cover the top with foil and bake for 30 minutes. Remove foil and continue baking for another 20 minutes. Watch to make sure it doesn’t burn!

Now here’s the thing. Jiggle the pie, if it moves too much, cover gently again and bake for another 20 minutes until it sets. Every oven varies so just make sure to check!!

Let it cool for several hours (overnight is best) and then dive in!

Happy baking!

– Aisha

Yep, I wasn’t lying…