THANKSGIVING MENU WEEK THREE:
I have been feeling a little uninspired this week.
Not sure what to cook.
Not sure what to write about.
I’ve tried everything I could think of to make a stuffing recipe sound interesting and worth reading about…
I still can’t think of a single thing to say.
The Thanksgiving holiday is all about giving thanks and yet we focus way more on the food then anything else… but is that really so bad?
Taking the time to write up some new recipes for this Thanksgiving series (along with some writers block) has really brought to mind the amazing people in my life who enjoy these dishes every year. It has made me realize how thankful I truly am for them and has made me want to serve them and show them my gratitude though food.
This year, why don’t we think through every dish that goes into the meal and make each dish with a purpose?
Not just because your grandma made it.
Not just because your mom made it.
Think outside the box and plan your menu with the purpose to delight every member of your family. Even the pickiest of eaters (insert my son’s name here).
When you spend hours in the kitchen and have endless dishes to wash, pray for them and serve them in that moment.
You just might feel inspired and filled with joy in the process.
I’m off to add “clean noodles” (noodles with butter and salt) to my menu for my dearest little Duke.
ENJOY!
Elizabeth
SIMPLE STUFFING
INGREDIENTS:
- 2 celery stocks - chopped
- 1 carrot - peeled and chopped
- 1 onion - chopped
- 1 leek - ends trimmed and chopped
- 2 chicken sausage or veggie sausages
*I recommend the ground chicken sausage from Whole Foods or New Seasons in the meat department or the Trader Joe’s Italian Veggie Sausage
- 2 T fresh sage
- 1 T fresh rosemary
- 2 T fresh basil
- 3 tsp minced garlic
- ¼ tsp salt
- ¼ tsp pepper
- 3 T earth balance butter or regular butter
- 5 cups vegetable broth
- 1 loaf sprouted grain bread – I used Dave’s Killer Bread: Sprouted Wheat
Preheat oven to 350F.
Cut the whole loaf of bread into cubes and place on two making sheets. Bake for about 20min, stirring a few times. They should dry out and get a little crispy.
While the bread cubes are baking, melt butter in a large pot and add celery, carrots, leeks, and onions.
Cook for a few minutes until everything begins to soften
Then crumble the sausage into the pan and stir. Then add sage, rosemary, basil, garlic and cook until sausage begins to brown.
Add vegetable broth and let it simmer for a few minutes.
Remove the bread cubes from the oven and transfer them to a large bowl. Pour the broth mixture over the bread cubes and stir well.
Transfer the mixture to a 9x11 baking pan and bake for about 35 - 40 minutes.
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SIMPLE STUFFING
INGREDIENTS:
- 2 celery stocks - chopped
- 1 carrot - peeled and chopped
- 1 onion - chopped
- 1 leek - ends trimmed and chopped
- 2 chicken sausage or veggie sausages
*I recommend the ground chicken sausage from Whole Foods or New Seasons in the meat department or the Trader Joe’s Italian Veggie Sausage
- 2 T fresh sage
- 1 T fresh rosemary
- 2 T fresh basil
- 3 tsp minced garlic
- ¼ tsp salt
- ¼ tsp pepper
- 3 T earth balance butter or regular butter
- 5 cups vegetable broth
- 1 loaf sprouted grain bread – I used Dave’s Killer Bread: Sprouted Wheat
Preheat oven to 350F.
Cut the whole loaf of bread into cubes and place on two making sheets. Bake for about 20min, stirring a few times. They should dry out and get a little crispy.
While the bread cubes are baking, melt butter in a large pot and add celery, carrots, leeks, and onions.
Cook for a few minutes until everything begins to soften
Then crumble the sausage into the pan and stir. Then add sage, rosemary, basil, garlic and cook until sausage begins to brown.
Add vegetable broth and let it simmer for a few minutes.
Remove the bread cubes from the oven and transfer them to a large bowl. Pour the broth mixture over the bread cubes and stir well.
Transfer the mixture to a 9x11 baking pan and bake for about 35 - 40 minutes.
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