Monday, December 27, 2010

A Minnesotan Christmas Eve Meal

I have had free reign on my cooking creativity for quite a few months now.  My sous chef (slash dining companion) has an adventurous palate and an open mind - a quality that rates extremely high on my list.  He may give an honest opinion, but at least he'll be open to guinea pig status.  (In turn, I promise takeout if my food sucks.)

So my mom sent me an email a few weeks ago saying she didn't have any good ideas of what to make for Christmas Eve meal at her fiancee's house.  I automatically jumped at the chance to design a menu.  Visions of stuffed mushrooms, simply simple sweet potatoes, rosemary bread rolls and the like danced in my head.  I had an extravagantly delicious meal mentally planned... and then I was brought back down to earth.  Mom informed me that mushrooms were not liked and sweet potatoes were not preferred.  This was my Minnesotan family, and unfortunately adventurous palates are not part of their personalities.  So I was tasked with designing a menu that I felt proud of while suiting the rather bland taste buds of my family. 

Enter the dilemna of chefs trying to cook for a group of people.  I'm not the first to encounter such a challenge, nor will this be my last.

I enlisted my mother as a trusty sous chef (and dish washer) and away we went:
  • Slow Roasted Turkey and Sausage Apple Stuffing 
    • 12 pound Turkey was slow roasted at 325 degrees for 4.5 hours.  Slow roasting requires less basting than higher temps.  I stuffed the turkey with the stuffing, and put the rest into a casserole dish - it went in with the turkey for the last 30 minutes.

    I was busy cooking, so I forgot to take a picture of the final product, but I can assure you my turkey and stuffing looked semi similar to this one.  (Righhhhhhhhhhhtttt...)
  • Buttermilk Parmesan Mash Potatoes 
    • I made these as is.  Although I would have preferred to use a potato masher to make these, my mom's fiancee didn't have one.  Against my will, I was forced to use a beater to mash the potatoes.  Use extreme caution - over beating potatoes with a mixer/beater can result in potatoes that have the consistency of glue.  Also, be sure to use warm milk - it keeps the potatoes from getting too starchy.  Milk can be room temperature or simmered before adding to potatoes.


  • Broccoli Au Gratin with Parmesan Toasted Breadcrumbs 
    • our Burnsville Cub Foods didn't have Gruyere cheese, plus I thought it might be too much for my family's limited palate, so I used a mixture of grated parm and mozzerella.  I used a considerable amount more than the recipe called for as well - probably a cup.  I also toasted the breadcrumbs in a skillet - melted butter, add breadcrumbs, small amount of grated parm, keep it moving.  Added a delicious crunch. 

    Excellent stuffing making an appearance in the background.
  • Spicy Green Beans 
    • this was my favorite dish.  Probably because it was so clean (my mom tells me I eat clean, and after this Christmas feast, I feel like crap and totally believe her).  I added a PINCH of crushed red pepper and sauted with the garlic.  This added a perfect amount of kick - not overbearing, but enough flavor. 

  • Holiday Mac 'n' Cheese
    • created from a mix of this and this.  Basically, I made a Roux (mix of flour and mix, whisked well) and I whisked the heck out of it until it was boiling, then continued to boil and whisk for about two minutes until it was thick.  Once it was thick, I removed from heat, added a ridiculous amount of medium cheddar, mozzerella and a chipotle jack.  (In a Kelley world, I would have used a blue, a gouda, and other exciting cheeses, but again, MN family - God love 'em.)  Then I had my mom earn her keep, put some back into it and stir away until then were melted.  This was my most disapointing dish.  After Marry Me Mac 'n' Cheese, this toned down "safe" dish just didn't make me want to marry myself.  Actually, I probably wouldn't have even made out with myself drunk at a skeevy bar.  Regardless, my  mom liked it and she was happy, so all was right in the world.


Overall, I think I did pretty well.  My mom was a HUGE help.  I have always wondered why anyone might possible need a double oven... and yesterday I learned why they come in handy.  Sweet Baby Jesus.... I had a mild panic attack thinking of my 4.5 hour turkey taking up the entire oven.... how would I possible heat my other dishes?  But I tented the turkey after I pulled it out to keep the heat in and threw all the other dishes in the oven for 30 minutes while my mom's fiancee carved the turkey.  In the end, all was warm, all was cooked.

Success!

Saturday, December 25, 2010

Merry Christmas!

My Kitchen, My Sanctuary wishes all of you a giant Merry Christmas!  After the last few days, I am sure all of you are sick of eating, eating, eating, but we'll be back with more posts from our holiday cooking!  I know I had some great meals recently, and I can't wait to share the recipes!  (and get back to the gym!)

Friday, December 24, 2010

Hot Artichoke-Spinach Dip

I love spinach and artichoke dip. You'll see it as an appetizer at many chains. I think I first fell in love with it when the BF and I used to go to late night happy hour at Applebees after my grad school night classes finished. I think we went there because the beers were only $2.
I used a recipe from the Food Network.

Kosher salt
10 oz bag baby spinach
1 cup packed fresh basil
1/2 cup low-sodium chicken broth
3/4 cup canned cannellini beans, drained and rinsed
6 oz Neufchatel cream cheese
1 clove garlic, smashed
14 oz can artichoke hearts, drained, squeezed dry and finely chopped
1/4 cup grated parmesan cheese
3/4 cup shredded low-fat mozzarella cheese
cayenne pepper
2 or 3 dashes Worcestershire sauce
black pepper
Cooking spray

Preheat the oven to 450.

The first step is to boil water + Kosher salt. Toss in the spinach and basil after the water boils. Don't keep it in there for very long because next you'll have to drain and squeeze dry the spinach/basil. I HATE doing this. It's such a pain. It seems like the spinach is never dry enough. Then, roughly chop the spinach/basil. Set aside to work on the next step. Put the chicken broth, beans, cream cheese, and garlic into a food processor.
Puree and then fold the ingredients in with the artichoke pieces and the spinach/basil. Mix in 1/2 cup of the mozzarella cheese, parmesan cheese, a pinch of cayenne pepper, and black pepper. Transfer to a casserole dish that you have sprayed with cooking spray. Top with the rest of the mozzarella cheese. Cook for 20-25 minutes. Serve with chips or crackers.

I was really rushed to have this dip ready for guests, and I forgot to take a photo of the finished dip. I managed to get this photo after most of the dip was gobbled up. This photo is evidence that the dip was a success!

Wednesday, December 22, 2010

Dipped Ritz Peanut Butter Cookies

Ingredients:
almond bark
Ritz crackers
peanut butter
sprinkles (optional)

Start by melting the almond bark. Follow the directions on the package. Slap a small amount of peanut butter between two Ritz crackers. Make a sandwich.

Dip the sandwich in the melted almond bark with a tongs.

After they are completely covered, let the cookies cool on wax paper.

Add sprinkles!* Happy Holidays!

*The BF did most of the sprinkling. I think that his participation made him feel better about the fact that he ate 90% of the cookies.

Thursday, December 16, 2010

Dulce de Leche

I'm about to teach you lovely readers something amazing.  I almost didn't believe it myself.... until I actually did it.

Step 1:
Take a can of Sweetened Condensed Milk.  It costs about $1.19 or so at the store. 

Step 2 - Remove the label.

Step 3 - Bring to a boil in a pot of water- you can do more than 1, if they fit in the pan.  Make sure they are covered by an inch or so of water.  Bring to a boil and boil for about 15 minutes.

Step 4: Simmer for 2 to 4 hours.

I did mine for about 3 hours.  Carefully handling, they are hot.  Once they cool, take a can opener and open 'er up.

Now here's the amazing part:


I stole this picture from here
Ta-DA!  Homemade Dulce de Leche.  Doesn't it taste fabulous?  You should put in over ice cream.  On your cheesecakes. Straight up on a spoon.  This stuff is good.  Transfer to a container and it will lasts for weeks.  You could even jar it with a ribbon and give as gifts. 

How did I never ever know this secret before?  Mmmm....

Tuesday, December 14, 2010

Hot Toddy!

This is probably the easiest hot toddy recipe on the planet.

Apple Cider & Whiskey

For snowy, cold days, start the crockpot! Add in apple cider, whiskey, and cinnamon sticks.

The proportions depend on how much you'd like to make and the size of your crockpot. I recommend using a 3:1 ratio for the apple cider and whiskey. There are lots of choices for whiskey, but I used Canadian whiskey. I added three cinnamon sticks to the crockpot, but you could certainly serve each toddy with a cinnamon stick.

Heat the mixture, but try not to let it boil. I started the crockpot on high but eventually turned it down to warm. Monitor the mixture to prevent it from boiling. If it boils, you'll burn off some of the alcohol. This is the best article that I could find on the topic of alcohol evaporation when cooking.

Stir. Test the temperature. Don't burn yourself. Serve by ladling into mugs.

Thursday, December 9, 2010

Double Chocolate-Peppermint Crunch

These cookies are really delicious. I will definitely be making these again before Christmas.

The recipe is from Epicurious. You can find it here.

Ingredients:
2 1/2 cups bittersweet chocolate chips (My grocery store only had the Ghirardelli brand, and they weren't cheap.)
1 1/5 cups flour
1/4 cup natural unsweetened cocoa powder
1 tsp baking powder
1 tsp instant espresso powder
1/2 tsp salt
1/2 cup unsalted butter
1 cup sugar
1 tsp vanilla extract
1 tsp peppermint extract
2 eggs
4 candy canes, crushed

Preheat the oven to 375.

I don't always have the right tools in the kitchen, but I try to make do with what I have.

The recipe instructed to melt 2 cups of the chocolate chips in a metal bowl over simmering water. I don't have a metal bowl. I used another small saucepan. After the chocolate chips are melted, you are supposed to set aside 2/3 cups of the melted chocolate in a metal bowl. I used a small frying pan.


Next mix the flour, baking powder, cocoa powder, espresso powder, and salt. In another large bowl, beat the butter at room temperature. I used a mixer. Then, add the sugar, vanilla extract, and peppermint extract. Add the eggs and beat. Mix in the melted chocolate chips (not the 2/3 cups from the metal bowl that was set aside). Then, add the dry ingredients. Use an electric mixer to blend. Then, add 1/2 cup of the unmelted chocolate chips.

Form balls of about the size of 1 tablespoon of dough, and place the balls on your baking sheet. Bake for 8-9 minutes.

While the first batch of cookies are baking, start crushing the candy canes. To crush the candy canes, I used a beer bottle. It was really loud, and my neighbors probably wanted to kill me.

When the cookies are done baking, put them on parchment paper on a drying rack. I used wax paper, and it was fine.

Use the reserved melted chocolate (needs to still be warm), drizzle the chocolate on the cooled cookies. Sprinkle on the crushed candy cane pieces.

Tuesday, December 7, 2010

Roasted Tomato and Feta Shrimp

My office gets every magazine under the sun.  I love reading and so I frequently go downstairs to see good ones are downstairs in the mail room.  Recently, I grabbed my first copy of Southern Living.  I found this gem of a recipe inside.

Roasted Tomato and Feta Shrimp:
  • 2 pints grape tomatoes, halfed
  • 3 garlic cloves, sliced
  • 3 tbsp olive oil
  • 1/2 tsp pepper
  • 1 1/2 pound peeled and deveined raw shrimp, halved
  • 1/2 cup jarred roasted red peppers, chopped
  • 1/2 cup chopped fresh parsley
  • 4 ounces crumbled feta cheese
  • 4 tbsp lemon juice
  • arugula (optional)
  • French bread (optional)
Preheat your oven to 450 degrees.  Place tomatoes, garlic, olive oil and pepper in a 13 by 9 glass dish and toss to coat.  Bake for about 15 minutes, until tomatoes are semi roasted.

Stir in shrimp and peppers and bake for another 10 to 15 minutes until shrimp turn pink.

Toss with parsley, lemon juice and feta cheese.  I had some goat cheese on hand, so I threw that in as well, but it's a soft cheese, so it melted right away.  



You can serve this over a small portion of pasta noodles, with a side of french bread, or over arugala lettuce like I did.  I added a bit more fresh squeeze lemon over mine once I toss it all together. 


This was SO good!  Such a tasty, filling, relatively low calorie meal!  Bon Appetit!

Monday, December 6, 2010

Turkey and Spinach Curry

I found this recipe in the New York Times, and I modified it. I had already used some of the leftover turkey to make this dill soup. Now it was time to try making a curry dish.



Ingredients:
2 T peanut oil
1 t ground ginger
3 garlic cloves, minced
1 onion, chopped
1/2 t turmeric
1 t ground cumin
1 t ground coriander
1/4 t cayenne
1 c chopped tomatoes
1 c coconut milk (unsweetened)
Salt
Pepper
6 oz of fresh baby spinach, trimmed, chopped
2 c leftover Thanksgiving turkey
1/4 c Frank's Hot Sauce
Cilantro, chopped
White rice

Start by heating the oil on medium heat in a saucepan. Add the ginger, garlic, and onions until they are soft. Add the turmeric, cumin, coriander, and cayenne. If you are a spice wimp, cut back on the cayenne. Stir for one minute.Add the undrained tomatoes and coconut milk. I used some tomatoes that I had in the freezer. Toss in a dash of salt and pepper. Boil, and then simmer for 15 minutes.

Now, add the spinach and turkey. The spinach will wilt. After 5 minutes, check to make sure that the turkey is warm. Stir in the hot sauce (only if you like spicy food). Serve over white rice. Garnish with the chopped cilantro.

Check to see if it needs more salt. Serve!


Next time that I make this, I'll probably add some cashews and mushrooms.

Friday, December 3, 2010

Slow Cooker Tomato Rotini Soup

Want to wake up, throw some ingredients in a pot and arrive home 8 to 9 hours later to a delicious home cooked meal?  Below is the simplest soup recipe... if you mess this up - I suggest you plan to live on take out for the rest of your life.

Slow Cooker Tomato Rotini Soup:

  • 4 cups vegetable or chicken broth
  • 4 cups tomato juice
  • 1 tablespoon dried basil leaves
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon pepper
  • 2 medium carrots, sliced (about 1 cup)
  • 2 medium stalks of celery, chopped (about 1 cups)
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 cup sliced mushrooms
  • 2 cloves garlic, finely chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 1/2 cups rotini pasta (about 4.5 ounces)
  • Shredded Parmesan cheese, optional.


Four Steps:
1 - Chop ingredients


2 - Throw in a crock pot, set for 8 to 9 hours on high


3 - come home from work, add pasta.
4 - Cook for 20 to 30 minutes on low and serve.

I forgot to take a picture of the finished product.  What I can tell you is that I added WAY too much pasta.  I did much closer to the whole box (okay, fine, I did the whole box) and the result is less soup like and more pasta like.  It's still soupy - like a minestrone in both flavor and consistency - but the pasta was overkill.  I should have stuck to the recipe.

Also - it makes about 1,000 servings.  My freezer is filled with tupperware of this soup and I've eaten it for lunch for three days in a row now.  It's very good - but next time I would half the recipe.  My freezer isn't that big!

Thursday, December 2, 2010

Turkey soup for your turkey leftovers


I whipped up a soup with the Thanksgiving turkey leftovers. I did a quick inventory of the BF's fridge and came up with this concoction. It was very delicious and flavorful. The dill added a unique flavor twist.

Ingredients:
4 cups (32 oz) of chicken broth
About 1/2 cup of chopped green pepper
2 baby red potatoes, peeled and cubed
½ cup corn (frozen)
½ cup of chopped onions
Pepper
Salt
2 cups of turkey (roughly chopped)
1 tablespoon of dill

Start by bringing the broth to a boil in a big pot or Dutch oven. Next, I added about ½ cup of chopped green peppers. I used some that we had in the freezer from the BF’s aunt’s garden. (If you are a wimp about spices, I would wait to add the peppers toward the end of the recipe. I think that the recipe was quite spicy because I added the chopped peppers at such an early stage. ) Toss in the cubed potatoes, corn, and onions. Season with salt and pepper. Let it simmer for about 15 minutes.

Next, I added the turkey and dill. I let it simmer for about five minutes. Check the turkey to make sure that it’s warm, and serve!

Wednesday, December 1, 2010

Farfalle with Tomatoes, Onions and Spinach

Need a quick, easy, AND healthy weekday meal?  I got one for ya:

Farfalle with Tomatoes, Onions and Spinach from Cooking Light:
1 tablespoon, plus 1/4 teaspoon salt
8 ounces uncooked farfalle pasta (or pasta or your choice)
2 tablespoons olive oil
1 cup chopped vertically chopped yellow onion
1 teaspoon dried oregano
2 cups grape tomatoes, halved
2 tablespoon white wine vinegar
3 cups baby spinach
3 tablespoons fresh Parmigiano-Reggiano cheese
1/4 teaspoon fresh ground pepper
3/4 cup crumbled feta

To get started, cook your pasta.  You can use a variety of different pasta shapes.  I knew there were a lot of different pasta types, but I didn't know there were this many.  This is a useful website for learning more about what types of pasta work best for various different dishes.

Don't forget to quick rinse your pasta when it's done cooking in either cool water, or a splash of EVOO.

As it seems many of my dishes lately start out this way - olive in a medium heat pan- saute onions and oregano.  There's about 12 minutes on this.


Add garlic, saute for another 2 minutes.  Add tomatoes and vinegar.  I didn't realize that I didn't have white wine vinegar - so I used a mix of both white wine and regular white vinegar - about two tablespoons of each.

Heat until tomatoes soften.


Once the tomatoes are softened, add pasta and spinach and continue to heat until spinach softens a bit - about two or three minutes.

Sprinkle with Feta and freshly ground black pepper and serve!


It seemed too easy.  It took hardly any time, was light on calories, fresh.... and surprisingly flavorful.  I thought it would be sort of boring given it's lack of any "sauce", but it was really good.  I even went back for seconds.

Monday, November 29, 2010

French Onion and Mushroom Soup

From the looks of it, our lovely readers might think I only eat soups.  I swear, I do eat other things - but soup has just felt so right for my soul lately.  I'm not making Campbell's just add a can of water soups either.  These are hearty, filling, healthy soups.  Perfect for freezing.  Perfect for taking to work and eating at lunch.  Clearly a meal on it's own.  And unlike many of the canned soups, I know that my soups aren't filled with preservatives or sodium.

Many people focus on limiting fat and calories in their diets, but sodium is a surprising health concern as well.  That and it makes me bloated.  As I get older, I noticed my body react more and more to excess salt in my diet. The day after a salt filled meal?  Forget about form fitting.

French Onion and Mushroom Soup with Gruyere toasts:
  • 1 tablespoon olive oil
  • 8 cups vertically sliced yellow onion (about 2 pounds)
  • 5 cups sliced shiitake mushroom caps (about 10 ounces whole mushrooms)
  • 4 garlic cloves, minced
  • 2 thyme sprigs
  • 1/2 cup dry white wine
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Toasts:
  • 12 (1/2-inch-thick) slices French bread baguette, toasted (about 6 ounces)
  • 1/4 cup (1 ounce) grated Gruyère cheese
  • 1/4 cup (1 ounce) crumbled Gorgonzola
  • 1/2 teaspoon finely chopped fresh thyme
To begin, heat oil in a large a large pan and caramelize the onions.  The recipe from Cooking Light calls for the use of a Dutch Oven, but I don't have one of those, so I made due with, oh, only about three pans.  


It's an onion soup, so there are a LOT of onions to be caramelized.  Needless to say, I had to properly vent the kitchen so that my entire apartment didn't reek of onions.  Go ahead and caramelize these slowly.  It will take some time to get them to a nice golden brown.  Cook on high until tender, then reduce heat and slowly cook 40 minutes or so.



While these are browning up, chop up your mushrooms.  The recipe calls for Shiitake mushrooms, but I am on a budget, so I used regular old mushrooms.  Once your onions are set, throw in the mushrooms and saute until tender.  




Still in garlic and thyme and keep on saute-ing.... at this point, your kitchen probably smells amazing.  My entire studio did at this point... and it wouldn't be a bad thing, until I woke up at 3 am.  Let me tell you how those same smells are not as appetizing in the middle of the night.



After a few minutes of saute-ing, add the white wine.  I went cheap, cheap, cheap on the wine.  I didn't think there was a need for anything fancy.  Maybe there was.  Maybe this soup would have been even tastier with better wine and fancier mushrooms.... you let me know.

If you're using a frying pan, transfer to a saucepan and add in the broth.  I used more than the recipe called for because the broth didn't seem to be enough.  You could also add a cup of water if you only have just enough broth.  Simmer on medium low for about 30 minutes - be sure to stir frequently.


Shred up some Gruyère cheese and slice some French baguette.  The soup can be finished in two ways - either top the baguette with cheese and put in the oven to brown and melt the cheese.  Or you could toast the baguette in the toaster, top with cheese and melt in the microwave.  

Either way, ladle some soup into a bowl and top with baguette and cheese and serve.


Isn't the thyme a nice touch?


*Note - this is a light recipe, so while it's flavorful and delicious, it's not as rich as French Onion soups you might otherwise make.  

Friday, November 26, 2010

Buffalo Chicken Chili

I have been eying up buffalo chicken chili recipes for a few weeks. I printed out a few, and I plan to try making ALL of them. Here is a modified version of a recipe that I found at BettyCrocker.com. This recipe gets a thumbs up from me, and I feel like the other recipes won't be able to compare to these high standards. Also, the prep was super easy.

**Sidenote: I am typing with only my right hand because I have seriously burned my left hand on an iron skillet while making cornbread. Those ba$tards get HOT!

Ingredients:
3 chicken breasts, 1 in. cubes
1 cup of chopped onions
1 cup of chopped celery
1 cup of chopped carrots (I used some that I had flashboiled and froze.)
28 oz diced tomatoes
15 oz black beans, drained
1 cup chicken broth
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup hot sauce

Grease a crockpot. Toss in everything except the hot sauce into a crockpot. Stir.

How easy is that?!Cook for 8-10 hours on LOW.

Add the hot sauce, stir and serve with crackers!

Wednesday, November 24, 2010

Pioneer Woman's Cornbread Dressing

This recipe is seriously awesome.

First of all, there are many cooking and recipe websites on the interweb, and above all, I trust the Pioneer Woman. Check her out. Kelley and I refer to her as PW. In my head, PW and I are BFF. I also follow (stalk) her on Twitter.

This was my first time making dressing. Ahem---- I think that this is an appropriate time to mention that my family refers to it as stuffing. Please take this poll about the stuffing v. dressing debate (right menu).

PW's title to this recipe is Cornbread Dressing with Sausage and Apples. If I was naming this recipe it'd be called White Wine and Cornbread Stuffing. I think that white wine was a key ingredient, and that may or may not be because I was also sampling much of the wine while making the recipe. Hey, someone had to test it to make sure that it was acceptable for the recipe.

There are a lot of ingredients. This recipe is a multi-step process.
Ingredients:
32 ounces of Crimini Mushrooms (I had no idea what these were pre-making this recipe)
4 Tablespoons Canola Oil
½ teaspoons Kosher Salt
4 cups Cornbread, 1 in. Cubes
4 cups French Bread, 1 in. Cubes
4 cups Artisan Bread, 1 in. Cubes
½ pounds Italian Sausage (p.s. this isn't very much)
2 cups diced onion
5 Granny Smith Apples, diced, unpeeled
5 Tablespoons Brown Sugar
1 cup White Wine
½ teaspoons Kosher Salt
4 cups Chicken Broth
1 teaspoon Ground Thyme
½ teaspoons Turmeric
2 teaspoons Rosemary, Minced
½ teaspoons (additional) Kosher Salt
Black Pepper To Taste
Fresh Parsley, Minced

First you have to roast the mushrooms. Preheat the oven to 500. Apparently my oven doesn't like to be 500 degrees. It made a really loud noise during this step. After washing and drying the mushrooms, toss them in a bowl with salt and canola oil. Now roast the mushrooms on a sheet pan for 20 minutes.

While roasting the mushrooms, you can start browning the sausage. This recipe serves 16 people (wowser!), and it only calls for 1/2 lb of sausage. It's nearly meatless. After the sausage is browned, remove it from the pan, but use the same pan to brown the onions. Then, after the onions are browned, add the apples, Kosher salt, and brown sugar. Brown for about five minutes. The next step is where it gets fun.

Add the WINE on medium heat. Cook for a few minutes. Remove these ingredients from the pan.

Now, back to the dirty pan, add the thyme, rosemary, salt/pepper, and turmeric (this was my first time working with this ingredient). Click here to learn how to pronounce turmeric. Heat in the skillet, and set aside.

Next, combine all of the bread. I made my own cornbread via this recipe. Add the sausage, mushrooms, onions/apples to the the cubed bread. Toss while adding the chicken broth.
Add in the minced parsley, and layer this entire mixture in casserole dishes. I had to use one and a half. Bake for 20-25 minutes at 325 degrees.

I'm making this for Thanksgiving, and I'm REALLY nervous. I was able to practice making this once, but it's a little blurry because of the white wine.

Wish me luck!

HAPPY THANKSGIVING!