Two posts in one week?! Well it is the week of eating so, we wanted to bring you as many tasty recipes as possible to get ready for the big day.
So technically this is dressing and not stuffing because my future father in law will probably be stuffing the bird with aromatics but let’s be real, whatever you call this dish is just semantics. IT’S FREAKING TASTY, is all that matters. This dish reminds me of my mom (& uncle). Mom and I both adore when there is sausage in stuffing or dressing. We are also big fans of cornbread, so this is a family favorite. My uncle typically made his stuffing with white bread but one year to mix it up he did cornbread and it was epic. So in reverence to my late uncle and his impeccable cooking skills I am going to attempt to replicate his yummy side for my future in laws.
1 lb. sausage (I did it with chorizo to give it a spicy flair)
1 onion, diced
1 tbsp. of fresh sage
1 tbsp. of fresh rosemary
½ tbsp. of fresh thyme
2 cloves smashed/minced garlic
2 cups or 3-4 celery stalks, diced
1 stick butter
2 cups of chicken or turkey broth
1 can cream of chicken soup
S&P to taste
1 family size pan of cornbread (So think like 2 jiffy boxes worth, made in advance & don’t use the sweet/honey cornbread)
Preheat the oven to 350 degrees. Crumble the cornbread into a large bowl and set aside while you brown the meat. Drain the fat before adding sausage to cornbread bowl. Sauté the onions, celery, garlic, and butter until semi-translucent. In another bowl whisk together the broth, cream of chicken soup, herbs, and s&p. Pour into cornbread, sausage, and veggie mixture and stir together gently.
Spray a 2 quart baking dish with cooking spray or grease with butter and spoon mixture into pan. Bake uncovered for 25-35 minutes or until browned & heated through.
There’s just something about these galettes – we can’t get enough of them! Probably because they’re so damn easy to make (and eat). And because you can fill them with whatever your little heart desires. We found this savory gem of a galette on Matt Bites. It’s perfect for brunch, a quick lunch, or a cute app at a dinner party. (And how gorge are his pictures?! #goals).
1 large baking apple, such as Rome Beauty or Cortland
1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on
1 small yellow onion, peeled, root end trimmed but intact
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
2 tablespoons whole-grain mustard
1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don’t let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
Preheat the oven to 400 degrees F.
Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles—if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
This is an adapted version of the Fig Pear Champagne Mustard Chicken recipe. It’s not that I am afraid to try anything new, its because its one of my favorites. So why not try and recreate it to a more practical, week night version? I don’t know about you guys, but I don’t have the time to roast a whole chicken. Especially after work & when I don’t have others to feed. Anyway, this recipe is easier, quicker, and has the elements of the same flavor profile. For example, instead of fig butter, this recipe requires maple syrup for the sweet smooth flavor. Then, the champagne vinegarette is substituted with the rice wine vinegar. Now, I am not telling you all this to say we aren’t creative with our recipes. It is to show you, as the reader, that many times if you are stuck on what to make or if you are too chicken to try something other than your regular “go to meals”, you don’t always have to come to damndelish.com for help. You can make up your own new recipe or favorite dish, when you identify the flavor profile of what you like and emulate them with various ingredients. Don’t be afraid to try something new. I know you aren’t too chicken, even if this dish is. Now go give your taste buds a good time, with this 5 ingredient little wonder.
1 package of skinless chicken breast (thighs would work too)
½ c. Dijon mustard
¼ c. Maple syrup (actual maple, no aunt jemimas)
1 Tbsp. rice wine vinegar
Salt and pepper to taste
Preheat your oven to 450ºF. Then, mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. Put the package of chicken breasts into a foil-lined, oven-proof baking dish. (Six chicken breast came in my package, which made enough to serve 3 people.) Then, salt and pepper the breasts . Pour your maple mustard mixture over them, turning the breasts in the mixture so they are fully coated. Put the chicken into the oven, and let them bake for 40 minutes. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. (If there is ever a time to use fresh herbs now is undoubtedly it!)
I know most people think of soups, stews, or even chili when the weather is cold. However, nothing screams “snowed-in winter” to me more than Chicken Pot Pie. Its filling, creamy, hot, and so, so, sooo yum. Luckily, its still sweatshirt weather for the next 6-8 weeks based on where you live so quit freaking out about how much you are cheating on your weight loss resolution & get to baking this puppy now. It’s beyond easy because all of the ingredients are cooked & all you have to do is toss & pour. No culinary skills needed!
1 can cream of chicken (if you MUST cut calories, chicken broth will work in place of ONE of the cream of…soups)
1 can cream of mushroom (if you are like my sister & don’t like mushrooms, replace with 1 cup of milk)
2 cups (1 package =12 ounces) of frozen vegetables (I usually grab the medley of carrots, peas, & corn)
3 cups of shredded rotisserie chicken
1 small yellow onion finely chopped
A pinch of salt, pepper, cayenne powder, garlic powder, dried rosemary flakes (about 1 tsp. each)
1 package of pie crusts
Grab a 9 inch pie dish, spray with cooking spray before laying the first pie sheet down. Take the remaining ingredients and mix well. Pour into bottom pie shell & cover with other pie shell. Crimp edges to seal shut and cut two slits in the center to let the air escape when baking. Optional: brush with egg wash (that’s just one egg beaten with a tbsp. of water) on top for a golden-looking crust. Bake at 375 degrees for 30-35 min or until top browns.
*If you want to make it as pictured, use Pillsbury crescent rolls and 2 ramekins. Roll out to 1/2 inch thick and use a pizza cutter to cut in to four squares. Drape one of the squares on bottom of the ramekin, while pulling the edges up and over. Fill, and drape the top with another square, pressing the edges together to seal.