Triple Bread Stuffing

Triple Bread Stuffing

One of the main reasons the holidays are my favorite time of the year is stuffing! Stuffing (or dressing, depending on what you want to call it) is often neglected during other times of the year and it really is a fabulous side dish no matter what the season.

There are many different ways to make stuffing. My mom makes a really fabulous corn bread stuffing that brings back memories of my childhood. As I’ve gotten older I’ve come to like one made with various types of bread instead. Some people add oysters, some people add fruit…In short there is no wrong or right way to make stuffing. What matters is whether YOU like it or not!

To me stuffing needs some basic ingredients and you can’t forget the sage! Lots of sage is key! This stuffing is a very simple, yet fabulous side dish that is perfect for any meal. Stuffing…It’s not just for the holidays anymore!

What You’ll Need:
1/2 loaf of French bread, cut into cubes
1/2 loaf of Callah bread, cut into cubes
12 buttermilk biscuits, cut into cubes (Note: I make these. See below.)
Extra virgin olive oil
1 large red onion, chopped
6 stalks of celery, chopped
1 teaspoon of sea salt
1/4 teaspoon of freshly ground black pepper
2 large carrots, shredded
2 tablespoons of crushed dry sage
1 teaspoon of dried thyme
1 quart of chicken broth, at room temperature (Note: I make my own, but store bought is fine.)
2 eggs

I usually buy the Callah and French bread, but I make the biscuits. They’re simple. In a large bowl mix 2 cups of unbleached all purpose flour, 1 teaspoon of sea salt, 1 tablespoon of baking power and 1 tablespoon of organic cane sugar until completely incorporated. Using a pastry blender or a fork cut in 1 stick of softened butter until mixture is pebbly. Add 1+ cups of buttermilk to this mixture and stir to make your biscuit dough. Sometimes you need more buttermilk, sometimes less. It all has to do with humidity and such. You want a dough that you can handle without sticking to your hands. Roll dough out on a floured surface and cut into biscuits. Bake in a preheated 425 F oven for 10-12 minutes or until golden brown. Simple and delicious! If you don’t want to make the biscuits you and purchase them at the store. Most freezer sections have frozen buttermilk biscuits these days.

Preheat oven to 450 F.

Cut all three breads into bite sized cubes. Toss with a couple of tablespoons of olive oil and bake for 4-6 minutes until golden brown and crouton like.

Remove bread from the oven and let the cubes cool to room temperature.

When you’re ready to make the stuffing preheat oven to 375 F.

In a large stock pot saute onion and celery in a little extra virgin olive oil with the sea salt and pepper until just tender. Add the carrots and cook for an additional 1 minute and then remove from heat.

Once the vegetable mixture is off of the heat add the chicken broth, sage and thyme and stir to mix. Slowly add egg and stir until incorporated.

Place cooled bread cubes in a very large bowl and pour the liquid mixture over them and toss to coat.

Pour coated mixture into a 13 X 9 inch baking dish that has been sprayed with non-stick spray and bake for 40-45 minutes.

Serve immediately or you can let it cool and freeze for use later.

Notes: You could add mushrooms in to this for an added treat. You could also use other kinds of bread. It’s a mix and match sort of dish.

Graham Coconut Chocolate Chip Cookies

Graham Coconut Chocolate Chip Cookies

How is it possible it’s December already? This year has just flown by! This time of year I start thinking about baking Christmas goodies. Lex and I took an unexpected trip to Tennessee on November 27th due to my father having a transient ischemic attack, which leaves the victim with stroke like symptoms for a period of time. He said we didn’t have to come, but I told him as his daughter it was my prerogative to come anyway. We ended up staying until Wednesday morning of this week and then headed back to Maryland. All of that to say I haven’t had much time for baking.

Jamison is teaching a class at work this week so yesterday I decided to whip up some cookies and send them in with him. Alexis loved these. I didn’t tell her until AFTER she had eaten one that they had coconut in them. Guess she doesn’t hate coconut as much as she thought! ;oP

These cookies are extremely easy to make, and they are also eggless. If you have a coconut lover on your Christmas list this year then these are the cookies for you!

What You’ll Need:
1 sleeve of graham crackers, crushed
1 1/3 cups coconut
1/2 cup unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon of sea salt
1 – 14 ounce can sweetened condensed milk
1/2 cup butter, softened
1 package semi-sweet chocolate chips

In a large bowl stir together graham cracker crumbs, coconut, flour, baking powder and sea salt until complete incorporated. Add sweetened condensed milk and butter and mix until “dough” forms. Stir in chocolate chips.

Place cookie dough in the fridge for at least 2 hours.

Preheat oven to 375 F.

Using a tablespoon measuring spoon, scoop out balls of dough and place on a baking sheet that has been lined with a silicone baking mat or parchment paper. Bake 8 to 10 minutes until cookies are slightly brown.

Remove bake cookies from oven and let cool on cookie sheets before placing in to air tight container for storage.

Makes roughly 36 cookies.

Notes: You can add in nuts if you like. You could also use other types of chocolate chips or a mix of several different kinds.