No worries...I have no plans to turn this into a baking or cooking blog.
However, there are lots of women, both newlyweds and others, who are looking for great recipes for Thanksgiving and Christmas. In the spirit of the holiday, I'm going to share two of my favorite recipes to contribute to family meals.
Today...Tami's Sourdough Stuffing (makes 8 servings)
You will need:
8 cups dry sourdough bread cubes
4-6 slices of bacon
6 tablespoons butter
1 small onion, chopped
1/2 cup chopped leeks
1 cup chopped celery
1 scant tablespoon fresh sage, minced
1 scant tablespoon fresh thyme, minced
1 1/2 cups low-sodium chicken broth
1 lb baby bella mushrooms, sliced
1/4 cup red wine
In a large skillet over medium heat, cook bacon until just crispy. Remove and drain on paper towels. Set bacon aside and empty excess fat from skillet. (Set skillet aside to use for mushrooms.) Add 4 tablespoons of butter to a medium to large saucepan. Once butter is melted, add onion, leeks, celery, sage, and thyme to pan. Salt and pepper to taste. Cook until vegetables are tender, stirring to be sure they do not stick. Add the chicken broth, bring to a simmer then remove from heat. Set aside.
Return the skillet to medium heat. There should be just a bit of bacon fat left in it; add remaining 2 tablespoons of butter. Once melted, add mushrooms to the skillet and saute until they begin to soften. Add wine to skillet and cook until the mushrooms have absorbed the wine.
Crumble the cooled bacon into small pieces.
In a large bowl, mix the bread cubes, bacon, and mushrooms. Pour the chicken broth and vegetable mixture over the top and mix well.
Rub a 2-quart baking dish with olive oil. Transfer the mixture into the dish and drizzle a bit more olive oil over the top. Cover and bake at 375 for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes.
Enjoy and let me know how it worked for you!
Next...West 8th Apple Pie