What would Turkey Day be without stuffing?
Actually, confession: I am not a stuffing fan. Never was. Until we started celebrating Fakesgiving. The first year we did Fakesgiving, Kyle and I were deciding what to put on the menu. Turkey, of course, and pierogis (Thanksgiving tradition in Kyle’s Polish family), these smoked gouda mashed potatoes (now a Fakesgiving tradition) and maybe some mac and cheese (my specialty). But then Kyle was like, “let’s have stuffing!” And I was all, “stuffing is gross.”
Fast forward through the arguments for and against stuffing, and there we are at the grocery store shopping for stuffin’ fixin’s. Problem was, neither of us really knew what goes in stuffing. We’d never cooked it, and I barely even ate it, which meant I was zero help. So we winged it. We threw in some bread, and some sausage, and some herbs, and some other stuff – and it was MAGICAL. I tried a bite on principle. But then I had another bite. And another bite. And then people were grabbing for second helpings. And I thought, “hey…this stuffing kind of rocks.”
Over the last few years, we’ve perfected our Fakesgiving recipes. And I’ve become a stuffing convert. At least for THIS stuffing, anyway. I love this recipe because it has all the flavors of fall and it’s just perfect beside a slice of turkey and a scoop of potatoes. If you aren’t a fan of the sweetness pumpkin bread has, substitute sourdough instead – it’s just as awesome. Also, see the notes at the end of the recipe for tips on making it ahead of time – this stuffing keeps well in the fridge or freezer so you can just pop it in the oven before dinner and not have to worry about cooking everything on the day of. Which is the best.
I’m dedicating posts this week to all kinds of Thanksgiving fare!
Pumpkin things! Side dishes! More side dishes! Stuffing (because that’s its own category apart from side dishes, duh)! All sorts of fall flavors perfect for your Turkey Day feast no matter how many mouths you have to feed or how fancy you want to get. [read more...]
Okay, okay. I know that this post is late, because there have definitely been pumpkins around for quite some time now. But I saw another one at the store the other day, and I was all, YES. I WANT TO ROAST THAT.
So I have therefore decided it is never too late to roast pumpkins and make pumpkin-y things. So today, I’ll be roasting a pumpkin (or at least, showing YOU how to roast a pumpkin). And tomorrow, I will make you something pumpkin-y to post next week. OH PS – Next week is alllll about Turkey Day recipes. Get excited. Anywho. Down to this pumpkin roasting business. Some things you don’t need a recipe for, you know? Some things you just need to do with a few step-by-step pictures in hand. Which is what this is. ANNNNNND, GO. [read more...]
I’m going to let you in on a secret.
It’s these mashed potatoes. These mashed potatoes are my really cool secret that was too awesome not to share with everyone on the interwebs. [read more...]
OH, MAN. It’s been a busy few weeks. I’ve been reading textbooks and writing papers working on the Sustainable Seafood Blog Project and lamenting my inability to understand economics. And then suddenly, out of nowhere, it’s OCTOBER. WHAT?! Ridiculous.
Fortunately, fall means pumpkins. And pumpkins mean pumpkin bread. And pumpkin bread means PUMPKIN BREAD FRENCH TOAST AKA MY NEW FAVORITE THING EVER. (YES THE CAPITAL LETTERS ARE NECESSARY). [read more...]