Classic Stuffing

My mother's stuffing is one of best no-fuss stuffings that exists--it's rich and satisfying--the perfect way to celebrate Thanksgiving.

Bring this dish to the feast (if you are not hosting the dinner),  and you will come home empty-handed! 

Equipment: 

12" non-stick skillet

9" x 13" x 2" Pyrex dish

Large mixing bowl

Baking sheet or Toaster oven

Ingredients:

10+ cups of white & wheat bread 

(50% of bread should be slightly toasted)

2 medium onions, finely diced

2-3 celery stalks, finely diced

1 stick of butter

1/2 cup fresh parsley, chopped

1/2 tsp poultry seasoning

1/2 tsp sage

2-3 tsp kosher salt (add 2 tsp first, then once everything is mixed together, adjust to taste!!!)

2 tsp black pepper
4 1/2 cups Chicken broth 

Instructions:

1. Wash your hands

2. Butter your Pyrex dish.

3. Toast half of the bread on a baking sheet in the oven--lightly.

4. Chop or tear 10 cups of bread into large bowl.

5. Prepare all of your veggies.

6. Heat 1/2 stick of butter in skillet on MEDIUM

7. Add onions and celery. Cook until translucent and softened. Approx 5-8 minutes.

8. Add parsley, spices, salt and pepper to bread.

9. Add onions and celery

10. Begin adding broth 1 cup at a time so that it becomes moistened--slightly wet, but not soaked.

11. Taste the mixture at this point and add salt & pepper as desired.
12. Add to Pyrex dish.

13. Bake for 55-60 minutes @ 350F degrees. Top with butter dots.

This is one of those dishes that tastes better the following day when all the ingredients have had time to get to know each other.

Note:

If you are making a turkey or roasting a chicken, stuff 2 cups into the chest cavity.  

Grilled PB and J

Remember summer camp? Bag lunches with luke warm drinks and soggy or wilted sandwiches? Did you ever get tired of the PB & J? Or PB & Wonder Bread?

Well, it might just be time to renew that old classic for quick snacking after life-guarding, mowing lawns, or a long day of fighting off zombies over summer break. 

This simple twist  might just surprise you, and become a favorite when you head back to class in the fall!

Note:

Grilled sandwiches rarely get burnt if you have everything prepped and ready to go.  
Make sure the butter is soft to spread a thin layer on outer side of bread without tearing--this produces that consistent color of golden brown without too much fat added. 

Equipment:

Knife, to spread butter, jam, & PB

10-12" Non-Stick Skillet

Spatula, to flip sandwich 

Ingredients:

2 slices of your favorite bread

Softened butter, easily spreadable

Peanut Butter, chunky or creamy

Jam, with real chunks of fruit

Instructions:

1. Wash your hands. 

2. Have butter softened and spreadable.

3. Heat skillet with 1/2-1 tsp of butter over MEDIUM flame/heat. 

4. Spread one side of each bread slice with butter and the other with peanut butter. 

5. Place butter-side down into skillet.

6. Spread the other buttered slice with jam and place facedown on top of PB.  

7. Once the bottom slice is golden brown, (you can check by simply lifting it up with spatula) turn sandwich over until 2nd side golden brown. 

Banana & Honey Option: 

Use sliced bananas (instead of jam)

Drizzle honey over bananas

1. Follow Steps 1-5 as above. 

2. Instead of jam, however, layer banana slices into PB and drizzle honey over top and on plain side of 2nd slice of bread.

3. Place honey-side onto banana-PB layer. Spread a little butter on the outside.

4. Complete as above until both sides are golden brown.

Note:

Grilled sandwiches rarely get burnt if you have everything prepped and ready to go.  
Make sure the butter is soft to spread a thin layer on outer side of bread without tearing--this produces that consistent color of golden brown without too much fat added. 

Your done. Snack complete!