Here’s a quick rundown of the most delicious food we ate and interesting places we went during this past year.
This mushroom, onion, and sage stuffing recipe is a great companion for roasted or grilled chicken, turkey, and pork dishes.
The great thing about making stuffing from scratch is you get a lot more flavor from good bread and fresh herbs than you can get from stuffing in a box or a bag.
The key to homemade stuffing is to either leave the bread our for a day or to toast it in the oven first to get the moisture out. This recipe works equally well as a dressing or stuffing.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Servings: 6 to 10 servings
Cut or tear the bread into small bite-sized pieces and leave it out overnight to dry out or lightly toast it on a sheet pan in 350℉ oven for 10 minutes.
Dice the onion and celery, mince the garlic, sage, and thyme, and chop up the mushrooms. Sauté the vegetables in the butter for 5 to 6 minutes to soften them up.
In a small bowl whisk the eggs, stock, milk, salt, and pepper together.
In a large bowl combine the bread, onion, and egg mixtures and let everything sit for 5 minutes so the bread has time to absorb some of the liquid.
Pour everything into a lightly greased baking dish and bake in a 350℉ oven for 40 to 45 minutes.
The stuffing is done when everything is nicely browned and crispy on top.
The V formation itself is a thing of beauty. I understand that on long journeys one person cannot be expected to carry the full weight and responsibility. When it is shared, the burden is lighter, the investment is deeper, and there is a benefit to having a range of experience to draw upon.
Buying a new grill can be a lot of fun, especially if you know what to look for, which is why our grill buying guide has all the questions you need to ask to find the right grill for you.