an evening showcasing the best of life... good food, wine that keeps on pouring, a pear pie and, most especially, friendship. we have so much to be thankful for, and happy to keep this tradition going while living in stockholm.
this is the mol family's first canadian thanksgiving. we gave them all the trimmings... turkey, carrots glazed in maple syrup, mashed potatoes, and corn on the cob. oh, and the best corn stuffing ever... so grateful to petter for sharing the recipe. you'll want to make this so keep scrolling :)
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| thanks for the pic frederique! |
herb and bacon cornbread stuffing (epicurious link here)
what you need:
2 loaves cornbread (make from scratch here)
6 large celery
2 large onions
1 lbs sliced bacon
1/2 cup chopped mixed herbs i.e thyme, sage, rosemary
1 cup turkey broth
1/4 cup reserved fat from roast turkey
what to do:
2 loaves cornbread (make from scratch here)
6 large celery
2 large onions
1 lbs sliced bacon
1/2 cup chopped mixed herbs i.e thyme, sage, rosemary
1 cup turkey broth
1/4 cup reserved fat from roast turkey
what to do:
preheat oven to 325° f. and butter a 4-quart baking dish.
cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. remove corn bread from oven and leave oven at 325° F. coarsely chop separately celery, onions, and bacon.
in a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. add herbs and salt and pepper to taste and cook, stirring, 1 minute.
in a large bowl toss together corn bread and bacon mixture and transfer to baking dish. stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
drizzle stock or broth over stuffing and bake, covered, 1 hour. drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.
enjoy!
happy thanksgiving to my canadian family and friends! i miss you guys.
cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. remove corn bread from oven and leave oven at 325° F. coarsely chop separately celery, onions, and bacon.
in a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. add herbs and salt and pepper to taste and cook, stirring, 1 minute.
in a large bowl toss together corn bread and bacon mixture and transfer to baking dish. stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
drizzle stock or broth over stuffing and bake, covered, 1 hour. drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.
enjoy!
happy thanksgiving to my canadian family and friends! i miss you guys.
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