Anyone else thinking about Thanksgiving yet? I am and it involves testing out stuffing recipes! Here is my spin on a simple one I liked from Bon Appétit:
Preheat oven to 375°. In a large skillet heat oil then add onions, carrots, celery, thyme, sage, salt and pepper stirring occasionally, until vegetables are soft about 10 minutes. Add butter, celery seeds, cayenne, and broth and cook, stirring occasionally, until butter is melted.
Transfer to a large bowl; add bread, walnuts and parsley. Toss, adding more broth as needed to moisten. Transfer to a 13x9” baking dish; cover with foil. Bake until heated through, 45–50 minutes. Uncover; bake until dressing is browned and crisp, 15–20 minutes longer.
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), Montana grown organic whole wheat flour, sea salt.
Polenta Sandwich Loaf
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic yellow corn, sea salt.
Cinnamon Raisin Sandwich Loaf
Montana grown organic wheat flour, water, organic sourdough culture, (organic wheat flour and water), organic raisins, molasses, raw local honey, salt, organic cinnamon.
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.