It was the annual Thanksgiving pot-luck lunch at work. My contribution this year was a yummy stuffing. I’ve also included for the first time a recipe not tested by me. Jolanda made a cranberry salad that everyone loved. I’ve included her recipe and the pics.
4 tbsp unsalted butter (plus extra butter for dish)
½ loaf rye bread, cut into ½-inch pieces
½ loaf or white bread, cut into ½-inch pieces
2 onions, chopped
4 stalks celery, finely chopped
2 Granny Smith apples, cut into ½ inch pieces
3 cups of low sodium chicken broth
1 cup fresh flat-leaf parsley, chopped
¼ cup fresh sage, chopped
2 large eggs, beaten
Preheat oven to 400. Butter a deep 3 qt casserole dish. Place the bread on a rimmed baking sheet and toast until golden about 10 minutes. Transfer to a large bowl.
Melt the butter in a large saucepan over medium-high heat. Add the onions, celery, and ½ tsp each of salt and pepper. Cook, stirring occasionally, until softened, about 8-10 minutes. Stir in apples and cook for 2 minutes. Add the broth and bring to a boil.
Add the vegetable mixture, parsley, and sage to the bread and toss to combine. Mix in the eggs. Transfer to the prepared dish and cover loosely with foil.
Bake for 30 minutes. Uncover and bake until golden, about 12-15 minutes.
JOLANDA’S CRANBERRY SALAD
1 bag fresh cranberries, finely chopped
2 tbsp cranberry sauce
1 can crushed pineapple (in its own juice)
1 package of strawberry, lemon OR raspberry gelatin (pick one)
1 cup finely chopped celery
¼ cup finely chopped walnuts
1 cup boiling water
½ cup granulated white sugar
Combine the cranberries, celery and walnuts.
Combine sugar, water and gelatin.
Combine cranberry and gelatin mixes.
Add pineapple, and stir all ingredients together.
Pour in dish and refrigerate for 4-6 hours.