Thanksgiving Side Dishes

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.

apple rye stuffing

RYE AND APPLE STUFFING (recipe from Real Simple magazine)

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.


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.

Lasagna for dinner

I was flipping the channels one night and saw this recipe on a PBS cooking show. I modified the seasonings, as I thought their version of the sauce was a bit bland.

easy peasy and a good way


28oz can of pureed tomatos
13 oz can of diced tomatoes
3 cloves garlic minced
2 tsp chopped basil
2 tsp oregano
2 tsp marjoram
3 tbsp olive oil
1 packaged precooked lasagna noodles
1 ½ cups part skim ricotta cheese
1 egg
½ lb fresh mozzarella
3 tablespoons piccarino

Heat the olive oil in a skillet. Add garlic. After about 30 seconds, when garlic is sizzling, add tomatoes. Stir and add the basil, oregano, marjoram, and a little salt and pepper. Stir and keep over heat for about 12 minutes to allow sauce to thicken.

In a medium sized bowl, mix the ricotta with the beaten egg. Add some salt and pepper.

Pour ¾ cup of sauce into a 9 x 13 backing dish to coat the bottom. Cover sauce with a layer of noodles. Cover with a thin layer of ricotta. Cover with 1 ½ cups of sauce. Cover with a layer of noodles. Cover with a layer of ricotta. Sprinkle with pepper. Cover with a layer of noodles and the remaining sauce. Top with fresh mozeralla torn into pieces. Sprinkle with piccarino.

Bake for 35 minutes in 400 oven.