Jessica's Jottings:

On faith, food, family and frugality

The Most Amazing Stuffing Ever

I understand that this may sound like a fairly standard superlative.

I don’t care.

This stuff is SO. DOGGONE. GOOD!

And, as it was a compilation of a few recipes, I wanted to get it sketched out before I went to make it again and couldn’t remember exactly how it went. So…here it goes:

Take one Kale, Mushroom, and Sausage Stuffing recipe. Instead of the pork sausage called for in that recipe, grab a pound of ground bison and make your own sausage (leaving out the thyme – because my turkey recipe called for what little I had left – and jalapenos). Use day old bread. (If you’re using my recipe, make it up the day before. Let the bread cool, and then cube it, letting it set out over night.) Make the stuffing recipe up as it’s written, but, when you’re adding the mushrooms, also add about 1 c. of chopped raw cranberries. After the sausage mix is in the 9 x 13 and the buttered bread cubes are poured over that, scatter about a tsp. of rubbed sage, rosemary, and parsley* each over the top. Pop the stuffing in the oven, set the kitchen timer, and play the waiting game. It’s worth it. Promise.

After you pull it out of the oven, mix it up really well, smashing bread and sausage mixture together for inspired flavor mingling and then serve.

Mmm…Yup, totally making this one again.

*****************

I hope y’all had a wonderful Thanksgiving. Ours was lovely – full of family, food, and fun. Here’s to a Christmas season that is filled with the peace of God and the sweet anticipation of Advent, culminating in the celebration of Christmas.

In that vein, I leave you with one of my mostest**, favoritest** Christmas songs ever:

That just leaves me teary-eyed. May the memory of those who have gone before help us to inject some sanity into this season and to deliberately trim out every unnecessary thing that we may focus on preparing our hearts and serving those around us.

Jessica

*Yeah, I know the original recipe calls for 1/4 c. of fresh herbs, and I’m only using 1 T. worth. Dried herbs are more potent so you don’t need quite as much for the same/similar effect.

**Yup. I know these aren’t “real” words. They are, however, helpful in helping to convey my vast, childlike affection for this song. 😀

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Meal Plan, 11/25 – 12/1

Strangely enough, I’ve had the last two week’s meal plans done, but never got around to publishing them…huh.

Anywho, it’s another “Eat Down the Pantry” week leading up to Thanksgiving. I found a LOT of eggs marked down for quick sale today, so we brought 4 dozen of them home. We now have 2 dozen boiled eggs for snacks and we *will* have a ton of cookie dough in the freezer after I get it made. I was going to do that this afternoon, but after church, grocery shopping, dishes, driving 40-ish minutes to find the corduroy that I need to make a bag*, and then serving at the 6 p.m. service, I’m a little beat. As I’m writing this, I’m planning to finish up (and publish!) this meal plan, and then join my husband watching the Chronicles of Narnia while I cut out a few more violins.

It’s my first year cooking “the” turkey. This will be interesting! I’ve cooked a turkey before, but never one this big. Any tips or tricks?

Monday, November 25

Breakfast: Fruit salad with yogurt and an asparagus omelet
Lunch: Leftovers
Dinner: Cheeseburger pie  and salad

Today’s To Do: Take care of milk kefir grains.  Pack leftovers for N’s lunch. Start biscuit dough. Pull meat from the freezer in a.m. Take pictures of cheeseburger pie to be able to share the recipe…finally. Pull turkey out of the freezer so it can start thawing. Pull bacon from freezer. Make lots of cookie dough.

Tuesday, November 26 – Guitar Lesson night

Breakfast: Bacon Egg and Cheese Biscuits
Lunch: Chicken Soup with Biscuits
Dinner:  Coriander Kale and Butternut Squash

Today’s To Do: Take care of milk kefir grains.  Bake biscuits. Make ranch and sweet onion poppyseed dressings. Make slab apple pie and freeze.

Wednesday, November 27 – work from home day!

Breakfast: Pancakes for hubby and kids
Lunch:  Leftovers
Dinner: Chef salads

Today’s To Do: Take care of milk kefir grains. Soak oats for breakfast. Make and bake bread.

Thursday, November 28 – Thanksgiving, WOOT, WOOT!

Breakfast: Oatmeal and fruit smoothies
Lunch: Sandwiches and salad…keeping it light, here!
Dinner:  Turkey, green beans with bacon, sweet potatoes and peaches (my mom’s recipe), brussels sprouts salad, sweet potatoes from MIL, pumpkin pie, slab apple pie, salmon croquettes (sp?) from my BIL

Today’s To Do: Take care of milk kefir grains. Soak oats for baked oatmeal.

Friday, November 29

Breakfast: Baked oatmeal
Lunch: Leftovers
Dinner: Meatloaf, green beans, and salad.

Today’s To Do: Take care of milk kefir grains. Pull meat from the freezer in the morning.

Saturday, November 30

Breakfast: Pancakes or Waffles, Chef’s Choice,
Lunch: Leftovers
Dinner:  Leftovers

Today’s To Do: Take care of milk kefir grains.

Sunday, December 1 – Serving at the 6 p.m. service

Breakfast: Maple Cinnamon Blender Pancakes
Lunch: Leftovers
Dinner: Leftovers

Today’s To Do: Make next week’s meal plan. Take care of milk kefir grains. Pack leftovers for N’s lunch.

*I’ve started making and selling bags! The bags are intended to be either shoulder or cross body bags and they have a violin cut out of contrasting fabric sewn onto the side. I’ll post a link to the etsy store when I finally get some pictures up/bags listed, but I’ve already got two orders and I’m super excited!

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Meal Plan, 11/4-11/10

Monday, November 4 – cello lesson night

Breakfast: Bacon egg and cheese biscuits
Lunch: Leftovers
Dinner: Baked Chicken legs with this spice mixture, green beans and salad

Today’s To Do: Thaw out chicken legs in the a.m. Take care of milk kefir grains. Thaw out peaches for breakfast. Make a double batch of bread.  Pack leftovers for N’s lunch.

Tuesday, November 5

Breakfast: Peaches and Cream French Toast
Lunch: Leftovers
Dinner:  Spaghetti and meatballs, garlic bread, salad

Today’s To Do: Take care of milk kefir grains. Pack leftovers for N’s lunch.

Wednesday, November 6

Breakfast: Scrambled eggs with toast
Lunch:  Leftovers
Dinner:  Cheeseburger pie – recipe coming soon

Today’s To Do: Take care of milk kefir grains. Soak oats for breakfast. Thaw out gr. beef in the a.m. Pack leftovers for N’s lunch.

Thursday, November 7 – Teaching Life Skills in a.m., Small group night

Breakfast: Oatmeal and fruit smoothies
Lunch: Leftovers
Dinner:  Leftovers

Today’s To Do: Take care of milk kefir grains. Pack leftovers for N’s lunch.

Friday, November 8

Breakfast: Breakfast banana splits with egg and cheese biscuits
Lunch: Leftovers
Dinner: Meatloaf, green beans, and salad.

Today’s To Do: Take care of milk kefir grains.

Saturday, November 9 – Violin lesson, mid-afternoon

Breakfast: Pancakes or Waffles, Chef’s Choice,
Lunch: Leftovers
Dinner:  Basmati rice pilaf, thalipeeth, butternut squash and green beans in coconut milk curry

Today’s To Do: Take care of milk kefir grains.

Sunday, November 10 – Serving at the 6 p.m. service

Breakfast: Leftovers (and/or freezer waffles/biscuits)
Lunch: Leftovers
Dinner: Leftovers

Today’s To Do: Make next week’s meal plan. Take care of milk kefir grains. Pack leftovers for N’s lunch.

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