Stuffing with a Twist

I love stuffing. Actually I love all the Thanksgiving side dishes and could do without the turkey. I learned how to make stuffing from my Dad when I was a young teen. Even then I liked to cook and I'm so glad that I stood by his side and watched so that when it came my turn, not all that many years later, to serve Thanksgiving dinners, I was ready. Adding rye bread is a bit of a twist on Dad's original recipes but the basics remain. Happy Thanksgiving!!

Stuffing with a Twist

1/2 loaf boule bread (or French bread) and 1/2-1 loaf seeded rye
1/2 -1 lb. sweet sausage, removed from casing
2-3 C celery, chopped
2-3C large onions, chopped
1/2-1 stick butter
Salt and freshly ground black pepper
1 teaspoon dried sage or 2 teaspoons fresh sage, minced
1 T poultry seasoning
Optional -- 1/2 t cayenne (or more) if you like your stuffing to have a bit of a kick
2 cups cooked white rice
1 sleeve crushed saltines (or Ritz crackers)
Chicken stock to moisten (usually at least a box of chicken stock)
3 eggs, beaten
¼ - ½ stick butter cut into small pats

Preheat oven to 350 degrees.

Cook sausage in a large skillet and drain off most of the fat. Add butter, celery, onions and seasonings and sauté until soft. Remove from heat and add bread, rice and saltines to pan, stirring to mix. Add stock til moist (not sopping, but good and moist) and mix well. Taste for seasoning. Add the beaten eggs and mix well.

Pour stuffing into a greased pan, top with pats of butter, and bake until cooked through and golden brown, about 45 minutes

Make Ahead Tips:

• Up to a month ahead: Cube bread and dry slowly in 200 degree oven. Must be thoroughly dry before cooling and saving in zip lock storage bag.
• Stuffing can be fully prepared a day or two ahead of time and then baked when you need it. Allow extra time for baking.
  

Pumpkin Muffins

Thanksgiving is just around the corner, and no other food says fall to me like pumpkin bread or muffins. Mom introduced me to pumpkin bread (she likes hers with lots of dates!) many moons ago , when I was just a budding cook, but my recipe has changed over the years. This is the most recent incarnation. It's less dense than the original, and has more of a cake-like texture that I prefer. I'll be making lots of these over the next couple of days and will freeze them so that I have plenty for the upcoming holidays. And don't forget to top with turbinado sugar before baking; it gives the muffins a nice little crunch.

Pumpkin Muffins

Makes 12 normal or 4 large muffins

1/2C oil or melted butter
1C sugar
1/2C brown sugar
2 eggs
1C canned pumpkin
1/2C buttermilk (yogurt or sour cream are good substitutes)
1/2t vanilla
2C flour
1-1 1/2t cinnamon
1/2t allspice
1/4t ginger
1/2t nutmeg
2t baking powder
1/2t baking soda
1/4t salt
1C raisins or dates (I soak raisins for a few minutes in boiling water to plump; then drain)
1C chopped walnuts

Preheat oven to 400 degrees. Prepare muffin cups, buttering and flouring, or using baking spray.

Cream oil and sugars. Beat til fluffy. Add pumpkin, buttermilk, vanilla, and then one egg at a time, beating after each addition.

Combine dry ingredients and beat in, mixing just til combined. Do not overmix. Stir in raisins and walnuts.

Fill muffin cups 3/4 full and sprinkle generously with coarse turbinado sugar.

Bake 400 degrees for 10 minutes. Turn down to 350 degrees and bake 11 minutes for regular muffins and 15 minutes for extra large.

To Freeze: Freeze muffins individually on a cookie sheet. Once frozen, place in a labeled zip lock bag to store up to 3 or 4 months.